Description
Bakery-style Pumpkin Streusel Muffins – moist, warmly spiced, and crowned with a buttery crumb topping. Perfect for cozy fall breakfasts, snacks, or holiday brunches.
Ingredients
- Streusel Topping: 6 tbsp unsalted butter (cold), 1 cup brown sugar, 1 cup all-purpose flour, 1/4 tsp salt
- Muffins: 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tbsp pumpkin pie spice, 1/2 cup unsalted butter (melted), 1 1/4 cups granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1 cup pumpkin puree, 3/4 cup buttermilk (room temperature)
Instructions
- Make streusel: Combine cold butter, brown sugar, flour, and salt. Mash with hands until clumpy; chill in fridge.
- Preheat oven to 350°F (175°C). Line 20 muffin cups with paper liners.
- Whisk dry: flour, baking soda, salt, and pumpkin pie spice.
- Whisk wet: melted butter, sugar, eggs, and vanilla until smooth. Add pumpkin puree and buttermilk; whisk again.
- Combine: stir dry into wet until just smooth. Divide batter into muffin cups (about 2/3 full).
- Top generously with streusel.
- Bake 18–20 minutes, until toothpick has just a few crumbs. Cool in pan 5 minutes, then move to rack.
Notes
Tips: Don’t overmix batter. Use room temp buttermilk for smooth blending. Chill streusel for crunchier tops. Variations: add cream cheese filling, drizzle with maple glaze, or bake as minis (10–12 minutes) or jumbo muffins (25 minutes). Storage: 3 days at room temp, 5 days in fridge, or freeze up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 18–20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg