Pumpkin Streusel Muffins
These muffins are perfectly soft with a tender crumb and a warm spice blend bursting with fall flavors.
Recipe and image compliments of Brit from Whisked Away Kitchen
Pumpkin Streusel Muffins
Ingredients
Streusel
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon kosher salt
- 4 tablespoons Hiland unsalted butter cold and cut into cubes
Pumpkin Muffins
- 3/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 15 oz can pumpkin puree
- 1/2 cup Hiland buttermilk
- 2 teaspoons vanilla extract
- 2 3/4 cups 360 grams all-purpose flour
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
Instructions
- Preheat your oven to 350°F. Line a muffin tin with 12 paper liners.
- Prepare the streusel. In a small bowl, combine flour, brown sugar, cinnamon and salt. Add the cold butter cubes and use a fork or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
- In a large bowl, whisk together the vegetable oil, granulated sugar and brown sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree, buttermilk and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and kosher salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix the batter.
- Divide the batter evenly among the muffin liners, filling each almost completely full. Sprinkle the prepared streusel generously over the top of each muffin.
- Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
These muffins are a breeze to make and come together quickly with pantry staples.
Pumpkin season is upon us, and what better way to embrace it than with these cozy pumpkin muffins topped with a buttery cinnamon streusel? And if that’s not enough to convince you to make them, they’re also topped with an easy streusel that adds a bit of crunch to every bite! Whether you’re enjoying them for breakfast, dessert or an afternoon snack with coffee, these pumpkin muffins will quickly become a seasonal favorite!
Why We Love This Recipe
The pumpkin puree and buttermilk create a perfectly soft and tender texture, balanced with the deep, cozy flavors of cinnamon, nutmeg and cloves. And the streusel topping gives them just the right amount of sweetness and crunch without being overly indulgent.
Ingredient Notes
Pumpkin Puree: Use canned 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar and spices and can make the muffins overly sweet and too heavy on the spice.
Hiland Buttermilk: Buttermilk adds a slight tang and enhances the fluffy texture, making the muffins soft and tender.
Vegetable Oil: Vegetable oil keeps the muffins tender and moist. I generally use canola, vegetable or sunflower oil.
Spices: A warming blend of cinnamon, nutmeg and cloves adds the perfect amount of fall flavor to the muffins.
Streusel: Cold, cubed butter is key here! It helps create that perfect crumbly texture.
Step by Step Instructions
- Preheat and prep: Start by preheating your oven to 350°F and lining your muffin tin with paper liners. This ensures the muffins won’t stick and makes cleanup easier.
- Make the streusel: In a small bowl, combine the flour, brown sugar, cinnamon and salt. Cut the cold butter into cubes and mix it in until you have a crumbly texture. The cold butter is key to creating a crunchy topping, so don’t rush this step.
- Mix the wet ingredients: In a large bowl, whisk together the oil, both sugars and eggs until smooth. Then add in the pumpkin puree, buttermilk and vanilla extract. Whisk until fully combined.
- Incorporate the dry ingredients: In a separate bowl, whisk the flour, baking powder, baking soda and spices. Gradually fold this into the wet mixture, being careful not to overmix—this will keep the muffins tender.
- Assemble and bake: Divide the batter evenly into the muffin tin and generously sprinkle the streusel on top. Bake for 20-25 minutes or until a toothpick comes out clean. Let the muffins cool for 10 minutes in the tin before transferring them to a wire rack to cool completely.
Expert Tips and Tricks
- Don’t overmix. When adding the dry ingredients to the wet, stir just until combined. Overmixing can lead to tough muffins.
- Test for doneness. Use a toothpick to check if the muffins are done. If it comes out with wet batter, give them a few more minutes.
- Customize your streusel. Add chopped nuts like pecans or walnuts to the streusel for an added crunch.
Make Ahead and Storage Instructions
These muffins stay fresh for up to 4 days when stored in an airtight container at room temperature.
Want to make them ahead of time? Bake and freeze the muffins without the streusel topping for up to 3 months. When ready to serve, simply reheat in the oven, and they’ll taste as fresh as the day they were baked!
These muffins stay fresh for days, making them perfect for meal prep or a quick grab-and-go breakfast.
Serving Ideas
These pumpkin muffins are versatile enough for any time of day. I love them as a quick grab-and-go breakfast, but they also make a great afternoon snack alongside a cup of hot tea.
And if you’re serving them for dessert, drizzle a little maple syrup or spread some whipped cinnamon butter on top for a little extra indulgence!
For more delicious recipes, visit Hiland Dairy’s recipe page.
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