Description

Craving a warm, fall-inspired treat that’s perfect for breakfast or snacking? What if you could bake a dozen tender pumpkin muffins topped with a buttery streusel in just 35 minutes? Pumpkin Streusel Muffins, a contest-winning recipe with 18 reviews, are your answer—ideal for autumn mornings, holiday brunches, or cozy gatherings.

Ingredients

Here’s the lineup for 12 muffins. Each ingredient plays a key role, with swaps for flexibility.

Muffin Batter

Butter (1/4 cup, softened): Adds richness and tenderness. Sub: Vegan butter or coconut oil.
Sugar (1/2 cup): Sweetens and balances pumpkin’s earthiness. Sub: Coconut sugar or 1/3 cup sugar + 1 tablespoon maple syrup.
Brown sugar (1/4 cup, packed): Provides caramel-like depth. Sub: Coconut sugar or additional white sugar.
Canned pumpkin (2/3 cup): Adds moisture and fall flavor. Sub: Homemade pumpkin puree or mashed sweet potato (drain well).
Buttermilk (1/2 cup): Enhances tenderness and tang. Sub: Plant-based milk + 1/2 teaspoon vinegar or lemon juice.
Large eggs (2, room temperature, lightly beaten): Bind and add structure. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
Molasses (2 tablespoons): Adds rich, warm sweetness. Sub: Maple syrup or honey.
Grated orange zest (1 teaspoon): Provides bright, citrusy notes. Sub: Lemon zest or omit.
All-purpose flour (2 cups): Provides structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 1 cup all-purpose.
Baking soda (1 teaspoon): Works with buttermilk for lift. Sub: No substitute; critical for texture.
Baking powder (1/2 teaspoon): Ensures a light rise. Sub: No substitute; critical for leavening.
Pumpkin pie spice (1/2 to 1 teaspoon): Adds warm, fall flavor. Sub: Mix of cinnamon, nutmeg, and cloves (1/4 teaspoon each).
Salt (1/4 teaspoon): Balances sweetness. Sub: Kosher salt or omit for low-sodium.

Streusel Topping

All-purpose flour (1/3 cup): Forms crumbly base. Sub: Gluten-free flour or almond flour.
Brown sugar (3 tablespoons): Sweetens topping. Sub: Coconut sugar or granulated sugar.
Cold butter (2 tablespoons): Creates crumbly texture. Sub: Vegan butter or coconut oil.

These ingredients are pantry-friendly and seasonal, creating a wholesome, festive treat

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven and prep tin: Preheat to 375°F (191°C). Grease a 12-cup muffin tin or line with paper liners. Tip: Spray liners lightly for easy removal.
Cream wet ingredients: In a large bowl, cream 1/4 cup softened butter, 1/2 cup sugar, and 1/4 cup brown sugar with a mixer or whisk until light and fluffy (about 5 minutes). Beat in 2/3 cup canned pumpkin, 1/2 cup buttermilk, 2 lightly beaten eggs, 2 tablespoons molasses, and 1 teaspoon orange zest until smooth. Tip: Room-temperature ingredients ensure a smooth batter.
Combine dry ingredients: In a medium bowl, whisk 2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 to 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt. Tip: Use 1 teaspoon spice for bolder flavor; sift if flour is clumpy.
Mix batter: Gradually add dry ingredients to the wet mixture, stirring until just blended. Tip: Don’t overmix to keep muffins tender; batter will be thick.
Make streusel: In a small bowl, combine 1/3 cup flour and 3 tablespoons brown sugar. Cut in 2 tablespoons cold butter with a fork or pastry cutter until crumbly. Tip: Keep butter cold for best texture; use fingers if needed but work quickly.
Assemble: Fill muffin cups two-thirds full (about 1/4 cup batter per cup). Sprinkle streusel evenly over batter. Tip: Use a cookie scoop for even portions; press streusel lightly to adhere.
Bake: Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 20 minutes; rotate tin for even baking.
Cool: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (about 30 minutes). Tip: Remove carefully to keep streusel intact.