Pumpkin Streusel Muffins

What a perfect way to embrace fall flavors by making these delicious pumpkin streusel muffins!

What makes these muffins good?

I’d say aside from the delicious streusel muffin tops, the best part of this recipe is the tender pumpkin muffins you get at the end. There are few greater disappointments than a dry muffin, and this pumpkin muffin recipe is not one to disappoint! 

This recipe is completely from scratch using all healthy ingredients (okay there IS some sugar). No vegetable oil here! Just an easy recipe and genuine pumpkin flavor.

Canned Pumpkin vs. Homemade Pumpkin Puree

Both canned pumpkin and puree made from your own pumpkins will work well. If you do make your own puree by scooping it out of a pumpkin, be aware of how wet it is. If the puree has standing moisture in it, meaning little wells of water, you might do well to strain it or pour off some of the excess liquid. Otherwise, you might get a goopy batter that won’t bake properly. When making any pumpkin recipes keep that moisture difference in mind to get the best results.

Fun fact! A lot of canned pumpkin isn’t actually pure pumpkin but is a mix of several different squashes.

Ingredients for Pumpkin Streusel Muffins

Muffins

• 1 1/2 Cups All Purpose Flour
• 1/2 Cup Sugar
• 2 tsp Baking Powder
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 Cup Milk
• 1/2 Cup Pumpkin Puree
• 1/4 Cup Melted Butter
• 1 Egg
• 1/2 Cup Raisins (optional)

Streusel

• 1/4 Cup White Sugar
• 1/4 Cup Brown Sugar
• 1 Tsp Cinnamon
• Pinch of ginger, cloves, and nutmeg
• 4 Tablespoons (1/2 stick) cold butter
• Optional: Zest of one orange

Maple Sugar Frosting

• 1/4 Cup Maple Syrup
• 1 Cup Powdered Sugar
• 3 Tablespoons Butter

Supplies for this Recipe

• Large Bowl
• Medium Bowl
• Small Mixing Bowl
• Muffin Tin
• Muffin Cups/Muffin Liners (Paper liners or silicone are fine)
• Rubber Spatula

How to Make Pumpkin Streusel Muffins

Preheat your oven to 375 F.

​Make the Streusel Topping

This part of the recipe is very easy! In a small bowl, combine all the listed ingredients under streusel topping except the butter. Slice the butter into small cubes and add into the mixture. Use a fork to smoosh the butter into the sugars and spices. It should be about the consistency of coarse sand with some lumpy bits. Set this aside. 

Pumpkin Puffins

Begin by combining the wet ingredients in a large bowl. This includes the pumpkin, melted butter, egg, milk, and sugar. Whisk together well.

Next, sprinkle the dry ingredients on top. This includes flour, baking powder, cinnamon, and nutmeg. 

Mix all the ingredients together with a rubber spatula until just combined. The batter will be a little lumpy!

Line a muffin pan with either disposable or silicone cupcake liners.

Place one large spoonful of batter in the liner.

​​Next, add one large spoonful of streusel mix on top of the batter.

Again, add another large spoonful of batter on top of that. It should come to just under the top of the liner.

Lastly, add a final spoonful of streusel mix to the top, being sure to spread it evenly. You want a fairly thick layer as the streusel will spread out as the muffin bakes. 

I like to do each layer for all the muffins at one time. This helps me not use too much batter or streusel at a time. 

Bake at 375 for 18-20 minutes.

​Remove from the oven and cool in the pan on a wire rack. As soon as the muffins are cool enough to touch, remove them from the pan and cool them on the rack. This will speed up the cooling process so you can add a frosting drizzle! 

Frosting the Muffins

Make sure the muffins are at room temperature before adding the powdered sugar frosting. Simply scoop of a spoonful of frosting and drizzle over the top of the muffins. If the muffins are still a little warm, the drizzle will absorb into the muffins and you won’t be able to see it as well. It will still taste delicious but not look as fancy. 

Serving Pumpkin Muffins

I think these sweet treats are best sliced in half with a spread of butter on them. They really don’t need much more than that. They are great as a sort of coffee cake in the afternoon, enjoy with tea, a cup of coffee, or whatever floats your boat. 

These would also be delicious served with a scoop of ice cream or a dollop of thick whipped cream!

​Storing Pumpkin Streusel Muffins

For best results, store the muffins in an airtight container. They are best if kept in the fridge or they will start to lose moisture and will mold fairly quickly. They keep well in the fridge for several days or in the freezer for several weeks. Plastic ziplocs work all right, but they will likely smoosh the streusel around a little. I prefer a container that isn’t touching the top of the muffins. 

Variations on Easy Pumpkin Muffins

You can always play around with these by adding in different fall spices, crunching up some nuts into the crumb topping, or changing the glaze from maple to cream cheese. Yum!

Be sure to comment below if you have any great ideas on how to change up these delicious muffins. 

Source

This muffin recipe was inspired by a recipe in “From This Valley”, a collection of recipes from the Red River Valley. My mom’s family is from there and still lives on the North Dakota side of the Valley. My husband’s family lives and farms on the Minnesota side. This cookbook came from my mother-in-law’s collection. While the base of the recipe is from there, I did quite a bit of tweaking and adjusting to make these the scrumptious muffins they are. Still, always important to give credit where credit is due!

Looking for more fall recipes?

• Ham Hock Soup
• Caffeine Free Drinks for Fall
• No Chill Pie Crust
• Aronia Berry Syrup
• Chili From Scratch

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