Rustic Pumpkin Streusel Muffins: Fall's Best Bake (Print Version)

Warm, rustic Pumpkin Streusel Muffins packed with autumn spices and a crumbly topping. Bake a batch of these fall favorites today, a true kitchen comfort.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Muffin Batter Essentials

01 - 1 ½ cups (190g) all-purpose flour
02 - ½ cup (100g) granulated sugar
03 - ¼ cup (50g) packed light brown sugar
04 - 1 tsp baking powder
05 - 1 tsp baking soda
06 - 1 cup (240g) canned pumpkin puree (100% pure, not pie filling)
07 - 1 large egg
08 - ¼ cup (60ml) milk (whole or 2%)
09 - ¼ cup (60ml) vegetable oil (or melted unsalted butter)
10 - 1 tsp vanilla extract

→ Fall Spice Medley

11 - 1 tsp ground cinnamon
12 - ½ tsp ground nutmeg
13 - ½ tsp ground ginger
14 - ¼ tsp ground cloves

→ Crumbly Streusel Topping

15 - ¼ cup (30g) all-purpose flour
16 - ¼ cup (50g) packed light brown sugar
17 - 2 tbsp (28g) cold unsalted butter, diced

# Instructions:

01 - First things first, get that oven preheating to 400°F (200°C). Then, line a 12-cup muffin tin with paper liners. This is where I always forget to grab enough liners and end up scrambling, honestly. You want to be ready, because once the batter comes together, you don't want it sitting around waiting. It's a small step, but it makes the whole process smoother, and who doesn't want that?
02 - In a large bowl, whisk together your flour, both sugars, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Give it a really good whisk to make sure everything is evenly distributed. I've had muffins where a clump of baking soda didn't mix in, and believe me, you don't want that bitter surprise! This step ensures every bite of your Pumpkin Streusel Muffins is perfectly spiced.
03 - In a separate medium bowl, whisk together the pumpkin puree, eggs, milk, vegetable oil (or melted butter), and vanilla extract until it's all smooth and well combined. You'll see this beautiful orange color start to emerge, and honestly, the smell of the pumpkin and vanilla together is just divine. Make sure there are no eggy streaks, we want a uniform liquid here!
04 - Pour the wet ingredients into the dry ingredients. Now, here's the critical part: mix just until combined. A few lumps are totally fine, even welcome! Overmixing is the enemy of tender muffins; it develops the gluten too much, and you'll end up with tough, chewy Pumpkin Streusel Muffins. I've done it, and it's a real bummer. Mix with a light hand, just until no dry streaks of flour remain.
05 - In a small bowl, combine the streusel flour and brown sugar. Add the cold, diced unsalted butter. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until it resembles coarse crumbs. This is where that cold butter really shines, giving you that distinct crumbly texture. If your butter gets too soft, pop it in the fridge for a few minutes. Don't skip this; the streusel is what makes these Pumpkin Streusel Muffins extra special!
06 - Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle a generous amount of the streusel topping over each muffin. Pop the muffin tin into your preheated oven. Bake for 5 minutes at 400°F (200°C), then reduce the temperature to 375°F (190°C) and continue baking for another 15-20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be golden brown and the streusel beautifully crisp. I always peek around the 15-minute mark, but try not to open the oven door too much!

# Notes:

01 - Always use cold butter for the streusel; it's the secret to that perfectly crumbly texture.
02 - Store cooled muffins in an airtight container at room temperature for up to 3 days; freezing works great for longer.
03 - If you're out of individual spices, 2 tsp of pumpkin pie spice can be a good substitute.
04 - Serve warm with a cup of coffee or a spiced chai latte for the ultimate fall morning treat.

# Equipment Needed:

01 - 12-cup muffin tin
02 - paper liners
03 - large mixing bowls
04 - whisk
05 - pastry blender (optional)
06 - cooling rack

# Nutrition (Per Serving):

Calories: 250
Total Fat: 10g
Total Carbohydrate: 35g
Protein: 4g

Back