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Pumpkin Streusel Muffins

Pumpkin streusel muffins are extra moist, full of pumpkin spice flavor and topped with crunchy brown sugar streusel.
4.80 from 15 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Dessert
Servings 20 muffins

Ingredients
 

For the Streusel

  • 6 tablespoon unsalted butter, cold
  • 1 cup brown sugar
  • 1 cup all purpose flour
  • ¼ teaspoon salt

For the Pumpkin Muffins

  • 1 ¾ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • ½ cup unsalted butter, melted
  • 1 ¼ cups granulated white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin puree
  • ¾ cup buttermilk, at room temperature

Instructions
 

For the Streusel

  • Add the cold butter, brown sugar, flour and salt to a large bowl.
  • Using your hands, mash everything together until combined and large clumps form.
  • Store the streusel in the fridge until ready to use.

For the Pumpkin Muffins

  • Preheat oven to 350 degrees. Line two standard muffin pans, or one double muffin pan with 20 liners. Set aside.
  • Add the flour, baking soda, salt and pumpkin pie spice to a small bowl. Whisk until combined.
  • Add the melted butter, granulated sugar, eggs and vanilla to a large bowl. Whisk until smooth and all is combined.
  • Add in the pumpkin puree and buttermilk and whisk to combine.
  • Add in the dry ingredients and whisk until everything is combined and the batter is free of lumps.
  • Divide the batter between the 20 wells in the muffin pan(s).
  • Top the muffin batter with streusel. Each well will be pretty full.
  • Bake the muffins for 18-20 minutes or until a toothpick comes out clean from the centers with just a few moist crumbs.
  • Let the muffins cool in the pan for five minutes, then transfer them to a cooling rack to completely cool.
  • Store the leftover muffins in an airtight container for up to three days.
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