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pumpkin streusel muffin with a bite taken out on a wire rack surrounded by other homemade pumpkin muffins

Pumpkin Muffins

Look no further for the perfect Fall breakfast! These easy and moist Pumpkin Muffins are loaded with spices and dark brown sugar, and topped with a pecan-studded streusel. So delicious, no one will be able to resist coming back for more.

Course Breakfast, Snack
Cuisine American
Keyword pumpkin, pumpkin muffin, pumpkin muffin recipe
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yields: 12 muffins
Recipe by Tessa Arias

Ingredients

For the streusel:

  • 3 tablespoons (43 grams) unsalted butter, melted
  • 1/4 cup (50 grams) dark brown sugar
  • 3 tablespoons (24 grams) all-purpose flour
  • 1/4 cup (30 grams) pecans, finely chopped
  • 3/4 teaspoon ground cinnamon

For the muffins:

  • 2 cups (254 grams) all-purpose flour
  • 1 cup (200 grams) dark brown sugar
  • 2 ½ teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon fine salt
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 3/4 cup (178 grams) buttermilk, at room temperature
  • ½ cup (98 grams) neutral oil, such as canola or vegetable oil
  • 1 large egg, at room temperature
  • 1 cup (244 grams) pure pumpkin puree
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 400°F. Line a standard muffin tin with paper liners.

Make the streusel:

  1. In a small bowl, combine all the streusel ingredients with a rubber spatula or a fork until combined. Set aside.

Make the muffins:

  1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, ginger, cloves, and nutmeg.

  2. In a medium bowl, whisk together the buttermilk, oil, egg, pumpkin puree, and vanilla. Pour into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix. Batter will be thick.

  3. Divide the batter evenly among the muffin cavities, filling each to the brim of the pan.

  4. Staying away from the edges, place streusel mixture evenly over the center of the muffin batter in each cavity. Press lightly into the batter.

  5. Bake until golden brown and a toothpick inserted in the center comes out clean, about 20 to 22 minutes. Let cool until barely warm before serving or storing.

Recipe Video

Recipe Notes

Do I Have to Use Buttermilk in Pumpkin Muffins?

We tested this Pumpkin Muffin recipe using whole milk in place of the buttermilk. While the milk version was still good, it was missing the delightful tang of the buttermilk, which rounds out the flavors so perfectly. 

If you’re unable to find real buttermilk, you can use whole milk in its place (1:1 ratio) but note that your resulting muffins won’t be quite as flavorful, and the pumpkin puree flavor will be more predominant. 

I don’t recommend using 2% or skim milk. Learn more about the science of buttermilk, and buttermilk substitutes here.

Do I Have to Use Dark Brown Sugar?

Dark brown sugar brings depth of flavor, moisture, and richness. However, you can use light brown instead (1:1 ratio). Note that your muffins will be lighter in color, and the pumpkin puree flavor will be more noticeable. 

Can I Add Chocolate Chips?

I actually have a recipe for that! Check out my Pumpkin Chocolate Chip Muffins recipe here. Feel free to add this streusel to the tops of those muffins, if preferred.

How to Store Pumpkin Muffins

Store in an airtight container at room temperature for 3 days. Reheat in the microwave for about 15 seconds, or in a 350°F oven for 5 minutes, or until heated through. Just note that the streusel will stay softer after the first day, even if refreshing in the oven.

Can You Freeze Pumpkin Muffins?

Yes! Pumpkin Muffins can be frozen in an airtight container for up to 3 months. Defrost at room temperature for an hour or so. Refresh in a 350°F oven for 5 minutes, or until heated through, if desired.