Pumpkin Streusel Muffins Recipe

Name: Pumpkin Streusel Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 Cup butter, softened (1 stick); 1 Cup packed brown sugar; 1 egg; 1 Cup canned plain pumpkin; 1/4 Cup evaporated milk; 1 tsp. baking soda; 1/2 tsp. SALT (Kathy likes KOSHER-STYLE FLAKE SALT); 1 1/4 tsp. CINNAMON (Kathy likes CHINA CINNAMON); 1/4 tsp. POWDERED GINGER; 1/8 tsp. GROUND CLOVES; 1 2/3 Cups flour; Streusel topping:; 2 TB. flour; 2 1/2 TB. white sugar; 1 tsp. CINNAMON; 1 TB. butter

Servings: persons

1/2 Cup butter, softened (1 stick)
1 Cup packed brown sugar
1 egg
1 Cup canned plain pumpkin
1/4 Cup evaporated milk
1 tsp. baking soda
1/2 tsp. SALT (Kathy likes KOSHER-STYLE FLAKE SALT)
1 1/4 tsp. CINNAMON (Kathy likes CHINA CINNAMON)
1/4 tsp. POWDERED GINGER
1/8 tsp. GROUND CLOVES
1 2/3 Cups flour
Streusel topping:
2 TB. flour
2 1/2 TB. white sugar
1 tsp. CINNAMON
1 TB. butter

1
Preheat oven to 375u00b0.
2
Cream together the butter and brown sugar. Add the egg and blend.
3
Mix together the pumpkin and evaporated milk and then mix into the butter/sugar mixture.
4
Add the baking soda and SPICES and gently mix.
5
Lastly, add the flour and stir; don't over stir, it makes the muffins tough.
6
Pour the batter into 8 greased large muffin tin cups or 12 regular.
7
In a small bowl, blend the streusel ingredients together with a fork until the topping is about the size of small peas.
8
Sprinkle the topping over the muffins and then bake at 375u00b0 for approximately 22-25 minutes for an 8-muffin batch, 18-22 for a smaller 12-muffin batch.

1250

kcal

Calories

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 Cup butter, softened (1 stick), 1 Cup packed brown sugar, 1 egg, 1 Cup canned plain pumpkin, and more.

Yes, Pumpkin Streusel Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Streusel Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions