Moist Pumpkin Streusel Muffins

It's fall, which means it's pumpkin season and time for these Pumpkin Streusel Muffins, a great way to enjoy the flavors of this season. But seriously you can enjoy these anytime of the year. You’ll love the flavor of these moist spiced pumpkin muffins topped with a yummy crumbly pecan topping.  In the recipe below I’ll show you how to successfully recreate this delicious treat in your own kitchen.

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I ain't gonna lie to you all. I love a good streusel topping. If it's on a cake I will turn the slice on its side so I can eat the streusel section first. And if it's on a muffin I will eat the top first, as I constantly do with these pumpkin streusel muffins.

This recipe starts with my pumpkin muffin recipe. It's moist and soft with plenty of spice from the homemade pumpkin pie spice, the top is crunchy and nutty, and when you add the maple glaze it's an absolute winner. So if like me you love a crunchy nutty streusel topping and the flavor of pumpkin pie spice then this muffin is for you.

But if you're looking for more fall flavors or pumpkin recipes check out my Sweet Potato Muffin and Pumpkin Cream Cheese Muffin recipes.

Why This Recipe Tastes So Good

To keep the muffins tender the muffin batter is made with what is called the muffin method. This method involves combining the dry ingredients in one bowl and the wet ingredients in another bowl and then combining them together. The purpose of this method is to limit the amount of gluten development during the mixing process, which keeps muffins and quick breads light and tender.  

To ensure a beautiful domed muffin as you see in bakery shops the muffins are placed in a 425 degrees F oven, then reduced to 350 degrees F.  The high temperature quickly activates the baking powder and baking soda and releases a burst of steam resulting in a fast rise that lifts the batter, producing a taller muffin.

Pumpkin Streusel Muffin Ingredients

Here are the ingredients for these delicious muffins:

• Pumpkin Puree: Libby’s Pumpkin Puree works best for these muffins. Be sure to use pumpkin puree and not pumpkin pie filling.
• Unbleached All-Purpose Flour: Provides the structure of the muffin.  
• Light Brown Sugar: The brown sugar adds sweetness, moisture, and a slight molasses flavor. You can also use dark brown sugar.
• Granulated Sugar: The granulated sugar adds sweetness and moisture and adds a slight crispness to the top edges.
• Unsalted Butter: The butter adds fat and flavor to the muffin. The fat helps keep the muffin moist. 
• Large Eggs: The eggs add structure, fat, and moisture to the muffin. For the best results use room-temperature eggs (about 65-68 degrees F).
• Pumpkin Pie Spice: The combination of ground cinnamon, ground ginger, ground nutmeg, and ground cloves gives these muffins their distinctive flavor when combined with the pumpkin puree.
• Sour Cream: The buttermilk helps keep the muffins moist.  Use room-temperature sour cream (about 65-68 degrees F).  
• Pecans: Are part of the crunchy streusel topping. Walnuts and hazelnuts can be substituted for pecans. If you're allergic to nuts they can be left out of the streusel.
• Baking Powder: The baking powder helps the muffins to rise
• Baking Soda: The baking soda helps the muffin to rise and also contributes to the cracks and crannies on top of the muffin.
• Kosher Salt: The salt balances the sweetness of the muffins and helps elevate the other flavors.

Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

How to Make Pumpkin Streusel Muffins

This recipe consists of two recipes: one for the nutty streusel topping and one for the pumpkin muffins. Both recipes are easy to make and the streusel can be made a few days in advance and stored in the refrigerator.

How to Make the Pecan Streusel Topping

Step 1: Melt the butter over medium-low heat. Remove the butter from the heat once it's all melted.

Step 2: Combine the flour, brown sugar, granulated sugar, ground cinnamon, and salt in a medium size bowl.

Step 3: Add the pecans to the dry ingredients and toss the ingredients together.

Step 4: Add the melted butter to the dry ingredients and mix it into the ingredients

Step 5: Mix the ingredients together until the streusel starts to form clumps. Set it aside until ready to use.

How to Make the Muffins

Step 6: Melt the butter for the muffin batter over medium-low heat. When there is just a small piece of butter left remove the pan from the heat and allow the butter to cool until it is just barely warm, about 80-85F.

Melting the butter over low heat and removing it before it is completely melted will reduce the amount of evaporation.  Most butter in the United States is 80% fat, 16% water, and about 2-4% milk solids, so we want to keep as much moisture as possible when melting the butter.

Step 7: Line a 12-cup muffin pan with paper liners and preheat the oven to 425 degrees F.  

Step 8: Place the flour, baking soda, and baking powder in a medium bowl and whisk together to combine. Set the flour mixture aside.

Step 9: Place the brown sugar, granulated sugar, pumpkin pie spice, and salt in a large bowl and whisk together.  Use your fingers to break up any brown sugar lumps.  Brown sugar loves to clump together.

Step 10: Next add the warm butter and whisk it into the sugar-spice mixture.  It’s going to have a sandy texture.

Step 11:  Whisk in the beaten eggs until the eggs are incorporated and the batter has a lighter color.

Step 12: Whisk in all of the pumpkin puree and then whisk in the sour cream.  

Now we’re going to let the wet ingredients sit for 10 minutes to give the sugar time to dissolve.  Since sugar adds moisture to the muffins, we want to make sure it’s dissolved as much as possible to help ensure a moister muffin.  

If you're using leftover pumpkin puree that's been in the refrigerator, bring it room temperature (65-68 degrees F). Adding cold pumpkin puree will cause the batter to curdle and may cause some of the butter to solidify.

Step 13:  Add the dry ingredients in two batches, gently folding it in with a silicone spatula.  Make sure to mix from the bottom of the bowl so you capture all the flour as you're mixing it in.

The batter will be stiff and a little lumpy, which is okay. Don’t overmix the batter trying to remove the lumps or the muffins will have a slightly rubbery texture. 

Step 14: Divide the pumpkin muffin batter between the 12 muffin cups (about 80 grams in each muffin liner). You’ll need to thoroughly scrape the mixing bowl to have enough batter.

Step 15:  Add about 1/4 cup of the pecan streusel to the top of each muffin.

Step 16: Bake the muffins at 425 degrees F for 5 minutes then without opening the oven door, reduce the temperature to 350 degrees F and baking until the muffins have risen and the internal temperature registers 202 degrees F. The muffins will have a slightly springy texture when touched and should have risen to twice their height.

Remove the muffins from the oven, cool them for 5 minutes, and then place the muffins on a wire rack to finish cooling.

How to Make the Maple Glaze

The maple glaze is delicious and easy to make. Sift the powdered sugar into a medium-sized bowl. Whisk in the salt. Stir in the maple syrup. The glaze should be thick but pourable. Use a spoon to add a drizzle of maple glaze over the muffins after they have cooled.

How to Store the Muffins

Room Temperature. The muffins can be stored at room temperature in an airtight container for up to 3 days.

Refrigerator. Store the muffins in airtight container for up to 7 days. You can also wrap each muffin individually in plastic wrap.

Can I Freeze These Pumpkin Muffins

Yes, you can freeze these muffins, but freeze them without the maple glaze. The best way. to freeze the muffins is to wrap each one in plastic wrap and then place them in a freezer bag. The pumpkins can be frozen for up to 2 months.

To thaw the muffins, thaw them in the refrigerator the night before you're ready to eat. Or place them in a 300 degree F oven and warm them up until the muffins are soft and warm.

Equipment

Muffin Pan: This muffin pan from USA Pan is my recommended piece of equipment. It's heavy duty, the muffins bake evenly, and it's a great long-term investment.

Muffin Liners: I love these muffin liners for this recipe. They're tall so I was able to add more streusel to the top of the muffin without the streusel falling off.

Pro Tips For Making These Muffins

• Use a scale to measure the flour to ensure you have the right amount. Too much flour could result in a dry muffin.
• Let the wet ingredients sit for 10 minutes to dissolve the sugar. Sugar contributes to the moisture of the muffins. Allowing the sugar to dissolve will help ensure a super moist muffin.
• Use room-temperature eggs and sour cream to help ensure a fluffy muffin. Cold eggs could result in stodgy muffins.  
• Since this recipe does not use a whole can of pumpkin puree, store the leftover puree in an airtight container in the refrigerator for up to a week or freeze it until you're ready to use it for another recipe.

Did you make these pumpkin streusel muffins? If so, please leave a rating and a comment below. This helps my blog to grow.

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If You Like This Recipe, Try These Recipes

Moist Pumpkin Streusel Muffins (with Maple Glaze)

5 from 8 votes

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

I can't get enough of these pumpkin muffins, especially the pecan streusel topping. The combination of the tender muffin with the slight crunchy topping is so so good. And for a little extra fall flavor drizzle them with this delectable maple glaze.

Servings: 12

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Course: Breakfast

Cuisine: American

Author: Cheryl Norris

Ingredients

Pecan Streusel Topping

• ▢ 1 cup (125 grams) unbleached all-purpose flour
• ▢ 1/2 cup (100 grams) granulated sugar
• ▢ 1/2 cup (100 grams) packed light or dark brown sugar
• ▢ 1 teaspoon ground cinnamon
• ▢ 1/2 teaspoon kosher salt
• ▢ 4 ounces roughly chopped pecans
• ▢ 8 tablespoons (113 grams) unsalted butter melted

Pumpkin Muffins

• ▢ 1-3/4 cups (220 grams) unbleached all-purpose flour
• ▢ 2 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 3/4 teaspoon kosher salt
• ▢ 8 tablespoons (113 grams) unsalted butter melted
• ▢ 2 large (100 grams) eggs room temperature (65-68 degrees F)
• ▢ 1/2 cup (100 grams) packed dark brown sugar
• ▢ 1/2 cup (100 grams) granulated sugar
• ▢ 1 tablespoon pumpkin spice see my Pumpkin Pie Spice recipe
• ▢ 1 1/4 cups (280 grams) pumpkin puree Libby's Pumpkin Puree recommended
• ▢ 1/4 cup (60 grams) sour cream room temperature (65-68 degrees F)

Maple Glaze (Optional)

• ▢ 1-1/2 cups (173 grams) powdered sugar
• ▢ 2 tablespoons (30 ml) pure maple syrup
• ▢ 2 tablespoons (30 ml) whole milk

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Instructions

• Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners.

Make the Streusel

• Melt the butter over low heat. While the butter is melting place the flour, granulated sugar, brown sugar, cinnamon, and salt in a medium-sized bowl and whisk the ingredients togther. Use your fingers to break up any brown sugar clumps.
• Add the chopped pecans and toss them into the dry ingredients so the nuts are coated with flour. Add the warm melted butter and use a spatula to mix the butter into the dry ingredients until the streusel starts to form clumps. Set the streusel aside until ready to add to the muffins.

Make the Pumpkin Muffins

• Melt the butter in a small saucepan over low heat. When there is just a small piece of butter left, remove the saucepan from the heat. Beat the two eggs together in a small bowl.
• Place the all-purpose flour, baking powder, baking soda, and salt in a medium sized bowl and whisk for 30 seconds to thoroughly combine the ingredients.
 Set the dry ingredients aside.
• Place the brown sugar, granulated sugar, and pumpkin spice in a large bowl and whisk together. Use your fingers to break up any brown sugar clumps. Add the warm melted butter and whisk together until the ingredients are well combined, about 20 seconds. The mixture will have a sandy texture.
• Add the beaten eggs and whisk until the eggs are thoroughly combined and the batter looks smoother and lighter in cooler. Whisk in the pumpkin puree, then whisk in the sour cream.
• NOTE: If you're using leftover pumpkin puree that's been in the refrigerator, bring it room temperature (65-68 degrees F) before adding it to the batter. Adding cold pumpkin puree will cause the batter to curdle and may cause some of the butter to resolidify.
• The batter should be lighter in color and look smooth. Set the batter aside for 10 minutes. Letting the batter sit for 10 minutes will give the sugar more time to thoroughly dissolved.
• Add half of the flour mixture to the wet ingredients. Use a silicone spatula to fold the dry ingredients into the wet ingredients. Add the remaining flour mixture and fold it in until the dry ingredients are thoroughly incorporated, and no white specs of flour remain. Make sure to scrape from the bottom to ensure all the flour is incorporated into the batter.
• The batter may be a little lumpy which is okay. Don’t try to make the batter smooth. That will cause the batter to be overmixed which will result in tough springy muffins.
• Divide the batter between the 12 muffin cups. The batter should almost be the top of each paper liner. If you’re using a kitchen scale, that’s about 80 grams of batter for each muffin cup.
• Divide the streusel evenly between the 12 muffins, about 1/4 cup for each muffin.
• Bake the muffins at 425°F (220°C for 5 minutes, then without opening the oven door reduce the temperature to 350°F (180°C). Bake the muffins for another 15-18 minutes, until the center is done.
• Test for doneness by sticking a toothpick or a cake skewer in the center. There should be no more than 1 or 2 crumbs sticking to the toothpick. For a temperature check, the temperature in the center of the muffin should register 200-203°F using an instant-read thermometer.
• Remove the muffins from the oven and let the muffins cool in the muffin pan for 5 minutes. Place the individual muffins on a wire rack to finish cooling. The muffins can be served warm.

Maple Glaze (Optional)

• Place the powdered sugar in a small bowl. Stir in the maple syrup, then stir in the milk. The glaze should be somewhat thick, but thin enough to drizzle from a spoon.

Storage

• Room Temperature. The muffins can be stored at room temperature in an airtight container for up to 4 days.

  Refrigerator. Store the muffins in airtight container for up to 7 days. You can also wrap each muffin individually in plastic wrap.

Notes

Weigh the Ingredients: The best and most consistent results will come my weighing the flour, butter, sour cream, and pumpkin puree. Not only do you get the best results, but there are also fewer dirty dishes because you’re measuring directly into the mixing bowls.

Leftover Pumpkin Puree: This recipe doesn’t use a full can of pumpkin puree. Store leftover puree in an airtight container for up to 7 days. Or freeze it for up to a few months, based on the expiration date on the can.

Nutrition

Calories: 413kcal | Carbohydrates: 49g | Protein: 4g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 310mg | Potassium: 156mg | Fiber: 2g | Sugar: 36g | Vitamin A: 4520IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg

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