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These Pumpkin Streusel Muffins are light, fluffy, and fragrantly spiced. The streusel topping adds that perfect bit of sweet crunch.

Total time

0 minutes




  • ¼ cup butter (softened)
  • ½ cup sugar
  • ¼ cup packed brown sugar
  • ⅔ cup canned pumpkin
  • ½ cup buttermilk
  • 2 eggs ((beaten))
  • 2 tablespoons molasses
  • 1½ cups all-purpose flour
  • ½ cup oat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ tsp cinnamon
  • ¼ tsp ginger
  • ⅛ tsp cloves
  • ⅛ tsp nutmeg
  • pinch of allspice
  • ¼ teaspoon salt
  • for the streusel
  • ¼ cup all-purpose flour
  • 3 tbsp brown sugar
  • 2 tbsp rolled oats
  • ½ cup chopped pecans
  • 2 tablespoons cold butter


  1. Set the oven to 375F
  2. Cream the sugar and the butter, and then beat in the eggs, pumpkin, buttermilk and molasses.
  3. In another bowl, mix the dry ingredients together.
  4. Make the streusel topping in a third bowl, using your hands to cut in the butter until the whole thing is thoroughly combined and crumbly.
  5. When you’re ready to bake, mix the dry ingredients into the wet, stirring just enough to combine. Fill the muffin cups fairly full, and sprinkle the streusel topping liberally over the muffins.
  6. Bake for about 20 minutes until a toothpick inserted in the center comes out clean.
  7. Let them cool for a few minutes in the pan before taking them out.
  8. View the recipe instructions at The View From the Great Island

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