Pumpkin Buttermilk Muffins

Soft, spiced pumpkin muffins made with tangy buttermilk and a buttery streusel topping. The batter bakes into tall, tender muffins that taste like cake pretending to be breakfast.

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Keyword brown sugar pumpkin muffins, buttermilk pumpkin muffins, fall muffin recipe, pumpkin buttermilk muffins, pumpkin muffin recipe with buttermilk, pumpkin muffins with streusel, Streuseled Pumpkin Buttermilk Muffins

Prep Time 15

Cook Time 20

Cooling Time 10

Total Time 45

Servings muffins

Calories 227kcal

Author Cathy Pollak

Equipment

2 12-Count Muffin Tin Standard size for baking.
mixing bowls One for dry, one for wet ingredients.
hand mixer or stand mixer. For creaming the butter and sugar.
paper liners keeps muffins from sticking.

Ingredients

Muffins:

3 cups (375 g) all-purpose flour
1 tbsp (14 g) baking powder
1 tsp (5 g) baking soda
¼ tsp (1 g) table salt
¼ tsp (0.5 g) ground nutmeg
⅛ tsp (0.25 g) ground ginger
½ cup (113 g) butter
1 cup (200 g) granulated sugar
2 large eggs
1 can (15 oz / 425 g) pumpkin puree
¼ cup (60 ml) buttermilk
½ tsp (2.5 ml) vanilla extract

Streusel:

½ cup (100 g) granulated sugar
¼ cup (30 g) all-purpose flour
1 tsp (3 g) pumpkin pie spice
3 tbsps (42 g) cold butter cut into small pieces

Instructions

Preheat the oven to 350°F (177°C) and line muffin tins with paper liners.
Whisk together the flour, baking powder, baking soda, salt, nutmeg, and ginger in a medium bowl to evenly distribute the leavening and spices.
3 cups (375 g) all-purpose flour, 1 tbsp (14 g) baking powder, 1 tsp (5 g) baking soda, ¼ tsp (1 g) table salt, ¼ tsp (0.5 g) ground nutmeg, ⅛ tsp (0.25 g) ground ginger
In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes. That air you build in now helps the muffins rise. Add the eggs one at a time, then mix in the pumpkin purée, buttermilk, and vanilla until smooth.
½ cup (113 g) butter, 1 cup (200 g) granulated sugar, 2 large eggs, 1 can (15 oz / 425 g) pumpkin puree, ¼ cup (60 ml) buttermilk, ½ tsp (2.5 ml) vanilla extract
Add the dry ingredients to the wet and mix just until combined. Overmixing knocks out the air you’ve already built, so stop as soon as the batter looks uniform. The batter should be thick, which gives the muffins their bakery-style domes.
Spoon the batter into the muffin cups, filling each about two-thirds full.
For the streusel, combine the sugar, flour, pumpkin pie spice, and cold butter in a small bowl. Use your fingers to rub the butter into the dry ingredients until the texture feels like damp sand with a few clumps. Sprinkle it evenly over each muffin.
½ cup (100 g) granulated sugar, ¼ cup (30 g) all-purpose flour, 1 tsp (3 g) pumpkin pie spice, 3 tbsps (42 g) cold butter
Bake on the center rack for 15 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the tin for 10 minutes, then transfer to a wire rack. They’re great warm, but the texture settles as they cool.

Notes

Buttermilk and pumpkin purée balance each other. One brings tang, the other richness.
The batter will be thick before baking. That’s what gives it lift, not what slows it down.
Muffin height depends on not overfilling. Two-thirds full is the sweet spot.
Mixing the streusel by hand gives the best texture. A food processor makes it too fine.

If you’re making these pumpkin buttermilk muffins, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition