Pumpkin Blueberry Streusel Muffins
Start your day with a batch of irresistibly soft and flavorful Pumpkin Blueberry Streusel Muffins, a delightful fusion of fall spices and juicy bursts of blueberry goodness. These muffins combine the earthy richness of pumpkin puree with a touch of warm cinnamon, nutmeg, and ginger, while fresh or frozen blueberries add a fruity twist to every bite. Topped with a buttery cinnamon streusel that’s perfectly crumbly, these muffins deliver a bakery-style treat right from your kitchen. Ready in just 35 minutes, they’re ideal for breakfast, brunch, or a cozy afternoon snack. With a balance of seasonal flavors and textures, this recipe is your go-to for fall-inspired baking that’s both easy and crowd-pleasing!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 1 cup canned pumpkin puree
- 0.5 cup unsalted butter, melted
- 1 piece large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 0.33 cup all-purpose flour (for streusel)
- 0.25 cup brown sugar (for streusel)
- 3 tablespoons unsalted butter, softened (for streusel)
- 0.5 teaspoon ground cinnamon (for streusel)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large bowl, whisk together the 1 3/4 cups all-purpose flour, 3/4 cup granulated sugar, 1/4 cup brown sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/2 teaspoon salt until well combined.
In a separate bowl, whisk together the 1 cup canned pumpkin puree, 1/2 cup melted unsalted butter, 1 large egg, and 1 teaspoon vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the 1 cup of blueberries gently but thoroughly.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
To make the streusel topping, combine 1/3 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 3 tablespoons softened butter in a small bowl. Use a fork or your fingers to mix until the mixture resembles coarse crumbs.
Sprinkle the streusel evenly over the tops of the muffins.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition Facts
Calories |
3306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.1 g | 187% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 2224 mg | 97% | |
| Total Carbohydrate | 476.2 g | 173% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 258.0 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 283 mg | 22% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1122 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
