Pumpkin Blueberry Streusel Muffins

Nutriscore Rating: 46/100

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!

Recipe Information

• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 min
• Servings: 12 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 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

10 steps

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.

2. 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.

3. 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.

4. 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.

5. Fold in the 1 cup of blueberries gently but thoroughly.

6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

7. 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.

8. Sprinkle the streusel evenly over the tops of the muffins.

9. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

10. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition Facts

1 serving (1139.7g)

Calories		3461
% Daily Value*
Total Fat		147.9 g	190%
	Saturated Fat	88.5 g	442%
	Polyunsaturated Fat	1.9 g
Cholesterol		547 mg	182%
Sodium		2191 mg	95%
Total Carbohydrate		503.1 g	183%
	Dietary Fiber	20.0 g	71%
	Total Sugars	282.8 g
Protein		38.1 g	76%
Vitamin D		1.7 mcg	8%
Calcium		308 mg	24%
Iron		15.7 mg	87%
Potassium		1202 mg	26%

*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.

Source of Calories

Fat: 1331 cal (38.1%%)

Protein: 152 cal (4.4%%)

Carbs: 2012 cal (57.6%%)