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!

Nutriscore Rating: 47/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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)

Directions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

Fold in the 1 cup of blueberries gently but thoroughly.

Step 6

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

Step 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.

Step 8

Sprinkle the streusel evenly over the tops of the muffins.

Step 9

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

Step 10

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

Nutrition Facts

Serving size	(1113.3g)

Amount per serving	% Daily Value*
Calories	3305.9

Total Fat 146.1g	0%
Saturated Fat 87.0g	0%
Polyunsaturated Fat 1.9g
Cholesterol 543.6mg	0%
Sodium 2223.8mg	0%
Total Carbohydrate 476.2g	0%
Dietary Fiber 19.6g	0%
Total Sugars 258.0g
Protein 37.6g	0%

Vitamin D 68.4IU	0%
Calcium 283.3mg	0%
Iron 15.8mg	0%
Potassium 1122.3mg	0%

*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: 39.0%

Protein: 4.5%

Carbs: 56.5%