There’s just something magical about the scent of pumpkin spice wafting through the kitchen on a cool morning. Add in creamy white chocolate and a buttery crumble on top? Oh, friend, you’re in for a real treat. These Pumpkin and White Chocolate Streusel Muffins are like fall wrapped in a warm, cozy blanket—but you can enjoy them any time of year. They’re soft, perfectly spiced, and bursting with little pockets of melty white chocolate. And that golden, crunchy streusel on top? Trust me, it’s a game-changer.
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Whether you’re a die-hard pumpkin lover or just dipping your toe into the pumpkin patch, this recipe is an easy win. Make a batch for brunch, a sweet snack, or even dessert. Grab your coziest sweater and let’s bake some muffin magic!
Why You’ll Love Pumpkin and White Chocolate Streusel Muffins
Versatile
These muffins shine as a breakfast-on-the-go, an after-school snack, or a comforting dessert. Serve them warm with a cup of tea or coffee for a moment of pure bliss.
Budget-Friendly
You likely have most of these ingredients already—think canned pumpkin, flour, sugar, butter. No fancy baking supplies required, just good ol’ pantry staples doing their delicious thing.
Quick and Easy
No stand mixer needed! Just a couple of bowls and a whisk will do the trick. This recipe comes together quickly, making it perfect for busy mornings or spontaneous baking urges.
Customizable
You can swap the white chocolate for dark chocolate chips or add chopped pecans for extra crunch. Want to boost the spice? A dash of cardamom or nutmeg goes a long way.
Crowd-Pleasing
These muffins are the kind that disappear fast. The soft, fluffy texture with melty chocolate and crunchy streusel checks all the boxes for both kids and grown-ups alike.
Ingredients in Pumpkin and White Chocolate Streusel Muffins
Here’s the magic of these muffins—they’re simple, cozy, and packed with flavor. Let’s break it down:
Pumpkin Purée: The heart of this recipe. Moist, flavorful, and full of fall vibes. Make sure you’re using 100% pure pumpkin, not the pie filling.
All-Purpose Flour: Creates the perfect muffin base. It gives structure while still keeping the muffins tender.
White Chocolate Chips: Sweet, creamy pops of goodness that balance the warm spices beautifully.
Brown Sugar: Adds depth and a hint of molasses flavor, which pairs wonderfully with the pumpkin.
Eggs: Helps bind everything together and gives the muffins a light, fluffy texture.
Butter: Adds richness and flavor. Melted butter makes mixing a breeze.
Baking Powder & Baking Soda: Our leavening duo that helps the muffins rise tall and proud.
Pumpkin Pie Spice: A blend of cinnamon, ginger, cloves, and nutmeg—this is what makes them smell and taste like fall.
Salt: A pinch to balance the sweetness and bring out the pumpkin flavor.
Vanilla Extract: Adds that little something-something to round everything out.
Streusel Topping: A crumbly mix of butter, flour, and sugar that bakes into a crispy, golden crown for each muffin.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well so your muffins pop out easily.
Combine Ingredients: In one bowl, whisk together your dry ingredients—flour, baking soda, baking powder, salt, and pumpkin pie spice. In another bowl, mix the wet ingredients—pumpkin purée, melted butter, brown sugar, eggs, and vanilla extract—until smooth and creamy.
Prepare Your Cooking Vessel: Make sure your muffin tin is ready to go. Paper liners work great, but greasing the pan directly is fine too.
Assemble the Dish: Fold the dry ingredients into the wet mixture until just combined. Then gently stir in the white chocolate chips. Don’t overmix!
Cook to Perfection: Divide the batter evenly among the muffin cups. Sprinkle that glorious streusel topping generously over each one. Bake for about 18–22 minutes, or until a toothpick comes out clean.
Finishing Touches: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. That streusel gets crunchier as they cool—yum!
Serve and Enjoy: Serve warm or at room temp. Perfect on their own, or slathered with a little butter or cream cheese if you’re feeling fancy.
Nutrition Facts
Servings: 12 muffins
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
How to Serve Pumpkin and White Chocolate Streusel Muffins
These muffins are dreamy just as they are, but here are some fun ways to enjoy them even more:
Warm with Butter: Split one open and spread with a pat of butter while it’s still warm. Melt-in-your-mouth heaven.
With Coffee or Tea: Make it a full cozy moment with your favorite hot drink. Chai lattes and pumpkin muffins? Yes, please.
Topped with Whipped Cream: Want to serve these as a dessert? A swirl of whipped cream makes them extra decadent.
Crumbled Over Yogurt: For a fun breakfast twist, crumble a muffin over Greek yogurt and drizzle with honey.
Packed in Lunchboxes: These travel so well! Wrap them up and toss them into a lunch or picnic basket.
Additional Tips
Prep Ahead: Make the streusel in advance and store it in the fridge until ready to bake.
Spice It Up: Don’t be afraid to adjust the spice mix. Add a pinch of nutmeg or allspice for more depth.
Dietary Adjustments: Use gluten-free flour blends if needed. Want dairy-free? Swap the butter for coconut oil and use vegan white chocolate chips.
Storage Tips: Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Double the Batch: These freeze beautifully! Wrap individually and freeze for up to 2 months. Just thaw or microwave when a muffin craving hits.
FAQ Section
Q1: Can I use fresh pumpkin instead of canned?
A1: Absolutely! Just roast and purée your pumpkin until smooth. Make sure to drain excess moisture if it’s too watery.
Q2: Can I substitute white chocolate with something else?
A2: Sure! Dark chocolate chips, chopped walnuts, or dried cranberries all work beautifully here.
Q3: How do I store these muffins?
A3: Keep them in an airtight container at room temp for 2–3 days or in the fridge for up to a week.
Q4: Can I freeze these muffins?
A4: Yes! Wrap tightly and freeze for up to 2 months. Reheat in the microwave or oven.
Q5: Can I skip the streusel topping?
A5: Technically yes, but it’s highly recommended. That crunchy top adds so much texture and flavor.
Q6: Can I make mini muffins with this recipe?
A6: Totally! Just reduce the bake time to 10–12 minutes and keep an eye on them.
Q7: What if I don’t have pumpkin pie spice?
A7: Mix cinnamon, ginger, cloves, and nutmeg for a quick homemade version.
Q8: Can I make these muffins vegan?
A8: Yes—use flax eggs, vegan butter, and dairy-free white chocolate chips.
Q9: How do I know when the muffins are done?
A9: A toothpick should come out clean or with a few moist crumbs. The tops should be golden and springy.
Q10: Can I add a glaze on top?
A10: Oh yes. A simple vanilla glaze or cream cheese drizzle would take these over the top.
Conclusion
These Pumpkin and White Chocolate Streusel Muffins are everything you want in a baked treat—cozy, sweet, just a little indulgent, and easy enough to whip up on a whim. Whether you’re baking for loved ones or treating yourself, this recipe delivers pure comfort in every bite. Now go ahead, preheat that oven—you’ve got muffins to make!
Print
Pumpkin and White Chocolate Streusel Muffins
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin and White Chocolate Streusel Muffins are the ultimate cozy treat—soft, spiced, and loaded with white chocolate chunks, all crowned with a buttery streusel topping. Perfect for fall baking or anytime you want a warm, sweet pick-me-up!
Ingredients
Muffin Batter
- 75ml sunflower oil
- 115g butter, cubed
- 150ml whole milk
- 1 egg
- 150g pumpkin puree
- 300g self-raising flour
- 75g caster sugar
- 75g light brown sugar
- 1 tsp nutmeg
- 1 tsp ginger powder
- 1 tsp cinnamon
- 100g white chocolate, chopped
Streusel Topping
- 65g white sugar
- 80g plain flour
- 45g unsalted butter, melted
Instructions
- Preheat oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners. Leave space between liners for better rise.
- Make the streusel: In a small bowl, mix white sugar and plain flour. Stir in melted butter until crumbly. Set aside.
- Melt butter in a saucepan, then cool slightly. Whisk in sunflower oil, milk, egg, and pumpkin puree until smooth.
- In a large bowl, combine self-raising flour, caster sugar, light brown sugar, nutmeg, ginger, and cinnamon.
- Pour wet mixture into the dry ingredients and gently fold until just combined. Add chopped white chocolate and stir briefly.
- Spoon batter into muffin liners, filling about ¾ full. Top with streusel, gently pressing it on.
- Bake for 20–25 minutes, or until a toothpick comes out clean and streusel is golden.
- Cool in tin for 5 minutes, then transfer to a wire rack. Enjoy warm or cool!
Notes
- Substitute pumpkin puree with mashed sweet potato for a twist.
- Use dark chocolate chunks for a richer flavor contrast.
- These freeze well—store in an airtight container for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 115mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg