Pumpkin and White Chocolate Strusel Muffins
About this recipe
Pumpkin spice season has officially arrived! Whether it’s in food or drinks, like me, you’ve probably seen pumpkin-inspired treats everywhere, and for good reason—it's the flavour that defines autumn. If you’re looking for a way to stand out from the crowd of pumpkin-flavoured offerings, I’ve got just the thing: soft, fluffy pumpkin muffins topped with a crumbly streusel and sweet white chocolate. They’re the perfect balance of cosy autumn spices and rich sweetness, making them an irresistible treat.
My pumpkin and white chocolate muffins are incredibly easy to make but feel special enough for any occasion. The pumpkin brings moisture and warmth to the muffins, while the streusel topping adds a satisfying, crumbly texture. What really sets them apart, though, is the addition of white chocolate. It pairs beautifully with the pumpkin, bringing out its natural sweetness and adding a little indulgence to every bite.
These muffins are perfect for treating yourself, gifting to friends, or even bringing to gatherings. They're easy to transport and make a great impression with their vibrant orange hue and crumbly golden topping. Whether it's a cosy night in, a family brunch, or a gift for someone special, these muffins are sure to be the showstopper. The pumpkin, cinnamon, and nutmeg are perfectly complemented by the creamy sweetness of the white chocolate, making each bite pure bliss- it's literally like having the comforting autumn vibes in the palm of your hands. Whether your starting to embrace that autumn has arrived or you're reminiscing on autumn vibes-why not give these a try? They’re the perfect combination of seasonal flavours and a little something extra, guaranteed to be a hit wherever you take them. If you love these muffins make sure to check out my popular muffin recipes too: Triple Chocolate Muffins, Raspberry & White Chocolate Muffins, Carrot Cake Muffins
Pumpkin and White Chocolate Muffins FAQs
What do I do if my muffins don't rise?
This can often be due to the temperature of the oven, as if it is not hot enough the muffins wont rise. Ensure that the oven is preheated to the correct temperature and that you have fully mixed together the batter.
Where can I buy pumpkin puree?
Morrisons, Sainsburys and Waitrose!
How can I get my muffins fluffy and not dense?
Don’t overmix the batter. Overmixing the batter will make your muffins tough. Just mix the wet and dry ingredients until they are just combined.
How long can I store these muffins for?
You can store these muffins in an airtight container in the refrigerator for up to 5 days or store these muffins for up to 3 months in the freezer. To thaw frozen pumpkin muffins, simply let them thaw at room temperature for a few hours.
How do I make pumpkin muffins not dry?
This recipe uses a mixture of milk, oil and melted better so they definitely will not be dry, But, be careful not to overmix the batter; stir until you cant see the flour then your done!
Where can I find the muffin liners from?
You can find them in Waitrose and also from Amazon here.
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
Muffin Batter
- 150ml sunflower oil
- 230g butter, cubed
- 300ml whole milk
- 2 eggs
- 300g pumpkin puree
- 600g self-raising flour
- 150g caster sugar
- 150g light brown sugar
- 2 tsp nutmeg
- 2 tsp ginger powder
- 2 tsp cinnamon
- 200g white chocolate
Streusel Topping
- 130g white sugar
- 160g plain flour
- 90g unsalted butter, melted
Muffin Batter
- 225ml sunflower oil
- 345g butter, cubed
- 450ml whole milk
- 3 eggs
- 450g pumpkin puree
- 900g self-raising flour
- 225g caster sugar
- 225g light brown sugar
- 3 tsp nutmeg
- 3 tsp ginger powder
- 3 tsp cinnamon
- 300g white chocolate
Streusel Topping
- 195g white sugar
- 240g plain flour
- 135g unsalted butter, melted
Ingredients
Muffin Batter
- 2.5 oz sunflower oil
- 4 oz butter, cubed
- 5 oz whole milk
- 1 egg
- 5.3 oz pumpkin puree
- 10.6 oz self-raising flour
- 2.6 oz caster sugar
- 2.6 oz light brown sugar
- 1 tsp nutmeg
- 1 tsp ginger powder
- 1 tsp cinnamon
- 3.5 oz white chocolate
Streusel Topping
- 2.3 oz white sugar
- 2.8 oz plain flour
- 1.6 oz unsalted butter, melted
Muffin Batter
- 5 oz sunflower oil
- 8 oz butter, cubed
- 10 oz whole milk
- 2 eggs
- 10.6 oz pumpkin puree
- 21.2 oz self-raising flour
- 5.2 oz caster sugar
- 5.2 oz light brown sugar
- 2 tsp nutmeg
- 2 tsp ginger powder
- 2 tsp cinnamon
- 7 oz white chocolate
Streusel Topping
- 4.6 oz white sugar
- 5.6 oz plain flour
- 3.2 oz unsalted butter, melted
Muffin Batter
- 7.5 oz sunflower oil
- 12 oz butter, cubed
- 15 oz whole milk
- 3 eggs
- 15.9 oz pumpkin puree
- 31.8 oz self-raising flour
- 7.8 oz caster sugar
- 7.8 oz light brown sugar
- 3 tsp nutmeg
- 3 tsp ginger powder
- 3 tsp cinnamon
- 10.5 oz white chocolate
Streusel Topping
- 6.9 oz white sugar
- 8.4 oz plain flour
- 4.8 oz unsalted butter, melted
Instructions
- Start by preheating your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners. To get maximum rise, leave a little space between the liners. This will allow air to circulate and help your muffins puff up beautifully.
- For the strusel, in a small bowl, mix together white sugar and plain flour. Pour in the melted unsalted butter, and stir until the mixture becomes crumbly, resembling coarse sand. Set this aside—it's the crunchy magic that will top each muffin!
- In a medium saucepan, melt the butter over low heat, then remove from heat and let it cool slightly. Once cooled, whisk in the sunflower oil, whole milk, egg, and pumpkin puree until smooth. These wet ingredients will give your muffins a tender, moist texture.
- In a large bowl, whisk together the self-raising flour, caster sugar, light brown sugar, nutmeg, ginger powder, and cinnamon. These warming spices will add that autumnal coziness we all crave.
- Now, pour the wet ingredients into the dry. Using a spatula or wooden spoon, gently fold everything together until just combined. Add the chopped white chocolate, giving the batter one or two more gentle stirs. Important: Resist the temptation to overmix! Overmixing develops the gluten in the flour, which can lead to dense, tough muffins instead of the light and fluffy ones we want.
- Spoon the batter evenly into your prepared liners, filling each about ¾ full. Then, generously sprinkle the streusel topping over each muffin, pressing it lightly so it sticks.
- Place the muffins in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on that golden-brown streusel!
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely (if you can wait that long!). These muffins are delicious warm, especially with the melty white chocolate chunks inside.
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