Pumpkin Streusel Muffins

Pumpkin streusel muffins are the perfect blend of warm spices, tender pumpkin goodness, and a crumbly, sweet streusel topping. These muffins are great for breakfast, a snack, or even dessert. They are moist, flavorful, and packed with fall-inspired spices that make every bite a delight.

Why You’ll Love This Recipe

  • Packed with cozy fall flavors
  • Perfectly moist and tender texture
  • The streusel topping adds a delicious crunch
  • Easy to make with simple ingredients
  • Great for meal prep and on-the-go snacks
  • Freezer-friendly for longer storage
  • Pairs well with coffee or tea
  • Kid-friendly and perfect for lunchboxes
  • Can be customized with add-ins like nuts or chocolate chips
  • A crowd-pleasing treat for gatherings and holidays

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Ground cinnamon
  • Ground nutmeg
  • Ground ginger
  • Ground cloves
  • Pumpkin puree
  • Granulated sugar
  • Brown sugar
  • Eggs
  • Vegetable oil
  • Vanilla extract
  • Milk

For the Streusel Topping:

  • All-purpose flour
  • Brown sugar
  • Ground cinnamon
  • Butter (melted)

Directions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
  3. In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and milk until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  5. In a small bowl, mix the streusel topping ingredients until crumbly.
  6. Fill each muffin liner about 3/4 full with batter and sprinkle streusel topping over each.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

Servings and Timing

  • Servings: Makes 12 muffins
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Variations

  • Add-ins: Mix in chocolate chips, chopped pecans, or walnuts for extra texture.
  • Gluten-Free: Use a 1:1 gluten-free flour blend.
  • Healthier Version: Replace some sugar with honey or maple syrup and use whole wheat flour.
  • Extra Spice: Add a pinch of cardamom for a deeper flavor.
  • Drizzle Topping: Drizzle with a simple vanilla glaze for extra sweetness.

Storage/Reheating

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Keep in the fridge for up to a week.
  • Freezer: Wrap muffins individually and store in a freezer-safe bag for up to 3 months.
  • Reheating: Warm in the microwave for 15-20 seconds or in a 300°F oven for 5 minutes.
Pumpkin Streusel Muffins

FAQs

How do I make sure my muffins are moist?

Use real pumpkin puree and do not overmix the batter.

Can I use fresh pumpkin instead of canned?

Yes, but make sure to puree and drain excess liquid from fresh pumpkin.

Can I make these muffins dairy-free?

Yes, use almond milk or oat milk instead of regular milk.

What’s the best way to store leftover muffins?

Store them in an airtight container at room temperature for a few days or freeze for longer storage.

Can I use whole wheat flour?

Yes, but the muffins may be denser. Try using half whole wheat and half all-purpose flour.

How do I prevent my muffins from becoming dry?

Do not overbake, and measure ingredients accurately.

Can I double the recipe?

Absolutely! Just bake in batches if needed.

Can I skip the streusel topping?

Yes, but the topping adds a delicious crunch and extra flavor.

What can I use instead of vegetable oil?

You can use melted butter, coconut oil, or applesauce for a healthier option.

Can I add a glaze on top?

Yes, a simple powdered sugar glaze or maple glaze works great.

Conclusion

Pumpkin streusel muffins are an irresistible fall treat, combining warm spices with a delicious crumbly topping. Whether you’re enjoying them for breakfast, as a snack, or sharing them with friends and family, these muffins are sure to be a hit. Try different variations and enjoy the cozy flavors of pumpkin in every bite!

Print
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Pumpkin Streusel Muffins

Pumpkin Streusel Muffins

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These moist and fluffy pumpkin muffins are topped with a sweet, crumbly streusel topping. Perfect for fall mornings or as a cozy treat with coffee!


Ingredients

For the Muffins:
  • 1 3/4 cups all-purpose flour

  • 1 cup canned pumpkin puree

  • 3/4 cup granulated sugar

  • 1/4 cup brown sugar

  • 1/2 cup vegetable oil (or melted butter)

  • 2 large eggs

  • 1/4 cup milk

  • 1 tsp vanilla extract

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 1/2 tsp pumpkin pie spice

  • 1/2 tsp cinnamon

For the Streusel Topping:

 

  • 1/2 cup all-purpose flour

  • 1/4 cup brown sugar

  • 1/2 tsp cinnamon

  • 4 tbsp unsalted butter (melted)


Instructions

  • Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray.

  • Make the streusel topping: In a small bowl, mix flour, brown sugar, and cinnamon. Stir in melted butter until crumbs form. Set aside.

  • Prepare the muffin batter: In a large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.

  • In another bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, milk, and vanilla extract until smooth.

  • Gradually add the wet ingredients to the dry ingredients, stirring until just combined (do not overmix).

  • Fill the muffin cups: Divide the batter evenly among the muffin cups, filling about ¾ full. Sprinkle streusel topping over each.

  • Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

  • Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

 

  • Enjoy warm or at room temperature!


Notes

  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

  • You can add ½ cup chocolate chips or chopped nuts for extra texture.

 

  • For a bakery-style touch, drizzle with a simple glaze made from powdered sugar and milk.

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