Pumpkin Streusel Muffins are the perfect little treat that feels like fall in every bite. Soft, moist pumpkin muffins are topped with a crunchy, buttery streusel that adds the best texture and a little sweet-spicy kick. You get all the cozy flavors of pumpkin, cinnamon, and nutmeg wrapped up in a muffin that’s easy to grab for breakfast or a snack.
I love making these muffins because they fill my kitchen with that warm, comforting cinnamon smell that instantly makes me feel at home. The streusel topping is my favorite part – it gives each muffin a little crispy surprise that makes them extra special. I usually make a batch to share, but sometimes I just can’t help sneaking a second one right out of the oven while they’re still warm.
These muffins are great to serve with a cup of coffee or tea, especially on a cool morning when you want something both filling and flavorful. I find they’re best enjoyed fresh, but if I have leftovers, I pop them in the toaster to bring back that crumbly topping crispiness. Whether for a casual breakfast or a cozy afternoon snack, these pumpkin streusel muffins always make me smile.
Key Ingredients & Substitutions
Pumpkin Purée: Canned pumpkin works best for consistent moisture and flavor. You can swap in fresh pumpkin purée if you roast and mash your pumpkin, but drain excess water first.
Spices: Cinnamon and nutmeg are essential for that warm fall flavor. I like adding a pinch of cloves and ginger, but you can skip them or use pumpkin pie spice as a shortcut.
Sweeteners: The mix of granulated and brown sugar balances sweetness and moisture. If you prefer less sweetness, cut back slightly on sugar or try coconut sugar for a deeper flavor.
Oil vs Butter: Using vegetable oil keeps muffins moist and tender. Melted butter adds a richer taste but can make them a bit denser. I often use oil for a lighter texture.
Streusel Topping: The buttery, cinnamon-spiced streusel is what makes these muffins extra tasty. Don’t skip it! If you want a nutty crunch, try adding chopped pecans or walnuts.
How Do You Make the Perfect Streusel Topping?
The streusel topping is all about texture and flavor. It should be crumbly but hold together slightly so it doesn’t just fall off.
- Mix dry ingredients thoroughly before adding melted butter.
- Add butter gradually and stir gently until crumbs form—avoid overmixing.
- Look for a sandy, chunky texture, not a paste.
- When sprinkled generously, this topping bakes into a crisp and crunchy layer on your muffins.
- For extra flavor, toast nuts before mixing them into the streusel.
Adding the topping right before baking is key. It melts slightly but keeps its shape, giving you a nice contrast between soft muffin and crispy topping.
Equipment You’ll Need
- Muffin tin – a 12-cup pan helps your muffins bake evenly and hold their shape.
- Muffin liners – make cleanup easy and keep muffins from sticking to the pan.
- Mixing bowls – one for dry ingredients, one for wet, so mixing is smooth and simple.
- Measuring cups and spoons – accurate measurements keep your muffins tasting just right.
- Wire cooling rack – lets the muffins cool evenly without getting soggy on the bottom.
- Spoon or ice cream scoop – helps you fill muffin cups evenly and without mess.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the streusel topping for a crunchy nutty twist.
- Mix in ½ cup chocolate chips or white chocolate chips for a sweeter treat kids love.
- Substitute maple syrup for part of the sugar to add a warm, natural sweetness and deeper flavor.
- Stir in dried cranberries or raisins to add a tart contrast that balances the pumpkin’s richness.
Pumpkin Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree
- 1/2 cup (120ml) vegetable oil or melted butter
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1 cup (120g) all-purpose flour
- 1/2 cup (100g) brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup (60g) unsalted butter, melted
For the Glaze (optional):
- 1/2 cup (60g) powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 20-25 minutes to bake, and an additional 10 minutes for cooling and glazing. In total, plan for approximately 45-50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease it to prevent sticking.
2. Make the Streusel Topping:
In a medium bowl, mix together the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until the mix looks like coarse crumbs. Set this aside for later.
3. Mix Dry Ingredients for Muffins:
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger to blend the dry spices evenly.
4. Mix Wet Ingredients:
In a large bowl, whisk the granulated sugar, brown sugar, and eggs until combined. Add the pumpkin puree, oil or melted butter, and vanilla extract and mix well.
5. Combine Wet and Dry Ingredients:
Slowly pour the dry ingredients into the wet ingredients, folding gently until just combined. Avoid overmixing—the batter should be a bit lumpy and thick.
6. Fill Muffin Cups:
Evenly spoon the batter into the muffin cups, filling each about two-thirds full.
7. Add Streusel Topping:
Sprinkle a generous amount of the streusel topping over each muffin, covering the batter surface well for a crunchy topping.
8. Bake:
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool:
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Prepare the Glaze (Optional):
Mix powdered sugar with 1 tablespoon of milk and vanilla in a small bowl. Add more milk if needed to create a drizzle-friendly consistency.
11. Drizzle the Glaze:
Once the muffins have cooled, drizzle the glaze over the streusel topping for a sweet finish.
12. Serve and Enjoy!
Enjoy these pumpkin streusel muffins fresh! Store leftovers in an airtight container for up to three days or freeze for longer storage.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Just roast and mash the pumpkin flesh first, then drain any excess water. Use the same amount as canned pumpkin for best results.
How Should I Store Leftover Pumpkin Streusel Muffins?
Store muffins in an airtight container at room temperature for up to 3 days. To keep longer, freeze them individually wrapped for up to 2 months. Thaw before serving.
Can I Substitute Butter for Vegetable Oil in the Muffins?
Absolutely! Melted butter adds richness but may make the muffins a bit denser. Vegetable oil keeps them moist and lighter. Choose based on your preference.
Is It Possible to Make These Muffins Gluten-Free?
Yes, swap the all-purpose flour for a gluten-free baking blend that includes xanthan gum for best texture. The flavor and moisture will be very close to the original.
