Pumpkin Streusel Muffins
These Pumpkin Streusel Muffins are the perfect fall treat that combine spiced pumpkin muffins with a buttery cinnamon streusel topping! They’re incredibly moist and flavorful, making your kitchen smell absolutely amazing while they bake! These are the best pumpkin muffins, so yummy!
Want more Pumpkin Recipes? Check out our Pumpkin Pie, Banana & Pumpkin Muffins, or Pumpkin Cheesecake Cookies.
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There’s nothing quite like the smell of pumpkin flavor baking in the oven on a cool fall morning during pumpkin season. This easy recipe creates bakery-style muffins with that perfect tender crumb and a crumbly streusel topping that everyone loves.
The warm cozy spices and rich pumpkin flavor make these taste like autumn in every bite! Whether you’re new to pumpkin recipes or a seasoned baker, these will be a huge hit with your whole family. They’re definitely some of the best muffins I’ve ever made!
What you’ll love about this Pumpkin Muffins Recipe:
Recipe Ingredients:
You’ll need the following ingredients to make these Pumpkin Spice Muffins:
- For the Muffins:
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Pumpkin pie spice
- Vegetable oil
- Melted butter
- Large Eggs
- Pumpkin puree
- Milk
- White sugar
- Brown sugar
- Vanilla extract
- Streusel for pumpkin muffins:
- All-purpose flour
- Brown sugar
- Ground cinnamon
- Butter
- If you prefer a plain muffin, just skip the streusel!
Ingredient Notes:
- Pumpkin Puree: Use a can of pure pumpkin puree, not pumpkin pie mix, for the best results. This gives you the pure pumpkin purée flavor without added spices.
- Cold Butter: For the crumb topping, make sure your butter is cold so it creates those perfect crumbly pieces.
- Oil and Butter Combo: Using both oil and melted butter gives you the perfect balance of moisture and flavor, preventing dry muffins.
- Spices: You can make your own homemade pumpkin pie spice using individual spices if you prefer.
How to make pumpkin streusel muffins step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: Preheat oven to 375°F. Grease bottoms only of 12 regular-size muffin pan with shortening or cooking spray, or line with muffin liners.
STEP 2: In small bowl, mix flour, dark brown sugar, and cinnamon. Cut in cold butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside.
STEP 3: In large mixing bowl, whisk flour, baking soda, baking powder, salt, and pumpkin pie spice together. The dry ingredients should be well combined.
STEP 4: In medium bowl, beat oil, melted butter, eggs, pumpkin, granulated sugar, brown sugar, and vanilla with whisk until well blended.
STEP 5: Add wet ingredients to the flour mixture using a rubber spatula; stir just until flour is moistened. The muffin batter will be lumpy, which gives you the best texture.
STEP 6: Using a measuring cup or ice cream scoop, divide batter evenly among muffin cups. Sprinkle each muffin with streusel topping on the top of the batter.
STEP 7: Bake in preheated oven for 18 to 22 minutes or until toothpick inserted in center comes out clean.
STEP 8: Cool 5 minutes; remove from pan to wire rack. Serve warm or cool.
Optional Glaze:
STEP 9: In small bowl, whisk together powdered sugar, milk, vanilla, and salt until smooth. Start with 2 tablespoons of milk and add more if needed for drizzling consistency.
STEP 10: Once muffins are cooled, drizzle glaze over tops using a spoon or a small zip-top bag with the corner snipped.
STEP 11: Allow glaze to set before serving.
PRO TIP:
Don’t over mix the batter! Stir just until the flour disappears. A lumpy batter is perfectly normal and will give you a tender muffin. Over mixing leads to tough, dense muffins instead of the light, fluffy texture you want.
Storage and Reheating:
Storage: Store muffins in an airtight container at room temperature for up to 3 days. They actually taste great the next day!
Reheating: Warm individual muffins in the microwave for 15-20 seconds or in a 300°F oven for 5 minutes. Perfect with a cup of coffee!
Freezing: These muffins freeze great wrapped in plastic wrap, then placed in a freezer safe bag for up to 3 months. The streusel topping may be slightly less crispy after thawing. Thaw at room temperature or warm from frozen in the microwave.
Additions and Substitutions:
ADDITIONS:
- VMix-ins: Add chocolate chips for pumpkin chocolate chip muffins, chopped pecans, or mini marshmallows to the batter for extra flavor.
- Spices: Try adding a pinch of nutmeg or ground ginger for more warmth and fall flavors.
- Sweetener: Drizzle with pure maple syrup or add a drizzle of maple glaze instead of vanilla glaze.
- Seeds: Sprinkle pumpkin seeds on top of the streusel before baking for extra crunch.
SUBSTITUTIONS:
- Flour: You can substitute whole wheat flour for half the all-purpose flour for more fiber.
- Oil: You can substitute melted coconut oil or additional melted butter for the vegetable oil.
- Milk: Buttermilk, almond milk, or oat milk all work well in place of regular milk.
FAQs about pumpkin muffin recipes:
Why are my muffins dense?
This usually happens from over mixing the batter. Stir just until the ingredients are combined and don’t worry about lumps. Too much moisture can also cause dense muffins, so measure carefully.
Can I make these into cupcakes?
Yes! Just skip the streusel topping and add cream cheese frosting instead for pumpkin cupcakes.
What equipment do I need to make these?
No special equipment needed! The original recipe just requires basic kitchen tools: a large bowl for dry ingredients, medium bowl for the pumpkin mixture, and a small bowl for the crunchy streusel! Super simple!
How do I know when they’re done?
A toothpick inserted in the center should come out clean or with just a few moist crumbs attached.
What can I serve with these Easy Pumpkin Muffins:
These muffins are perfect with your morning coffee, as an afternoon snack, or even as a light dessert! They go great with hot cider or hot cocoa for the ultimate fall experience.
If you love these, try making pumpkin bread or other fall baking recipes next time!
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Pumpkin Streusel Muffins! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Pumpkin Streusel Muffins
Equipment
Ingredients
For the Streusel Topping:
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar packed
- 1 teaspoon ground cinnamon
- 3 tablespoons cold butter cubed
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/3 cup vegetable oil
- 1/4 cup melted butter cooled slightly
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup milk
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 teaspoon vanilla extract
Optional Vanilla Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk start with 2, add more as needed
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
- In small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside. 1/3 cup all-purpose flour,1/3 cup brown sugar,1 teaspoon ground cinnamon,3 tablespoons cold butter.
- In large bowl, stir together flour, baking soda, baking powder, salt, and pumpkin pie spice. 1 3/4 cups all-purpose flour,1 teaspoon baking soda,1/2 teaspoon baking powder,1/2 teaspoon salt,1 1/2 teaspoons pumpkin pie spice.
- In medium bowl, beat oil, melted butter, eggs, pumpkin, granulated sugar, brown sugar, and vanilla with wire whisk until well blended. 1/3 cup vegetable oil,1/4 cup melted butter,2 large eggs,1 cup pumpkin puree, 1/4 cup milk, 3/4 cup granulated sugar,1/4 cup brown sugar,1 teaspoon vanilla extract.
- Add pumpkin mixture to flour mixture; stir just until flour is moistened. Batter will be lumpy.
- Divide batter evenly among muffin cups. Sprinkle each muffin with streusel topping.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean.
- Cool 5 minutes; remove from pan to cooling rack. Serve warm or cool.
- Optional Glaze:
- In small bowl, whisk together powdered sugar, milk, vanilla, and salt until smooth. Start with 2 tablespoons of milk and add more if needed for drizzling consistency. 1 cup powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract.
- Once muffins are cooled, drizzle glaze over tops using a spoon or a small zip-top bag with the corner snipped.
- Allow glaze to set before serving.
Notes
Nutrition
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