Pumpkin Streusel Muffins are the perfect treat when you’re craving something soft, moist, and full of cozy fall flavors. These muffins are packed with pumpkin puree and warm spices like cinnamon and nutmeg, while the crumbly streusel topping adds a sweet, crunchy contrast that makes every bite extra special.
I love making these muffins when the weather starts to cool down. The smell of pumpkin and spices baking in the oven fills the whole house with comfort. My little trick is to sprinkle a little extra cinnamon on top of the streusel before baking—it makes the muffins smell even more inviting!
These muffins are perfect for breakfast with a cup of coffee or as an afternoon snack. I like to enjoy them fresh from the oven or toasted lightly the next day. They’re also great for sharing with friends or bringing to a potluck, as everyone seems to smile when they see a warm pumpkin treat waiting for them.
Key Ingredients & Substitutions
Pumpkin Puree: This is the star ingredient for moistness and flavor. Use canned pumpkin puree or homemade if you like. Avoid pumpkin pie filling, which has extra spices and sugar. Sweet potatoes or butternut squash puree can be a good substitute.
Spices: Cinnamon, nutmeg, cloves, and ginger give that warm, cozy touch. If you don’t have all, just cinnamon and nutmeg work well. Adjust spices to your taste – some like it more spiced or milder.
Oil or Melted Butter: Vegetable oil keeps muffins moist and tender. Butter adds flavor but may make them a bit denser. I usually use oil for a lighter texture but use what you prefer.
Streusel Topping: The mixture of flour, brown sugar, cinnamon, and cold butter creates a crumbly, sweet crust. Using cold butter is key here to get nice crumbs rather than a paste.
Milk: Any kind of milk works, from dairy to plant-based. It just helps create a smooth batter and tender crumb.
How Do You Make the Perfect Streusel Topping?
Streusel gives muffins a delightful crunch and sweetness on top. The key is using cold butter and mixing it just right:
- Combine dry ingredients first: flour, brown sugar, cinnamon, and salt.
- Add cold, cubed butter to the dry mix. Use your fingers or a pastry cutter to rub the butter in until the mix looks like coarse crumbs. Some lumps are good!
- Don’t overwork it – if the butter melts too much, the topping won’t be crumbly but more like a paste.
- Sprinkle generously on muffins before baking so you get that golden, crunchy top.
Equipment You’ll Need
- Muffin tin (12-cup) – holds the muffins perfectly and helps them bake evenly.
- Mixing bowls – one for dry ingredients and one for wet makes mixing easier.
- Whisk and wooden spoon – a whisk blends wet ingredients smoothly; spoon gently folds batter.
- Measuring cups and spoons – essential for getting the right ingredient amounts.
- Pastry cutter or fingers – great for making the crumbly streusel topping with cold butter.
- Wire rack – cools muffins evenly without sogginess.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or pecans to the streusel for extra crunch and nuttiness.
- Mix in chocolate chips or white chocolate chunks for a sweet surprise inside the muffins.
- Swap some pumpkin for mashed banana to add natural sweetness and moistness.
- Stir in dried cranberries or raisins for a tart contrast that complements the spices.
Pumpkin Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 2 large eggs
- 1 cup (240 ml) pumpkin puree
- 1/2 cup (120 ml) vegetable oil or melted butter
- 1/4 cup (60 ml) milk (any kind)
- 1 tsp vanilla extract
For the Streusel Topping:
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (100g) light brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup (60g) unsalted butter, cold and cubed
- Optional: 2 tbsp pumpkin seeds (pepitas) for topping
For the Drizzle (optional):
- 1/2 cup (60g) powdered sugar
- 1-2 tbsp milk or cream
- 1/4 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and 20-25 minutes to bake. Add an extra 5-10 minutes if you want to make the optional glaze drizzle. Cool time is about 10 minutes before serving. In total, expect around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prep:
Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to keep muffins from sticking and make clean-up easy.
2. Mix Dry Ingredients:
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Make sure they are well combined for even flavor.
3. Whisk Wet Ingredients:
In a separate bowl, whisk the eggs, pumpkin puree, oil or melted butter, milk, and vanilla extract until smooth and well blended.
4. Combine Wet and Dry:
Pour the wet ingredients into the dry ingredients. Gently fold them together until just combined. Don’t overmix — it’s okay if a few lumps remain to keep muffins tender.
5. Make the Streusel Topping:
In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to mix until the mixture looks like coarse crumbs. Be careful not to melt the butter.
6. Fill Muffin Cups:
Divide the muffin batter evenly into the prepared muffin cups, filling each about three-quarters full.
7. Add Streusel and Bake:
Sprinkle the streusel topping generously over each muffin. If you like, add pumpkin seeds on top for extra crunch. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Prepare the Glaze (Optional):
While the muffins bake, whisk powdered sugar, milk or cream, and vanilla extract until smooth. Adjust the milk to get a good drizzling consistency.
9. Cool and Finish:
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Transfer to a wire rack to cool completely. Once cool, drizzle the glaze over the muffins for a sweet finishing touch.
10. Serve and Store:
Enjoy your warm or room temperature muffins! Store leftovers in an airtight container for up to 3 days or freeze for longer shelf life.
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree rather than pie filling, as the filling contains added sugars and spices that can alter the taste and texture of the muffins.
How Do I Store Pumpkin Streusel Muffins?
Keep them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a sealed bag or container for up to 2 months. Thaw at room temperature before serving.
Can I Substitute the Oil with Butter?
Yes! Melted butter can be used instead of oil for a richer flavor, but it may result in a slightly denser muffin. Either works well based on your preference.
How Do I Make the Streusel Topping Without a Pastry Cutter?
You can use your fingers to rub the cold butter into the dry ingredients until crumbly. Just work quickly to avoid warming the butter too much for the best crumb texture.
