When the air turns crisp and the leaves start crunching underfoot, nothing feels more comforting than baking up a batch of pumpkin streusel muffins. I swear, the smell alone is enough to make my kids run into the kitchen like I just pulled a tray of cookies out of the oven. These muffins have the tender pumpkin base we all adore, topped with a buttery, cinnamon-sugar streusel that crumbles just right. It’s fall in a bite, and you won’t want to stop at one.
Table of Contents
Why You’ll Love These Pumpkin Streusel Muffins
- Simple ingredients: You probably have most of these in your pantry right now.
- One bowl for the wet, one for the dry: Easy cleanup (because no one likes doing dishes).
- Perfect for breakfast or snack: Soft, moist, and just sweet enough.
- Kid-approved: My three little taste-testers have given these two thumbs up.
- Make-ahead friendly: They stay moist for days and freeze beautifully.
What Do Pumpkin Streusel Muffins Taste Like?
Imagine biting into a soft pumpkin-spice muffin that’s cozy and just sweet enough, and then hitting that crunchy, buttery streusel topping. It’s like pumpkin pie and coffee cake had a delicious little muffin baby. Warm, spiced, and perfectly balanced.
Ingredients You’ll Need for Pumpkin Streusel Muffins
Before we dive into baking, let’s talk ingredients—because good muffins always start with the right pantry staples. The beauty of Pumpkin Streusel Muffins is that they use simple, everyday items you probably already have on hand. Here’s what you’ll need:
For the Muffins
- All-purpose flour (1 and 3/4 cups or 220g): This is the base of your muffin. It gives structure while still keeping the crumb tender. If you’ve tried my Apple Cinnamon Loaf Recipe, you’ll know how perfectly flour pairs with warm spices.
- Baking soda (1 teaspoon) & baking powder (1/2 teaspoon): These two leavening agents work together to make your muffins rise beautifully. Without them, you’d end up with pumpkin “pucks” instead of fluffy muffins.
- Salt (1/2 teaspoon): Just a little salt balances out the sweetness and brings all the warm flavors together.
- Cinnamon (1 teaspoon) & nutmeg (1/2 teaspoon): These cozy spices are the heart of any pumpkin recipe. Cinnamon adds warmth, while nutmeg gives a hint of nuttiness that makes every bite taste like fall.
- Vegetable oil (1/2 cup or 120ml): Keeps the muffins moist and soft. You could swap half of this with applesauce if you’d like a lighter texture.
- Large eggs (2): Eggs give structure, bind everything together, and add richness.
- Pumpkin puree (1 and 1/2 cups or 340g): The star of the show! Pumpkin keeps the muffins extra moist while infusing them with that unmistakable autumn flavor. Make sure to use pure pumpkin, not pumpkin pie filling.
- Granulated sugar (1 cup or 200g): Sweetens the muffins and helps give them that soft, tender texture.
- Milk (1/4 cup or 60ml): Adds just enough moisture to smooth out the batter and create the perfect consistency.
For the Streusel Topping
- Brown sugar (1/2 cup or 100g): Rich and caramel-like, brown sugar gives the topping its depth of flavor.
- All-purpose flour (1/2 cup or 65g): Combines with the butter to create a crumbly texture.
- Ground cinnamon (1 teaspoon): A second hit of cinnamon in the topping doubles the cozy flavor.
- Unsalted butter, melted (1/4 cup or 60g): This is the magic that pulls the streusel together. When it bakes, it forms that irresistible crunchy-sweet topping we all love.
Together, these ingredients create muffins that are tender on the inside with a golden, crumbly streusel on top. Every bite of these Pumpkin Streusel Muffins tastes like the best part of autumn mornings.
Step-by-Step Instructions for Pumpkin Streusel Muffins
Baking a batch of Pumpkin Streusel Muffins is easier than you think. I like to think of it as three little acts: mix, sprinkle, and bake. Here’s the full breakdown so you feel confident at every stage.
Step 1: Preheat and Prep
First things first—preheat your oven to 350°F (175°C). This way, it’s hot and ready by the time your batter is mixed. Line a 12-cup muffin pan with paper liners. If you want those bakery-style domes, you can also lightly spray the liners with nonstick spray.
(If you’re like me and always looking ahead to the next bake, you might also love my Pumpkin Coffee Cake Recipe—another cozy fall favorite that makes the kitchen smell heavenly.)
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- This step is more than just tossing things together—it evenly distributes the spices so every muffin has that warm fall flavor in every bite.
- I like to whisk for a good 30 seconds to really fluff the flour and avoid clumps.
Step 3: Mix the Wet Ingredients
In a separate bowl, combine the vegetable oil, eggs, pumpkin puree, granulated sugar, and milk. Whisk until smooth and creamy.
- The pumpkin puree gives the batter a gorgeous orange color that just screams autumn.
- If you’d like a lighter texture, you can swap half the oil for applesauce (a little mom trick I use when baking for my kids).
Step 4: Combine Wet and Dry
Now it’s time to marry the two. Slowly add the dry mixture into the wet ingredients, stirring gently with a wooden spoon or spatula.
- The key here is not to overmix. Stop as soon as you see the flour disappear into the batter. Over-stirring can make muffins tough instead of tender.
Your batter will be thick and rich—just the way it should be for these Pumpkin Streusel Muffins.
Step 5: Make the Streusel Topping
In a small bowl, mix together brown sugar, flour, and cinnamon. Pour in the melted butter and stir with a fork until the mixture becomes crumbly.
- Don’t worry if it looks a little messy—streusel should clump together. Those little nuggets of buttery sugar will bake into crunchy perfection.
- Pro tip: Make extra streusel and freeze it for later—you can sprinkle it on pancakes, French toast, or even my Snickerdoodle Pumpkin Bread.
Step 6: Assemble the Muffins
Divide the batter evenly among the 12 muffin cups. Each one should be about 3/4 full. Then, generously sprinkle the streusel topping over each muffin.
- Don’t be shy here—the more topping, the better. Streusel is the crown jewel of these muffins.
- I like to gently press the streusel into the batter with the back of a spoon so it sticks as they rise.
Step 7: Bake to Perfection
Slide your muffin pan into the oven and bake for 20–25 minutes. Check them at the 18-minute mark—every oven runs a little differently.
- You’ll know they’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- The tops should be golden brown, and the streusel will look crisp and slightly caramelized.
Step 8: Cool and Enjoy
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. This helps them set without becoming soggy at the bottom.
And there you have it—a dozen beautiful, golden Pumpkin Streusel Muffins ready to make your fall mornings extra cozy. Pair them with a hot cup of coffee, and you’ve got yourself breakfast perfection.
Tips and Tricks for Perfect Pumpkin Streusel Muffins
- Room temperature ingredients make for a smoother batter.
- Applesauce swap: Replace half the oil with applesauce for an extra-moist, slightly lighter muffin.
- Freeze-friendly: Cool completely, then wrap and freeze. They reheat beautifully in the microwave.
- Don’t skimp on the streusel—it’s the best part!
- Check early: Every oven is different, so start checking at 18 minutes.
Storage
These muffins stay fresh in an airtight container at room temperature for 3 days or in the fridge for up to 1 week. Freeze for up to 3 months.
FAQs
Can I use fresh pumpkin instead of canned?
Yes! Just make sure it’s well-pureed and not watery.
Can I make these gluten-free?
Yes, just substitute a 1:1 gluten-free flour blend.
What if I don’t have nutmeg?
You can leave it out or add extra cinnamon.
Conclusion
If your fall mornings need a cozy upgrade, these pumpkin streusel muffins are the answer. They’re easy, moist, and packed with warm spice and buttery crumble. Bake a batch, pour yourself a hot coffee, and enjoy the best part of autumn right from your kitchen.
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Pumpkin Streusel Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Tender, spiced pumpkin muffins topped with a buttery cinnamon streusel—perfect for cozy fall mornings.
Ingredients
For the Muffins
All-purpose flour (1 and 3/4 cups or 220g)
Baking soda (1 teaspoon)
Baking powder (1/2 teaspoon)
Salt (1/2 teaspoon)
Cinnamon (1 teaspoon)
Nutmeg (1/2 teaspoon)
Vegetable oil (1/2 cup or 120ml)
Large eggs (2)
Pumpkin puree (1 and 1/2 cups or 340g)
Granulated sugar (1 cup or 200g)
Milk (1/4 cup or 60ml)
For the Streusel Topping
Brown sugar (1/2 cup or 100g)
All-purpose flour (1/2 cup or 65g)
Ground cinnamon (1 teaspoon)
Unsalted butter, melted (1/4 cup or 60g)
Instructions
1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners and lightly spray them with nonstick spray if desired.
2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
3. In a separate bowl, whisk together the vegetable oil, eggs, pumpkin puree, granulated sugar, and milk until smooth and creamy.
4. Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula until just combined. Do not overmix.
5. In a small bowl, combine the brown sugar, flour, and cinnamon for the streusel. Pour in the melted butter and stir with a fork until crumbly.
6. Divide the muffin batter evenly among the prepared cups, filling each about 3/4 full. Generously sprinkle streusel topping over each muffin, pressing lightly to help it adhere.
7. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
Make extra streusel and freeze it—it’s perfect on pancakes, French toast, or quick breads.
For a lighter muffin, replace half of the oil with unsweetened applesauce.
Be careful not to overmix the batter, or the muffins may turn out dense.
These muffins freeze beautifully. Just reheat in the microwave for a warm breakfast treat.
