Pumpkin Streusel Muffins are the perfect little treat to enjoy when the weather starts to cool down. These muffins are soft and moist, filled with warm pumpkin flavor and cozy spices like cinnamon and nutmeg. The best part is the crunchy streusel topping made with sugar, butter, and a little flour, which adds a nice sweet contrast to the tender muffin underneath.
I love baking these muffins on a lazy weekend morning when the house smells like fall. They’re easy to make, and the streusel topping makes them feel a little extra special without much effort. I often find myself sneaking one before breakfast or packing them for a quick snack during the day. If you like your muffins a bit sweeter or with a little more crunch, don’t be shy to add a handful of chopped nuts to the streusel—it’s a simple upgrade that’s totally worth it.
These muffins go great with a hot cup of coffee or tea, and I like serving them warm right out of the oven. They’re also fantastic for sharing with friends or bringing to a potluck because they travel well and everyone seems to love that combination of pumpkin and cinnamon sugar topping. Whenever I make these, I feel like I’m bringing a little slice of cozy autumn into the kitchen, no matter the time of year.
Key Ingredients & Substitutions
Pumpkin Puree: Using canned pumpkin puree is super convenient and gives these muffins their moist texture. If you prefer fresh, roast and puree your own pumpkin, but make sure it’s well strained to avoid excess water.
Spices: Cinnamon, nutmeg, and a touch of ginger create that warm, cozy fall flavor. You can swap nutmeg for allspice or cloves if you like a different spice profile.
Oil: Vegetable oil keeps these muffins moist and tender. If you want a richer taste, melted butter works well, but it might change texture slightly.
Streusel Topping: The cold butter mixed into flour and sugar is key to creating the crumbly texture. You can add chopped nuts like pecans or walnuts for extra crunch.
Glaze: The simple powdered sugar and vanilla glaze adds a nice finishing touch. For a dairy-free option, use a plant-based milk or skip the glaze if you prefer less sweetness.
How Do I Make the Perfect Streusel Topping?
The streusel topping is what sets these muffins apart. The secret is to keep the butter cold and mix it just enough to make coarse crumbs:
- Combine flour, cinnamon, and brown sugar in a bowl.
- Add cold, cubed butter and cut it in quickly with a pastry cutter, fork, or your fingers.
- Stop once you see pea-sized crumbs; overmixing will make the topping greasy instead of crumbly.
- Sprinkle the topping generously over the muffin batter before baking for that crunchy, golden finish.
Trust me, this little step makes the muffins feel extra special and adds a nice texture contrast to the soft pumpkin base.
Equipment You’ll Need
- Muffin tin – a 12-cup tin keeps muffins perfectly shaped and evenly baked.
- Paper muffin liners – make cleanup easy and help muffins lift out without sticking.
- Mixing bowls – use separate bowls for wet and dry ingredients to keep things tidy.
- Whisk and wooden spoon – the whisk blends wet ingredients smoothly; the spoon gently folds in dry ingredients without overmixing.
- Pastry cutter or fork – helps you quickly create the crumbly streusel topping with cold butter.
- Wire cooling rack – lets muffins cool evenly and keeps them from getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add ½ cup chopped pecans or walnuts to the streusel for a nutty crunch that pairs beautifully with pumpkin.
- Mix in ½ cup chocolate chips or white chocolate chips into the batter for a sweeter treat.
- Swap half the all-purpose flour for whole wheat flour to add a bit of nuttiness and extra fiber.
- Stir in ½ cup raisins or dried cranberries for a chewy, fruity contrast that adds natural sweetness.
How to Make Pumpkin Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Streusel Topping:
- ⅓ cup all-purpose flour
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cut into small pieces
For the Glaze:
- ½ cup powdered sugar
- 1-2 teaspoons milk (to adjust consistency)
- ¼ teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 18-22 minutes to bake, plus a few minutes to cool and glaze the muffins. In total, you’ll spend around 35 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 tin with paper liners to make sure your muffins don’t stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set this mixture aside for later.
3. Mix Wet Ingredients:
In a large bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk everything together until the mixture is smooth and well combined.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients. Stir gently just until everything is mixed in; be careful not to overmix, so your muffins stay tender.
5. Make the Streusel Topping:
In a small bowl, mix the flour, brown sugar, and cinnamon. Add the cold butter pieces and use a pastry cutter or your fingers to blend them into the dry ingredients until you have coarse crumbs.
6. Fill Muffin Cups and Add Topping:
Divide the batter evenly into the muffin cups, filling each about two-thirds full. Then, sprinkle the streusel topping generously over each muffin.
7. Bake the Muffins:
Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. When done, let the muffins cool in the tin for 5 minutes.
8. Cool Muffins and Prepare Glaze:
Transfer the muffins to a wire cooling rack to cool completely. While they cool, mix the powdered sugar, milk, and vanilla extract in a bowl until the glaze is smooth and slightly runny.
9. Drizzle Glaze and Serve:
Drizzle the glaze over the cooled muffins. Serve warm or at room temperature, and enjoy your delicious pumpkin streusel muffins with your favorite hot drink!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! If using fresh pumpkin, roast and puree it first, then drain any excess liquid to avoid soggy batter. Use the same amount as canned pumpkin for best results.
How Do I Store Leftover Muffins?
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped tightly for up to 3 months. Thaw at room temperature before serving.
Can I Make These Muffins Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend following the package instructions. The texture may be slightly different but still delicious.
What Can I Use Instead of Vegetable Oil?
You can swap vegetable oil with melted coconut oil or butter. Just keep in mind that butter will add a richer flavor but may make the muffins slightly denser.