Pumpkin Streusel Muffins are soft, moist bites of fall in every mouthful. They’re packed with warm pumpkin flavor and topped with a crumbly, sweet streusel that adds just the right bit of crunch. These muffins are like a little hug on a chilly morning, with hints of cinnamon and nutmeg to cozy things up.
I love making these muffins when the air starts to feel crisp because the kitchen instantly smells like fall. My favorite part is the streusel topping—I always make a little extra just so I can sprinkle some more on top before serving! It’s the perfect mix of sweet and spicy that keeps everyone coming back for seconds.
These muffins are great for breakfast, snack time, or even as a simple dessert. I like to enjoy mine with a hot cup of tea or coffee, and sometimes I’ll warm one up and add a little butter on top. They’re also easy to pack for school or work, which makes busy mornings a little brighter. If you love fall flavors, these muffins are a cheerful treat you’ll want to keep making.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin for ease, but fresh pumpkin puree works well too. Make sure it’s plain pumpkin, not the pie filling. It adds moisture and that classic fall flavor.
Flour: All-purpose flour keeps muffins tender but you can swap half with whole wheat for a nuttier taste and more fiber.
Sweeteners: Brown sugar adds moisture and a mild caramel flavor. You can replace it with coconut sugar for a subtle twist or reduce the sugar slightly if you prefer less sweet.
Oats in Streusel: Rolled oats give a nice texture in the topping. If you don’t have oats, you can skip them or add chopped nuts for extra crunch.
Butter vs. Oil: I like using melted butter in the batter for richness, but vegetable oil keeps the muffins moist and dairy-free. Both work great.
How Do You Make the Perfect Crumbly Streusel Topping?
The streusel topping is what makes these muffins extra special. To get the perfect crumbly texture:
- Keep the butter very cold before adding it to the dry mix. This helps create those small, crunchy clumps.
- Use your fingers or a pastry cutter to rub the butter into the flour and oats. Stop as soon as the mixture looks like coarse crumbs—don’t overwork it.
- Sprinkle the streusel generously on each muffin, so you get a crunchy top with every bite.
Baking with the streusel on top lets it crisp up nicely without sinking into the batter.
Equipment You’ll Need
- Muffin tin – a 12-cup size works perfectly to hold all the batter evenly.
- Muffin liners – they make cleanup easy and keep muffins from sticking to the pan.
- Mixing bowls – one large for the batter and one small for the streusel topping.
- Whisk and spoon – whisk to combine dry ingredients, and a wooden spoon or spatula to mix the batter gently.
- Measuring cups and spoons – for accurate ingredient amounts to get the best texture.
- Pastry cutter or fingers – great for mixing cold butter into the streusel.
- Cooling rack – lets muffins cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans to the streusel topping for extra crunch and a nutty flavor.
- Mix mini chocolate chips into the muffin batter for a sweet surprise in every bite.
- Stir in dried cranberries or raisins to add a tart contrast to the sweet pumpkin base.
- Swap pumpkin puree with sweet potato puree for a slightly different but still cozy flavor.
How to Make Pumpkin Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk or milk
For the Streusel Topping:
- 1/3 cup all-purpose flour
- 1/3 cup rolled oats
- 1/3 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 5 tablespoons cold unsalted butter, cubed
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1-2 teaspoons milk or cream
- 1/4 teaspoon vanilla extract
Time You’ll Need:
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. Allow an extra 5-10 minutes for cooling and optional glazing. Overall, plan for around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to make removing the muffins easier and keep cleanup simple.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set this bowl aside — these dry ingredients will add the warm, spiced flavor to your muffins.
3. Combine Wet Ingredients:
In a large bowl, stir together the pumpkin puree, granulated sugar, brown sugar, and oil or melted butter until smooth. Add the eggs one at a time, beating well after each. Stir in the vanilla extract.
4. Combine Dry and Wet Ingredients:
Alternate adding the dry ingredients and the buttermilk to the pumpkin mixture, starting and ending with the dry ingredients. Stir gently until everything is just combined — avoid overmixing as it can make the muffins tough.
5. Make the Streusel Topping:
In a small bowl, mix together the flour, oats, brown sugar, cinnamon, and salt. Add the cold cubed butter. Use your fingers or a pastry cutter to blend the butter in until the mixture looks like coarse crumbs.
6. Fill Muffin Cups and Add Streusel:
Divide the batter evenly among the muffin cups, filling each about two-thirds full. Sprinkle a generous amount of streusel topping on each muffin to create that delicious crumbly crust.
7. Bake:
Place the muffin tin in the oven and bake for 20-25 minutes. The muffins are ready when a toothpick inserted in the center comes out clean.
8. Prepare Optional Glaze:
While the muffins bake, whisk together powdered sugar, milk or cream, and vanilla until smooth and drizzly.
9. Cool and Glaze:
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack. Drizzle the glaze over the muffins if you’d like and let it set before serving.
Enjoy your warm, soft Pumpkin Streusel Muffins with their sweet and crunchy topping. Perfect for breakfast, snacks, or a cozy treat any time!
Can I Use Canned Pumpkin Pie Mix Instead of Plain Pumpkin Puree?
It’s best to use plain pumpkin puree, not pie mix, since pie mix contains extra sugar and spices that can alter the flavor and texture of your muffins.
How Can I Make These Muffins Vegan?
Swap the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based milk along with oil instead of butter for a vegan-friendly version.
Can I Freeze Pumpkin Streusel Muffins?
Yes! Let the muffins cool completely, then store them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm gently in the microwave before serving.
What Makes the Streusel Topping So Crispy?
Using cold butter and mixing it just until crumbly helps create that perfect crispy topping. Don’t overmix — the small butter pieces melt during baking to form the crunchy texture.
