Pumpkin Streusel Muffins are a perfect treat for anyone who loves that cozy fall feeling in a bite. These muffins are soft and moist with warm pumpkin flavor, and they get a delightful crunch from the cinnamon-sugar streusel topping that adds just the right amount of sweetness and texture.
I love making these muffins on a cool morning and filling the house with that amazing smell of pumpkin mixed with cinnamon and nutmeg. They’re easy to whip up, and the streusel topping is my favorite part—I can’t help sneaking a bit before the muffins even cool down! They’re the kind of muffins that make you feel right at home.
These muffins are great for breakfast or a quick snack, especially when paired with a cup of coffee or tea. I often take a batch to share with friends, and they always ask for the recipe. Plus, they freeze well, so you can enjoy them even when pumpkin season feels like it’s over. I like to warm them up slightly before eating to bring back that fresh-baked feeling.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree (not pumpkin pie filling) for the best texture and flavor. If you prefer fresh, roast and mash pumpkin flesh, but canned is easier and consistent.
Spices: Cinnamon and nutmeg are essential for that warm pumpkin flavor. Cloves and ginger are optional but add depth. You can adjust spices to taste or use pumpkin spice blend for convenience.
Flour: All-purpose flour works best here. For a gluten-free option, try a 1:1 gluten-free baking flour blend. Note that texture may be slightly different.
Oil: Vegetable oil keeps muffins moist and tender. You can substitute with melted coconut oil or light olive oil if you want a different flavor or to go dairy-free.
Streusel Topping: Cold butter is key to forming crumbly topping. If needed, butter substitutes like coconut oil can work but the texture may change.
How Do You Make the Perfect Streusel Topping?
The streusel is what makes these muffins special! To get that crumbly, crunchy topping, follow these tips:
- Keep the butter cold. Cut it into small cubes and work it quickly into the dry ingredients with a pastry cutter or fingers.
- Don’t melt the butter, or the topping will be greasy and won’t hold its shape.
- Mix just until you get coarse crumbs—small and some larger bits are perfect.
- Sprinkle generously on top of muffins before baking for a lovely crunch.
This topping adds texture contrast and extra sweetness, making every bite more enjoyable.
Equipment You’ll Need
- Muffin tin – a 12-cup pan fits this recipe perfectly and shapes muffins evenly.
- Muffin liners – make cleanup easy and keep muffins from sticking to the pan.
- Mixing bowls – you’ll need a couple to keep wet and dry ingredients separate for easy mixing.
- Whisk and spoon – whisk for the dry ingredients to blend spices well; a spoon or spatula helps fold batter gently.
- Pastry cutter or fork – great for cutting cold butter into the streusel topping and creating crumbly texture.
- Measuring cups and spoons – for accurate ingredient amounts, especially with spices and leaveners.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the streusel for extra crunch and a nutty touch.
- Mix mini chocolate chips into the batter for a sweeter, dessert-like muffin.
- Replace pumpkin puree with mashed sweet potato for a milder flavor and similar texture.
- Stir in dried cranberries or raisins for a bit of chewy fruitiness that pairs well with the spices.
How to Make Pumpkin Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups (220g) all-purpose flour
- 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 (optional)
- 1/4 tsp ground ginger (optional)
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
For the Streusel Topping:
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 cup (55g) packed brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 4 tbsp (56g) unsalted butter, cold and cut into small cubes
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tbsp milk
- 1/4 tsp vanilla extract
How Much Time Will You Need?
This pumpkin streusel muffin recipe takes about 15 minutes to prepare and 20-25 minutes to bake. Allow a few extra minutes for cooling and optional glazing. Total time is around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Pan:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease it well to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
3. Combine Wet Ingredients:
In a large bowl, beat the sugar, vegetable oil, and eggs until smooth. Stir in the pumpkin puree and vanilla extract until fully blended.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredient mixture into the wet ingredients. Fold gently using a spatula or spoon just until combined. Avoid overmixing to keep the muffins tender and moist.
5. Make the Streusel Topping:
In a small bowl, mix flour, granulated sugar, brown sugar, cinnamon, and salt. Add the cold butter cubes and cut them into the mixture using a pastry cutter or your fingers until the topping looks like coarse crumbs.
6. Fill Muffin Cups and Add Topping:
Divide the batter evenly into the muffin cups, filling each about 3/4 full. Sprinkle a generous amount of streusel topping over each muffin.
7. Bake the Muffins:
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. After baking, let muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. Add the Optional Glaze:
Mix powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle the glaze over the cooled muffins using a spoon or piping bag for a sweet finishing touch.
9. Serve and Enjoy:
Enjoy your moist pumpkin streusel muffins fresh out of the oven or store them in an airtight container for up to 3 days. You can freeze them for longer storage and warm them slightly before serving for the best taste.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Just roast and puree fresh pumpkin flesh before using it. Make sure it’s cooked until soft and well mashed for the best texture. Measure out 1 cup of puree to replace the canned version.
Can I Make These Muffins Ahead of Time?
Absolutely! You can bake the muffins a day in advance and store them in an airtight container at room temperature. For longer storage, freeze the muffins and thaw them at room temperature or warm gently before serving.
How Should I Store Leftover Muffins?
Keep leftovers in an airtight container at room temperature for up to 3 days. To freeze, wrap muffins individually in plastic wrap and place them in a freezer-safe bag for up to 3 months.
Can I Substitute the Oil with Butter?
Yes, melted butter can be used instead of vegetable oil. It’ll add a richer flavor but may make the muffins a bit denser. Use the same amount (1/2 cup) melted butter as a substitute.
