Pumpkin Streusel Muffins

Why You’ll Love This Recipe

Pumpkin Streusel Muffins are moist, warmly spiced treats topped with a buttery, crunchy streusel that makes them perfect for fall mornings or cozy afternoons. These muffins combine the rich flavor of pumpkin with cinnamon, nutmeg, and brown sugar for a bakery-style indulgence you can make at home. Whether enjoyed fresh from the oven or packed in lunchboxes, they’re a seasonal favorite worth repeating.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
brown sugar
baking powder
baking soda
salt
ground cinnamon
ground nutmeg
ground ginger
eggs
pumpkin puree
vegetable oil
vanilla extract

For the streusel topping:
all-purpose flour
brown sugar
ground cinnamon
cold unsalted butter

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease each cup.

In a large mixing bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and spices.

In a separate bowl, beat the eggs, then mix in the pumpkin puree, oil, and vanilla extract until well combined.

Gradually add the wet ingredients to the dry ingredients, stirring until just incorporated. Do not overmix.

Spoon the batter into the prepared muffin cups, filling each about ¾ full.

To make the streusel, combine flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.

Sprinkle the streusel evenly over the muffin batter.

Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 12 muffins.
Preparation time: 15 minutes
Baking time: 20–25 minutes
Cooling time: 10 minutes
Total time: 45–50 minutes

Variations

Add chopped pecans or walnuts to the streusel for added crunch.
Mix mini chocolate chips or dried cranberries into the batter for a sweet twist.
Use a cream cheese filling for a rich, bakery-style muffin.
Top with a maple glaze for extra flavor.

storage/reheating

Store Pumpkin Streusel Muffins in an airtight container at room temperature for up to 3 days.
Refrigerate for up to a week if needed.
To reheat, warm in the microwave for 10–15 seconds or in a low oven for 5–7 minutes.
Freeze individually wrapped muffins for up to 2 months.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just be sure it’s pureed and not too watery.

Why is my streusel melting?

Make sure your butter is cold when mixing the streusel to keep it crumbly.

Can I make these muffins gluten-free?

Yes, use a 1:1 gluten-free baking flour blend.

Can I substitute applesauce for the oil?

Yes, replace half or all of the oil with unsweetened applesauce for a lighter version.

Do I have to use both baking soda and baking powder?

Yes, both are used to ensure proper rise and texture.

Can I make mini muffins?

Absolutely, just reduce the baking time to 10–12 minutes and watch closely.

Are these muffins sweet?

They are mildly sweet with a spiced warmth, balanced by the sugary streusel.

Can I double the recipe?

Yes, the recipe scales well for larger batches.

Can I add oats to the streusel?

Yes, rolled oats can add a nice texture to the topping.

Can I use a different squash puree?

Yes, butternut squash puree is a great alternative to pumpkin.

Conclusion

Pumpkin Streusel Muffins bring all the cozy flavors of fall into one handheld treat, perfect for breakfast, snack time, or dessert. Their tender crumb and crunchy topping make them irresistible, and they’re simple enough to whip up any day of the week. Whether you’re baking for guests or just treating yourself, these muffins deliver seasonal comfort in every bite.

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