Pumpkin Streusel Muffins

These muffins are soft, cozy, and full of warm pumpkin spice flavor. The buttery streusel on top adds the perfect sweet crunch with every bite. I made them on a cool morning, and the smell alone made the whole house feel like fall.

I love how moist they stay, thanks to the pumpkin puree. The mix of cinnamon, nutmeg, and brown sugar gives them that comforting bakery-style taste. They’re perfect for breakfast, snacks, or even dessert with a cup of coffee.

If you’re craving something easy and cozy for the season, these Pumpkin Streusel Muffins are perfect. Let’s bake a batch together—you’ll love how soft, crumbly, and flavorful they turn out.

Why You’ll Love This Recipe

• Perfect Fall Treat: Warm spices and pumpkin create the ultimate autumn comfort food.
• Bakery-Style Streusel: The crunchy pecan topping adds texture and sweetness.
• Moist and Tender: Pumpkin puree and oil keep these muffins soft for days.
• Easy to Make: Simple mixing method with no fancy equipment needed.
• Freezer-Friendly: Make ahead and enjoy fresh muffins anytime.

What You Need to Know Before You Start

Prep Time & Cook Time: Prep Time: 15 minutes Cook Time: 20-25 minutes Total Time: About 40 minutes

Servings: This recipe makes 12 standard-sized muffins. Perfect for family breakfast or sharing with friends. Want more? The recipe doubles easily.

Difficulty: Easy for beginners. Basic mixing and baking skills are all you need.

Required Kitchen Tools

• Muffin tin (12-cup)
• Paper liners or cooking spray
• Two mixing bowls (one large, one medium)
• Whisk and rubber spatula
• Small bowl for streusel
• Measuring cups and spoons
• Ice cream scoop or spoon for filling cups

Ingredients

These pumpkin muffins use pantry staples and simple ingredients that work together to create tender, flavorful muffins with a sweet crunch on top.

For the Muffins:

• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 cup pumpkin puree
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon vanilla extract

For the Streusel Topping:

• 1/3 cup all-purpose flour
• 1/3 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons cold unsalted butter, cubed
• 1/3 cup chopped pecans

For the Maple Glaze (optional):

• 3/4 cup powdered sugar
• 2 tablespoons maple syrup
• 1-2 tablespoons milk

Variations for Pumpkin Streusel Muffins

• Add Chocolate Chips: Fold in 1/2 cup mini chocolate chips for a sweet surprise.
• Use Walnuts: Swap pecans for walnuts in the streusel topping.
• Make It Dairy-Free: Use almond milk and coconut oil instead of regular milk and butter.
• Skip the Nuts: Leave pecans out of the streusel for nut-free muffins.
• Add Cream Cheese: Drop small cubes of cream cheese into the batter before baking for tangy pockets.

How to Make Pumpkin Streusel Muffins Step-by-Step Instructions

1. Prepare Your Pan

Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray.

2. Make the Streusel Topping

In a small bowl, mix flour, brown sugar, and cinnamon. Add cold butter cubes and use your fingers or a fork to work the butter into the dry ingredients until the mixture looks like coarse crumbs. Stir in chopped pecans. Set aside.

3. Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set this bowl aside.

4. Combine the Wet Ingredients

In a large bowl, whisk together vegetable oil, granulated sugar, and brown sugar until smooth. Add pumpkin puree, eggs, milk, and vanilla extract. Whisk until everything is well combined and smooth.

5. Form the Batter

Pour the dry ingredients into the wet ingredients. Use a rubber spatula to gently fold everything together. Mix just until no flour streaks remain. Do not overmix, or your muffins may turn out tough.

6. Fill the Muffin Cups

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. An ice cream scoop works great for this.

7. Add the Streusel

Sprinkle the streusel topping generously over each muffin, pressing it lightly into the batter so it sticks.

8. Bake

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The tops should be golden and spring back when touched lightly.

9. Cool

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

10. Add Maple Glaze (Optional)

In a small bowl, whisk together powdered sugar, maple syrup, and enough milk to make a smooth, pourable glaze. Drizzle over cooled muffins.

Serving and Decoration

These muffins are delicious on their own, but you can dress them up:

• Serve Warm: Heat for 10-15 seconds in the microwave with a pat of butter.
• Add Whipped Cream: Top with a dollop of sweetened whipped cream.
• Pair with Coffee: These muffins are perfect alongside your morning coffee or tea.
• Dust with Powdered Sugar: A light sprinkle adds a pretty finish.
• Serve with Butter: Slice in half and spread with softened butter or cream cheese.

How to Serve Pumpkin Streusel Muffins

These muffins work for any occasion:

• Breakfast: Grab one on busy mornings with your coffee.
• Brunch: Serve on a platter with fruit and yogurt.
• Afternoon Snack: Perfect with tea or hot cider.
• Dessert: Warm them up and add vanilla ice cream.
• Lunchbox Treat: Pack one for kids or yourself.

Storing Pumpkin Streusel Muffins

• Room Temperature: Store in an airtight container for up to 3 days. They stay moist and delicious.
• Refrigerator: Keep in the fridge for up to 1 week in an airtight container.
• Freezer: Wrap each muffin individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 20-30 seconds.

Tips and Tricks for Success

• Use Pure Pumpkin: Make sure you use 100% pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices.
• Room Temperature Ingredients: Let eggs and milk sit out for 15 minutes before mixing for better blending.
• Do Not Overmix: Stir just until combined. Overmixing creates dense, tough muffins.
• Cold Butter for Streusel: Keep butter cold so it creates a crumbly texture, not a paste.
• Check Early: Ovens vary, so start checking at 20 minutes. Muffins are done when a toothpick comes out mostly clean.
• Fill Evenly: Use an ice cream scoop to make sure all muffins are the same size for even baking.

Nutrition

Nutrient	Per Muffin
Calories	285
Total Fat	13g
Saturated Fat	3g
Cholesterol	35mg
Sodium	195mg
Total Carbohydrate	39g
Dietary Fiber	2g
Sugars	22g
Protein	4g

Values are approximate and may vary based on specific ingredients used.

Pumpkin Streusel Muffins FAQs

Can I use canned pumpkin? Yes. Use 100% pure pumpkin puree from a can. Do not use pumpkin pie filling, which contains added sugar and spices.

Can I make mini muffins instead? Yes. Fill mini muffin cups 3/4 full and bake for 12-15 minutes. This recipe makes about 36 mini muffins.

Why are my muffins dense? Overmixing the batter can make muffins dense and tough. Fold the ingredients together gently until just combined.

Can I leave out the streusel? Yes, but the streusel adds great texture and sweetness. You can also use a simple cinnamon-sugar topping instead.

How do I know when the muffins are done? Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they are done.

Can I make the batter ahead? The batter is best used right away, but you can refrigerate it for up to 2 hours before baking.

Conclusion

These Pumpkin Streusel Muffins are everything you want in a fall treat: soft, spiced, and topped with a buttery crunch. They are easy to make and even easier to enjoy. Whether you are baking for breakfast, a party, or just because, these muffins deliver warmth and comfort in every bite.

I’ve used pumpkin puree, warm spices like cinnamon and ginger, and a pecan streusel to create these delicious muffins. The optional maple glaze adds extra sweetness that makes them truly special.