Pumpkin Streusel Muffins

Oh wow, I just love pumpkin streusel muffins! They smell like cozy fall days. I feel so happy when I bake them. I enjoy how soft they are. The pumpkin tastes sweet and gentle. The crumbly topping makes each bite extra fun. I often dream about these muffins. They are perfect for breakfast or a snack. The warm aroma fills my home and makes me smile. You should try them too. Grab your pumpkin and let’s start baking. You will love every crumb!

Why You’ll Love This Recipe

• Perfectly Moist and Tender: Thanks to pumpkin puree and sour cream, these muffins stay soft for days.
• Cozy Fall Flavor: Filled with pumpkin pie spice and cinnamon for that classic autumn taste.
• Easy to Make: No fancy mixers required — just a few bowls and a whisk.
• Make-Ahead Friendly: Bake a batch and store them for quick breakfasts or snacks.
• Streusel Topping: A simple crumb topping adds the perfect sweet, buttery crunch.

What You Need to Know Before You Start

Prep Time & Bake Time:

• Prep Time: 20 minutes
• Bake Time: 18–22 minutes
• Total Time: About 45 minutes

Servings:

• This recipe makes 12 muffins — perfect for a small family or to share. Want more? Double the recipe and use a second muffin pan.

Difficulty:

• Beginner-friendly and great for kids to help too.

Required Kitchen Tools

To make these muffins, you’ll need a few basic tools:

• Mixing Bowls: For whisking dry and wet ingredients.
• Whisk and Spatula: For easy mixing and folding.
• Muffin Pan (12-count): Standard size for perfect muffins.
• Paper Liners (optional): Makes removing muffins easy.
• Ice Cream Scoop or Spoon: For evenly dividing batter.
• Measuring Cups and Spoons: For accurate ingredient amounts.

Ingredients for Pumpkin Streusel Muffins

Here’s what you’ll need to bake these muffins (full measurements will be in the recipe card):

For the Muffins:

• All-purpose flour: The base for soft and fluffy muffins.
• Pure pumpkin puree: Make sure to use pure pumpkin, not pumpkin pie filling.
• Vegetable oil: Adds moisture without flavor.
• Sour cream: Keeps the muffins tender and rich.
• Eggs: For structure and moisture.
• Vanilla extract: Adds warmth and depth.
• Brown sugar and granulated sugar: A mix for sweetness and soft texture.
• Pumpkin pie spice and cinnamon: Essential for that cozy fall flavor.
• Baking powder and baking soda: To help muffins rise.
• Salt: Balances sweetness and enhances flavor.

For the Streusel Topping:

• All-purpose flour: For the crumb base.
• Brown sugar: Sweetens and caramelizes.
• Cinnamon: For extra warmth.
• Butter: Melted to bring the topping together.

Variations for Pumpkin Streusel Muffins

Want to switch things up? Try these variations:

• Add Nuts: Stir in ½ cup of chopped pecans or walnuts for extra crunch.
• Chocolate Twist: Mix in ½ cup of mini chocolate chips for a sweet touch.
• Maple Glaze: Drizzle with a simple maple glaze made from powdered sugar and maple syrup.
• Healthier Option: Swap half of the all-purpose flour for whole wheat flour for added fiber.
• Extra Spice: If you love spice, add a pinch of nutmeg or cloves for deeper fall flavor.

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

1. Preheat & Prep

Preheat your oven to 350°F (175°C). Line a 12-count muffin pan with paper liners or grease it lightly with non-stick spray.

2. Make the Streusel Topping

1. In a small bowl, mix together flour, brown sugar, and cinnamon.
2. Pour in the melted butter and stir with a fork until crumbs form.
3. Set aside for topping the muffins later.

3. Mix the Dry Ingredients

1. In a large mixing bowl, whisk together:
   • Flour
   • Baking powder
   • Baking soda
   • Pumpkin pie spice
   • Cinnamon
   • Salt
2. Set aside.

4. Mix the Wet Ingredients

1. In a separate bowl, whisk together:
   • Pumpkin puree
   • Brown sugar
   • Granulated sugar
   • Eggs
   • Sour cream
   • Vegetable oil
   • Vanilla extract
2. Stir until well combined.

5. Combine Wet & Dry Ingredients

1. Gradually add the dry ingredients to the wet mixture.
2. Gently fold the batter with a spatula until just combined — do not overmix!
3. The batter will be thick, which is normal.

6. Fill the Muffin Pan

1. Use an ice cream scoop or large spoon to divide the batter evenly among the 12 muffin cups — filling each about ¾ full.
2. Sprinkle the prepared streusel topping generously over each muffin, pressing it gently into the batter so it sticks.

7. Bake the Muffins

1. Place the muffin pan in the preheated oven.
2. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
3. If using a metal pan, check around 18 minutes. If using a silicone pan, they may need a couple of extra minutes.

8. Cool the Muffins

1. Remove the muffins from the oven and let them cool in the pan for 5 minutes.
2. Transfer muffins to a wire rack to cool completely — this helps prevent soggy bottoms.

Serving and Decoration

How to Serve Pumpkin Streusel Muffins

• Breakfast or Snack: These muffins are perfect served warm or at room temperature.
• With Coffee or Tea: Pair with a cozy drink like a pumpkin spice latte or a chai tea.
• Special Treat: Add a light dusting of powdered sugar before serving for a pretty finish.
• With Butter or Cream Cheese: Slice in half and spread a bit of soft butter or whipped cream cheese for extra richness.

Storing Pumpkin Streusel Muffins

• Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days.
• Refrigerator: For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving.
• Freezer: Muffins freeze well! Wrap each muffin individually and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature or warm slightly in the microwave.

Nutrition Information (Per Muffin)

Calories	Fat	Carbs	Sugar	Protein
255	12g	34g	18g	3g

Note: Approximate values; may vary based on specific ingredients used.

Pumpkin Streusel Muffins FAQs

Q: Can I use canned pumpkin pie filling instead of pumpkin puree?
A: No, pumpkin pie filling contains added sugar and spices, which would alter the recipe. Use pure pumpkin puree for best results.

Q: How do I keep the muffins moist?
A: Don’t overmix the batter, and store them properly in an airtight container. The sour cream and pumpkin help keep them soft naturally.

Q: Can I make these gluten-free?
A: Yes, you can substitute a 1:1 gluten-free baking flour, but results may vary slightly in texture.

Q: Can I double the recipe?
A: Absolutely! Just double all the ingredients and use two muffin pans.

Conclusion

These Pumpkin Streusel Muffins are a simple yet satisfying way to bring cozy fall flavors into your kitchen. With their soft, moist crumb and buttery streusel topping, they’re perfect for breakfast, snacks, or even a casual dessert.

Whether you’re enjoying them fresh out of the oven or saving a few for later, these muffins stay tender and flavorful for days. Plus, with easy ingredient swaps and variations, you can adjust them to suit your taste — adding nuts, chocolate chips, or even a drizzle of glaze.

If you’ve never tried baking pumpkin muffins before, this recipe is a great place to start. It’s straightforward, beginner-friendly, and creates results that feel bakery-worthy. So next time you’re craving something warm and spiced, give these muffins a try — they might just become a new favorite.