Pumpkin Streusel Muffins Recipe

Pumpkin Streusel Muffins bring together the best of fall baking in every bite. Moist, tender pumpkin muffins are topped with a buttery brown sugar streusel that bakes into a crisp, sweet crust. The contrast of soft crumb and crunchy topping makes these muffins irresistible. This version keeps things simple with pantry staples and one easy batter, yet delivers bakery-style results at home. Whether you serve them warm for breakfast, pack them for snacks, or share them at gatherings, these muffins always win over a crowd.

Why You’ll Love This Recipe

• Quick prep: The batter comes together in minutes with no mixer required.
• Simple ingredients: You likely have everything in your pantry already.
• Bakery-style results: High domes and a crisp streusel topping make them look professional.
• Perfect for sharing: They’re ideal for brunch, bake sales, or a cozy weekend breakfast.
• Customizable: Add a maple glaze, chocolate chips, or nuts to suit your taste.

These muffins stand out because they balance a moist pumpkin base with a crunchy topping that holds its texture. They’re comforting, impressive, and endlessly versatile.

Ingredients Needed

For the Muffin Batter

• 1 and 3/4 cups (219 g) all purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice (or your own blend of cinnamon, nutmeg, ginger, and cloves)
• 1/2 teaspoon salt
• 1/2 cup (120 ml) vegetable or canola oil
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) packed light or dark brown sugar
• 1 and 1/2 cups (340 g) canned pumpkin purée (not pumpkin pie filling)
• 2 large eggs, room temperature
• 1/4 cup (60 ml) milk, room temperature

For the Streusel Topping

• 3/4 cup (94 g) all purpose flour, spooned and leveled
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (50 g) packed light or dark brown sugar
• 1 teaspoon pumpkin pie spice
• 6 tablespoons (85 g) unsalted butter, melted

Optional Maple Glaze

• 1 and 1/2 cups (180 g) confectioners’ sugar
• 2 tablespoons (30 ml) pure maple syrup
• 2 tablespoons (30 ml) milk

Notes & Substitutions

• Pumpkin purée vs pumpkin pie filling: Always use 100 percent pure pumpkin purée. Pumpkin pie filling already has sugar and spices, which will throw off the balance.
• Oil vs butter: Oil gives the muffins a moist, tender crumb, while butter adds flavor. Use either, but avoid melted butter in the batter if you want the muffins to stay extra soft.
• Flour swaps: A gluten free 1:1 baking flour blend with xanthan gum works well. Expect a slightly denser texture.
• Dairy free options: Use almond, oat, or soy milk in place of regular milk. Swap the streusel butter for dairy free butter sticks.
• Egg free option: Replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). The muffins will be slightly less tall but still moist.
• Sweetener adjustments: You can cut the sugar by 2 to 3 tablespoons without changing the structure. Coconut sugar can replace brown sugar for a deeper flavor.
• Add-ins: Stir in up to 3/4 cup chocolate chips, chopped pecans, or pepitas. Reduce the streusel slightly if adding heavy mix-ins to avoid overflow.

How to Make Pumpkin Streusel Muffins

1. Preheat and prepare pans. Heat the oven to 425°F (218°C). Line a 12-cup muffin pan with paper liners and lightly grease the top surface to prevent sticking. If needed, have a second pan ready, since this recipe yields about 15 muffins.
2. Mix the dry ingredients. In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. This ensures even distribution of leavening and spices.
3. Combine the wet ingredients. In another bowl, whisk oil, granulated sugar, brown sugar, pumpkin purée, eggs, and milk until smooth. The batter will look thick and glossy.
4. Bring the batter together. Pour the wet mixture into the dry ingredients. Gently fold with a spatula until no streaks of flour remain. Avoid overmixing—stop once it’s just combined to keep the muffins tender.
5. Make the streusel topping. In a medium bowl, stir flour, granulated sugar, brown sugar, and pumpkin pie spice. Add melted butter and mix with a fork until large, clumpy crumbs form.
6. Fill and top the muffins. Divide batter evenly into muffin cups, filling nearly to the top. Sprinkle a generous layer of streusel over each muffin and press lightly so it sticks.
7. Bake for tall domes. Start at 425°F (218°C) for 5 minutes, then lower the oven to 350°F (177°C) without opening the door. Continue baking for 16–17 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
8. Cool and glaze (optional). Let muffins cool in the pan for 10 minutes before transferring to a wire rack. Whisk together confectioners’ sugar, maple syrup, and milk, then drizzle over cooled muffins for a sweet finish.

Pro Tips & Troubleshooting

Expert Tips

• For tall domes: Fill muffin cups almost to the top and start baking at a high heat (425°F) before lowering the temperature. This quick burst helps them rise high.
• Streusel texture: Cold butter is key to flaky layers, as highlighted by baking experts at King Arthur Baking.
• Pumpkin purée moisture: Remove excess moisture from the pumpkin purée before mixing the batter. You can blot it with paper towels or gently simmer it to evaporate water, a practice supported by King Arthur’s test kitchen and land-grant extension guidance.
• Measuring flour: Spoon and level flour instead of scooping directly from the bag to avoid dense muffins.
• Consistent size: Use a cookie scoop to portion the batter evenly.

Common Mistakes to Avoid

• Overmixing the batter: This leads to tough, dense muffins. Fold gently until just combined.
• Overbaking: Streusel burns quickly. Remove the muffins once a toothpick shows moist crumbs, not wet batter.
• Not cooling in the pan first: Hot streusel is fragile. Let muffins rest 10 minutes before removing or the tops may crumble off.

Creative Shortcut

Make a double batch of streusel and freeze it in a zip-top bag. The next time you bake muffins or coffee cake, you’ll have topping ready to sprinkle straight from the freezer.

Serving, Storage & Variations

Serving Suggestions

• Pair warm muffins with a hot cup of coffee or chai for the ultimate fall breakfast.
• Add them to a brunch spread alongside eggs, fruit, and yogurt.
• Drizzle with maple glaze just before serving for an extra bakery-style touch.

Storage Guidelines

• Room temperature: Keep in an airtight container for up to 2 days.
• Refrigerator: Store covered for up to 1 week. Let them come to room temp before eating for the best flavor.
• Freezer: Wrap cooled muffins well and freeze at 0°F to keep quality for 2 to 3 months, following University of Illinois guidance and best practices from the National Center for Home Food Preservation.

Reheating Tips

• Warm thawed muffins in a 300°F (150°C) oven for 8–10 minutes to re-crisp the streusel.
• A quick 15–20 seconds in the microwave works, but the topping won’t stay crunchy.

Fun Variations

• Pepita Streusel: Mix pumpkin seeds into the crumb topping for extra crunch.
• Chocolate Chip Pumpkin Muffins: Stir in 3/4 cup chocolate chips for a sweeter spin.
• Cream Cheese Swirl: Add a spoonful of sweetened cream cheese to each muffin before topping with streusel.
• Mini or Jumbo Muffins: Adjust bake times about 11–13 minutes for mini muffins and 25–27 minutes for jumbo.

Nutritional Information

Each muffin (without glaze) is approximately:

Nutrient	Amount per serving
Calories	285
Carbohydrates	38 g
Protein	4 g
Fat	14 g
Saturated Fat	5 g
Fiber	2 g
Sugar	20 g
Sodium	230 mg

Nutrition notes:

• Pumpkin adds fiber, vitamin A, and natural sweetness.
• Using oil in the batter keeps the muffins moist while limiting saturated fat.
• Adding nuts or seeds boosts protein and healthy fats.

Tip: If you make substitutions, use a nutrition calculator like Cronometer or MyFitnessPal to double-check your values.

Conclusion

Pumpkin Streusel Muffins are everything you want in a fall bake: soft, spiced, and crowned with a crunchy brown sugar topping. They’re simple to make, freeze beautifully, and taste like they came straight from a bakery. These muffins are perfect for breakfast, brunch, or an afternoon coffee break.

If you try this recipe, leave a comment and star rating to share your experience. Don’t forget to pass it along to friends or save it to Pinterest for later. What’s your favorite mix-in chocolate chips, pecans, or a maple glaze? Let us know below!

Frequently Asked Questions