Pumpkin Streusel Muffins are a cozy little treat that combines the warm, rich flavor of pumpkin with a sweet, crumbly topping. These muffins are soft and moist on the inside, and the streusel adds a nice crunch and extra sweetness on top. It’s like having a little slice of fall in every bite.
I love making these muffins when the weather cools down because they fill the house with the smell of cinnamon, nutmeg, and pumpkin spice. If you like, you can add a bit of cream cheese on the side or just enjoy them as they are. They’re perfect for breakfast or an afternoon snack, and I find they always bring a smile to whoever tastes them.
One of my favorite parts about these pumpkin streusel muffins is how easy they are to whip up. I like to double the streusel so there’s plenty to go around, and sometimes I pop a few chopped nuts in the topping for a little extra crunch. These muffins make great gifts, too—wrapped up nicely, they feel like a warm hug on a chilly day.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree keeps the muffins moist and gives that classic fall flavor. If you prefer, you can use fresh pumpkin cooked and mashed, but make sure it’s smooth and drained well.
Spices: Cinnamon, nutmeg, ginger, and cloves bring warmth and depth. If you don’t have all the spices, pumpkin pie spice can be used instead for convenience.
Oil or Butter: Vegetable oil makes the muffins tender and moist. You can swap it for melted butter for richer flavor or use coconut oil for a subtle twist.
Streusel Topping: The mix of flour, brown sugar, and cold butter creates a crumbly top. Adding chopped nuts or pumpkin seeds adds great texture—pecans or walnuts work well too.
How Do You Get the Streusel Topping Perfectly Crumbly?
The key to a great streusel is to keep the butter cold. Warm butter won’t create those little crunchy crumbs that give the topping its texture.
- Use cold, cubed butter straight from the fridge.
- Cut the butter into the dry ingredients using a pastry cutter or your fingers quickly before it softens.
- Stop when the mixture looks like coarse crumbs—not too fine or sandy.
Before sprinkling on the muffins, gently press the streusel a bit so it sticks during baking. This helps you get that satisfying crunchy top every time.
Equipment You’ll Need
- Muffin tin – perfect size to bake muffins evenly and keep their shape.
- Muffin liners – make cleanup easy and help muffins release without sticking.
- Mixing bowls – you’ll need at least two for wet and dry ingredients.
- Whisk – great for combining dry ingredients smoothly without lumps.
- Pastry cutter or fork – helps cut cold butter into the streusel for crumbly topping.
- Measuring cups and spoons – for accurate ingredient amounts.
- Cooling rack – lets muffins cool evenly and keeps bottoms from getting soggy.
Flavor Variations & Add-Ins
- Swap pumpkin puree for sweet potato puree to add a slightly sweeter, earthier flavor.
- Add 1/2 cup chocolate chips for a sweet contrast to the spices and streusel.
- Mix in 1/2 cup chopped nuts like pecans or walnuts for extra crunch.
- Stir in dried cranberries or raisins to add tartness and chewiness.
Pumpkin Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup cold unsalted butter, cubed
- 1/2 teaspoon ground cinnamon
- Optional: 1/4 cup chopped nuts or pumpkin seeds
For the Icing Drizzle (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 20-25 minutes to bake. You’ll also want about 5 minutes to let the muffins cool before drizzling the optional icing. In total, plan around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners so your muffins don’t stick and are easy to remove.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until everything is evenly combined.
3. Mix the Wet Ingredients:
In another bowl, beat the pumpkin puree, eggs, vegetable oil (or melted butter), and vanilla extract until smooth and well mixed.
4. Combine Wet and Dry:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined — don’t overmix, to keep your muffins tender.
5. Make the Streusel Topping:
In a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter with a pastry cutter or your fingers until it looks like coarse crumbs. If you want, stir in nuts or pumpkin seeds for extra crunch.
6. Fill the Muffin Cups:
Spoon the batter into the muffin cups, filling each about 3/4 full. Then, sprinkle the streusel generously on top of each muffin, pressing lightly so it sticks.
7. Bake:
Bake in the oven for 20-25 minutes. Your muffins are ready when a toothpick inserted in the center comes out clean.
8. Cool and Drizzle:
Let the muffins cool in the pan for 5 minutes, then move them to a wire rack. If you want to make the icing drizzle, mix powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle it on top of the cooled muffins.
Enjoy your delicious, spicy pumpkin streusel muffins with a crunchy topping and a sweet glaze!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast or steam it until soft, then mash and drain any excess liquid to get the right consistency. Use it just like canned pumpkin puree in the recipe.
How Should I Store Leftover Pumpkin Streusel Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for 2-3 months. Thaw frozen muffins at room temperature before enjoying.
Can I Make the Streusel Topping Ahead of Time?
Absolutely! You can prepare the streusel topping a day in advance and keep it in the fridge. Just give it a quick mix before sprinkling it over the muffins to break up any clumps.
What Can I Substitute for Vegetable Oil?
You can swap vegetable oil for melted butter for a richer flavor or coconut oil for a subtle tropical note. Just make sure the butter or coconut oil is melted and cooled before mixing.
