Pumpkin Streusel Muffins are a perfect treat for cozy mornings or an afternoon pick-me-up. These muffins are moist and tender, packed with the warm flavors of pumpkin and autumn spices. On top, you’ll find a crunchy, buttery streusel topping that adds just the right amount of sweet crispiness to every bite.
I love making these muffins when the weather starts to cool down because the smell of cinnamon and nutmeg baking in the oven feels like a big, warm hug. The streusel topping is my favorite part—I like to sprinkle on an extra pinch of cinnamon before baking for a little more flavor. Plus, they’re great to make ahead and enjoy throughout the week.
To enjoy them, I often split a muffin in half and toast it lightly, then spread a little bit of butter or cream cheese on top. It’s such a simple pleasure that makes these muffins feel extra special. They’re also an easy snack to share with friends and family, and everyone always asks for the recipe!
Key Ingredients & Substitutions
Pumpkin puree: Use canned pumpkin puree for consistent moisture and flavor. If unavailable, homemade pumpkin puree works well. Avoid pumpkin pie filling since it’s sweetened and spiced already.
Spices: Cinnamon, nutmeg, cloves, and ginger give that classic fall flavor. I like to add a little extra cinnamon to the streusel for more warmth. You can adjust spices to your taste or use pumpkin pie spice as a shortcut.
Oil: Vegetable oil keeps the muffins moist. You can swap it for melted coconut oil or light olive oil if preferred. Butter adds flavor too but may make the batter thicker.
Butter for streusel: Cold, cubed butter helps create crumbly topping. You can substitute with margarine or a vegan butter substitute, but the texture may change slightly.
Milk: Regular dairy milk works great, but almond, oat, or soy milk are good dairy-free options.
How Do You Make the Perfect Streusel Topping?
Streusel topping adds crunch and sweetness but can be tricky to get right. Here’s how I do it:
- Use cold butter—cut into small cubes—so it stays solid while mixing.
- Combine flour, sugar, cinnamon, and salt first for even flavor.
- Work the butter into the dry ingredients using your fingers or a pastry cutter. Stop when the mixture looks like coarse crumbs—small and pea-sized pieces.
- Don’t overmix. You want bits of butter to melt while baking, making that crumbly texture.
- Generously sprinkle on top of the muffin batter so you get a thick crunchy layer after baking.
These simple steps help you get that classic streusel topping you see in the photo—crispy, buttery, and perfectly spiced.
Equipment You’ll Need
- Muffin tin – a 12-cup tin helps shape the muffins perfectly and evenly.
- Muffin liners – these prevent sticking and make cleanup easier.
- Mixing bowls – one medium and one large bowl to keep dry and wet ingredients separate.
- Whisk – great for mixing dry ingredients smoothly without lumps.
- Spoon or spatula – perfect for folding wet and dry ingredients together gently.
- Pastry cutter or fingers – to mix the streusel topping without melting the butter.
- Cooling rack – lets muffins cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans to the streusel for extra crunch and nuttiness.
- Stir in 1/2 cup mini chocolate chips into the batter for a sweet surprise in every bite.
- Mix in 1/2 cup dried cranberries or raisins to add chewy bursts of tartness.
- Use maple syrup instead of sugar for a deeper, richer sweetness that pairs well with pumpkin.
How to Make Pumpkin Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup (60ml) milk
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 3/4 cup (95g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons (85g) unsalted butter, cold and cubed
For the Glaze (Optional):
- 1/2 cup (60g) powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
Time Needed:
Getting these tasty pumpkin streusel muffins ready will take about 10-15 minutes of preparation. Baking time is 20-25 minutes. Plan for a little cooling time, around 10 minutes, before enjoying or adding the optional glaze. All together, approximately 40-50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare for Baking:
First, preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This blend gives your muffins their warm, cozy flavor.
3. Combine Wet Ingredients:
In a large bowl, beat sugar and vegetable oil until well blended. Add eggs one at a time, beating after each egg. Stir in the pumpkin puree, milk, and vanilla extract until smooth.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir gently just until everything is combined—don’t overmix to keep your muffins tender.
5. Make the Streusel Topping:
In a small bowl, combine flour, sugar, cinnamon, and salt. Add the cold, cubed butter. Use your fingers or a pastry cutter to mix the butter into the dry ingredients until you have coarse crumbs.
6. Fill Muffin Tin and Add Streusel:
Divide the batter evenly among muffin cups, filling each about two-thirds full. Sprinkle a generous amount of streusel topping on each muffin.
7. Bake the Muffins:
Bake for 20-25 minutes until a toothpick inserted in the center comes out clean and the streusel topping is golden.
8. Cool and Enjoy:
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Optional Glaze:
If you’d like, mix powdered sugar, milk, and vanilla until smooth. Drizzle over cooled muffins for a sweet finishing touch.
Serve these delicious pumpkin streusel muffins with your favorite cup of coffee or tea. They make a wonderful snack or breakfast treat!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast and puree it first until smooth. Make sure it’s well-drained so the batter doesn’t get too watery. Use the same amount as canned pumpkin.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week or freeze for up to 3 months. Thaw frozen muffins at room temperature or warm them gently before serving.
Can I Make These Muffins Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Be sure the blend contains xanthan gum or add it separately to help with texture.
Is There a Dairy-Free Option for the Glaze?
Yes! Use almond milk, oat milk, or any plant-based milk in place of dairy milk or cream to make the glaze dairy-free without sacrificing flavor or consistency.
