Pumpkin Streusel Muffins

These Pumpkin Streusel Muffins bring all the cozy fall vibes with soft pumpkin batter, crumbly topping, and a light glaze... you're going to love how easy (and delicious!) they are.

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These muffins are especially popular during fall and around Thanksgiving, when pumpkin desserts are everywhere and people crave warm spices and comforting baked goods. They're a hit at Halloween parties, fall bake sales, and cozy weekends at home.

These Pumpkin Streusel Muffins are just the beginning of our fall lineup. Inspired by cozy, layered treats like Mini Apple Crumbles, we love how they balance soft pumpkin batter with a crunchy streusel. If you're offering a little variety, pair them with our Oatmeal Pumpkin Cookies-chewy, maple-sweet, and packed with oats and warm spices.

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Ingredients

• Pumpkin puree keeps the muffins soft and gives that classic pumpkin flavor.
• Eggs help hold everything together.
• Sugar adds sweetness.
• Brown sugar gives a deeper, richer flavor.
• Milk smooths out the batter.
• Vanilla extract adds a hint of flavor.
• Melted butter keeps the muffins moist.
• Baking powder helps them rise.
• Baking soda gives a little extra lift.
• Salt balances the sweetness.
• Pumpkin pie spice brings in all the cozy fall flavor.
• Cinnamon adds a warm touch.
• Flour holds it all together.

For the streusel topping:

• Unsalted butter, softened helps the topping hold together.
• Flour gives the topping structure.
• Brown sugar adds sweetness and moisture.
• Sugar makes the topping crisp.
• Pumpkin pie spice ties the flavor together with the muffins.

And finally, for the glaze to drizzle on top:

• Powdered sugar gives the glaze its smooth, sweet base.
• Vanilla adds a hint of warm flavor.
• Milk thins the glaze to the perfect drizzling consistency.

See recipe card for quantities.

How to Make Pumpkin Streusel Muffins

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Start by preheating your oven to 375 degrees F and lining a muffin tin with paper liners.

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In a separate bowl, sift together the dry ingredients - flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.

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Gradually add the dry mixture to the wet mixture and mix until just combined. Don't overmix!

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To make the streusel topping, simply combine all the ingredients in a small mixing bowl until crumbly.

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Fill each muffin liner with about ¼ cup of batter and sprinkle streusel on top.

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Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

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And there you have it! Delicious pumpkin streusel muffins ready to be devoured.

Hint: For extra tender muffins, gently stir the batter-streaks of flour are okay. That means you didn't overmix.

Substitutions & Variations

• Use a homemade mix of cinnamon, nutmeg, ginger, and cloves to replace pumpkin pie spice.
• Almond milk, oat milk, or soy milk can be used in place of regular milk.
• Melted coconut oil or canola oil works well as a substitute for butter.
• A 1:1 gluten-free all-purpose flour blend can be used to make the muffins gluten-free.
• Chopped pecans, walnuts, or chocolate chips can be folded into the batter for added texture.
• The muffins can be served plain or dusted with powdered sugar instead of glaze.
• Mini muffin tins create bite-sized versions and only need 10-12 minutes of bake time.
• A spoonful of sweetened cream cheese can be added to the center of each muffin before baking.
• Maple extract can be used in place of vanilla in the glaze for a fall-inspired flavor.

FAQ

📖 Recipe

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Tina

Pumpkin Streusel Muffins

Moist and spiced just right, these Pumpkin Streusel Muffins are topped with a buttery crumble and sweet glaze for the ultimate fall treat. Whether enjoyed for breakfast or as a cozy afternoon snack, they're as comforting as autumn itself.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 12 muffins

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

For the muffins:

• 1 c pumpkin puree
• 2 eggs
• ¼ c sugar
• ¼ c brown sugar
• 2 T. milk
• 1 t vanilla
• ½ c melted butter
• ½ t baking powder
• ½ t baking soda
• ½ t salt
• 2 t pumpkin pie spice
• 1 t cinnamon
• 1 ½ c flour

For the streusel:

• ½ c unsalted butter softened
• 1 c flour
• ½ c brown sugar
• ½ c sugar
• 1 t pumpkin pie spice

For the glaze:

• 1 c powdered sugar
• ½ t vanilla
• 3 T. milk

And finally, for the glaze to drizzle on top:

• 1 c powdered sugar
• ½ t vanilla
• 3 T. milk

Method

 

1. Start by preheating your oven to 375 degrees F and lining a muffin tin with paper liners. In a large mixing bowl, combine the pumpkin puree, eggs, sugars, milk, vanilla extract, and melted butter. Mix until well combined.
2. In a separate bowl, sift together the dry ingredients - flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
3. Gradually add the dry mixture to the wet mixture and mix until just combined. Don't overmix!
4. To make the streusel topping, simply combine all the ingredients in a small mixing bowl until crumbly.
5. Fill each muffin liner with about ¼ cup of batter and sprinkle streusel on top.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. And there you have it! Delicious pumpkin streusel muffins ready to be devoured.

How to Store Pumpkin Streusel Muffins

Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, freeze individually wrapped muffins as noted above.

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