If you adore all things pumpkin and love the cozy, crumbly texture of streusel, you’re in for a treat with this Pumpkin Streusel Muffins Recipe. These muffins burst with warm spices, tender pumpkin, and the perfect sweet crunchy topping that makes every bite feel like a hug on a chilly morning. Whether you’re sharing them at a brunch or sneaking one with your coffee during a quiet moment, these muffins deliver comfort and flavor in every crumb.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is all it takes to create these irresistible muffins. Each component plays its part, from the flour that creates a soft crumb to the pumpkin pie spice that fills your kitchen with fall vibes.
- All-purpose flour: The base that gives the muffins structure and lightness.
- Baking soda and baking powder: These leavening agents ensure your muffins rise beautifully and stay tender.
- Salt: A pinch enhances all the sweet flavors and balances the spices.
- Pumpkin pie spice: A warm blend of cinnamon, nutmeg, and cloves that defines the flavor profile.
- Granulated sugar and brown sugar: The combination adds sweetness plus that lovely molasses note from the brown sugar.
- Eggs: Help bind the ingredients and add richness.
- Pumpkin purée: The star ingredient lending moisture, color, and that unmistakable fall taste.
- Vegetable oil: Keeps the muffins moist with a tender crumb.
- Milk: Adds richness and tenderness to the batter.
- Vanilla extract: Enhances all the flavors with a subtle sweetness.
- Butter (for streusel): Cold and cubed to create the crumbly topping that’s buttery and perfectly crisp.
- Brown sugar and cinnamon (streusel): Provide sweetness and spice for the crunchy topping.
- Powdered sugar and milk (optional glaze): Make a simple glaze to drizzle for extra sweetness and visual appeal.
How to Make Pumpkin Streusel Muffins Recipe
Step 1: Prepare your ingredients and preheat the oven
Start by preheating your oven to 350°F and lining a 12-cup muffin tin with paper liners or giving it a good spray with nonstick cooking spray. This step ensures your muffins will bake evenly and come out cleanly.
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. This blend forms the flavorful and fluffy base of your muffins, evenly distributing all the spices.
Step 3: Combine the wet ingredients
In a separate bowl, whisk granulated sugar, brown sugar, eggs, pumpkin purée, vegetable oil, milk, and vanilla extract until the mixture is smooth and well combined. This creates a rich, moist batter that complements the dry ingredients perfectly.
Step 4: Bring wet and dry together
Pour the wet ingredients into the dry and gently stir just until combined. Avoid overmixing; the batter should look slightly lumpy. This keeps your muffins tender and light rather than dense.
Step 5: Fill muffin cups and prepare streusel
Divide the batter evenly into the muffin cups. For the streusel topping, mix together flour, brown sugar, and cinnamon, then cut in the cold, cubed butter with a fork or your fingers until the mixture resembles coarse crumbs. Sprinkle this golden streusel generously over each muffin before baking.
Step 6: Bake until perfect
Bake the muffins for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. After baking, let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to finish cooling.
Step 7: Add the optional glaze
If you like an extra touch of sweetness, whisk powdered sugar with a little milk or cream until smooth, then drizzle over the cooled muffins. This glaze adds a lovely shine and vanilla sweetness that pairs perfectly with the spice.
How to Serve Pumpkin Streusel Muffins Recipe
Garnishes
Sprinkling a light dusting of powdered sugar on top adds a delicate snow-like effect, while a few chopped pecans or toasted pepitas can provide a delightful crunch and nutty contrast to the soft muffin. Consider a small dollop of whipped cream or cream cheese frosting for an indulgent twist.
Side Dishes
These muffins shine as a breakfast star alongside a hot cup of coffee or chai tea. They are also fabulous paired with warm apple cider or a creamy latte. For a cozy brunch, serve them alongside scrambled eggs or a fresh fruit salad to balance the richness.
Creative Ways to Present
Serve these Pumpkin Streusel Muffins Recipe right in their paper liners nestled on a rustic wooden board or decorate a tiered cake stand for festive occasions. You can also turn them into mini desserts by slicing in half, adding a smear of cream cheese, and sandwiching them together for a unique pumpkin muffin treat that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover muffins fresh by storing them in an airtight container at room temperature for up to 3 days. Make sure they’re completely cooled before sealing to avoid moisture buildup, which can sog the muffins.
Freezing
These Pumpkin Streusel Muffins Recipe freeze exceptionally well. Wrap each muffin individually in plastic wrap or foil and place them in a freezer-safe bag. They’ll keep for up to 3 months, perfect for quick breakfasts or spontaneous treats during the fall and winter.
Reheating
To reheat, unwrap the muffin and warm it in the microwave for about 20-30 seconds or in a preheated 325°F oven for 10 minutes. This brings back the fresh-baked warmth and soft texture without drying them out.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, you can use fresh pumpkin purée, but make sure to cook and puree the pumpkin until smooth and remove excess moisture for similar texture and flavor in your Pumpkin Streusel Muffins Recipe.
Can I substitute the vegetable oil with another fat?
Absolutely! You can use melted butter or coconut oil for a slightly different flavor profile, but keep the quantity the same to maintain the moist texture these muffins are known for.
Is pumpkin pie spice necessary, or can I use individual spices?
If you don’t have pumpkin pie spice, you can mix cinnamon, nutmeg, ginger, and cloves to mimic its flavor perfectly. This way, you control exactly how spiced your muffins become.
How do I make the streusel topping without butter?
Butter is key to that crumbly texture, but you can try a coconut oil alternative—cold and solid—for a dairy-free option. The taste and crumb might differ slightly but still add a delightful crunch.
Are these muffins suitable for freezing and reheating without losing quality?
Yes! Pumpkin Streusel Muffins Recipe freeze beautifully and when reheated properly, they maintain their moistness and delightful crumb, making them perfect for batch baking.
Final Thoughts
This Pumpkin Streusel Muffins Recipe is one of those cozy, feel-good baked goods that never gets old. The mix of tender pumpkin-infused batter with a crunchy, sweet streusel topping is a match made in heaven. I hope you’ll give this recipe a try soon—it’s perfect for welcoming the flavors of fall into your home, sharing with loved ones, or simply treating yourself to a little autumn magic any day of the week.
Print
Pumpkin Streusel Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and flavorful Pumpkin Streusel Muffins, perfect for breakfast or dessert. Featuring a spiced pumpkin batter topped with a crunchy cinnamon streusel and an optional sweet glaze, they capture the essence of fall in every bite.
Ingredients
For the muffins:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons pumpkin pie spice
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
For the streusel topping:
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 2 tablespoons unsalted butter, cold and cubed
Optional glaze:
- ½ cup powdered sugar
- 1–2 teaspoons milk or cream
Instructions
- Preheat and prepare muffin tin: Set the oven to 350°F and line a 12-cup muffin tin with paper liners or spray it with nonstick cooking spray to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice to evenly distribute the leavening agents and spices.
- Combine wet ingredients: In another bowl, whisk granulated sugar, brown sugar, eggs, canned pumpkin purée, vegetable oil, milk, and vanilla extract until the mixture is smooth and homogenous.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to ensure tender muffins.
- Fill muffin cups: Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
- Prepare streusel topping: In a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a fork or fingers until the mixture forms coarse crumbs. Sprinkle this topping evenly over each muffin cup filled with batter.
- Bake: Place the muffin tin in the oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool muffins: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Optional glaze: Mix powdered sugar with 1 to 2 teaspoons of milk or cream until smooth. Once muffins are cooled, drizzle the glaze over the tops for a sweet finish.
Notes
- These muffins stay moist for several days when stored in an airtight container and freeze well for longer storage.
- Add chopped pecans or chocolate chips to the batter for added texture and flavor variations.
- Make sure not to overmix the batter to keep the muffins light and fluffy.
- Use canned pumpkin purée, not pumpkin pie filling, for the best texture and flavor.
- If using the glaze, allow the muffins to cool completely to prevent melting the glaze.
