Pumpkin Streusel Muffins
Indulge in the irresistible charm of fall flavors with these pumpkin streusel muffins! The delicate blend of spiced pumpkin and crumbly streusel topping ensures every bite is an irresistible symphony of flavors and textures. Pumpkin crumb muffins take the essence of autumn and elevates it to a whole new level.
Craving more pumpkin desserts? Keep it cake-like with my better than Starbucks pumpkin loaf. Mix up a batch of bakery-style pumpkin chocolate chunk cookies, or bring on the Christmas flavors with pumpkin gingersnap cookies. Of course you can always keep the crumbs and make Pumpkin Spice Coffee Cake.
Why You’ll love This Recipe
Pumpkin streusel muffins take the crumb topping that you love from coffee cake and pairs it with a grab-and-go muffin loaded with pumpkin and spices. Perfect for breakfast or an afternoon snack. You’ll also love this recipe because…
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- No Mixer Required: You only need a few bowls and regular baking utensils to make these pumpkin streusel muffins. No special tools needed.
- Easy and Quick to Make: Pumpkin crumb muffins are relatively easy to make, making them a convenient choice for both experienced and novice bakers.
- Freeze Well: Pumpkin streusel muffins freeze well, so you can make a large batch and enjoy them over an extended period, making them a practical choice for meal prep.
Pumpkin Streusel Muffins
Fresh from the oven, one bite into these pumpkin crumb muffins and you’ll notice a crisp, crunchy topping, with a soft spiced pumpkin cake that’s perfectly moist. (However, the streusel does soften slightly after storage.)
The aroma from the spices fills your house as you bake these pumpkin muffins. You definitely won’t need to use a scented candle the day that you make them. They are simple, yet flavorful. No need for icing on top or butter spread on the inside, unless you want it. Let me show you easy they are to make!
Make the Pumpkin Muffins
*NOTE: Full ingredient amounts and instructions are in the printable recipe card at the bottom of the post.
- In a large bowl, whisk together the oil, sugar, and vanilla.
- Add the pumpkin puree, eggs, and milk. Whisk until well-combined.
- In a separate bowl, stir together the flour, baking soda, baking powder, salt and pumpkin pie spice.
- Add the dry ingredients to the wet mixture. Stir until just combined.
- Line muffin pan(s) with paper cups. Fill muffin cups 3/4 full; about 16 muffins.
Make the Streusel Topping
- Melt the butter in a medium-size microwave safe bowl in the microwave for 30-60 seconds, until just melted.
- Add the flour, sugar, brown sugar, and pumpkin pie spice. Mix with a fork until combined.
PRO TIP: Try and keep the crumbs somewhat small. The bigger pieces tend to fall off more easily after baking.
- Spoon the streusel on top of the pumpkin batter and press gently into the batter so that it sticks.
- Bake at 375˚F for 18-20 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Do not over-bake. Cool completely.
Baking Tips and Storage
Make sure to use plain canned pumpkin puree which may be labeled as 100% pumpkin. Do NOT use pumpkin pie mix as it has sugar, spices and other ingredients already added. I recommend Libby’s pumpkin (not sponsored) because the store-brands are often times more wet and thin vs a thicker puree like Libby’s.
Absolutely! Pumpkin streusel muffins store well in an airtight container for up to 3 days at room temperature or can be frozen for longer storage.
To keep them fresh, store muffins in an airtight container at room temperature for up to 3 days. Alternately wrap cooled muffins individually with plastic wrap and place inside a freezer-safe bag. Freeze for up to 3 months.
Store-bought pumpkin pie spice is easy to find and use for this recipe. It compiles a mixture of spices which may include cinnamon, ginger, nutmeg, cloves and/or allspice. You can adjust the amounts to your taste preferences or try my homemade pumpkin pie spice recipe.
Overbaking or using too much flour can result in dry muffins. Be sure to stir, spoon and level the flour when measuring into cups and don’t overmix the batter. You can also pull the muffins from the oven when they are just barely underbaked (when a toothpick inserted in the center comes out with just a few moist crumbs), as the residual heat from within the muffins will continue to bake some.
More Crumb Topped Desserts To Try
- Coffee Cake Muffins
- Cranberry Crumble Bars
- Cherry Crumb Pie
- Coffee Cake Banana Bread
- Apple Crumb Bars
- Sour Cream Coffee Cake
- Apple Streusel Cheesecake Pie
If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!
Pumpkin Streusel Muffins
Ingredients
Pumpkin Muffins
- ½ cup (118 ml) oil, (vegetable/canola)
- 1 cup (200 g) granulated sugar
- 1 tsp vanilla extract
- 1 ¼ cups (305 g) pumpkin puree
- 2 large eggs
- ½ cup (118 ml) milk
- 1 ¾ cups (210 g) all-purpose flour, stir, spoon & level
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 4 tsp pumpkin pie spice
Streusel Topping
- 6 Tbsp (85 g) butter, melted
- 1 cup (120 g) all-purpose flour, stir, spoon & level
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) light brown sugar, gently packed
- 1 tsp pumpkin pie spice
Equipment
Instructions
- Preheat oven to 375℉. Line muffin pan(s) with paper cups. Set aside.
- PUMPKIN MUFFINS: In a large bowl, whisk together the oil, sugar, and vanilla. Add the pumpkin puree, eggs, and milk. Whisk until well-combined.
- In a separate bowl, stir together the flour, baking soda, baking powder, salt and pumpkin pie spice.
- Add the dry ingredients to the wet mixture. Stir until just combined. Fill prepared muffin cups 3/4 full; about 16 muffins.
- STREUSEL TOPPING: Melt the butter in a medium-size microwave safe bowl in the microwave for 30-60 seconds, until just melted.
- Add the flour, sugar, brown sugar, and pumpkin pie spice. Mix with a fork until combined. TIP: Try and keep the crumbs somewhat small. The bigger pieces tend to fall off more easily after baking.
- Spoon the streusel on top of the pumpkin batter and press gently into the batter so that it sticks.
- Bake at 375℉ for 18-20 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Do not over-bake. Cool completely.
Notes
- Store muffins in an airtight container for up to 3 days at room temperature. Alternately wrap cooled muffins individually with plastic wrap and place inside a freezer safe bag. Freeze for up to 3 months.
Nutrition
Did you make this?
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*Originally published 11/20/2011. Post updated November 2023.
Sara, I am so glad you like them & that they turned out great for you! I would just keep your muffins in a container with a lid, or on a plate with some plastic wrap. They should stay fresh for several days. Have a great Thanksgiving!!!
Amber: I just finished making your delicious muffins. I was so excited about the recipe I decided to make them tonight instead of tomorrow for thanksgiving. They are amazing, they even looked the same as the ones in the picture. Your instructions made the recipe so easy to follow. I cant wait to show these to my family, they are going to think I am a master chef. Thanks for doing the blog its such a great help. I also have a question: Now that I made the muffins do you have any suggestions on storing them so that they stay fresh and yummy?
Hey Amy, thanks they are pretty tasty. I would use your cake crumbs for a cake pop/cake ball. You can crumb up the whole cake in your stand mixer add some icing just until it comes together (cream cheese & fudge icing are really good for chocolate cake) roll them up into balls, freeze them, & then melt some chocolate & dip them in that. Lay them on some wax paper till the chocolate hardens. You can garnish the tops with sprinkles (do before chocolate dries) or drizzle more melted chocolate on the tops as well. You can even serve them as a little petite dessert for Thanksgiving & no one will know that you didn’t “have” to make them. Good luck!
Amber, those muffins look so yummy. I’ll have to try them. I was wondering if you had any recipes that use cake crumbs. I tried to dump a cake out of the pan and had to make a new one, and now I just have a pile of cake I don’t want to throw away.