Enjoy the warm, cozy flavors of autumn with these pumpkin streusel muffins. A tender, spiced pumpkin crumb paired with a buttery streusel topping creates a delightful contrast of textures and flavors. These pumpkin crumb muffins capture the essence of the season in every bite.
Why You’ll Love This Recipe
Pumpkin streusel muffins combine the crumbly topping you adore from coffee cake with a portable, moist pumpkin muffin spiced for fall. They’re perfect for breakfast, a snack, or brunch. You’ll also appreciate that:
- No mixer required: Just a few bowls and basic utensils—no special equipment needed.
- Easy and quick: The recipe is straightforward and approachable for both new and experienced bakers.
- Freezer friendly: These muffins freeze well, so you can bake a batch ahead and enjoy them later.
Pumpkin Streusel Muffins
Fresh from the oven, these muffins have a crisp streusel top and a soft, moist pumpkin crumb beneath. The streusel will soften a bit after storage, but the flavor remains excellent.
Baking fills the kitchen with warm spice aromas, so you won’t need a candle to evoke autumn. The muffins are delicious as-is—no frosting required—though a light pat of butter or a drizzle of glaze is optional. They’re simple to make and full of flavor.
Make the Pumpkin Muffins
*Note: Full ingredient amounts and printable instructions are located in the recipe card below.
- In a large bowl, whisk together the oil, granulated sugar, and vanilla.
- Add the pumpkin puree, eggs, and milk. Whisk until smooth and combined.
- In a separate bowl, stir together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Fold the dry ingredients into the wet mixture until just combined—avoid overmixing.
- Line muffin pans with paper liners and fill each cup about 3/4 full. This recipe yields roughly 16 muffins.
Make the Streusel Topping
- Melt the butter briefly in the microwave until just melted.
- Stir in the flour, granulated sugar, brown sugar, and pumpkin pie spice until the mixture forms crumbly bits. Use a fork to combine.
Pro tip: Keep streusel crumbs relatively small so they adhere during baking; large chunks are more likely to fall off.
- Spoon the streusel over each muffin and press gently so it adheres to the batter.
- Bake in a preheated 375°F oven for about 18–20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Avoid overbaking. Cool completely on a rack.
Baking Tips and Storage
Use plain canned pumpkin puree labeled 100% pumpkin. Do not use pumpkin pie filling, which contains added sugars and spices. A thicker, less watery puree works best for texture.
Yes. Store baked muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
Keep muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap cooled muffins individually in plastic wrap and freeze in a freezer-safe bag for up to 3 months.
Pumpkin pie spice—typically a blend of cinnamon, ginger, nutmeg, and cloves or allspice—provides warm, familiar pumpkin flavor. Adjust to taste or use a homemade mix.
Avoid overbaking and measure flour correctly by stirring, spooning, and leveling. Mix batter until ingredients are just combined and remove muffins from the oven when a toothpick shows a few moist crumbs.
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 leave a rating and review in the comments. Thank you!
Pumpkin Streusel Muffins
Ingredients
Pumpkin Muffins
- ½ cup oil (vegetable or canola)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 ¼ cups pumpkin puree
- 2 large eggs, room temperature
- ½ cup milk, room temperature
- 1 ¾ cups 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 butter, melted
- 1 cup all-purpose flour (stir, spoon & level)
- ¼ cup granulated sugar
- ¼ cup light brown sugar, gently packed
- 1 tsp pumpkin pie spice
Equipment
- Mixing bowls and basic utensils
- Measuring cups and spoons
- 12-cup muffin pan
- Paper liners
Instructions
- Preheat oven to 375°F. Line muffin pans with paper liners.
- In a large bowl, whisk together oil, sugar, and vanilla. Add pumpkin puree, eggs, and milk, whisk until combined.
- In another bowl, combine flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Fold dry ingredients into the wet mixture until just combined. Fill muffin cups about 3/4 full—about 16 muffins.
- For streusel: melt butter, then add flour, granulated sugar, brown sugar, and pumpkin pie spice. Mix until crumbly; keep crumbs small.
- Top each muffin with streusel, pressing gently so it adheres.
- Bake at 375°F for 18–20 minutes, or until a toothpick shows a few moist crumbs. Cool completely before serving.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days. To freeze, wrap cooled muffins individually and place in a freezer-safe bag for up to 3 months.
Nutrition
| Calories: 271 kcal
| Carbohydrates: 37 g
| Protein: 4 g
| Fat: 12 g
Disclaimer: Nutritional values were calculated with a third-party tool and are estimates.
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*Originally published 11/20/2011. Post updated November 2023.