Pumpkin Streusel Muffins are the perfect little bites of fall with their soft, moist pumpkin base and that irresistible crumbly streusel topping. These muffins are full of warm spices like cinnamon and nutmeg that fill your kitchen with the coziest aroma. The streusel adds a nice crunchy contrast to the tender muffin, making every bite a treat.
I love making these muffins when I want something comforting but also a little special. The streusel topping is so easy to whip up, and it makes the muffins feel extra festive without much effort. I like to mix in a handful of chopped nuts or a sprinkle of brown sugar in the streusel for a little extra texture and sweetness.
These muffins are fantastic for breakfast or a snack with a hot cup of tea or coffee. I often make a batch on the weekend and keep them handy for busy mornings. They warm up beautifully in the toaster oven too, perfect for whenever you need a quick pick-me-up that tastes like a little hug from fall.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie filling which is sweeter and spiced. You can also use fresh cooked pumpkin, but drain excess moisture for a good texture.
Spices: Cinnamon, nutmeg, ginger, and cloves make the warm pumpkin flavor pop. If you don’t have cloves, just leave it out or add a pinch of allspice.
Sugars: Both granulated and brown sugar add sweetness and moisture. Brown sugar adds a nice depth—try coconut sugar for a natural swap.
Oil: Vegetable oil keeps muffins moist and tender. You can swap for melted coconut oil or light olive oil without changing texture too much.
Streusel Topping: Butter is key here—cold butter cut into flour and sugar gives that perfect crumbly texture. Nuts add crunch but are optional if you want nut-free.
How Can I Make the Perfect Streusel Topping That Stays Crunchy?
Making streusel is all about the butter and sugar mixing technique.
- Start with very cold butter straight from the fridge; this prevents it from melting too soon.
- Use your fingers or a pastry cutter to rub butter into the flour and sugar until the mixture looks like coarse crumbs. Avoid overworking it to keep chunks for crunch.
- Sprinkle the streusel generously on top of each muffin before baking so it crisps up beautifully.
- Optional nuts add extra texture—chop them roughly to keep some bigger pieces.
After baking, let muffins cool completely so the streusel sets and stays crisp. Adding the optional glaze at the end gives just a nice sweet touch without making the topping soggy.
Equipment You’ll Need
- Muffin tin – to hold the muffins’ shape and size while they bake evenly.
- Muffin liners – make cleanup easy and help muffins come out cleanly.
- Mixing bowls – I use one for wet ingredients and one for dry to keep it simple.
- Whisk and wooden spoon – whisk for mixing wet ingredients smoothly, wooden spoon to gently fold dry ingredients without overmixing.
- Pastry cutter or fork – perfect for cutting cold butter into the streusel for a crumbly texture.
- Cooling rack – lets muffins cool evenly so the streusel topping stays crispy.
Flavor Variations & Add-Ins
- Add chocolate chips to the batter for a sweet surprise that melts into the pumpkin flavor.
- Swap walnuts for pecans or toasted pumpkin seeds in the streusel for different crunch and nuttiness.
- Mix in dried cranberries or raisins to add bursts of tartness and chewy texture.
- Stir a teaspoon of ground cardamom or allspice into the batter for a slightly different warm spice profile.
How to Make Pumpkin Streusel Muffins?
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- 1 tsp vanilla extract
For the Streusel Topping:
- ½ cup (60g) all-purpose flour
- ⅓ cup (65g) packed light brown sugar
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¼ cup (56g) unsalted butter, cold and cubed
- ½ cup chopped walnuts or pecans (optional)
For the Glaze (optional):
- ½ cup powdered sugar
- 1 tsp milk (or as needed)
- ¼ tsp vanilla extract
How Much Time Will You Need?
This takes about 15 minutes to prepare and 20-25 minutes to bake, plus some cooling time. So roughly 40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until everything is evenly combined.
3. Mix Wet Ingredients:
In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until smooth. Then add pumpkin puree, vegetable oil, and vanilla extract. Mix until all ingredients are blended well.
4. Combine Wet and Dry:
Slowly add the dry ingredients to the wet mixture, stirring gently just until combined. Don’t overmix; the batter should be a little lumpy—that’s perfect for tender muffins!
5. Make the Streusel Topping:
In a small bowl, combine flour, brown sugar, cinnamon, and salt. Add cold cubed butter and use your fingers or a pastry cutter to mix until it looks like coarse crumbs. Stir in the chopped nuts if you like a crunchy nutty topping.
6. Assemble Muffins:
Fill each muffin cup about ¾ full with batter. Then generously sprinkle the streusel topping over each muffin.
7. Bake:
Bake in the preheated oven for about 20-25 minutes. Check by inserting a toothpick in the center of a muffin – it should come out clean or with a few moist crumbs.
8. Optional Glaze:
While the muffins cool, mix powdered sugar, milk, and vanilla to make a glaze. Drizzle it over the cooled muffins for a sweet touch.
9. Cool and Serve:
Let the muffins cool in the pan for 5 minutes, then move them to a wire rack to cool completely. Enjoy your delicious pumpkin streusel muffins warm or at room temperature!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! Just make sure to cook and puree the fresh pumpkin first, then drain any excess liquid so your batter isn’t too wet.
How Should I Store Leftover Muffins?
Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months. Warm frozen muffins in the microwave or toaster before serving.
Can I Make These Muffins Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend one-to-one. Just make sure the blend contains xanthan gum for best texture.
What Can I Use Instead of Vegetable Oil?
Try melted coconut oil, light olive oil, or even applesauce (for a lower-fat option) in equal amounts. Each will slightly change the flavor and texture but still keep your muffins moist.
