There’s nothing like the smell of pumpkin muffins baking in the oven, especially when they’re topped with a sweet, crumbly cinnamon streusel. These Pumpkin Streusel Muffins are moist and perfect for a fall morning or an afternoon treat. They’re easy to make and taste great warm from the oven or even the next day. Get ready to enjoy a simple homemade muffin that everyone will love!
Everyone always asks if muffins are meant for breakfast, dessert, or a snack — and I say YES.
My pumpkin bread recipe is one of my favorite things in the world. I bake it all year long. These muffins are similar and also a treat that’s not just for fall — although something about those brisk autumn mornings makes you crave pumpkin!
The great thing about these pumpkin streusel muffins is that they’re good anytime. You can start your day with this sweet treat or end the day with one for dessert.
Note: I typically don’t use pumpkin spice. I prefer to adjust the levels of spice in each recipe. But sometimes, quick and easy is what works best!
I hope you make these muffins. I think you’ll love them!
Ingredients for pumpkin streusel muffins
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Keep scrolling below the recipe card to get detailed how-to steps with photos, common questions, and tips for success.
Streusel for pumpkin muffins:
- All-purpose flour
- Brown sugar
- Granulated sugar
- Ground cinnamon
- Unsalted butter
Pumpkin Spice Muffins:
- All-purpose flour
- Brown sugar
- Granulated sugar
- Pumpkin pie spice
- Baking powder
- Baking soda
- Kosher salt
- Pumpkin puree
- Vegetable oil
- Whole milk
- Eggs
- Pure vanilla extract
Icing for pumpkin muffins:
- Powdered sugar
- Heavy cream
- Pure vanilla extract
➡️ Check out our baking supplies list for the best baking tools.
How to make pumpkin streusel muffins
- Preheat the oven and prepare a muffin pan with liners or spray.
- Mix the streusel ingredients and set aside.
- Make the muffin batter and use a scoop to fill the muffin pan.
- Bake muffins, then allow to cool on a rack.
- Make the icing for the pumpkin muffins and drizzle over the tops.
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Pumpkin Streusel Muffins
Ingredients
Streusel:
- ½ cup all-purpose flour
- 3 tablespoons brown sugar, packed
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted and cooled
Pumpkin spice muffin batter:
- 1½ cups all-purpose flour
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup pumpkin puree
- ½ cup vegetable oil
- ½ cup whole milk, room temperature
- 2 eggs, room temperature and beaten
- 1 teaspoon pure vanilla extract
Glaze:
- ½ cup powdered sugar, sifted
- 2 tablespoons heavy cream
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line a muffin pan with muffin liners or spray with cooking spray.
Streusel
- In a small mixing bowl, whisk ½ cup all-purpose flour, 3 tablespoons packed brown sugar, 2 tablespoons granulated sugar, and ¼ teaspoon ground cinnamon until evenly combined. Slowly drizzle 3 tablespoons of melted butter over the dry mixture and mix with a fork. Break up larger chunks of streusel. Set streusel aside.
Pumpkin muffins
- In a large mixing bowl, add 1 ½ cups all-purpose flour, ½ cup packed brown sugar, ½ cup granulated sugar, 1 ½ teaspoons pumpkin pie spice, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon kosher salt and whisk until all the ingredients are combined.
- In a medium mixing bowl, add 1 cup pumpkin puree, ½ cup vegetable oil, ½ cup room temperature whole milk, 2 beaten eggs, and 1 teaspoon pure vanilla extract, and whisk until combined. Pour the contents of the combined wet ingredient bowl into the large mixing bowl containing the dry ingredients. Whisk until the muffin batter is combined.
- Use a cookie scoop or spoon to fill each muffin liner with batter, leaving ¼” of space at the top for streusel. Then add 1 tablespoon of streusel to the top of each muffin. Place in oven and bake for 20 minutes or until lightly browned and a cake tester or toothpick comes out clean. Remove from the oven and place on a cooling rack. Allow the muffins to cool (about 20 minutes) before drizzling icing over the tops.
Icing for pumpkin streusel muffins
- In a small mixing bowl, combine ½ cup powdered sugar, 2 tablespoons heavy cream, and ½ teaspoon pure vanilla extract. Whisk until blended. Drizzle the glaze over the tops of the muffins.
Nutrition
Can you make jumbo pumpkin muffins with this recipe?
Yes, of course! Use a jumbo muffin pan and fill the cups 2/3 full. You may need to adjust the baking time slightly.
How to store the pumpkin streusel muffins?
Store these muffins in an airtight container at room temperature.
Substitutions and variations
- Skip the streusel or the icing if you want a simpler muffin. They are delicious either way.
- Add nuts. I’m a big fan of adding toasted walnuts or pecans to these muffins! Toast, cool, chop, and then add right into the batter before baking. I would do about 1/4 cup of chopped nuts.
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