Name: Pumpkin Streusel Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: For the muffins:; 1 3/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1/4 tsp ground cloves (optional); 1 cup pumpkin puree (not pumpkin pie filling); 1/2 cup brown sugar; 1/4 cup granulated sugar; 2 large eggs; 1/2 cup vegetable oil (or melted butter); 1/4 cup milk or buttermilk; 1 tsp vanilla extract; For the streusel topping:; 1/2 cup all-purpose flour; 1/4 cup brown sugar; 1/2 tsp ground cinnamon; 3 tbsp cold unsalted butter, cubed

Why You’ll Love This Recipe

These muffins are soft, fluffy, and packed with pumpkin flavor. The streusel topping adds texture and a touch of sweetness without being overly rich. They’re easy to make in one bowl, freeze well, and smell amazing while baking. Whether you enjoy them warm with coffee or pack them in a lunchbox, these muffins are always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the muffins:

All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Ground ginger
Ground cloves (optional)
Pumpkin puree (not pumpkin pie filling)
Brown sugar
Granulated sugar
Eggs
Vegetable oil or melted butter
Milk or buttermilk
Vanilla extract

For the streusel topping:

All-purpose flour
Brown sugar
Ground cinnamon
Cold unsalted butter, cubed

Directions

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.
In another bowl, combine pumpkin puree, brown sugar, granulated sugar, eggs, oil, milk, and vanilla extract. Mix until smooth.
Add wet ingredients to the dry ingredients and stir just until combined—do not overmix.
Divide the batter evenly among muffin cups, filling each about 3/4 full.
In a small bowl, mix flour, brown sugar, and cinnamon for the streusel. Cut in the cold butter with a fork or pastry cutter until the mixture is crumbly.
Sprinkle the streusel topping evenly over each muffin.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 12 muffins.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Add Nuts: Mix in chopped pecans or walnuts for extra crunch.
Chocolate Chip Version: Stir mini chocolate chips into the batter.
Glaze Finish: Drizzle with a simple vanilla or maple glaze once cooled.
Healthier Swap: Use whole wheat flour and substitute half the oil with applesauce.
Mini Muffins: Bake in a mini muffin tin for about 12–14 minutes.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
To reheat, microwave for 10–15 seconds for a warm, fresh-baked feel.
Freeze cooled muffins in a zip-top freezer bag for up to 2 months. Thaw at room temperature or microwave individually as needed.

FAQs

Can I use pumpkin pie filling instead of puree?

No, pumpkin pie filling is sweetened and spiced. Use plain pumpkin puree for accurate results.

Can I make these muffins gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking.

Can I use coconut oil or butter instead of vegetable oil?

Yes, melted butter or coconut oil works well. Just ensure it’s cooled slightly before mixing.

How do I prevent the streusel from sinking?

Keep the butter cold and gently press the topping into the batter just a bit so it sticks.

Why are my muffins dense?

Overmixing the batter or using expired baking soda/powder can lead to dense muffins.

Can I add a cream cheese filling?

Absolutely. Pipe or spoon a small amount of sweetened cream cheese into the center of each muffin before baking.

Can I double the recipe?

Yes, this recipe doubles well. Bake in two muffin tins or in batches.

Should I use paper liners?

They make cleanup easier and help muffins release cleanly, but greasing the tin works too.

What milk should I use?

Any milk—whole, 2%, almond, or buttermilk—will work well in this recipe.

Are these muffins freezer-friendly?

Yes, they freeze beautifully. Just wrap tightly or store in a freezer-safe bag.

Conclusion

Pumpkin Streusel Muffins are a fall favorite that blend moist, spiced pumpkin goodness with a golden, crumbly topping. They’re simple to make, perfect for make-ahead baking, and always a comforting treat. Whether you’re baking for breakfast, brunch, or just to enjoy with a hot drink, these muffins bring cozy flavor in every bite.