Name: Pumpkin Streusel Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ¾ cups 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 cloves; ¼ tsp ground ginger (or 1 ½ tsp pumpkin pie spice); 2 large eggs; 1 cup pumpkin purée (not pumpkin pie filling); ½ cup brown sugar; ¼ cup granulated sugar; ½ cup vegetable oil (or melted coconut oil); ¼ cup milk (any kind); 1 tsp vanilla extract; ⅓ cup brown sugar; 2 tbsp granulated sugar; ½ tsp cinnamon; ¼ cup unsalted butter, melted; ½ cup all-purpose flour; Pinch of salt; ½ cup powdered sugar; 1–2 tbsp maple syrup; Splash of milk (if needed)

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I love making these Pumpkin Streusel Muffins when I want something cozy, soft, and full of warm fall flavor. The combination of fluffy pumpkin spice muffins, buttery cinnamon streusel, and a sweet maple glaze creates a bakery-style treat right at home. I find them perfect for breakfast, afternoon coffee, or a comforting snack.

Pumpkin Streusel Muffins

Ingredients

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

For the muffins:

1 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 ½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground ginger (or 1 ½ teaspoon pumpkin pie spice instead of all spices)

2 large eggs

1 cup pumpkin purée (not pumpkin pie filling)

½ cup brown sugar

¼ cup granulated sugar

½ cup vegetable oil (or melted coconut oil)

¼ cup milk (any kind)

1 teaspoon vanilla extract

For the streusel topping:

⅓ cup brown sugar

2 tablespoon granulated sugar

½ teaspoon cinnamon

¼ cup unsalted butter, melted

½ cup all-purpose flour

Pinch of salt

Optional maple glaze:

½ cup powdered sugar

1–2 tablespoon maple syrup

Splash of milk (if needed to thin)

Directions

I start by preheating the oven to 375°F (190°C). I line a 12-cup muffin tin with paper liners or lightly grease it.

To make the streusel, I combine brown sugar, granulated sugar, cinnamon, and flour in a small bowl. I stir in the melted butter with a fork until the mixture becomes crumbly, then I set it aside.

For the muffin batter, I whisk together the flour, baking soda, baking powder, salt, and spices in a large bowl. In another bowl, I whisk the eggs, pumpkin purée, brown sugar, granulated sugar, oil, milk, and vanilla until smooth. I pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix.

I divide the batter evenly among the muffin cups, filling them almost to the top. I generously sprinkle the streusel over each muffin.

I bake them for 18–22 minutes, or until a toothpick inserted into the center comes out clean. I let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

If I want to add the glaze, I whisk together powdered sugar and maple syrup until smooth, adding a splash of milk if needed. I drizzle it over the cooled muffins.

Servings and timing

This recipe makes 12 standard muffins.

Preparation time: about 15 minutes

Baking time: 18–22 minutes

Total time: approximately 35 minutes

Variations

I sometimes substitute half of the oil with applesauce to make them a bit lighter while still keeping them moist. I also enjoy using whole wheat pastry flour for a slightly heartier texture.

For extra texture, I like adding chopped pecans or walnuts to the streusel. If I want more spice, I increase the cinnamon slightly or use pumpkin pie spice for a deeper flavor.

When I want a less sweet version, I skip the glaze and enjoy them plain with coffee.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 2 days. If I want them to last longer, I refrigerate them for up to 5 days.

For freezing, I wrap unglazed muffins individually and freeze them for up to 3 months. I thaw them at room temperature or warm them gently in the microwave for about 15–20 seconds to refresh their softness.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

I do not recommend using pumpkin pie filling because it already contains added sugar and spices. I prefer pure pumpkin purée so I can control the sweetness and flavor.

How do I know when the muffins are done baking?

I insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, I know they are ready.

Can I make these muffins dairy-free?

I substitute the butter in the streusel with melted dairy-free butter and use plant-based milk. I make sure the glaze ingredients are also dairy-free if I include it.

Why should I avoid overmixing the batter?

I stir the batter just until combined because overmixing can make the muffins dense and tough. I prefer a tender and fluffy texture.

Can I freeze the muffins with the glaze on top?

I prefer freezing them without the glaze. I find that glazing them after thawing keeps the texture and appearance much better.

Conclusion

I love how these pumpkin streusel muffins bring together warm spices, soft texture, and a crumbly topping in every bite. They are simple to prepare, easy to customize, and perfect for sharing. Whenever I bake them, my kitchen smells like fall, and I always look forward to enjoying one fresh from the rack.

📖 Recipe:

Pumpkin Streusel Muffins

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Author: Cheryl
Total Time: 35 minutes
Yield: 12 muffins
Diet: Vegetarian

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Description

Soft and cozy pumpkin streusel muffins filled with warm fall spices, topped with a buttery cinnamon crumble and optional maple glaze. Perfect for breakfast, coffee breaks, or a comforting seasonal treat.

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
Prepare the streusel by mixing brown sugar, granulated sugar, cinnamon, flour, and salt in a bowl. Stir in melted butter with a fork until crumbly. Set aside.
In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.
In another bowl, whisk eggs, pumpkin purée, brown sugar, granulated sugar, oil, milk, and vanilla until smooth.
Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
Divide batter evenly among muffin cups, filling nearly to the top.
Sprinkle streusel generously over each muffin.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
If using glaze, whisk powdered sugar and maple syrup together, adding milk as needed. Drizzle over cooled muffins.