Pumpkin Streusel Muffins

As the crisp autumn air settles in, there’s nothing quite like the aroma of freshly baked pumpkin muffins wafting through the kitchen. These Pumpkin Streusel Muffins bring back memories of cozy mornings spent with family, sipping hot coffee and indulging in warm, spiced treats. The combination of moist pumpkin cake topped with a crunchy, buttery streusel is simply irresistible, making these muffins the perfect fall comfort food.

What You’ll Love About Pumpkin Streusel Muffins

• Flavors: The rich, earthy pumpkin melds beautifully with warm spices like cinnamon, nutmeg, and ginger, creating a harmonious blend of autumn flavors.
• Textures: Experience the contrast between the tender, moist muffin base and the crisp, crumbly streusel topping that adds a delightful crunch to every bite.

Difficulty Level: Intermediate

• Preparation in advance: The streusel topping can be made a day ahead and stored in the refrigerator.
• Just before serving: For an extra touch of indulgence, drizzle with a simple vanilla glaze right before serving.

Special Equipment:

• 12-cup muffin tin
• Paper muffin liners
• Stand mixer or hand mixer (optional, but helpful)

Choosing Your Ingredients

1. Pumpkin puree: Opt for 100% pure canned pumpkin puree, not pumpkin pie filling. If you’re feeling ambitious, you can make your own from fresh pumpkin.
2. Spices: Use fresh, high-quality ground cinnamon, nutmeg, ginger, and cloves for the best flavor. Consider buying whole nutmeg and grating it yourself for superior aroma.
3. Butter: Choose unsalted butter for better control over the salt content in your muffins and streusel.

How to Make Pumpkin Streusel Muffins Easily

1. Prepare your ingredients by measuring everything out and bringing refrigerated items to room temperature.
2. Mix the dry ingredients for the muffin batter in a large bowl.
3. Combine the wet ingredients in a separate bowl, then fold them into the dry ingredients until just combined.
4. Make the streusel by mixing flour, brown sugar, cinnamon, and cold butter until crumbly.
5. Fill muffin cups with batter and top with a generous amount of streusel.
6. Bake in a preheated oven until a toothpick inserted in the center comes out clean.
7. Cool in the tin for a few minutes before transferring to a wire rack.

Tips for Perfect Pumpkin Streusel Muffins at Home

1. Don’t overmix the batter; a few lumps are okay and will ensure tender muffins.
2. Use a cookie scoop or ice cream scoop for evenly sized muffins.
3. For a more intense pumpkin flavor, cook down your pumpkin puree to remove excess moisture before using it in the recipe.
4. Add a pinch of salt to the streusel topping to enhance the overall flavor profile.

How to Store Your Pumpkin Streusel Muffins

• Store in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 5 days to maintain freshness.
• Freeze for up to 3 months. Thaw at room temperature before serving.

Variations and Pairings

• Add chopped pecans or walnuts to the streusel for extra crunch.
• Fold chocolate chips into the batter for a decadent twist.
• Serve with a warm pumpkin spice latte or chai tea for the ultimate fall experience.

Pumpkin Streusel Muffins

Moist and flavorful pumpkin muffins topped with a crunchy cinnamon streusel, perfect for a cozy autumn breakfast or snack.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Servings 12 muffins

Equipment

• – 12-cup muffin tin
• – Paper muffin liners
• – Mixing bowls
• Whisk
• – Rubber spatula
• – Wire cooling rack

Ingredients

  

• – 1 3/4 cups all-purpose flour
• – 1 cup granulated sugar
• – 1 tablespoon baking powder
• – 1 teaspoon ground cinnamon
• – 1/2 teaspoon ground nutmeg
• – 1/2 teaspoon ground ginger
• – 1/4 teaspoon ground cloves
• – 1/2 teaspoon salt
• – 1 cup canned pumpkin puree
• – 1/2 cup vegetable oil
• – 2 large eggs
• – 1/4 cup milk
• For the streusel topping:
• – 1/3 cup all-purpose flour
• – 1/4 cup packed brown sugar
• – 1/2 teaspoon ground cinnamon
• – 2 tablespoons cold unsalted butter cubed

Instructions

 

• Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
• In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
• In another bowl, mix pumpkin puree, oil, eggs, and milk until well combined.
• Pour the wet ingredients into the dry ingredients and fold gently until just combined.
• For the streusel, mix flour, brown sugar, and cinnamon in a small bowl. Cut in cold butter until mixture is crumbly.
• Divide batter evenly among muffin cups. Top each with streusel.
• Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

– For best results, don’t overmix the batter.
– You can substitute pumpkin pie spice for the individual spices if preferred.
– These muffins freeze well for up to 3 months.