These Perfect Pumpkin Streusel Muffins are simple to make and perfect for brightening your morning or serving as a cozy snack. Packed with pumpkin flavor and a crunchy streusel topping, they’re ideal for fall breakfasts or brunch.
Autumn calls for pumpkin — it’s one of our favorite seasonal ingredients, alongside apple, butterscotch, caramel, and maple. These muffins pair wonderfully with a warm cup of coffee or a homemade pumpkin spice latte.
My family often requests these pumpkin muffins—they’re up there with pumpkin cookies and pumpkin bread. The aroma while they bake is irresistible.
The streusel topping bakes into a crunchy, sweet layer that contrasts perfectly with the tender pumpkin muffin beneath. It’s addictive and makes each bite more satisfying.
Ingredients You Need
Pumpkin Muffins
- brown sugar
- granulated sugar
- all-purpose flour
- baking soda
- baking powder
- cinnamon
- salt
- unsalted butter, melted
- eggs
- milk or buttermilk
- vanilla extract (optional)
- pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
- optional add-ins such as chocolate chips or chopped nuts
Streusel Topping
- all-purpose flour
- brown sugar
- granulated sugar
- salt
- cinnamon
- unsalted butter, melted
Selecting Pumpkin
When choosing canned pumpkin, be sure to use 100% pumpkin puree rather than pumpkin pie filling, which is already sweetened and spiced. Pure pumpkin puree provides the proper texture and flavor balance for baking.
How To Make The Pumpkin Muffins with Streusel
Streusel Topping
- Whisk together the flour, brown sugar, granulated sugar, salt, and cinnamon. Stir in the melted butter until the mixture resembles wet sand with large crumbs.
- Do not overwork the streusel. Chill in the refrigerator until ready to use. For extra texture, stir in chopped pecans if desired.
Pumpkin Muffins
- Preheat the oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
- In a large bowl, combine brown sugar, granulated sugar, flour, baking powder, baking soda, salt, and cinnamon.
- Add melted butter, milk (or buttermilk), eggs, pumpkin puree, and vanilla if using. Stir until the batter is smooth and well combined. Fold in any optional add-ins like chocolate chips or nuts.
- Spoon batter into the prepared muffin cups, filling them about 3/4 full.
- Top each muffin generously with chilled streusel.
- Bake 15–20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool slightly before serving.
Baking Tips
- Pumpkin puree adds moistness, but its water content can make baking take a little longer; be sure to test with a toothpick or instant-read thermometer.
- For muffins and loaves, aim for an internal temperature around 200°F for fully baked results; pies generally finish nearer 175°F.
These pumpkin muffins with streusel are a fall baking favorite. Pull out your muffin pans and enjoy the comforting flavors of the season. Baked pumpkin cake donuts are another great option if you’re craving more pumpkin treats.
More Muffins to Love!
- Peanut Butter Muffins
- Banana Cream Cheese Bread with Peanut Butter Streusel
- Cinnamon Swirl Streusel Coffee Cake
- Healthy Whole Wheat Blueberry Muffins (sugar-free & vegan options)
- Chocolate Banana Muffins
- Perfect Banana Chocolate Chip Muffins
- Chocolate Peanut Butter Muffins
- Cinnamon Apple Muffins (GF, Keto, low-carb, sugar-free options)
- Best Blueberry Crumble Muffins
- Best Pumpkin Cranberry Muffins
Coffee Cake Desserts!
- Cherry Cream Cheese Coffee Cake
- Apple Crumb Cream Cheese Coffee Cake
Pumpkin Streusel Muffins
Kim Lange
Ingredients
Pumpkin Muffins
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ½ cup butter melted
- 2 large eggs
- ¾ cup milk or buttermilk
- 1 teaspoon vanilla extract if desired
- 1 cup pumpkin puree
- Add-ins and flavorings of your choice
Streusel Topping
- ½ cup all purpose flour
- 2 tablespoons brown sugar
- 1 ½ tablespoons granulated sugar
- ⅛ teaspoon salt
- 1 teaspoon cinnamon
- ¼ cup butter melted
Instructions
Streusel Topping
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Whisk together the flour, brown sugar, granulated sugar and cinnamon. Add melted butter and stir until the mixture resembles wet sand with large crumbs. Refrigerate until ready to use.
Pumpkin Muffins
-
Preheat oven to 375°F (190°C). Grease muffin pans or line with paper liners.
-
In a large bowl, stir together the brown sugar, granulated sugar, flour, baking powder, baking soda, salt, and cinnamon.
-
Add melted butter, milk, eggs, pumpkin puree, and vanilla. Mix until smooth and stir in any optional add-ins.
-
Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
-
Top each muffin with the chilled streusel.
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Bake 15–20 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before serving.
