Best Pumpkin Streusel Muffins Recipe
If you’re a fan of irresistibly moist muffins kissed with warm fall spices and crowned with a sweet, crumbly streusel, you are about to meet your new favorite bake: Best Pumpkin Streusel Muffins. These beauties bring together everything we love about autumn—think cinnamon, nutmeg, and toasty brown sugar—into an easy recipe that guarantees delicious results every single time. Whether you enjoy them as a breakfast treat, share them as a snack with friends, or serve them for a family gathering, Best Pumpkin Streusel Muffins deliver cozy comfort in every bite.
Ingredients You’ll Need
This recipe uses kitchen staples and pantry favorites to create Best Pumpkin Streusel Muffins that are moist, fluffy, and full of flavor. Each ingredient plays an important role, so don’t skip or substitute unless you absolutely must!
- All-purpose flour: Forms the structure of the muffins, ensuring a tender crumb.
- Baking soda: Gives the muffins a great rise and fluffy texture.
- Baking powder: Adds extra lift for a light, bakery-style muffin.
- Salt: Enhances all those lovely spice flavors and balances the sweetness.
- Ground cinnamon: The star spice, bringing warmth and that classic pumpkin muffin aroma.
- Ground nutmeg: Adds a sweet, nutty depth that pairs perfectly with pumpkin.
- Ground cloves: A little goes a long way—cloves give that “can’t put your finger on it” complexity.
- Ground ginger: Lends a bit of zingy brightness to the spice blend.
- Canned pumpkin purée: The moist, flavorful base that makes these the Best Pumpkin Streusel Muffins ever.
- Granulated sugar: Sweetens the muffins and helps with browning.
- Brown sugar: Adds moisture and a lovely molasses touch.
- Vegetable oil: Moistens the muffins without weighing them down—no dry bites here!
- Large eggs: Bring moisture and bind the batter for a great texture.
- Vanilla extract: Rounds out all the pumpkiny, spicy notes.
- For the streusel topping: All-purpose flour—Creates the classic crumbly texture on top.
- Brown sugar (streusel): Gives a sweet, caramelized crunch.
- Cinnamon (streusel): More warm spice to echo the flavor inside.
- Unsalted butter: Cold and cubed for the dreamiest streusel crunch.
How to Make Best Pumpkin Streusel Muffins
Step 1: Preheat and Prep Your Pan
Set your oven to 375°F (190°C), giving it plenty of time to get nice and hot. While the oven works its magic, line your muffin tin with paper liners or a light mist of nonstick spray—this ensures your Best Pumpkin Streusel Muffins pop right out when they’re done.
Step 2: Whisk the Dry Ingredients
In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Whisking distributes the leaveners and spices evenly, so every bite is perfectly spiced and rises beautifully.
Step 3: Mix the Wet Ingredients
Grab a separate large bowl and whisk together the pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. This is where the pumpkin truly shines, creating a luscious, fragrant base for the muffins.
Step 4: Bring the Two Together (But Don’t Overmix!)
Gently fold your dry ingredients into the wet mixture, stirring just until everything is combined. The key to tender Best Pumpkin Streusel Muffins is to stop mixing as soon as the streaks of flour disappear—overmixing can make them tough.
Step 5: Divide the Batter
Scoop the batter evenly into the prepared muffin pan. I love using an ice cream scoop for this—a trick that keeps each muffin the same size and bakes them evenly.
Step 6: Make the Streusel Topping
In a small bowl, mix the flour, brown sugar, and cinnamon, then cut in the cold, cubed butter using a fork or pastry cutter. Aim for a mixture that looks like coarse crumbs. This streusel is the crowning glory for Best Pumpkin Streusel Muffins, offering an irresistible sweet crunch.
Step 7: Top and Bake
Sprinkle the streusel mixture evenly over each filled muffin cup. Slide the pan into the oven and bake for 18 to 22 minutes, until the muffins are beautifully domed and a toothpick comes out clean. Let them cool in the pan for a few minutes before moving them to a wire rack to finish cooling—and fill your kitchen with the best autumn aroma!
How to Serve Best Pumpkin Streusel Muffins
Garnishes
Once cooled, you can make these muffins even more special with a simple drizzle of powdered sugar glaze—just mix a little powdered sugar with milk until smooth and pourable. Chopped toasted pecans or walnuts scattered on top also offer a wonderful crunch and flavor boost. Don’t forget a dusting of cinnamon for an extra-pretty finish!
Side Dishes
Pair your Best Pumpkin Streusel Muffins with a warm mug of spiced chai latte or bold coffee for a cozy breakfast treat. For a full brunch spread, serve alongside creamy Greek yogurt, fresh berries, and scrambled eggs for a little savory balance.
Creative Ways to Present
Try tucking a muffin into a lunchbox, wrapping them up for a hostess gift, or even arranging them on a tiered stand for a festive holiday brunch. For parties, mini versions are always a hit—just reduce baking time and make plenty, because everyone will want more Best Pumpkin Streusel Muffins!
Make Ahead and Storage
Storing Leftovers
Let your muffins cool completely, then store them in an airtight container at room temperature. They’ll stay moist and flavorful for up to 3 days, making them perfect for grab-and-go snacks or easy breakfasts throughout the week.
Freezing
Best Pumpkin Streusel Muffins freeze beautifully! Once fully cooled, place them in a single layer in a freezer bag or airtight container. For longer storage, wrap individually in plastic wrap before freezing. They’ll keep for up to 2 months—just thaw at room temperature whenever you crave one.
Reheating
If you enjoy your muffins warm (who doesn’t?), pop one into the microwave for 10-15 seconds, or reheat in a 300°F oven for about 5 minutes. This brings back that fresh-from-the-oven taste and revives the lovely streusel crunch.
FAQs
Can I use fresh pumpkin instead of canned purée?
Absolutely! Just be sure to cook and thoroughly mash or purée your fresh pumpkin and drain any excess liquid. The texture should be thick and similar to canned for the best results in these Best Pumpkin Streusel Muffins.
How do I prevent my muffins from getting soggy?
The key is to let them cool completely before storing, and avoid covering them while still warm. Storing with a paper towel in the container helps absorb any extra moisture and keeps your Best Pumpkin Streusel Muffins perfectly tender, not mushy.
Can I make these muffins gluten-free?
Yes! Swap the all-purpose flour for your favorite 1-to-1 gluten-free baking flour. The results are still deliciously moist and satisfying, so everyone can enjoy Best Pumpkin Streusel Muffins.
What if I don’t have all the spices?
You can use a pumpkin pie spice blend as a substitute; just use a total of about 2 ½ teaspoons in place of the cinnamon, nutmeg, cloves, and ginger. The flavor will still be scrumptious and full of fall vibes.
Can I add extras like chocolate chips or nuts?
Go for it! Stir in up to a cup of chocolate chips, chopped walnuts, or pecans with the dry ingredients for an extra-special batch of Best Pumpkin Streusel Muffins. The add-ins only make these muffins more irresistible.
Final Thoughts
If you’re looking for a cozy, crowd-pleasing treat, these Best Pumpkin Streusel Muffins are a must-bake. They come together quickly, taste fantastic, and bring a bit of fall joy to any day. Give them a try whether you’re baking for a celebration or just need a little comfort—your kitchen (and everyone you share with) will thank you!
Print
Best Pumpkin Streusel Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Best Pumpkin Streusel Muffins are a delightful fall treat, with a moist and flavorful pumpkin base topped with a crunchy, sweet streusel. Perfect for breakfast or as a snack with your favorite hot beverage.
Ingredients
Muffin Batter:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup canned pumpkin purée
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup unsalted butter (cold and cubed)
Instructions
- Preheat oven and prepare pan: Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with liners or lightly grease.
- Prepare batter: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. In a separate large bowl, whisk together pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth. Gradually stir the dry ingredients into the wet mixture just until combined—do not overmix.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups.
- Make streusel topping: Combine flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Sprinkle evenly over the muffin batter.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- These muffins stay moist for several days and freeze well.
- For extra indulgence, drizzle with a simple glaze made from powdered sugar and milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 17g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
