Pumpkin Streusel Muffins
I still remember the first crisp morning I baked Pumpkin Streusel Muffins — the oven warmed the kitchen while cinnamon and nutmeg drifted through the air like a soft blanket. Whether you’re hosting a chilly weekend brunch or wrapping up a busy day with a cozy snack, these muffins feel like a warm hug. This recipe is a reader favorite because it balances tender pumpkin cake with a crunchy, buttery streusel top that makes every bite special.
Introduction
These Pumpkin Streusel Muffins are an easy seasonal treat that beginner bakers can confidently make. The batter comes together quickly, and the streusel adds texture without much fuss. If you love exploring pumpkin recipes, you might also enjoy a twist on pumpkin treats like these mini pumpkin fritters with cinnamon yogurt dip for another cozy option.
Ingredients
Makes 12 standard muffins
- 1 3/4 cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 cup (240 g) pumpkin puree
- 2 large eggs
- 1/2 cup (120 ml) vegetable oil
- 1/4 cup (60 ml) milk (or a plant-based milk)
- 1 tsp vanilla extract
Streusel topping
- 1/2 cup (65 g) all-purpose flour
- 1/3 cup (65 g) brown sugar, packed
- 1/2 tsp ground cinnamon
- 4 tbsp (56 g) cold unsalted butter, cubed
Step-by-step Instructions
- Preheat and prep: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
- Make the streusel: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter with a pastry cutter or two forks until the mixture resembles coarse crumbs. Refrigerate while you make the batter.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Combine wet ingredients: In another bowl, whisk pumpkin puree, eggs, oil, milk, vanilla, and granulated sugar until smooth.
- Fold batter: Pour the wet mixture into the dry ingredients and gently fold until just combined — a few lumps are okay. Overmixing can make muffins tough.
- Fill the tins: Spoon batter into the prepared muffin cups, filling each about 3/4 full.
- Top with streusel: Sprinkle the chilled streusel evenly over each muffin.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Success
- Measure flour correctly: Spoon flour into the measuring cup and level it off to avoid dense muffins.
- Keep butter cold for streusel: Cold butter makes a better crumbly topping.
- Don’t overfill: Filling the cups 3/4 full prevents overflow and promotes even baking.
- Check for doneness: Use a toothpick inserted into the center — it should come out with a few moist crumbs, not wet batter.
- Make ahead: The batter can be refrigerated for up to 24 hours before baking if you want fresh muffins in the morning.
Possible Variations
- Gluten-free option: Replace the all-purpose flour with a gluten-free flour blend in a 1:1 ratio and add 1/4 tsp xanthan gum if your blend lacks it. For more gluten-free muffin ideas, try this gluten-free blueberry muffins recipe.
- Streusel alternatives: Add chopped nuts like pecans or walnuts to the streusel for extra crunch.
- Dairy-free version: Use plant-based milk and dairy-free butter in the streusel.
- Pumpkin-forward: Stir in 1/2 cup chocolate chips or 1/2 cup chopped dates for texture and flavor.
- Savory twist: Reduce sugar and add 1/2 tsp salt to the batter, then fold in shredded cheddar and chopped herbs for a savory pumpkin muffin variation inspired by breakfast egg muffins like this gluten-free egg muffins with spinach and feta.
Storage Recommendations
- Room temperature: Store cooled Pumpkin Streusel Muffins in an airtight container at room temperature for up to 2 days.
- Refrigerator: For up to 5 days, refrigerate in an airtight container; bring to room temperature or warm briefly before serving.
- Freezing: Wrap muffins individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or reheat in a 350°F (175°C) oven for 8–10 minutes.
- Refreshing: If streusel softens in storage, pop muffins in a toaster oven for a few minutes to restore crispness.
Baker’s Encouragement
These Pumpkin Streusel Muffins are forgiving and perfectly suited to seasonal weekends, school lunches, or a simple treat with afternoon tea. If you’re experimenting with flavors, remember that small swaps can make each batch your own. For a lighter pumpkin dessert, explore this gluten-free dairy-free pumpkin pie for more inspiration.
Conclusion
If you’re ready to compare techniques or try another baker’s version, you might like this take on Pumpkin Streusel Muffins – Broma Bakery for a slightly different streusel ratio, and this recipe at Pumpkin Streusel Muffins – Catastrophic Cook for more tips on texture and spice balance.
FAQs
Q: How do I prevent the streusel from sinking into the muffins?
A: Make sure the streusel is chilled and the batter isn’t too thin. Sprinkle the streusel on just before baking and avoid pressing it into the batter.
Q: Can I use canned pumpkin pie filling instead of pumpkin puree?
A: Use plain pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners that will change the texture and flavor.
Q: Can I halve the recipe?
A: Yes. Adjust baking time slightly and check muffins a few minutes earlier — they may bake faster in smaller batches.
Q: Are these muffins freezer-friendly?
A: Yes. Wrap each muffin individually and freeze for up to 3 months. Thaw at room temperature or warm in the oven before serving.
Pumpkin Streusel Muffins
Ingredients
Muffin Ingredients
- 1 3/4 cups 1 3/4 cups (220 g) all-purpose flour Spoon flour into the measuring cup and level it off.
- 1 cup 1 cup (200 g) granulated sugar
- 1/2 cup 1/2 cup (100 g) brown sugar, packed Use packed brown sugar for better texture.
- 1 tsp 1 tsp baking powder
- 1/2 tsp 1/2 tsp baking soda
- 1 tsp 1 tsp ground cinnamon
- 1/2 tsp 1/2 tsp ground nutmeg
- 1/2 tsp 1/2 tsp ground ginger
- 1/2 tsp 1/2 tsp salt
- 1 cup 1 cup (240 g) pumpkin puree Use plain pumpkin puree, not pumpkin pie filling.
- 2 large 2 large eggs
- 1/2 cup 1/2 cup (120 ml) vegetable oil
- 1/4 cup 1/4 cup (60 ml) milk You can use plant-based milk.
- 1 tsp 1 tsp vanilla extract
Streusel Topping
- 1/2 cup 1/2 cup (65 g) all-purpose flour
- 1/3 cup 1/3 cup (65 g) brown sugar, packed Use packed brown sugar.
- 1/2 tsp 1/2 tsp ground cinnamon
- 4 tbsp 4 tbsp (56 g) cold unsalted butter, cubed Keep butter cold for a better crumbly topping.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
- In a small bowl, combine flour, brown sugar, and cinnamon for the streusel topping. Cut in the cold butter until the mixture resembles coarse crumbs. Refrigerate while you make the batter.
Mixing
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, whisk together pumpkin puree, eggs, oil, milk, vanilla, and granulated sugar until smooth.
Combining and Baking
- Pour the wet mixture into the dry ingredients and gently fold until just combined – a few lumps are okay.
- Spoon batter into the prepared muffin cups, filling each about 3/4 full.
- Sprinkle the chilled streusel evenly over each muffin.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.