If you’re looking for the best pumpkin streusel muffins to make this fall, these are it! These homemade pumpkin muffins are soft, moist, perfectly spiced, and topped with an irresistible buttery brown sugar streusel. A simple powdered sugar icing drizzled over the top takes them completely over the top.
These pumpkin muffins with streusel topping are one of those easy fall baking recipes that make your kitchen smell absolutely amazing. The muffin itself is tender and full of pumpkin flavor, while the crumbly streusel adds a sweet, buttery crunch to every bite.
And the best part? You don’t need any fancy equipment or complicated ingredients. These easy pumpkin muffins come together in one bowl for the batter, and the streusel takes just a few minutes to make.
Whether you’re making them for a weekend breakfast, a fall brunch, Thanksgiving morning, or simply because you have a can of pumpkin in your pantry, these pumpkin streusel muffins are sure to become a seasonal favorite.
Why You’ll Love These Pumpkin Streusel Muffins
There are so many reasons to add this recipe to your fall baking list!
- Easy to make: No mixer is needed for these homemade pumpkin muffins.
- Super moist: Pumpkin puree and vegetable oil help create a soft, tender muffin.
- Perfectly spiced: Pumpkin pie spice gives these muffins all those cozy fall flavors.
- Buttery streusel: The generous crumb topping is sweet, buttery, and slightly crisp.
- Simple icing: A quick powdered sugar glaze adds just the right amount of sweetness.
- Freezer-friendly: Make a batch now and freeze them for later.
Ingredients
- Brown sugar: Brown sugar gives the streusel a rich, caramel-like flavor.
- Granulated sugar: A little granulated sugar adds sweetness and helps give the topping texture.
- Cinnamon: Cinnamon adds extra warmth and complements the pumpkin perfectly.
- Salt: Just a touch of salt balances the sweetness.
- Unsalted butter: Melted butter brings everything together and creates those delicious buttery crumbs.
- All-purpose flour: Flour gives the streusel its crumbly texture.
- Eggs: Bring your eggs to room temperature if possible. They incorporate more easily into the batter.
- Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling. Pumpkin puree provides moisture and that classic pumpkin flavor.
- Vegetable oil: Oil helps keep these muffins incredibly moist.
- All-purpose flour: Regular all-purpose flour works perfectly in this recipe.
- Baking soda and baking powder: Both help the muffins rise and create a light, tender texture.
- Pumpkin pie spice: This gives the muffins their cozy blend of fall spices.
- Powdered sugar and milk: These two simple ingredients make a quick icing that’s perfect for drizzling over the cooled muffins.
How to Make Pumpkin Streusel Muffins
1. Make the Streusel
Start by making the crumb topping. In a medium bowl, combine the brown sugar, granulated sugar, cinnamon, and salt.
Whisk in the melted butter. Then add the flour and stir with a rubber spatula just until everything is moistened and a crumbly mixture forms. Be careful not to overmix.
Set the streusel aside while you prepare the muffin batter.
2. Prepare the Muffin Pan
Preheat your oven to 375°F and line a standard muffin pan with paper liners.
Although the muffins start baking at a higher temperature, you’ll reduce the temperature shortly after putting them in the oven. This helps create beautifully domed muffin tops.
3. Make the Pumpkin Muffin Batter
In a large bowl, whisk together the eggs, granulated sugar, brown sugar, pumpkin puree, and vegetable oil until smooth.
Add the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt.
Mix just until the ingredients are combined. Don’t overmix the batter. A few small lumps are completely fine.
4. Fill the Muffin Cups
Divide the batter between the prepared muffin liners, filling each one a little more than three-fourths full.
Generously sprinkle the streusel topping over each muffin. Don’t be shy with the crumb topping! You want the muffins to look like they’re overflowing with streusel.
Gently press the topping down into the batter so it stays in place while baking.
5. Bake
Place the muffins in the oven and bake at 425°F for 7 minutes.
Without opening the oven door, reduce the temperature to 350°F and continue baking for another 10–12 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
The initial high temperature helps the muffins rise quickly and gives them those beautiful bakery-style tops.
6. Cool and Add the Icing
Let the muffins cool in the pan for about 15 minutes, then transfer them to a wire rack.
While they cool, whisk together the powdered sugar and milk until smooth. Adjust the amount of milk as needed to reach your desired drizzling consistency.
Place a piece of parchment paper underneath the cooling rack to catch any drips, then drizzle the icing over the pumpkin muffins.
Allow the icing to set slightly before serving.
Tips for the Best Pumpkin Muffins
Don’t overmix the batter. Once the dry ingredients are added, mix only until everything is combined. Overmixing can make muffins dense instead of soft and tender.
Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and will change the recipe.
Don’t skimp on the streusel. The buttery crumb topping is one of the best parts of these muffins!
Fill the muffin cups generously. Filling them just over three-fourths full helps create tall, bakery-style muffins.
Use room-temperature eggs. They mix more evenly into the batter and help create a smoother consistency.
Watch the baking time. Pumpkin muffins can go from perfectly moist to overbaked quickly. Check them with a toothpick toward the end of the baking time.
Pumpkin Muffin Variations
Add Chocolate Chips
For a chocolatey twist, fold ½ to 1 cup of semi-sweet or milk chocolate chips into the muffin batter before baking.
Add Chopped Pecans
Add ½ cup of chopped pecans to the streusel topping for extra crunch and even more fall flavor.
Make Them Extra Spiced
If you love a strong pumpkin spice flavor, increase the pumpkin pie spice slightly or add a pinch of extra cinnamon.
Make Mini Pumpkin Muffins
Turn these into mini muffins for a bite-sized fall treat. Keep in mind that mini muffins will require a shorter baking time, so start checking them early.
Skip the Icing
The muffins are delicious with just the streusel topping, so you can absolutely leave off the icing if you prefer a less-sweet muffin.
FAQs
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use homemade pumpkin puree, but make sure it has a similar consistency to canned pumpkin puree. Homemade pumpkin can sometimes contain more moisture, which can affect the texture of the muffins.
Why do you bake the muffins at 425°F first?
Starting the muffins at a higher temperature encourages the batter to rise quickly, helping create taller, bakery-style muffin tops. After 7 minutes, the oven temperature is reduced to 350°F so the muffins can finish baking without becoming overly browned.
Can I make these pumpkin muffins without the streusel?
Absolutely. The pumpkin muffins are delicious on their own, but the streusel adds a buttery, crunchy topping that makes them extra special.
Can I use pumpkin pie filling?
No. Use 100% pumpkin puree for this recipe. Pumpkin pie filling already contains sugar and spices and isn’t interchangeable with pumpkin puree.
How do I know when pumpkin muffins are done?
Insert a toothpick into the center of a muffin. It should come out with a few moist crumbs but shouldn’t have wet batter on it.
Can I make the streusel ahead of time?
Yes! The streusel can be prepared ahead of time and stored covered in the refrigerator until you’re ready to make the muffins.
How to Store Pumpkin Streusel Muffins
Store leftover pumpkin streusel muffins in an airtight container at room temperature for up to 4 days.
If you’d like to keep them longer, refrigerate them in an airtight container for up to 1 week. Let them come closer to room temperature before serving, or warm them briefly in the microwave.
Can You Freeze Pumpkin Muffins?
Yes! These pumpkin muffins freeze beautifully.
Allow the muffins to cool completely before wrapping them individually in plastic wrap. Place the wrapped muffins in a freezer-safe bag and freeze for up to 3 months.
When you’re ready to enjoy them, thaw the muffins overnight in the refrigerator and reheat before serving.
The Perfect Fall Breakfast
These easy pumpkin streusel muffins are everything I want in a fall breakfast: soft pumpkin muffins, warm pumpkin spice, a buttery crumb topping, and a sweet drizzle of icing.
They’re simple enough for a weekday morning but delicious enough to serve at a fall brunch or holiday breakfast. Make a batch on a chilly morning, grab your favorite cup of coffee, and you’ve got the perfect cozy fall treat.
Pumpkin Streusel Muffins
Ingredients
Method
- To make the streusel topping, combine sugars, cinnamon, and salt in a medium bowl. Whisk in melted butter and stir in the flour with a rubber spatula just until moist.
- Preheat oven to 425° F. Place paper liners in a regular sized muffin pan.
- In a large bowl, whisk together the eggs, brown sugar, granulated sugar, pumpkin and oil until smooth. Add the flour, baking soda, baking powder, pumpkin pie spice and salt and mix until just combined. Fill the paper-lined muffins just over three-fourths of the way full.
- Top the batter with the crumb topping until they’re overflowing. Push it down slightly to keep it in place.
- Bake for 7 minutes at 425 degrees then reduce the heat to 350 and continue to bake for another 10-12 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the muffin pan for 15 minutes then transfer them to a wire rack. While they’re cooling, whisk together the powdered sugar and milk. Place a piece of parchment paper under the cooling rack and drizzle the pumpkin muffins with icing.
- Store pumpkin streusel muffins in an airtight container at room temperature for up 4 days or in the fridge for up to 1 week. Wrap with plastic wrap and freeze in a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat.