Pumpkin Streusel Muffins

These Pumpkin Streusel Muffins are the best cozy fall muffins! They are moist, warmly spiced muffins full of the pumpkin flavor, and topped with the best buttery, crumbly streusel topping!

These pumpkin muffins are my new favorite. They’re perfect for breakfast, lunch, or an afternoon snack! And my whole family is obsessed with them.

I love making pumpkin desserts when it’s pumpkin season, and these muffins are one of my favorites. They have the best warm cinnamon and pumpkin flavors in every bite!

They are topped with the best cinnamon and brown sugar streusel crumb, which gives them a bit of a crunch on top, and makes them a bit like coffee cake muffins. If you love the crunch top, you’ll also love this Gluten-Free Coffee Cake.

These pumpkin crumb cake muffins are amazing on their own, but the crumb on top just takes the cake 😉 You can also add the vanilla icing drizzled on top to add a little extra sweetness.

Why make this Recipe

• Perfect for Fall – The warm pumpkin and pumpkin spice flavor from the cinnamon and ground nutmeg make these one of the best autumn treats. I promise you’ll love them!
• The Best Crumb Topping – The buttery sweet streusel adds a delightful crunch and sweetness to every bite. It’s my favorite part of the muffin!
• Easy to Make – No fancy equipment needed, just a few mixing bowls and some basic ingredients. Check out the video here.

Ingredients Needed

This is a quick overview of the ingredients you’ll need for this Cinnamon Streusel Pumpkin Muffin Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.

• unsalted butter – moistens the muffins and gives them a nice buttery flavor
• granulated sugar and brown sugar – to sweeten the muffins and the crumb topping
• eggs – to help bind everything together
• vanilla extract – use pure vanilla extract, it adds a little flavor to the muffin and icing
• pumpkin puree – this should be pure pumpkin, not pumpkin pie filling that contains other ingredients
• all purpose flour
• ground cinnamon and nutmeg – adds the best warm fall spiced flavor
• baking soda and baking powder – to give the muffins the perfect light texture, and high tops
• salt – balances out the sweetness, and adds flavor
• powdered sugar – to make the vanilla icing on top
• milk – to make the icing on top, you can use dairy or non dairy milk

How to make Streusel Pumpkin Muffins

Step 1: Mix together the dry ingredients. In a large bowl mix together the flour, cinnamon, baking soda, baking powder, salt, and nutmeg.

Step 2: Mix together the wet ingredients. Cream the butter, sugar and brown sugar in a large mixing bowl for a couple minutes. Add in the eggs and vanilla extract and stir until combined. Then stir in the pumpkin puree.

Step 3: Make the muffin batter. Mix the dry ingredients into the wet ingredients until you have a soft batter. Let the batter rest for 15 minutes, while you pre-heat the oven. Then scoop the batter into the muffin tin lined with paper liners, filling every other spot, all the way to the top. You can bake half at a time, or bake two pans at once.

Step 4: Make the Streusel Topping. Add the flour, brown sugar, granulated sugar, and cinnamon into a medium bowl and stir it together. Cut the butter into cubes and add them into the dry ingredients, mixing together with a pastry cutter until you have a crumbly mixture. Sprinkle the crumb topping evenly over the tops of the muffins.

Step 5: Bake the Muffins.  Bake the muffins at 425 F for 5 minutes, then with the muffins still in the oven lower the temperature to 350 and continue baking until cooked through. Half way through baking I like to open the oven and sprinkle the rest of the streusel crumb topping over the muffins. Bake until a toothpick can be inserted and comes out clean.

Step 6: Make the Vanilla Icing. Combine the powdered sugar, milk, and vanilla extract in a small bowl. Whisk them together until smooth. Then use a spoon to drizzle the icing over the top of the muffins.

Storage Instructions

Store the muffins in a container at room temperature for up to 4 days. The container is actually better if it’s not air tight or your muffins could lose their crunchy streusel texture. If your container is air tight, you can line the container with paper towels at the bottom of the container to soak up the extra moisture.

You can also freeze the muffins. First you will flash freeze them till solid, for about 1 hour. Then wrap them individually in plastic wrap, then in a freezer safe bag. They can be frozen for up to 3 months. Thaw the muffins at room temperature, then enjoy.

These are the best Pumpkin Streusel Muffins. They are moist, pumpkiny, with the best crunchy topping, and have the best fall flavors with their warm spices. They’ll be your family’s new favorite! These are perfect with your cup of coffee, or hot tea in the morning.

Looking for more Pumpkin Recipes?

• Pumpkin Skillet Cookie
• Cool Whip Pumpkin Dessert
• Pumpkin Cake
• Pumpkin Cobbler
• Pumpkin Spice Syrup
• Pumpkin Ice Cream
• Pumpkin Cinnamon Rolls