Pumpkin Streusel Muffins

Tall Pumpkin Muffins topped with a streusel crumb and vanilla icing on a black cooling rack.

5 from 2 votes

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!

Cook Time20

Total Time20

Course: Breakfast, Dessert

Cuisine: American

Keyword: autumn, cinnamon streusel, fall, pumpkin muffins, Pumpkin Muffins with Cinnamon Streusel Crumb Topping

Servings: muffins

Calories: 386kcal

Ingredients

For the Muffins

1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
1 cup pumpkin puree (not pumpkin pie filling)
2 cups all purpose flour
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg

For the Crumb Topping:

2/3 cup flour
1/3 cup brown sugar
1/4 cup granulated sugar
1 tsp cinnamon
6 TBS unsalted butter

For the Icing:

1 cup powdered sugar
2 TBS milk
1 tsp vanilla

Instructions

For the Muffins:

Mix together the butter, granulated sugar, and brown sugar until light and creamy, about 2-3 minutes. 1/2 cup unsalted butter, 3/4 cup granulated sugar, 1/2 cup brown sugar
Add in your eggs, one at a time, stirring until combined, then stir in the vanilla extract. 2 eggs, 1 tsp vanilla
Stir in the pumpkin. 1 cup pumpkin puree
In a separate bowl combine the dry ingredients; flour, baking soda, baking powder, salt, cinnamon, and nutmeg. 2 cups all purpose flour, 1 tsp cinnamon, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1/2 tsp nutmeg,
Mix the dry ingredients with the wet ingredients, until combined.
Preheat the oven to 425 degrees Fahrenheit. Line two muffin pans with muffin liners in every other spot. While the oven is preheating, let the muffin batter sit aside for 15 minutes.
Scoop muffin batter into each muffin spot, dividing it evenly between the 12 muffin spots, filling them almost to the top.

For the Cinnamon Streusel Crumb:

Add the flour, brown sugar, granulated sugar, and cinnamon into a medium sized bowl, and stir it all together. 2/3 cup flour, 1/3 cup brown sugar, 1/4 cup granulated sugar, 1 tsp cinnamon
Cut the butter into cubes and add it to the flour and sugar mixture. Cut the butter into the mixture with a pastry cutter, or two forks. Mix until crumbly and combined, but do not over mix. 6 TBS unsalted butter
Sprinkle crumb topping evenly on top of each muffin. It's okay if you don't use it all, you can add it later.
Bake the muffins for 5 minutes in the preheated oven.
Lower the temperature to 350 degrees F. Bake for another 13 to 17 minutes, or until a toothpick can be inserted in the center of the muffins and comes out clean, or mostly clean. (After about 5 minutes, you can open the oven and carefully sprinkle extra streusel topping onto the muffins, if desired.)
Remove the muffins from the oven and let them cool in the pan for 10 minutes. Carefully twist and transfer the muffins to a cooling rack.

For the Vanilla Icing:

Combine frosting ingredients; powdered sugar, milk and vanilla in a small bowl. Whisk together until smooth. 1 cup powdered sugar, 2 TBS milk, 1 tsp vanilla
Drizzle icing over the top of the muffins with a spoon.

Notes

Room Temperature Ingredients - Make sure your eggs are at room temperature to mix the muffin batter easier, and give your pumpkin muffins a better texture.

Don’t overmix the batter – To avoid muffins that are dense, mix the ingredients at each step until they are just combined.

How to get bakery style muffins – I used my friend Beth’s tips for how to get tall muffins, by letting the batter rest for 15 minutes, then only filling every other muffin spot, and filling them to the top (not just 3/4 full). Also by starting with a high temperature to help the muffins rise quickly, then lowering it so they don’t over bake. These will get you tall muffins like pictured.

Add Mix-Ins - Feel free to toss in 1 cup of mix ins like chocolate chips, chopped nuts, or dried cranberries for extra flavor and texture.

Nutrition