Pumpkin Streusel Muffins
These bakery-style Pumpkin Streusel Muffins combine a moist, perfectly spiced pumpkin batter with a buttery brown sugar crumb topping. Rich with autumn flavors and easy to prepare, they’re the ultimate fall breakfast treat or afternoon indulgence.
Ingredients
- For the Muffins:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup pumpkin purée not pumpkin pie filling
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- For the Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter cold and cubed
- ¼ cup chopped pecans or walnuts optional
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
- Prepare the streusel topping first by combining flour, brown sugar, cinnamon, and salt in a medium bowl. Add cold cubed butter and use your fingers or a pastry cutter to work the mixture until it resembles coarse crumbs. Stir in nuts if using. Place in refrigerator while preparing the batter.
- In a large bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt for the muffin batter. Set aside.
- In a separate bowl, combine the pumpkin purée, sugar, oil, eggs, milk, and vanilla extract. Whisk until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and stir gently just until combined. Be careful not to overmix – a few small lumps are fine!
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Generously sprinkle the streusel topping over each muffin, gently pressing it into the batter slightly so it adheres during baking.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For the deepest flavor, use homemade pumpkin purée if available, or choose a high-quality canned version.
- These muffins freeze beautifully for up to 3 months. Thaw overnight in the refrigerator and warm slightly before serving.
- For a more pronounced spice flavor, add an extra ½ teaspoon of cinnamon to the batter.
- The batter can be prepared a day ahead and refrigerated. Just give it a gentle stir before scooping into the muffin tin.
- For a special twist, add a cream cheese filling by dropping a teaspoon of sweetened cream cheese into the center of each muffin before baking.