Pumpkin Streusel Muffins

Pumpkin Streusel Muffins are moist, fluffy, and packed with warm fall spices. The buttery streusel topping adds a crunchy sweetness, making these muffins perfect for breakfast, dessert, or a cozy snack.

Ingredients

For the Muffins

1¾ cups all-purpose flour
1 cup canned pumpkin puree
½ cup granulated sugar
½ cup brown sugar, packed
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger

For the Streusel Topping

½ cup all-purpose flour
½ cup brown sugar, packed
1 tsp cinnamon
¼ cup cold butter, cubed

Instructions

1. Prepare the Streusel

In a small bowl, mix flour, brown sugar, and cinnamon.
Cut in cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
Set aside.

2. Make the Muffin Batter

Preheat oven to 350°F (175°C).
Line a 12-cup muffin pan with paper liners or grease with non-stick spray.
In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
In another bowl, whisk flour, baking soda, baking powder, salt, and spices.
Gradually fold dry ingredients into the wet mixture until combined. Do not overmix.

3. Assemble the Muffins

Fill each muffin cup about ¾ full with batter.
Sprinkle generously with streusel topping.

4. Bake

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.

Tips and Variations

Extra Moisture: Add ½ cup sour cream or Greek yogurt to the batter.
Nutty Twist: Sprinkle chopped pecans or walnuts on top of the streusel.
Mini Muffins: Bake in a mini muffin tin for 12–14 minutes.
Glaze Option: Drizzle with a simple icing made of powdered sugar and milk once cooled.

These Pumpkin Streusel Muffins are soft, spiced, and topped with a buttery crunch. They’re ideal for fall mornings, holiday breakfasts, or a sweet afternoon treat.