Pumpkin Streusel Muffins

Name: Pumpkin Streusel Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 eggs; 1 cup brown sugar (packed); 1 cup pumpkin puree; ½ cup vegetable oil; ¼ cup milk; 1 teaspoon vanilla extract; 2 cups all purpose flour; 2 teaspoons pumpkin pie spice; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup all purpose flour; ½ cup brown sugar (packed); 1 teaspoon pumpkin pie spice; 4 tablespoons butter (melted)

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Pumpkin Streusel Muffins are super moist pumpkin muffins topped with a buttery streusel. They keep for days and can be frozen, making them the perfect fall breakfast or snack. Celebrate all things pumpkin with these delicious fall muffins with the best crumb topping.

Pumpkin Streusel Muffins on a plate with cinnamon sticks and star anise.

Table of Contents

When pumpkin season starts I get an instant need to make Roasted Pumpkin Seeds, and start making all the pumpkin recipes. There’s something deeply inviting about the golden, warm and comforting taste of pumpkin streusel muffins fresh from the oven.

This pumpkin streusel muffins recipe captures the essence of autumn, with a tender crumb soaked in the rich flavors of pumpkin and spices. Crowned by a sweet, crumbly streusel topping is the best final touch.

I love muffins with streusel, the combination of textures and slight crunch are so good. We have been making our Apple Cinnamon Streusel Muffins, yet the fall brings on that craving to pumpkin all the things.

Whether for breakfast, a snack, or a comforting treat with coffee or tea, these muffins are a delightful journey into seasonal comfort.

This recipe actually reminds me of the pumpkin muffins from Costco. No need to wonder ‘Are pumpkin muffins are back at Costco?‘ when you can make them so easily at home.

For another delicious pumpkin muffin recipe, try our Pumpkin Spice Cream Cheese Muffins.

Why You’ll Love This Recipe

Best Texture and Flavor – The tender, moist pumpkin muffin is a satisfying contrast with the crisp, buttery streusel topping. The warm spices like cinnamon and nutmeg add a nostalgic depth that highlights the pumpkin flavor.
Simple Ingredients – You don’t need a long list of exotic items to create something memorable. Common pantry staples transformed into a bakery-style treat. It’s just as easy as our Mini Pumpkin Pies Recipe.
Easy Recipe – This pumpkin streusel muffins recipe is flexible and approachable for any skill level.

Total Time: 30 Minutes

Serves: 18 Muffins

Pumpkin Streusel Muffins in a muffin tin on a table with a jug of milk.

Ingredients and Notes

Ingredients on a table to make Pumpkin Streusel Muffins.

Canned Pumpkin Puree – Do not use pumpkin pie filling for best texture and flavor.
Brown Sugar – adds moisture and rich caramel notes that pair perfectly with pumpkin.
Vegetable Oil – The oil keeps the muffins tender and moist for days; no butter needed in the batter.
Milk – Helps smooth out the texture without making it too dense. I use 2% milk yet you can use whichever you have on hand.
Pumpkin Pie Spice – Gives that classic warm flavor. If needed, substitute with 1 teaspoon ground cinnamon + ½ teaspoon nutmeg + ¼ teaspoon ginger + ¼ teaspoon cloves.
Butter – I use unsalted butter to control the sodium content. Make sure it’s melted butter so it clumps the streusel nicely.

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

Recipe Variations

For a healthier twist use whole wheat flour when making these easy pumpkin streusel muffins, though it will yield a denser texture with a nuttier flavor.
Add dark or semi-sweet chocolate chips into the batter for a rich contrast to the pumpkin’s earthiness, and to add some sweetness to the muffins.
Incorporate chopped pecans or walnuts into the streusel topping for added crunch and a toasty flavor. You can do the same with Our Pumpkin Spice Poke Cake Recipe.

Pumpkin Streusel Muffins on a plate with the paper liner peeled off the sides.

Tips for Success

Don’t overmix the batter – When combining the wet ingredients and dry ingredients, mix just until incorporated. Over-mixing leads to tougher muffins, so a gentle hand is the secret to the softest muffins.
To prevent the streusel from falling off – press the streusel gently onto the batter before baking. Also, adding a bit more melted butter to the streusel mix improves binding and gives a richer crunch. Do the same when making our Strawberry Rhubarb Muffins with Streusel Topping.

How to Make Pumpkin Streusel Muffins

STEP 1 – Preheat the oven to 350°F. Line a muffin tin with paper liners or grease lightly. In a large bowl, whisk together the large eggs and brown sugar until smooth and slightly fluffy.

STEP 2 – Stir in the pumpkin puree, vegetable oil, milk, and vanilla extract until fully combined.

a glass bowl with pumpkin muffin batter inside it.

STEP 3 – Add the flour, pumpkin pie spice, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture just until no streaks remain—avoid over mixing for soft muffins.

STEP 4 – In a separate small bowl, mix the streusel ingredients: flour, brown sugar, pumpkin pie spice, and melted butter. Stir with a fork until crumbly.

a muffin tin with uncooked batter in the paper liners on a table.

STEP 5 – Divide the muffin batter evenly among the prepared muffin cups, filling each about ¾ full.

A muffin pan filled with uncooked crumbly topped muffins.

STEP 6 – Sprinkle the cinnamon streusel topping generously on top of the batter, pressing it lightly into the surface so the crumb topping bakes into the tops.

Pumpkin crumb muffins on a plate with one cut open.

STEP 7 – Place the pumpkin muffins in the preheated oven, and bake for 18–20 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 to finish cooling.

What To Serve With Pumpkin Streusel Muffins

Pumpkin Crumb Cake Muffins make a great snack, or a convenient grab and go breakfast. So you can enjoy them alone or with a hot cup of coffee or tea.

Being a delicious muffin recipe for fall, you can pair these muffins with a chai latte or try our Homemade Pumpkin Spice Latte Recipe.

It’s the perfect time of year to have some Homemade Pumpkin Spice Coffee Creamer on hand. Delight guests with a pumpkin crumble muffin and a seasonal hot drink.

Storage and Freezing

Store pumpkin streusel muffins in an airtight container at room temperature for up to 3 days to maintain moisture and tenderness. For longer storage, refrigerate up to a week, but bring them to room temperature or warm slightly before serving for the best texture.

To Freeze:
Let the muffins cool completely, then wrap individually and store in a freezer-safe bag. They can be frozen for up to 2 months. Thaw at room temperature or reheat gently in the microwave or toaster oven.

How To Reheat Pumpkin Streusel Muffins

Oven Method
Preheat the oven to 325°F (160°C). Place muffins on a baking sheet and warm for about 8-10 minutes until heated through, restoring the fresh-baked texture of the streusel topping.

Microwave Method
Place a muffin on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 20-30 seconds to retain moisture without making it tough.

Toaster Oven Method
Use a toaster oven set to 325°F and heat the muffins for 5-7 minutes. This method crisps the streusel topping better than the microwave while warming the muffin evenly.

Recipe FAQ

Can I use fresh pumpkin instead of canned for muffins?

Yes you can, just be sure it’s well-puréed and not watery. Strain if needed for a similar consistency to canned.

Can I skip the streusel topping for pumpkin musffins?

You can, but the sweet spiced crunch adds great texture. For a simpler version, sprinkle with cinnamon sugar before baking. You can also dust with powdered sugar after baking, or add a drizzle of maple syrup.

More Pumpkin Recipes

If you’ve tried this Pumpkin Streusel Muffins Recipe or any other recipe on my blog please let me know how it went in the comments below. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!

Pumpkin Streusel Muffins

Pumpkin Streusel Muffins are super moist pumpkin muffins topped with a buttery streusel. They keep for days and can be frozen, making them the perfect fall breakfast or snack. Celebrate all things pumpkin with these delicious fall muffins with the best crumb topping.

5 from 1 vote

Print Pin

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: muffins

Course: Breakfast, Snack

Cuisine: American

Author: Tammi

Ingredients

2 eggs
1 cup brown sugar (packed)
1 cup pumpkin puree
½ cup vegetable oil
¼ cup milk
1 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

For the Streusel

½ cup all purpose flour
½ cup brown sugar (packed)
1 teaspoon pumpkin pie spice
4 tablespoons butter (melted)

Instructions

Preheat the oven to 350°F. Line a muffin pan with paper liners or grease lightly.
In a large mixing bowl, whisk together the eggs and brown sugar until smooth and slightly fluffy.
Stir in the pumpkin puree, vegetable oil, milk, and vanilla extract until fully combined.
Add the flour, pumpkin pie spice, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture just until no streaks remain—avoid over mixing for soft muffins.
In a separate bowl, mix the streusel ingredients: flour, brown sugar, pumpkin pie spice, and melted butter. Stir with a fork until crumbly.
Divide the muffin batter evenly among the prepared liners, filling each about ¾ full.
Sprinkle the streusel topping generously over each muffin, pressing it lightly into the surface so it bakes into the tops.
Bake for 18–20 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 to finish cooling.

Notes

These muffins can be made ahead and stored at room temperature in an airtight container for up to 3 days
Can be frozen for up to 2 months. To freeze, let the muffins cool completely, then wrap individually and store in a freezer-safe bag. Thaw at room temp or reheat gently in the microwave or toaster oven before enjoying.

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