This post may contain affiliate links. Please read my disclosure.
Elevate your pumpkin muffins with a buttery, crunchy streusel topping with these incredibly delicious pumpkin streusel muffins. Not only can they be enjoyed fresh out of the oven, but they can also be frozen and eaten at any time.
There is no such thing as enough muffins - from pistachio muffins to triple chocolate muffins to raspberry and white chocolate muffins.
But when it comes to this time of year, there isn't much better than a good pumpkin muffin. And when you add it a crunchy streusel topping, ugh my mouth is watering just writing this.
Jump to:
Why This Recipe Works
- Easy - You’ll be amazed at how simple these muffins are to make. You can have them prepped and in the oven in under 10 minutes.
- Flavorful - The muffin is tasty on its own, but let's be real - the pumpkin spice streusel steals the show.
- Make-ahead - Make a batch and store them in the freezer - just grab one whenever you’re short on time.
Ingredient Notes
- Flour - All-purpose flour works best, giving structure to the muffins while keeping them light and fluffy.
- Pumpkin pie spice - This classic fall spice add warmth and depth to the muffins, creating that signature pumpkin flavor.
- Baking powder/baking soda - The combination of these leaveners ensures the muffins rise perfectly.
- Salt - Enhances the flavors.
- Butter - Used in the streusel for a buttery, crumbly texture. It also adds richness to the muffin batter.
- Sugars - The combination of light brown sugar and granulated sugar adds sweetness to both the muffins and streusel.
- Eggs - Provide structure and help the muffins rise while keeping them moist.
- Pumpkin puree - Use 100% pure pumpkin (not pumpkin pie filling) for that rich, smooth flavor and moist texture. And if you have extra pumpkin puree, you could always make a pumpkin pizza or even pumpkin biscotti.
- Milk - Adds moisture and tenderness to the muffin crumb.
- Vanilla extract - Enhances the overall flavor with a touch of sweetness.
Ingredient Swaps
As with any recipe, you can change up the ingredients if need. Some substitutes include:
- Swap with all-purpose flour with whole wheat flour for a heartier muffin or use a gluten-free flour blend to make them gluten-free.
- Instead of pumpkin pie spice, you can try making your own version.
- Butter is a go-to of mine lately for fat in baked goods, but coconut oil, vegetable or canola oil also works.
- While I use eggs in these muffins, if you want to make them vegan, you can use chia seeds.
- If you don’t have pumpkin, try using mashed sweet potatoes or butternut squash for a similar flavor and texture.
How to Make Pumpkin Streusel Muffins
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: Cream together the butter and sugars until.
Step 2: Add in the wet ingredients and mix until combined.
Step 3: Fold in the dry ingredients, mixing until just combined.
Step 4: Make the streusel topping by mixing together the ingredients until crumbs form.
Step 5: Add the batter to a prepared muffin pan, making sure the batter goes all the way to the top before topping with the streusel.
Step 6: Bake for 5 minutes at 425°F before reducing heat to 350°F and baking for 12-15 minutes or until done.
Recipe FAQs
No, pumpkin pie filling contains added sugars and spices, which will alter the flavor and texture. Stick with pure pumpkin puree.
You know muffins are done when you insert a toothpick in the center and it comes out clean.
Yes, use a gluten-free flour blend in place of all-purpose flour. Ensure that the baking powder and other ingredients are also gluten-free.
Yes! Just pour your batter into an 8x8 pan and add the streusel topping. Bake at 350°F for 45 to 50 minutes or until a toothpick comes out clean.
The muffins will stay fresh for 3 days at normal room temperature, but 1 week in the fridge. They will last up to 3 months in the freezer, which is what I normally do.
Pro Tips/Recipe Notes
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- Overmixing can make muffins tough and dense. Mix the batter just until the ingredients are combined, and don’t worry if a few lumps remain.
- Use an ice cream scoop to get an even amount of batter in each muffin tin.
- You'll know the muffins are done when a toothpick comes out clean.
Other Recommended Muffin Recipes
If you’ve tried these pumpkin streusel muffins or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, TikTok, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Pumpkin Streusel Muffins
Ingredients
Muffins
- 1 ¾ cups all-purpose flour (219g)
- 1 tablespoon pumpkin pie spice
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup unsalted butter, at room temperature
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs, at room temperature
- 1 ½ cups pumpkin puree
- ¼ cup whole milk
- 1 teaspoon vanilla extract
Streusel
- ½ cup all-purpose flour
- ¼ cup light brown sugar
- 1 teaspoon pumpkin pie spice
- 3 tablespoon unsalted butter, melted
Instructions
- Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a medium bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt.
- In bowl of mixer, cream together the butter and sugar until combined, about 2-3 minutes. Add in the pumpkin puree, eggs, milk and vanilla extract and beat on medium speed until the texture is uniform. Add in the dry ingredients, folding with a spatula until just combined.
- Spoon batter into prepared muffin pan, filling them all the way to the top.
- Make the streusel topping by mixing together the flour, sugar and pumpkin pie spice in a medium bowl. Add the melted butter and mix until combined. Sprinkle each muffin generously with the streusel topping.
- Bake for 5 minutes at 425°F and then reduce heat to 350°F. Continue to bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool for 5 minutes in pan before transferring to a wire rack to cool.
Notes
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- Overmixing can make muffins tough and dense. Mix the batter just until the ingredients are combined, and don’t worry if a few lumps remain.
- Use an ice cream scoop to get an even amount of batter in each muffin tin.
- You'll know the muffins are done when a toothpick comes out clean.
Olivia says
Yes please!
Ryan says
Yes they're quite addicting.