Oh, pumpkin streusel muffins – just hearing those words makes me think of the comforting flavors of fall. These muffins are the perfect breakfast or brunch treat for cozy fall mornings.
The muffins have rich, delicious pumpkin puree, which brings warmth and sweetness to every bite. It's complemented by a blend of spices - cinnamon, ginger, cloves, and nutmeg - which adds a touch of fall magic.
The texture of these pumpkin streusel muffins is perfect. The pumpkin keeps them soft and moist, while the streusel topping adds a wonderful crunch. And let's not forget the chopped pecans in the streusel – they introduce a nutty element that provides an extra layer of texture.
These pumpkin muffins are easy to make, too! The prep time is just 15 minutes. With simple ingredients like flour, sugar, oil, eggs, and of course, that can of pumpkin puree, it's a straightforward recipe that anyone can whip up in a flash.
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Flour: Serves as the base for the muffin batter, providing structure and substance.
- Granulated sugar: Sweetens the muffins.
- Baking Powder: Acts as a leavening agent, ensuring the muffins rise and have a light, fluffy texture.
- Oil: Contributes moisture and richness to the muffins, ensuring they stay soft and moist.
- Eggs: Bind the ingredients together and add structure while contributing to the muffins' moistness.
- Vanilla Extract: Adds to the flavor of the pumpkin streusel muffins.
- Butter: Adds richness and a buttery flavor to the cookie dough.
- Pumpkin puree: The star ingredient, providing the muffins with their signature pumpkin flavor, moisture, and a touch of natural sweetness.
- Spices including cinnamon, ginger, cloves, and nutmeg create a warm and cozy pumpkin pie spice.
- Salt: Enhances the overall flavor by balancing the sweetness.
- The streusel topping made with flour, cinnamon, brown sugar, chopped pecans, and butter adds a delightful, sweet, and crunchy layer on top of the muffins.
- Chocolate Chip Pumpkin Muffins: Add chocolate chips to the muffin batter for a delightful combination of pumpkin and chocolate flavors.
- Cream Cheese-Filled Pumpkin Muffins: Fill each muffin cup halfway with the pumpkin batter, add a teaspoon of sweetened cream cheese, and then top with more batter. This creates a creamy, tangy center.
- Spiced Cream Cheese Frosting: Instead of streusel topping, try a spiced cream cheese frosting for a luscious, tangy-sweet topping. Sprinkle some ground cinnamon or nutmeg on top for extra flair.
- Whole Wheat Pumpkin Muffins: Use whole wheat flour or a mix of whole wheat and all-purpose flour for a heartier, slightly nutty flavor and added nutrition.
How To Make Pumpkin Streusel Muffins
Start by preheating your oven to 350°F.
In a small mixing bowl, combine the following dry ingredients: flour, cinnamon, ginger, cloves, nutmeg, baking powder, and salt. Set this mixture aside.
In a larger mixing bowl, begin by whisking together the granulated sugar and oil until well combined.
Add the eggs and vanilla extract to the sugar-oil mixture, whisking until the mixture is smooth.
Next, gently fold in the pumpkin puree, making sure to incorporate it thoroughly into the wet ingredients.
Gradually introduce the dry ingredient mixture into the wet ingredients. Stir until just combined, ensuring not to overmix.
Prepare your muffin tin with paper liners or by greasing it, and then divide the muffin batter evenly into 18 muffin cups.
In a separate bowl, combine the streusel topping ingredients: flour, cinnamon, brown sugar, chopped pecans, and melted butter. Mix until the topping has a crumbly consistency.
Sprinkle the streusel topping evenly over each muffin.
Bake the muffins in the center of your preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffins from the oven and allow them to cool before enjoying.
Serve warm muffins alongside a steaming cup of coffee or Caramel Apple Spice for a cozy and comforting fall breakfast. My family also love to spread them with cream cheese for a little morning indulgence.
Storing and Freezing
Room Temperature: If you plan to eat your pumpkin streusel muffins within 1-2 days, it's safe to store them at room temperature. Place them in an airtight container or sealable plastic bag. However, keep in mind that the streusel topping might lose some of its crunch over time.
Refrigerator: For longer-term storage, particularly if you live in a warm or humid climate, you can store the muffins in the refrigerator. Place them in an airtight container or wrap them tightly in plastic wrap. This can extend their freshness for up to 4 days.
Freezer: If you want to store your pumpkin streusel muffins for an extended period, you can freeze them. Wrap each muffin individually in plastic wrap, place them in a resealable freezer bag, and remove as much air as possible.
They can stay in the freezer for up to 2 months. When you're ready to enjoy them, allow them to thaw at room temperature or warm them briefly in the oven.
- When combining the wet and dry ingredients, be cautious not to overmix the batter. Overmixing can lead to dense muffins. Mix only until the ingredients are incorporated.
- When adding the streusel topping, be generous but don't press it down too firmly. You want a crumbly and textured topping, not a solid layer.
- Keep a close eye on the muffins as they bake, especially during the last few minutes. Baking times can vary based on your oven, so rely on the toothpick test to determine doneness. Insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs, but not wet batter.
- Allow the muffins to cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming too dense due to residual heat.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Simply roast or steam it, then mash it until smooth. Make sure it's well-drained to achieve a consistency similar to canned puree.
Can I use pumpkin pie spice in this recipe?
Sure! This would be a great time saver if you don’t want to measure out all the spices individually.
If you are looking for more muffin recipes here are a few of our favorites!
- Peach Muffins
- Nutella Banana Muffins
- Pineapple Coconut Muffins
- Cranberry Sauce Muffins
- Apple Cider Muffins
These pumpkin streusel muffins are a fantastic breakfast treat with your morning coffee or a sweet treat to share with friends and family during the fall. They have all the yummy flavors of fall, and the ease of the recipe makes them even better!
Pumpkin Streusel Muffins Recipe
- 1¾ cup all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ⅔ cup oil
- 3 eggs
- 2 teaspoons vanilla extract
- 15.9 ounce can pumpkin purée
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- ½ cup brown sugar
- ½ cup chopped pecans
- 5 Tablespoons butter, melted
- Preheat oven to 350º F.
- In a small mixing bowl, combine flour, cinnamon, ginger, cloves, nutmeg, baking powder, and salt, and set aside.
- In a large mixing bowl, whisk together sugar, and oil.
- Whisk in the eggs and vanilla extract, and then the pumpkin purée.
- Stir in dry ingredients until just combined.
- Divide the muffin batter into 18 paper-lined or greased muffin cups.
- In a separate bowl, combine the streusel topping ingredients.
- Sprinkle streusel topping over the top of the muffins.
- Bake in the center of preheated oven for 18-20 minutes until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let cool.