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A close-up of golden-brown pumpkin streusel muffins arranged on a rustic wooden platter, topped with crumbly streusel and a hint of cinnamon. The muffins have a moist texture with visible pumpkin chunks and a crunchy streusel topping, inviting autumnal warmth.

Pumpkin Streusel Muffins: Your New Fall Favorite!

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Celebrate the flavors of fall with these irresistible Pumpkin Streusel Muffins. Soft, spiced pumpkin muffins topped with a crunchy, buttery streusel, perfect for cozy mornings or festive gatherings. A delightful seasonal treat that combines warm cinnamon, nutmeg, and pumpkin for an unforgettable baking experience.

  • Total Time: 35 minutes
  • Yield: cupcakes (12 muffins)

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract

Streusel Topping:

  • ½ cup all-purpose flour
  • ⅓ cup packed light brown sugar
  • ¼ cup unsalted butter, cold and cubed
  • ½ teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with cooking spray.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg to evenly distribute the spices.
  3. In another bowl, whisk together the vegetable oil, sugar, eggs, canned pumpkin, and vanilla extract until smooth.
  4. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Do not overmix.
  5. In a small bowl, combine the flour, brown sugar, cinnamon, and cold cubed butter. Use a pastry cutter or your fingers to blend until crumbly.
  6. Spoon the batter into the prepared muffin cups, filling each about ¾ full. Sprinkle the streusel topping generously over each muffin.
  7. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Cool in the tin for a few minutes, then transfer to a wire rack.

Notes

  • For a vegan version, substitute eggs with flax eggs or applesauce and use dairy-free butter or coconut oil.
  • Freeze individual muffins wrapped tightly in plastic wrap for long-term storage and reheat in microwave or oven.
  • Add chopped nuts or chocolate chips to the batter for extra crunch and flavor.
  • Author: Serena Miller
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 muffin
  • Calories: 250 Kcal
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 30mg
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