Soft, moist pumpkin spice muffins finished with a crunchy, sweet streusel topping. These muffins are ideal for a relaxed Sunday brunch or a quick grab-and-go breakfast for busy mornings.
I’ve been eager to make these streusel-topped pumpkin muffins for weeks. My oven recently stopped working, which delayed baking for a while, but now it’s fixed and I’m back in business.
After making nachos a few times, I finally baked these pumpkin muffins and their irresistible streusel—and they were worth the wait.
The muffins are delicious on their own: tender, moist, and warmly spiced with cinnamon, nutmeg, ginger, and cloves. But add the streusel crumb topping and they become truly decadent.
The streusel is sweet and crunchy and tempting enough to eat by the spoonful.
These muffins are easy to make without a stand mixer, and the recipe doesn’t require you to soften butter ahead of time. That makes them a great quick-bake when the craving hits.
How to Make Pumpkin Muffins With Streusel Topping From Scratch
Makes 16 muffins
Ingredients for the Streusel Crumb Topping:
- 3/4 cup all-purpose flour
- 6 tablespoons granulated sugar
- 2 tablespoons packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
Making the Streusel:
In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until the flour absorbs the butter and large crumbs form. Set aside.
Ingredients for the Pumpkin Muffins:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 8 tablespoons (1 stick) unsalted butter
- 2 tablespoons vegetable oil
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 15 oz canned or fresh pumpkin puree (not pumpkin pie filling)
Instructions for Making the Muffins:
Preheat the oven to 375°F (190°C). Line two 12-cup muffin pans with paper liners or spray the cavities with cooking spray.
Melt the butter in a small saucepan or microwave and set it aside to cool slightly.
In a medium bowl whisk together the flour, baking soda, spices, and salt. Set aside.
In a separate bowl whisk the melted butter, vegetable oil, brown sugar, and granulated sugar until combined. The mixture may look slightly separated at first—that’s fine. Add the eggs and vanilla and whisk until well incorporated.
Stir the pumpkin puree into the wet ingredients until smooth. Add the wet mixture to the dry ingredients and gently mix with a whisk or wooden spoon until just combined and there are no streaks of flour. Do not overmix.
Scoop about 1/4 cup batter into each muffin cup. Evenly sprinkle the streusel crumb mixture over the tops of the muffins.
Bake at 375°F for 17–20 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool before serving.
Is Canned Pumpkin the Same as Pumpkin Puree?
Yes. Canned pumpkin and pumpkin puree are the same product: cooked, mashed pumpkin. Do not use pumpkin pie filling, which is pre-sweetened and seasoned. If you make your own puree from fresh pumpkin, be sure it’s well mashed and smooth so there are no chunks in the muffins.
What Can I Substitute for Pumpkin Puree?
You can substitute another mashed winter squash for pumpkin. Canned butternut or generic canned squash puree work well. If using roasted fresh squash, mash or puree it until smooth and measure out about 15 ounces (roughly 1 3/4 cups). Ensure the squash is unseasoned and fully thawed if using frozen.
How Many Cups Are in a 15 oz Can of Pumpkin?
A standard 15-ounce can of pumpkin puree measures just under 1 3/4 cups. If you prefer precision, you can weigh 15 ounces on a kitchen scale.
Storing Your Pumpkin Muffins
Cool the muffins completely, then store them in an airtight container at room temperature for 3–4 days. If you live in a very humid climate or want to extend their shelf life, refrigerate them; refrigeration is optional but will keep them fresh longer.
Other Recipes You May Like:
Pumpkin Cake Mix Muffins
Applesauce Donut Muffins
Mixed Berry Muffins
Buttermilk Blueberry Muffins
Downeast Maine Pumpkin Bread
Pumpkin Muffins With Streusel Topping
Ingredients
Ingredients for the Streusel Crumb Topping:
- 3/4 cup all purpose flour
- 6 tablespoons granulated sugar
- 2 tablespoons packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter melted
Ingredients for the pumpkin muffins:
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 8 tablespoons unsalted butter (1 stick)
- 2 tablespoons vegetable oil
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 15 oz canned or fresh pumpkin puree not pumpkin pie filling
Instructions
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Combine the flour, sugars, cinnamon, and salt for the streusel in a medium bowl.
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Pour in the melted butter and mix until large crumbs form. Set aside.
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Preheat the oven to 375°F and prepare muffin pans with liners or nonstick spray.
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Whisk together flour, baking soda, spices, and salt in a medium bowl and set aside.
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Whisk the melted butter, vegetable oil, brown sugar, and granulated sugar until combined. Add eggs and vanilla and mix until incorporated.
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Stir the pumpkin into the wet mixture until smooth. Combine with the dry ingredients and mix until just combined—do not overmix.
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Scoop batter into liners (about 1/4 cup each) and top with streusel.
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Bake for 17–20 minutes or until a toothpick comes out clean. Cool before serving.