These yummy pumpkin muffins have a buttery streusel on top. They are a fabulous way to start your day and will go perfectly with your favorite fall coffees and teas.
Start your day off with a taste of fall! These soft pumpkin muffins are like a warm hug for your taste buds. The butter crumb topping makes them feel extra special.
They will be perfect enjoyed with your pumpkin spice latte or hot tea. They are quick and easy to bake up so they can become a staple of your kitchen all autumn long.
Having tasty muffins on hand makes mornings go so much smoother. They are a great grab and go breakfast on busy mornings.
They are also perfect for a leisurely morning with a great beverage and a newspaper or a friend. No matter the occasion, they are a great answer!
Tips for Making Great Muffins
Don’t over mix your batter. Just like with cakes and pancakes, you want to mix until the batter is just combined.
Mixing too much can lead to tough muffins. So mix by hand and just until it is a uniform batter.
If you’d like to whip up the batter the night ahead, just cover and refrigerate it until you are ready to bake it up. The rested batter rises well and has a super tender crumb.
Feel free to toss in a handful of dried cranberries, nuts, or chocolate chips if you so desire. The are wonderful on their own, but a few mix ins never hurt a thing!
I love using a large cookie scoop to portion out the batter. It makes the muffins uniform in size and keeps the mess to a minimum.
If you don’t have a large cookie scoop, an ice cream scoop also works. Just fill it just shy of full.
The Crumb Topping
Pumpkin muffins are fabulous on their own and you could certainly make just the base of this recipe and be perfectly happy.
But adding a buttery crumb topping is sure to take them to the next level. Besides, making a quick streusel is easy to do.
Just mix together a little bit of sugar, flour and cinnamon and add some cold butter. You can cut the butter in with a fork or use your fingers to work it together until you have a mixture that resembles small crumbs.
I like to keep the mixture cold while making the batter for the muffins because a cold streusel will hold its shape better. Then just sprinkle the crumb mixture over the muffin batter and bake it together for the perfect way to take your muffins from good to great.
I love baking up a batch or two of muffins on the weekend and enjoying some fresh. They are good for about 3 days in an airtight container at room temperature.
The rest can be put in a freezer bag and frozen for up to three months. We love having a selection of muffins in the freezer because they make such a perfect breakfast or snack on a busy day.
Just grab a frozen muffin and stick it in the microwave for ten to fifteen seconds and it’s like having a fresh from the oven muffin! If you have a few flavors of muffins in the freezer, you can keep things interesting with no effort during the week.
More fabulous muffin recipes:
Tender blackberry sour cream muffins are the perfect mix of fresh fruit and sweet baked good. They are pretty, easy to whip up and perfect for a grab and go breakfast.
Grandpa Joe’s pumpkin apple muffins have both of fall’s favorite flavors baked right in.
Did you make this recipe? Please leave a review in the recipe card.
Pumpkin Streusel Muffins
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup oil
- 2 teaspoons pumpkin pie spice
- ½ cup milk
- 1 ½ cups all purpose flour
- 2 teaspoons baking powder
- ½ cup all purpose flour
- ¼ cup light brown sugar packed
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ cup butter cold and diced
- Preheat oven to 350° degrees. Grease a muffin tin or line the wells with paper liners.
- Prepare the streusel topping by combining the flour, brown sugar, cinnamon, and vanilla in a small bowl.½ cup all purpose flour, ¼ cup light brown sugar, ½ teaspoon ground cinnamon, 1 teaspoon vanilla extract
- Work in the butter with your fingers or a couple of forks. Mix until the mixture resembles coarse sand. Refrigerate until ready to use.¼ cup butter
- Meanwhile prepare the muffin batter. In a bowl beat the pumpkin puree with the eggs, sugar, oil and pumpkin pie spice.1 cup pumpkin puree, 2 large eggs, ½ cup granulated sugar, ¼ cup oil, 2 teaspoons pumpkin pie spice
- Add half the flour and stir until evenly incorporated. Pour the milk and mix to combine. Add the remaining flour and baking powder and mixing until just combined.1 ½ cups all purpose flour, 2 teaspoons baking powder, ½ cup milk
- Divide the batter between the muffins cups and top each with around 2 Tablespoons streusel topping.
- Bake for 20-22 minutes or until a toothpick inserted in the middle comes out mostly clean.