Name: Pumpkin Streusel Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12
Cuisine: American
Ingredients: 1 cup pumpkin puree; 2 eggs; ½ cup sugar; ¼ cup oil; 2 teaspoons pumpkin pie spice; ½ cup milk; 1 ½ cups flour; 2 teaspoons baking powder; ½ cup flour; ¼ cup brown sugar; ½ teaspoon cinnamon; 1 teaspoon vanilla extract; ¼ cup butter, cold and diced

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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.

two pumpkin muffins stacked on top of each other

Start your day off with a taste of fall! These soft pumpkin muffins are like a warm hug for your taste buds. The streusel 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!

looking down on a plate with a streusel covered muffin.

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.

stack of streusel covered pumpkin muffins.

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.

You can use a greased muffin tin or line the wells with paper cupcake liners. Both methods work fabulously.

Storing your muffins

I love baking up a batch or two of muffins on the weekend and enjoying some fresh. Then I freeze the rest for later.

You can 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.

If you think you are going to gobble up the batch within a week of baking you can store them in an airtight container on the counter. They should stay fresh and delicious!

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 great recipe? Please leave a review in the recipe card below!

Yield: 12 Muffins

Pumpkin Streusel Muffins

Start your day off with a taste of fall! These soft pumpkin muffins are like a warm hug for your taste buds. The streusel 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.

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Ingredients

Muffins

1 cup pumpkin puree
2 eggs
½ cup sugar
¼ cup oil
2 teaspoons pumpkin pie spice
½ cup milk
1 ½ cups flour
2 teaspoons baking powder

Streusel Topping

½ cup flour
¼ cup brown sugar
½ teaspoon cinnamon
1 teaspoon vanilla extract
¼ cup butter, cold and diced

Instructions

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. Work in the butter with your fingers or a couple of forks. Mix until the mixture resembles coarse sand. Refrigerate until ready to use.
Meanwhile prepare the muffin batter. In a bowl beat the pumpkin puree with the eggs, sugar, oil and 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.
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.