Pumpkin Streusel Muffins

These pumpkin streusel muffins are light and moist, filled with cozy pumpkin pie spices, and topped with a buttery streusel topping. The maple brown butter drizzle makes them the trifecta of yummy. They’re the perfect fall treat!

I fell in love with coffee cake because my grandma used to make it every Christmas. I loved it so much that I turned it into a coffee cake muffin. And because I love that coffee cake muffin recipe so much I decided to turn it in to a fall pumpkin recipe. Because I’m basic like that.

They’re perfectly spiced, super soft, and piled high with an addicting crumble topping. I know you’re going to love them too!

Ingredients You Need

Here are the simple ingredients for these streusel pumpkin muffins.  Jump down to the recipe card for the exact measurements.

• Eggs: for light and cakey texture. Use room temperature for best results.
• Sugar: a mixture of brown sugar and granulated sugar for the muffin and streusel.
• Pumpkin puree: not to be confused with pumpkin pie filling!
• Vegetable oil: to make them super soft with a light crumb. Melted coconut oil works to.
• Flour: this works with 1:1 gluten-free flour as well.
• Baking soda and baking powder: for super tall muffins.
• Pumpkin pie spices: I like to use the premade blend to save time. You’ll need some extra cinnamon for the crumb topping.
• Butter: use unsalted to control the amount of salt in the recipe. This is for the streusel!
• Milk and powdered sugar: for the icing!

How to Make Pumpkin Streusel Muffins

Here are the basic steps for pumpkin muffins with streusel topping. Skip down to the recipe card below for the full printable recipe.

1. Make the streusel topping: Combine sugars, cinnamon, and salt in a medium bowl. Whisk in melted butter and add flour. Stir using a rubber spatula just until moist and somewhat crumbly.
2. Wet ingredients: whisk the eggs, brown sugar, granulated sugar, pumpkin, and oil until smooth.
3. Dry ingredients: Add the flour, pumpkin pie spice, baking soda, and baking powder and stir until just combined.
4. Rest the batter: If you have time, let the batter rest for 15 minutes to pre-activate the leavens . This is a tip for extra tall muffins! You can skip it if you’re short on time.
5. Bake: Fill a muffin tin with liners then fill each one up almost all the way full with muffin batter. Top them generously with streusel. Bake at 375 for 10 minutes then reduce the heat to 350 and finishing baking for 10-12 more minutes.
6. Cool and ice: Let them cool in the pan for 15 minutes then transfer to a wire rack to cool completely. Whisk the milk and powdered sugar in a small bowl and drizzle it on top of the pumpkin streusel muffins.

Tips for Bakery-Style Muffins

• Bake the muffins on higher heat for the first half of the baking process. This allows the muffins to rise quickly. Then turn the oven down and allow the batter to cook all the way through.
• Don’t be afraid to add the streusel until it overflows!
• Don’t over mix the batter. This leads to more gluten developing, resulting in a bready texture rather than soft and cakey.
• Remove them from the oven when a toothpick inserted in the center comes out with a few moist crumbs. Don’t overbake!
• Use pumpkin puree, not pumpkin pie spice. This is the star of the muffins, so quality canned pumpkin is essential.

If you love this recipe, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.