These pumpkin streusel muffins are light and moist, filled with cozy pumpkin pie spices, and topped with a buttery streusel topping. The sweet icing drizzled on top 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 healthy pumpkin coffee cake and coffee cake muffins. 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.
Just like pumpkin cookies, 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 just like these oatmeal chocolate chip 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. 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.
Step 1. Streusel for Pumpkin Muffins. Mix the streusel ingredients until moist and somewhat crumbly.
Step 2. Wet Ingredients. whisk the eggs, brown sugar, granulated sugar, pumpkin, and oil until smooth.
Step 3. Dry ingredients: Add the flour, pumpkin pie spice, baking soda, and baking powder and stir until just combined.
Step 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.
Step 5. Fill Muffin Cups. Fill a muffin tin with liners then fill each with muffin batter. Top them generously with streusel.
Step 6. Bake. Bake at 375 for 10 minutes then reduce the heat to 350 and finishing baking for 10-12 more minutes.
Step 7. Ice the Muffins. Mixing the icing in a bowl and drizzle it over each muffin. Serve and enjoy!
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 filling. This is the star of the muffins, so quality canned pumpkin is essential for a delicious pumpkin recipe, like these pumpkin pie bars.
Storing Muffins
Store leftover pumpkin muffins in an airtight container at room temperature for up to 4 days or in the fridge for up to 1 week.
Freeze them in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge and warm in the micrwoave.
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Pumpkin Streusel Muffins
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Ingredients
Streusel
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- 1½ cups all purpose flour
Pumpkin Muffins
- 2 eggs room temperature
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 (15 oz) can pumpkin puree
- 3/4 cup vegetable oil
- 1 1/2 cups all purpose flour gluten-free if needed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 Tablespoon pumpkin pie spice
- 1/2 teaspoon salt
Icing
- 1/4 cup powdered sugar
- 2-3 teaspoons milk
Instructions
- To make the streusel topping, combine sugars, cinnamon, and salt in a medium bowl. Whisk in melted butter and stir in the flour with a rubber spatula just until moist.1/3 cup brown sugar, 1/3 cup granulated sugar, 1 teaspoon cinnamon, ¼ teaspoon salt, ½ cup unsalted butter, 1½ cups all purpose flour
- Preheat oven to 375° F. Place paper liners in a regular sized muffin pan.
- In a large bowl, whisk together the eggs, brown sugar, granulated sugar, pumpkin and oil until smooth.2 eggs, 1 cup sugar, 1/2 cup brown sugar, 1/2 (15 oz) can pumpkin puree, 3/4 cup vegetable oil
- Add the flour, baking soda, baking powder, pumpkin pie spice and salt and mix until just combined.1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 Tablespoon pumpkin pie spice, 1/2 teaspoon salt
- Fill the paper-lined muffins just over three-fourths of the way full. Top the batter with the crumb topping until they're overflowing. Push it down slightly to keep it in place.
- Bake for 7 minutes at 425 degrees then reduce the heat to 350 and continue to bake for another 10-12 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the muffin pan for 15 minutes then transfer them to a wire rack. While they're cooling, whisk together the powdered sugar and milk. Place a piece of parchment paper under the cooling rack and drizzle the pumpkin muffins with icing.
- Store pumpkin streusel muffins in an airtight container at room temperature for up 4 days or in the fridge for up to 1 week. Wrap with plastic wrap and freeze in a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Kate Poskochil
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I made these yesterday (forgot to do the icing, oops!) but holy moly are they amazing. I’ve probably eaten like 6 and it hasn’t even been 24 hours yet… I highly recommend!!
Thanks, Holly! So glad you liked them. Thank you so much for taking the time to share!
It says ‘cool in pan for 0 minutes’. Is that supposed to be 10 minutes?
Hey Adrienne! Yep, there should be a 1 in front to say 10. Looks like I need a proofreader to help me:) Thanks for asking!
The recipe says to add brown sugar to the muffin dough but it doesn’t say hoe much
Apologies, that’s a typo Amanda! It should be 1/2 cup brown sugar. Thanks for letting me know:)
Okay yeah, I’ll take a dozen. Or two. Okay, maybe three. These look SO darn good!
Thank you, Karly! Wish I could package these up and send them your way! Don’t you love fall baking?!
These look delicious, great for an autumn treat! Thanks for sharing.
Of course! Thanks so much for taking the time to share.