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These Pumpkin Streusel Muffins have a delicious warm pumpkin flavor and they are topped with an amazing crumble topping. They are the perfect recipe for the fall, or anytime you want sweet pumpkin muffin!
I make Pumpkin Streusel Muffins at the beginning of every fall season and it is the best way to kick of the end of the year. The combination of pumpkin spice and pumpkin puree lead to the perfect pumpkin muffins with a crumble topping – this is a reader favorite recipe! The cinnamon streusel topping is everyone’s favorite part. Made with brown sugar and butter, it is the perfect pairing to warm fall spices.
Ingredients Needed
- Pumpkin Puree: Make sure you use canned pumpkin puree and not pumpkin pie filling.
- Pumpkin Pie Spice: You can use a combination of pumpkin spices, like ginger, cinnamon, nutmeg, cloves, and allspice, or use a mix (or my homemade pumpkin pie spice).
- Sugar: I used granulated sugar in the muffins for sweetness and brown sugar for the streusel on top.
- Milk: I used non-fat, but any kind of milk (including non dairy milks) are fine to use
- Oil and Butter: I always use oil in my pumpkin muffins and pumpkin bread, but the crumb on top needs unsalted butter.
- Vinegar: I use a bit of vinegar to activate the baking soda for a mile high muffin with moist and tender crumb. Swap lemon juice if you don’t have white vinegar. (My mom’s recipes always called for sour milk – adding this is my way of using sour milk without, well, sour milk.)
How to make Pumpkin Streusel Muffins
- Make the topping by stirring together all topping ingredients with a fork in a medium bowl. Set aside.
- To make the muffins, whisk together the flour, pumpkin spice, salt and baking soda. Stir together the sugar and oil, pumpkin puree, vinegar, and eggs in a large bowl. Stir in the dry ingredients and fill paper liners in a cupcake pan 2/3 full of batter.
- Sprinkle each muffin with streusel topping. Bake until a toothpick comes out clean (or with just a few crumbs) from the center of the muffin.
Expert Tips
- I make these muffins in regular muffin tins, but you could use mini ones too if you’d like!
- Let the muffins cool in the tin before taking them out and serving.
- Want a simple glaze? Whisk 1/2 cup powdered sugar with a tablespoon or two of milk or cream until it’s drizzle consistency. Drizzle over the muffins.
Storage & Freezing
Store muffins in an airtight container at room temperature. The topping will soften as they sit. To keep the topping crunchier, store in the refrigerator (they’ll last longer in the fridge, but taste best room temp). You can also freeze pumpkin muffins in an airtight container or gallon size bag for several months.
Pumpkin Streusel Muffins Recipe
Recipe Video
Ingredients
Topping:
- ½ cups (62g) all-purpose flour
- ½ cup (100g) packed brown sugar
- ⅛ teaspoon salt
- 3 tablespoons (42g) unsalted butter, softened
Muffins
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar, packed
- 1 cup (244g) pumpkin puree
- ⅓ cup (79ml) vegetable oil
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vinegar or lemon juice
- ⅓ cup (79ml) Fat-Free Milk , or use any milk or nondairy milk
- 2 cups (248g) all-purpose flour
Instructions
- Preheat oven to 350°F. Spray muffin pans with nonstick cooking spray or line with muffin liners.
- Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
- Stir (or mix with hand mixer) together granulated sugar, brown sugar, pumpkin puree, and oil until smooth. Stir in salt, baking soda, pumpkin pie spice, and eggs.
- Add vinegar, milk, and flour and stir or mix until no lumps remain.
- Fill muffin cups about ⅔ full. Sprinkle each muffin with streusel topping. Bake for 15-22 minutes, or until a toothpick comes out clean from the center of the muffin. Cool slightly before eating.
Recipe Notes
- Store in an airtight container for up to 3 days or freeze for up to one month. To defrost, heat in microwave or let sit on the counter.
Whoa, these look like big mamas! The bran doesn’t scare me away, I could use some bran in my diet right now. These are so perfect for fall.
Thanks Lisa! 🙂
These look yummy to the tummy! Do you know how many calories per muffin?
I’m sorry, but I am unable to calculate that. The All-Bran recipe says 170 calories per muffin, but that is with eggs and oil. The absence of those must make it better for you, right? 🙂
These look delicious! And I’m sure you can’t even taste the bran cereal, so good call on not including it in the title 🙂 Since I don’t eat a lot of cereal (and for all of those people who are totally turned off from All-Bran), I’m wondering if there is another ingredient I could substitute for the bran cereal? Thanks for always sharing great recipes and ideas!
I would think Oatmeal would work – but I’m not sure how you would need to soak it. Possibly just sub the oatmeal and then add enough milk to the final mixture to get a muffin-batter consistency. Let me know how it works if you try it – I’d love to know!
That’s a good idea! And I always have oatmeal on hand, so I’ll definitely give that a try and keep you posted on the results.
Looks delicious! I love pumpkin and am so excited for fall and all things pumpkin!
Me too! Thanks Tonia!
What great memories with have of your Nana. And that’s hysterical that her sugar cookies were Pilsbury! Your muffins look fantastic. I don’t eat bran muffins because they scare me but these? I’m totally makign them. Thanks!
I know, huh? They shouldn’t scare you! If they are sweet and good you don’t taste the bran. I want to add chocolate chips, ha! Thanks Erin!
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