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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.
Okay, I couldn’t resist commenting and pinning. These are screaming my name, like at the top of their lungs: “make me, eat me!” I A-D-O-R-E pumpkin and, what can I say, cook with it all year round. Thanks Dorothy!
Thanks so much Mary!
AMAZING!! Have tried a few different pumpkin muffin recipes before and these are by far the best … and healthy too! Was a bit doubtful at first with the no butter/oil, egg or milk, but they turned out great. Will definitely be making these again. Thank you : )
Yay! I’m glad you liked them. I had one for breakfast today….mmmm. 🙂
I dont know what I want more.. this muffin.. or fall to come. Maybe if I eat the muffin then fall with follow? Ahhh.. I wish! 🙂
Thanks for linking up to Financial Friday! Im featuring this tomorrow at 7! 🙂
Here’s hoping Kelley! 🙂
I am so glad fall is back and that it’s okay to bake pumpkin treats again. I love these and they look sooo yummy. I’m gonna have try them. Pumpkin and bran is double the fun for me. Thanks for sharing! Love from Whimsically Homemade!
Thank you! I hope you enjoy!
Dorothy,
These look scrumptious! I can’t wait to try the recipe. Pumpkin is one of my favorite flavors. Thanks so much for linking up last week to Creative Thursday. Can’t wait to see what you have for this week’s party! Have a great week.
Michelle
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