Pumpkin Streusel Muffins
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Bakery-style pumpkin streusel muffins! With an irresistible crumbly topping drizzled with a vanilla glaze. So moist, so soft, and so fluffy!
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why you’ll love these pumpkin streusel muffins
- Perfect for pumpkin season. These muffins are so light, moist, melt-in-your-mouth fluffy goodness. It’s basically mini pumpkin bread in convenient bite-sized form with warm, traditional pumpkin spice flavors.
- Mixer not required. These muffins are easy to whip up right at home in about 35 minutes, and a mixer is not required.
- No leftover pumpkin. This recipe uses an entire can of pumpkin puree! That just means extra pumpkin flavor and zero waste.
- Crumb topping. The crumbly cinnamon streusel topping combined with a drippy vanilla glaze takes these muffins over the top, making them bakery-quality.
- Freezer-friendly. These can be kept in the freezer for at least 3 months, perfect to keep in your back pocket for an indulgent breakfast treat!
what is a streusel topping?
A streusel topping is a sweet, crumbly topping made from flour, brown sugar, and cold butter, often times adding spices such as cinnamon. The topping is added to the tops of the muffin batter prior to baking, adding a delightfully buttery, crunchy layer once baked. Streusel toppings can also be added to coffee cake and pies.
how to make pumpkin streusel muffins
- Prep the pan. Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners or lightly grease with nonstick spray to prevent sticking.
- Mix the dry ingredients. Combine the flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
- Mix the wet ingredients. Combine the pumpkin puree, butter, eggs, and vanilla.
- Combine. Pour the wet mixture into the dry mixture, stirring just until moist using a rubber spatula, working carefully not to overmix.
- Bake. Transfer the batter into the muffin pan, filling each well about 3/4 full, and sprinkle 1-2 tablespoons of the crumb mixture on top, pressing down slightly. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Pro tip: use a large cookie scoop to scoop the batter into each well to ensure a consistent size and even baking for each muffin.
- Make the crumb topping. Combine the flour, sugar, and cinnamon. Then add the cold butter, cut into small cubes, until the texture resembles coarse crumbs or wet sand. Pro tip: work fast so the butter stays cold.
- Make the glaze. Combine the confectioners’ sugar, butter, and milk, whisking until glossy and smooth.
- Drizzle. Let the muffins cool for 10 minutes on a wire rack, then drizzle the glaze over the muffins in a zigzag motion. Allow the glaze to set at room temperature, about 15-20 minutes.
Tools For This Recipe
Pumpkin Streusel Muffins: Frequently Asked Questions
Unfortunately, no. Pumpkin puree contains 100% unsweetened cooked pumpkin whereas pumpkin pie filling contains pumpkin and various additives such as sugar, water, and spices.
Overmixing the batter is generally the culprit here. Always stir in the wet ingredients into the dry ingredients using a rubber spatula just until moist.
Yes! It is best to use cold, chilled butter cut into small cubes to form distinct, crunchy clumps (rather than a greasy paste).
If it is too thick, stir in more milk, 1/2 teaspoon at a time. If it is too thin, stir in more confectioners’ sugar, 1 tablespoon at a time.
You can use a spoon, piping bag, squeeze bottle, or Ziploc bag with the corner snipped off for easy drizzling.
Leftovers can be stored in an airtight container at room temperature for 2-3 days.
Yes! Once cooled completely, wrap each muffin in plastic wrap before transferring into plastic freezer bags (this will prevent freezer burn), squeezing out any excess air before sealing. To serve, thaw in the fridge or at room temperature, reheating at 325°F covered in foil until heated through.
Pumpkin Streusel Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (15-ounce) can pumpkin puree
- ½ cup unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
For the cinnamon streusel topping
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons unsalted butter, cut into cubes
For the glaze
- ½ cup confectioners’ sugar
- 1 tablespoon unsalted butter, melted
- 2 tablespoons milk
Instructions
- Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside.
- In a large bowl, combine flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.
- In a large glass measuring cup or another bowl, whisk together pumpkin puree, butter, eggs and vanilla.
- Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Scoop the batter evenly into the muffin tray. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
- Place into oven and bake for 16-18 minutes, or until a tester inserted in the center comes out clean.
For the cinnamon streusel topping
- In a small bowl, combine flour, sugar and cinnamon. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
For the glaze
- In a small bowl, combine confectioners’ sugar, butter and milk. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
- When the muffins are done, cool for 10 minutes on a wire rack and drizzle the glaze on each muffin. Allow glaze to set before serving.
Equipment
Notes
- Use 100% pure pumpkin. Canned pumpkin puree and pumpkin pie filling are not the same, and are not interchangeable. Pumpkin pie filling comes pre-mixed with sweeteners and spices.
- Avoid overmixing. Using a rubber spatula, stir the batter until everything is just combined and moistened with a few lumps here and there. Overmixing will lead to dense, tough pumpkin muffins.
- Add mix-ins. Although not required here, feel free to add in chocolate chips, pecans or walnuts to the mix (about 1/2 cup).
- Cold butter is key. Be sure to use cold butter for the crumb topping. This will ensure those favorited larger, crunchier crumbles on top of the muffin.
- Use a cookie scoop for the batter. A large cookie scoop will ensure a consistent size and even baking for each muffin.
- Fill 3/4 full. Fill each cavity in the mini muffin pan about 3/4 full to give the batter room to rise without spilling over the edges.
- Halve the recipe. Need a smaller-batch of muffins? This recipe halves beautifully with the same bake time.
- Freeze as needed. The muffins freeze very well and can typically last up to 3 months in the freezer. When serving, thaw in the fridge overnight or at room temperature for a few hours.
Did you make this recipe?
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These are the most delicious pump kin muffins ever. They are moist, tasty but not too sweet and they stay excellently in the frig for a couple of weeks.
This was the perfect recipe for a cool fall day. The muffins are perfectly spicy and moist. And, the cinnamon streusel and drizzle really elevate these muffins! Sharing these with family for sure, and this recipe is going into my regular rotation!
So good! I even added walnuts and chocolate chips 😉
These pumpkin muffins are delicious! My daughter made them over the weekend. How many calories per muffin?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
I made the PUMPKIN STREUSEL MUFFINS for breakfast this morning with the following changes: I used Whole Wheat Flour instead of all purpose flour and Blue Agave Syrup instead of sugar, then baked them for 30 minutes instead of 20; I didn’t bother with the streusel topping, this is a great recipe, thank you.
So great!
Just made these came out great waiting for my nieces to wake up to these they will be super siked! Thanks
Unless you’re making jumbo muffins… this recipe makes 24 standard muffins… not 12!
Do you have nutritional values per serving?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
Love these muffins! Super easy to make but found that I had to bake them for almost 30+ minutes as opposed to the suggested 16-18 minutes. Do you think that has anything to do with our high altitude (Colorado)?
I’m not entirely sure!
If your oven is not regularly calibrated, chances are your oven’s temperature is not accurate. You may set it to 400 degrees, and it may tell you it’s at 400 degrees, but your oven might be off by just a little, maybe 10 degrees or maybe even as much as 100 degrees. I recommend investing in an oven thermometer to see what is really going on in your oven.
Hi. How should these be stored after baking and for how long? Thanks
Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
Hi, i wanted to thank you for this great recipe! I have been making these muffins over and over for different people who keep on asking for them again and again. They are delicious and easy to make and always come out great. I can’t find canned pumpkin that easily in France but I find plenty of fresh pumpkin on the market and just cook and drain it before hand. This has become the family’s favorite autumn recipe.
I just wanted to thank you for sharing this recipe. I have made it several times with people asking if i can make them again and again.They turn out wonderful with the perfect texture every time, and they are perfect for fall!
Can you freeze these muffins?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Every time I find something that looks amazing, the link leads me back to Damn Delicious! Thanks for all the great food recipes and ideas!!
I was just thinking the same thing! Wonderful recipes, thank you!
Thanks for sharing this recipe. I made it for my family and they all loved it. Yummy! I didn’t have any ground ginger so I added a teaspoon of pumpkin pie spice along with the teaspoon of cinnamon.
Tonight I cooked your sesame ginger salmon and it was wonderful! My husband and I loved it! I decided to look at your other recipes and found this one. I decided to whip it up for dessert 🙂 I decided to taste the batter before I placed the muffins in the oven and it is HEAVENLY! I look forward to trying more of your recipes!