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Pumpkin Muffins With Streusel Topping – You’ll Obsess Over These!

ByEmma

Fall is here and you know what that means—pumpkin everything. But not just any pumpkin treats. We’re talking moist fluffy pumpkin muffins with a crunchy streusel topping that’ll make you wanna skip the main course and go straight to dessert. (No judgment here.)

Ready to bake the best pumpkin muffins of your life? Let’s do this.

Contents

Why You’ll Love These Pumpkin Muffins

  • Perfect texture: Soft tender crumb with a buttery streusel crunch.
  • Warm spices: Cinnamon nutmeg and cloves = cozy vibes in every bite.
  • Easy to make: No fancy techniques—just mix bake and devour.
  • Meal-prep friendly: These stay delicious for days (if they last that long).

Pro Tip: Use pure pumpkin puree NOT pumpkin pie filling. The latter has added sugar and spices which’ll throw off the recipe.

Ingredients You’ll Need

(Makes 12 muffins)

For the Muffins:

  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • 1 cup pumpkin puree (not pie filling!)
  • ½ cup brown sugar (packed)
  • ¼ cup granulated sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs
  • 1 tsp vanilla extract

For the Streusel Topping:

  • ¼ cup flour
  • ¼ cup brown sugar
  • ½ tsp cinnamon
  • 2 tbsp cold butter cubed
  • ¼ cup chopped pecans or walnuts (optional but highly recommended)

How to Make Pumpkin Muffins (Step-by-Step)

1. Prep & Preheat

  • Preheat oven to 375°F (190°C). Line a muffin tin with liners or grease well.
  • In a bowl whisk together flour baking soda salt and spices.

2. Mix Wet Ingredients

  • In another bowl combine pumpkin puree sugars oil eggs and vanilla. Whisk until smooth.

Pro Tip: Don’t overmix! Gently fold dry ingredients into wet—just until combined. Overmixing = dense muffins.

3. Make the Streusel

  • In a small bowl mix flour brown sugar and cinnamon.
  • Cut in cold butter with a fork (or fingers) until crumbly. Stir in nuts if using.

4. Bake to Perfection

  • Divide batter evenly into muffin cups (about ¾ full).
  • Sprinkle streusel generously on top.
  • Bake for 18-22 minutes or until a toothpick comes out clean.

Pro Tip: Let muffins cool for 5 minutes in the pan then transfer to a wire rack. This prevents soggy bottoms!

Serving & Storing

  • Serve warm with a pat of butter or a drizzle of honey. Heaven.
  • Store in an airtight container for up to 4 days (if they last that long).
  • Freeze for up to 3 months—just thaw and reheat for a quick treat.

Final Thoughts

If you’re a pumpkin lover (or even a skeptic) these muffins will convert you. They’re sweet spiced and ridiculously easy to make. Plus that streusel? Game-changer.

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