Pumpkin Streusel Muffins

October 12, 2022
October 12, 2022

Pumpkin Streusel Muffins

  • Prep time: 15 min
  • Cook time: 15 min
  • Total time: 30 min

It’s time to pumpkin spice things up! Celebrate all things pumpkin with these perfectly soft pumpkin muffins topped with a buttery streusel.

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Pumpkin Streusel Muffins

Happy pumpkin baking season! Celebrate with these perfectly soft pumpkin muffins topped with a buttery streusel. Whip up these easy pumpkin streusel muffins for the perfect sweet fall treat!

pumpkin streusel muffins with icing

Pumpkin Streusel Muffins

Let’s pumpkin spice things up this morning…hehe. No, but really let’s make some perfectly spiced pumpkin streusel muffins. They’re super soft, loaded with pumpkin flavor and topped with a seriously addicting brown sugar streusel. Plus you can make them in 1 bowl and have them in your belly in under a half hour. Sounds too good to be true, but I promise they’re as good as they look.

pumpkin muffins with streusel and a drizzle

Ingredients for 1 bowl pumpkin streusel muffins

Now I know this may look like a lot of ingredients, but the good news is you can whip these pumpkin muffins up in a single bowl. So even though you will need a few extra spices, the clean up will be so easy you’ll forget all about it 🙂

  • Pumpkin Puree: Make sure you’re using pumpkin puree and not pumpkin pie mix! The only ingredient listed on the back should be “pumpkin” with no added sugars, spices or flavors!
  • Sugar: You’ll need both brown and white sugar for the pumpkin muffins themselves as well as for the streusel topping. That being said, if you don’t have one on hand you can always swap it out!
  • Flour: All purpose flour will give your pumpkin muffins the perfect amount of structure and also help to bind together the streusel topping.
  • Vegetable Oil: Vegetable oil will keep your pumpkin muffins uber moist with a silky crumb.
  • Milk: Milk will thin out the batter a little to keep these fall muffins light and fluffy!
  • Eggs: You’ll need 2 eggs to keep your muffins fluffy without getting too cakey or too dense!
  • Baking Soda + Baking Powder: A combination of baking soda and baking powder will give your muffins the perfect rise.
  • Spices: You’ll need ground cinnamon, ginger, nutmeg and cloves to make these pumpkin streusel muffins. You can also use pumpkin pie spice, but we love to make our own so you can really beef up on any flavors you love!
  • Salt: Baked goods need salt! A little goes a long way, but it really helps to deepen the flavor profile so your sweet treats aren’t just one noted sweetness!
  • Pecans: We love to add nuts to streusel for a little extra crunch. You can feel free to use whatever nuts you have on hand. We love these muffins with pecans, walnuts or almonds. Nuts aren’t your thing? No biggie! Simply omit them from the streusel!
  • Maple Syrup: A little maple syrup in the streusel will give the buttery topping an extra cozy fall punch.

pumpkin muffins with streusel topping

Tips for the perfect pumpkin streusel muffins

These super soft pumpkin muffins are one of our favorite easy recipes for bakers of all levels! With a few quick tips you’ll have perfect muffins every time.

  • Use good pumpkin puree: With a simple recipes your ingredients really shine through. To get the biggest pumpkin punch make sure you use a high quality pumpkin puree. We love Libby’s (not sponsored!). Don’t have pumpkin on hand, check out this easy peasy tutorial on homemade pumpkin!
  • Make sure you’re using pumpkin puree: Whatever you do, do NOT use pumpkin pie mix. Canned pumpkin pie mix has tons of other ingredients and is not interchangeable with plain pumpkin puree.
  • Don’t over mix the batter: Overmixing leads to more gluten developing which leads to a bready texture AKA dry muffins. Mix the batter until everything is incorporated and no pockets of flour remain, but resist the urge to keep mixing once everything comes together!
  • Don’t forget the spices: Pumpkin flavor isn’t actually all that fun on it’s own. You’ll need the perfect mix of cozy spices to make the best pumpkin streusel muffins.
  • Under bake them a little: No one likes a dry muffin. Baked goods will continue to bake as they cool, so take the muffins out when they’re a smidge underdone for super moist muffins.

pumpkin streusel muffins

Looking to gobble up all the pumpkin flavor while you can? Check out all our other fav pumpkin sweets this fall:

And so many more!

pumpkin streusel muffins

Alright, my loves. I’m off to make some pumpkin streusel muffins. See ya in the kitchen 🙂


Pumpkin Streusel Muffins

4.8 from 12 reviews

Level up your classic pumpkin muffins with a crunchy, buttery streusel topping! You’ll love every last bite of these super moist pumpkin streusel muffins!

Level up your classic pumpkin muffins with a crunchy, buttery streusel topping! You’ll love every last bite of these super moist pumpkin streusel muffins!

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: breakfast
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: breakfast
  • Method: oven
  • Cuisine: american


for the pumpkin muffins

  • 1 1/2 cups pumpkin puree*
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 3/4 cups all purpose flour
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

for the streusel

  • 1/2 cup unsalted butter, melted
  • 1 cup all purpose flour
  • 3/4 cup light brown sugar
  • 3/4 teaspoon salt
  • 3/4 cup pecans, finely chopped
  • 1 1/2 teaspoons maple syrup


  1. Preheat oven to 375°F. Line 12 muffin cups with muffin liners and spray with cooking spray. Set aside.
  2. In a large bowl, combine the pumpkin puree, sugars, vegetable oil, milk, eggs, and vanilla extract. Mix well.
  3. Add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  4. Incorporate the dry ingredients into the wet, stirring until well combined
  5. Scoop batter into prepared muffin tins, filing just over ⅔ of the way. Set aside.
  6. To make the streusel, combine all streusel ingredients in a bowl (I like to use the same bowl I made the muffins into keep clean up easy peasy). Stir together until the mixture resembles wet sand. Sprinkle the streusel over the muffin batter, dividing it evenly among the 12 muffins.
  7. Bake for 15-17 minutes at 375°F depending on the size of your muffins. Take the muffins out when a knife inserted into the center comes out mostly clean. Allow to cool slightly before serving!

Keywords: pumpkin streusel muffins, pumpkin muffins, pumpkin recipes


  1. Make sure you are using pumpkin puree and not pumpkin pie mix! The only ingredient listened on the back should be pumpkin!

pumpkin muffins with streusel top

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  1. Absolutely delicious!! Made 15 good sized muffins, with the perfect amount of streusel! Everyone who tried them raved about them!! This recipe will definitely be a keeper!

  2. Thesemuffins were sooo delicious! I actually made them with oatmeal flour and coconut oil and was moist. Only problem is how do I stop the struesel from burning in
    some ares, I did follow the recipe for it?

    • So happy to hear these worked with oat flour! If your streusel if burning, try positioning your rack lower in your oven so the tops of the muffins aren’t as close to the top where the heat is coming from!

  3. THESE WERE AMAZING!!! I made them for thanksgiving breakfast and my whole fam loved them (I personally had three hehe). They weren’t too sweet and we’re super moist😋 I did add a little more cinnamon, cloves and a tablespoon more sugar bc of personal taste preference. Will def be making again!!

  4. Normally I don’t bother commenting on recipes, even my favourites, but these were so fantastic I have no choice. I had some pumpkin puree that I made and wanted to use so I decided to try these muffins. They were quite easy to throw together – one note for other people trying this out is to make sure your brown sugar doesn’t have any clumps when you add it! Even if they’re soft clumps! I had quite a few and it made it harder to mix the wet ingredients evenly. For the streusel, I saw someone had mentioned they used room temp and not melted butter – I went sort of in between. I forgot to take the butter out beforehand so I microwaved it for about 30s and ended up with partly melted, but definitely soft butter, and the streusel came together nicely (I mixed it with my hands because it felt easier than using a spoon). I also ended up with some batter leftover, and didn’t want to wait and do a second batch of muffins (because I was baking at 2 am…) so i put spoonfuls of batter on a silicone mat-lined baking tray (ended up with four circles of batter), put streusel on top, and baked it on the bottom rack while the muffins baked for about the same amount of time, and ended up with some kinda flat but delicious muffin tops! I also had a ton of streusel left over even after piling it on all the muffins so I spread the rest out next to the muffin tops in one long slab, baked it as well, and ended up with basically a giant pecan shortbread. Everyone who tried the muffins loved them and I will definitely be making them again!

  5. These turned out good! Not too sweet but still love the flavor. The streusel topping calls for the butter to be melted, but in order to get the “sand” like consistency I re-made it with cold butter and it held its crumble.