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
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.
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.
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.
Looking to gobble up all the pumpkin flavor while you can? Check out all our other fav pumpkin sweets this fall:
Preheat oven to 375°F. Line 12 muffin cups with muffin liners and spray with cooking spray. Set aside.
In a large bowl, combine the pumpkin puree, sugars, vegetable oil, milk, eggs, and vanilla extract. Mix well.
Add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
Incorporate the dry ingredients into the wet, stirring until well combined
Scoop batter into prepared muffin tins, filing just over ⅔ of the way. Set aside.
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.
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!