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Pumpkin Streusel Muffins

October 4, 2022 | Bread

Jump to Recipe Print Recipe
Pumpkin Streusel Muffins sprinkled with powdered sugar.
Close up of the top of Pumpkin Streusel Muffins dusted with powder sugar.
Pumpkin Streusel Muffins on a plate with one cut in half to show inside.
Pumpkin Streusel Muffins on a plate with one cut in half to show inside.

Pumpkin Streusel Muffins are moist, tender, and filled with warm spices. The crunchy, sweet, buttery streusel on top makes these muffins better than the bakery!

Pumpkin Streusel Muffins on a plate with one cut in half to show inside.

Pumpkin Streusel Muffins are the perfect grab-and-go breakfast for fall! These muffins are loaded with pumpkin and cinnamon and have a sweet crumble topping to extra sweetness and texture. For more muffins, try Glazed Blueberry Streusel Muffins, Nutella Swirl Pumpkin Muffins, and Glazed Strawberry Muffins.

Pumpkin Streusel Muffins sprinkled with powdered sugar.

Pumpkin Muffins

Muffins are quite similar to cupcakes but it’s acceptable to eat them for breakfast. And I’m okay with that! The base of these muffins has a little less sugar because of the sweet streusel that is added on top. They’re also made with a whole can of pumpkin puree which adds fiber and vitamin A.

A bowl of streusel topping.

Ingredients for Pumpkin Muffins:

  • Flour– All-purpose flour works best in this recipe. Be sure to spoon flour into the measuring cup and then level off.
  • Cinnamon– This warm spice pairs beautifully with pumpkin.
  • Nutmeg– This warm nutty spice helps create that classic “pumpkin spice” flavor. A little goes a long way.
  • Baking Soda– This leavening agent is what creates a fully soft texture.
  • Salt– A little salt is always needed in baked goods to help accentuate the other flavors in the recipe.
  • Eggs– These play multiple roles in baking. They help emulsify (combine) ingredients, add moisture, and structure.
  • Pumpkin– This recipe uses a 15 ounce can of pumpkin which adds lots of vitamin A, fiber, and moisture to the muffins.
  • Sugar– Both granulated and brown sugar are used. Brown sugar has a greater depth of flavor and adds moisture.
  • Butter– This adds flavor and moisture. I use salted but unsalted works too.
  • Milk– Just a little milk is needed to add just enough moisture in combination with the other ingredients in this recipe. Any kind of milk will work.
  • Streusel– This takes the muffins to the next level and is so easy to whip up.
Ingredients on marble surface- sugars, cinnamon, pumpkin, butter, eggs, flour, milk, vanilla, and streusel.

How to make Pumpkin Streusel Muffins:

Time needed: 30 minutes

  1. Make Streusel

    Prepare the streusel by stirring together flour, brown sugar, and cinnamon. Mix in the melted butter with a fork until large crumbs form. Place in fridge.Diptych- Mixing ingredients to make streusel topping.

  2. Prep

    Preheat oven to 425°F.  Line a baking pan with paper liners or grease muffin tin wells.

  3. Mix Dry Ingredients

    In a medium mixing bowl, whisk together flour, sugars, baking soda, salt, cinnamon, and nutmeg. Push contents to the sides of the bowls. Diptych-flour, sugars, and cinnamon in a bowl; mixed together with other ingredients in dishes surrounding.

  4. Add wet ingredients

    To the center of the bowl, add eggs, pumpkin, melted butter, milk, and vanilla. Mix until combined.Diptych- Wet ingredients added to dry in a glass bowl; orange batter with a bowl of streusel to the side.

  5. Scoop & Sprinkle

    Scoop batter into prepared pan (about 1/4 cup per well). Sprinkle crumb mixture on the tops of the batter, pressing it down lightly into the batter.Diptych- Batter in lined muffin tin; streusel sprinkled on top of batter.

  6. Bake

    Place muffins in oven and bake for 5 minutes. Lower temperature to 350°F and bake 15-16 more minutes until toothpick comes out clean. 

  7. Garnish

    Sprinkle with powdered sugar once completely cooled.

A muffin tin with baked pumpkin streusel muffins.

TOOLS USED TO MAKE THESE MUFFINS:

  • Muffin/Cupcake Tin– Every kitchen needs a muffin tin. This is my favorite. I use it for cupcakes, muffins, mini frittatas….
  • Pyrex Mixing Bowls with Lids– I love my mixing bowls with lids because then I am able to stack things up with the fridge. Plus, glass is nice for when I need to microwave whatever is in it. 100 years glass set
  • Whisk– I prefer this narrow whisk when cooking sauces in a skillet compared to the balloon whisk I use when mixing batters in a bowl.
Close up of the top of Pumpkin Streusel Muffins dusted with powder sugar.

LOOKING FOR MORE PUMPKIN BREAKFASTS? CHECK OUT THESE:

  • Pumpkin Chocolate Chip Bread
  • Overnight Pumpkin French Toast Casserole
  • Moist Pumpkin Bread with Cream Cheese Frosting
  • Pumpkin Baked Oatmeal
  • Pumpkin Waffles
  • Whole Wheat Buttermilk Pumpkin Pancakes
Pumpkin Streusel Muffins on a plate with one cut in half to show inside.
Print Recipe

Pumpkin Streusel Muffins

Pumpkin Streusel Muffins are moist, tender, and filled with warm spices. The crunchy, sweet, buttery streusel on top makes these muffins better than the bakery.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 17
Calories: 219kcal
Author: Garnish and Glaze

Ingredients

For the Batter:

  • 1 3/4 cup all-purpose flour
  • 2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 eggs
  • 15 ounce pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter, melted
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

For the Streusel:

  • 2/3 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup butter, melted

Instructions

  • Prepare the streusel by stirring together flour, brown sugar, and cinnamon. Mix in the melted butter with a fork until large crumbs form. Place in fridge.
  • Preheat oven to 425°F.  Line a baking pan with paper liners or grease muffin tin wells.
  • In a medium mixing bowl, whisk together flour, sugars, baking soda, salt, cinnamon, and nutmeg. Push contents to the sides of the bowls.
  • To the center of the bowl, add eggs, pumpkin, melted butter, milk, and vanilla. Mix until combined.
  • Scoop batter into prepared pan (about 1/4 cup per well).
  • Sprinkle crumb mixture on the tops of the batter, pressing it down lightly into the batter.
  • Place muffins in oven and bake for 5 minutes. Lower temperature to 350°F and bake 15-16 more minutes until toothpick comes out clean.
  • Sprinkle with powdered sugar once completely cooled.
Course: Breakfast
Cuisine: American
Keyword: Pumpkin Streusel Muffins
Nutrition Facts
Pumpkin Streusel Muffins
Amount Per Serving
Calories 219 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 19mg6%
Sodium 241mg10%
Potassium 104mg3%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 17g19%
Protein 3g6%
Vitamin A 4287IU86%
Vitamin C 1mg1%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @GarnishandGlaze on Instagram and use hashtag #GarnishandGlaze

Related topics:
Bread Breakfast Fall Featured Oven Quick Breadpumpkin

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