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 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 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.
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.
How to make Pumpkin Streusel Muffins:
Time needed: 30 minutes.
- 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.
- Prep
Preheat oven to 425°F. Line a baking pan with paper liners or grease muffin tin wells.
- 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.
- Add wet ingredients
To the center of the bowl, add eggs, pumpkin, melted butter, milk, and vanilla. Mix until combined.
- 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.
- 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.
- Garnish
Sprinkle with powdered sugar once completely cooled.
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.
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
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.
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