Pumpkin Streusel Muffins
Soft and fluffy pumpkin streusel muffins. Gently spiced and topped with a crispy, buttery streusel topping. These pumpkin streusel muffins are like pumpkin bread but in muffin form. They are tender and soft, topped with a buttery and streusel topping and chocolate chips.
The pumpkin muffins
The muffin base is soft and tender, with pure pumpkin puree and pumpkin pie spice. The muffin batter takes on an orange hue thanks to the pumpkin puree. It also helps to keep the muffins moist.
Pumpkin is obviously a key ingredient in these muffins to bring the pumpkin flavor. You can use canned puree or make your own homemade pumpkin puree.
Making your own pumpkin puree is super simple and cheap, especially if you are a pumpkin lover and grow your own pumpkins! Once fall comes around its pumpkin season, they are in abundance in the store or at your local pumpkin patch. You can make a big batch of homemade pumpkin puree and freeze it for future uses!
The spices
Pumpkin pie spice is the magic combination of individual spices that makes pumpkin desserts taste so darn good. Making your own spice blends is a lot cheaper than buying a pre-made mix from the grocery store too! Spices enhance the pumpkin flavor.
Use pre-mixed pumpkin spice flavors or individual spices and make your own spice mix! Here is an easy recipe for a homemade pumpkin spice mix.
The chocolate chips
These are an optional extra but pumpkin spice and chocolate are a lovely combination.
Streusel
The crispy streusel topping is one of the best parts of these pumpkin spice muffins. It’s like bites of a shortbread cookie, giving another texture element. I love using it on these blueberry buttermilk muffins too!
Just pile it on top of the muffins really generously and as it bakes some of the crumbs sink into the batter, and some of it becomes golden and crispy. The crunchy streusel brings the best contrast to the soft muffin base.
The muffins are initially baked in a very hot oven for 5 minutes before it’s turned down for the rest of the bake time. This helps give an initial boost of a rising power to the batter and creates a domed muffin top.
Equipment
Use a standard muffin pan. This makes 12 large muffins. You can also make 14 slightly smaller muffins.
Ingredients
Find the ingredient amounts for these easy pumpkin muffins listed in the printable recipe card at the bottom of this post. Here is a rundown of what you will need –
- All-purpose flour
- Pumpkin puree
- Vegetable oil
- Large eggs
- Vanilla extract or paste
- Granulated white sugar
- Soft Brown sugar
- Baking powder
- Baking soda
- Ground cinnamon
- Pumpkin spice
- Whole milk
- Salt
Cinnamon streusel topping
- All-purpose flour
- Granulated sugar
- Melted butter
- Ground cinnamon
Method
Preheat the oven to 425°F/220°C. Spray a muffin tin with nonstick or line it with 12 paper muffin liners.
Streusel
In a small bowl combine melted butter, granulated sugar, cinnamon, and all-purpose flour. Use a fork to combine this flour mixture into a coarse crumb, then set it aside.
Batter
In a medium bowl whisk together the flour, spices, salt, baking soda, and salt and set it aside.
In a large mixing bowl add the sugar, vegetable oil, pumpkin purée, eggs, vanilla, and milk. Whisk it all together.
Add the dry ingredients to the pumpkin mixture and mix them together with a rubber spatula until combined. Don’t over-mix it.
Mix the wet ingredients with the dry ones until a few streaks of flour remain. Add the chocolate chips.
Fold them in until just combined.
Divide pumpkin muffin batter evenly over 12 muffin cups. This makes 12 large muffins. You can also make 14 slightly smaller muffins.
Generously pile the crumbly streusel mixture on top of the batter of each muffin. Gently press it on top of each muffin to keep it in place.
Bake the muffins at 425°F/220°C for 5 minutes then turn the oven down to 350°F/180°C and continue baking for another 15-18 minutes until the tops of the muffins spring back when lightly pressed.
Remove them from the oven and let the muffins cool in the pan for 10 minutes before removing the warm muffins and placing them on a wire rack to cool to room temperature.
Serving
Enjoy these muffins as a delicious breakfast treat or afternoon snack. Leftover muffins can be stored at room temperature, covered for up to 3 days. Rewarm them gently in the microwave. They can also be frozen for up to 3 months.
More pumpkin recipes
Got leftover pumpkin puree? Here are more recipes to try pumpkin in:
- Pumpkin bread with cream cheese frosting
- No-bake pumpkin cheesecake bars
- Pumpkin pie without evaporated milk
- Banana pumpkin muffins
Pumpkin Streusel Muffins
Soft and fluffy pumpkin spiced muffins, topped with a crispy, buttery streusel topping.
Ingredients
Streusel
- 45g (3 Tablespoons) unsalted butter, melted
- 63g (1/2 cup) all-purpose flour
- 65g (⅓ cup) granulated sugar
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Muffins
- 250g (2 cups*) all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin spice
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 100g (1/2 cup) granulated sugar
- 100g (1/2 cup) soft brown sugar
- 105g (1/2 cup) vegetable oil
- 2 large eggs
- 340g (1 1/2 cups) pumpkin puree
- 60g (1/4 cup) whole milk
- 1 teaspoon vanilla extract or paste
- 130g (3/4 cup) semi-sweet chocolate chips (optional)
Instructions
- Preheat the oven to 425°F/220°C. Spray a muffin tin with nonstick or line it with 12 paper liners.
Streusel
- In a small bowl combine melted butter, granulated sugar, and all-purpose flour. Use a fork to combine into a coarse crumb, then set it aside.
Muffins
- In a medium bowl whisk together the flour, spices, salt, baking soda, and salt and set it aside.
- In a large mixing bowl add the sugar, vegetable oil, pumpkin purée, eggs, vanilla, and milk. Whisk it all together.
- Add the dry ingredients to the pumpkin mixture and mix them together with a rubber spatula until combined. Don't over-mix it.
- If you are adding in chocolate chips, mix the wet ingredients with the dry until a few streaks of flour remain. Then add the chocolate chips and fold them in.
- Divide pumpkin muffin batter evenly over 12 muffin cups. They will be full.
- Generously pile the crumbly streusel mixture on top of the batter of each muffin. Gently press it on top of each muffin to keep it in place.
- Bake the muffins at 425°F/220°C for 5 minutes then turn the oven down to 350°F/180°C and continue baking for another 15-18 minutes until the tops of the muffins spring back when lightly pressed.
- Remove them from the oven and let the muffins cool in the pan for 10 minutes before removing the warm muffins and placing them on a wire rack to cool to room temperature.
Notes
*The cup sizes listed are US cups. Note that these are smaller than metric. For best results use grams.
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Additions and substitutions
- Add in chopped walnuts or pecans for more crunch
- Swap the granulated sugar in the streusel for brown sugar to bring in some caramel notes.
- Swap half the all-purpose flour with whole wheat to add some fiber.
