Pumpkin Streusel Muffins
Tender, flavorful pumpkin muffins topped with a delicious pumpkin spice streusel. These muffins will keep for days and are perfect with your morning pumpkin spice latte or with a lovely fall brunch.
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It’s officially pumpkin season! Not only is it October, the quintessentially pumpkin month, but it’s finally getting colder! Not cold cold. Just, not crazy hot. So I plan to spend my free, all-by-myself weekend (because my husband and daughter left me for Hawaii) making pumpkin things and loving every fall-ish minute of it.
And that of course must include making these muffins again.
They are so, so simple to make. No special equipment, just a few bowls and a whisk. Yes, I know, why can’t they use just one bowl. Because sifting and whisking the dry ingredients is really important in muffins. It’s the only way to get soft, tender muffins instead of dry bricks. As well, the streusel has to be made in its own bowl. But every step is basically just stirring ingredients. Nothing fancy.
The result of using three bowls is that you get a super tender, fluffy muffin that is full of flavor and topped with a crunchy, sweet, pumpkin spicy streusel.
I can’t wait to make these again.
Why this recipe works
There are a few reasons I love these muffins. The pumpkin both adds a great flavor and helps the bread retain its moisture. In addition, I use some brown sugar and part oil to help with moisture, making these so, so very soft and never dry. Luckily, pumpkin provides moisture yet also a bit of lift, which is aided by the melted butter and the use of baking powder. So, while the muffins are very moist, they’re also still super fluffy and tender.
Then there’s the cinnamon streusel. I love this streusel. It’s my go-to, because it’s simple yet bakes up with a lovely crunchy texture and has just the right amount of pumpkin pie spice, with extra cinnamon. It can sometimes fall off the muffins a little, but I don’t see this as a problem so much as a little treat I get to sneak off the pan as they cool.
Key ingredients
Flour. Always spoon then level the flour so you don’t pack it in.
Sugar/brown sugar. Using both in the cake creates rise and flavor. Using just brown sugar in the crumb gives it that lovely crunch and almost caramelized flavor.
Ground cinnamon. I used just cinnamon in my swirl layer, mostly because I had some leftover from making snickerdoodles. You can use pumpkin pie spice in the swirl instead, if you like.
Pumpkin pie spice. I use The Spice Lab’s Pumpkin Pie Spice, which my husband found at Costco (he is a Costco fiend and finds the best stuff there).
Butter. Unsalted is preferable, but if you only have salted, omit the salt from the recipe.
Baking powder. This helps create a lovely rise that’s not too airy but also not dense.
Salt. I prefer sea salt in my baking, but table salt works, too.
Plain pumpkin. Use plain pumpkin puree, not pie filling. If it’s a little on the loose, applesauce-y side, see the note below about blotting it to dry it out before measuring it.
Eggs. Use fresh, room temperature eggs.
Oil. I prefer avocado or grape seed oil in baking (avoid extra virgin—those tend to be green). Vegetable or canola work, too.
Vanilla. Use pure vanilla extract (or vanilla bean paste).
How to make pumpkin streusel muffins
Make the streusel
1. Whisk flour, brown sugar, and pumpkin pie spice. Break up any big chunks of brown sugar.
2. Stir in melted butter. Don’t let it turn into a paste, but be sure all the flour’s mixed in and large crumbs are created.
Make the muffin batter
3. Sift and whisk dry ingredients. Sifting helps create that super tender texture.
4. Whisk pumpkin, eggs, vanilla, and oil. Whisk until well combined, about a minute.
5. Slowly whisk in melted butter. Whisk quickly while slowly streaming in the butter to avoid scrambling the eggs.
6. Whisk in sugars. Whisk about a minute, to partially dissolve the sugar.
7. Fold in dry ingredients. It should still be lumpy but have no visibly dry streaks of flour.
Assemble and bake
8. Pour into lined (or greased) muffin pans.
9. Sprinkle with streusel topping. Gently pat it in so it sinks into the batter just a bit.
10. Bake. Bake until a toothpick comes out with just some moist crumbs.
11. Let cool in pan. This helps it keep its shape well. You can transfer it to an airtight container afterward.
Enjoy!
Tips and FAQ’s for this recipe
What if my pumpkin is thin?
I used Libby’s for this bread (thank you, Costco, for the superfluous amount of pumpkin!), but I usually use Trader Joe’s pumpkin, which is on the watery side. Think of the difference between applesauce and mashed potatoes (the kind you can scoop that will somewhat hold their shape—not potato puree). If your pumpkin is more like applesauce, you’ll want to blot it with a paper towel to remove some of the moisture OR add two more tablespoons of flour to the recipe (3 if using the 9x5 recipe option). Otherwise, you may have a slightly denser cake that will take longer to bake.
How do I know it’s baked through?
I always use a toothpick, but a small knife or kebab skewer will work, too. You want to catch the muffins when they’re just barely stopped being raw, as they will cook a little more in the pan while they cool. The top will not change color as much as other muffins, due to the streusel layer. So try to use a toothpick to check for moist crumbs but no raw batter.
Do I have to sift the flour?
Yes! Sifting is key in baking, particularly in anything cake-y. It helps it mix into the wet ingredients more easily, preventing clumps as well as circumventing the urge to over-stir and create a tough, rubbery texture.
Spoon then level your flour
Don’t scoop your flour! I never knew this until I started blogging, but it seriously makes a big difference. You will end up with roughly 25% more flour than the recipe called for if you just doonk (official baking term right there) your measuring spoon into the flour container and scoop. Gently spoon your flour into your measuring cup then level it off with the back of a knife. Trust me! It makes a difference.
My muffin tools
Here are my must-have tools I use for making these muffins. Affiliate links provided.
Whisk (or stand mixer or handheld mixer)
Mesh sieve (because sifting is KEY )
Cupcake/muffin pans (I’ve used many over the years and these are the most consistently successful.)
Increase for 24 muffins
I’ve always found that the recipe as-is makes about 14-16 muffins, which is perfect for my family to enjoy for a couple days before the streusel gets too soft from the moisture in the airtight container. However, if you’d rather make a full 24 muffins, the recipe is below.
for the pumpkin spice streusel
1 ½ cups (204g) flour
1 cup (200g) packed light brown sugar
1 ½ tablespoons (12g) pumpkin pie spice
¾ cup (170g) salted butter, cold and cut into small cubes (add a pinch of salt if using unsalted butter)
for the pumpkin muffins
2 ½ cups (340g) all-purpose flour, spooned then leveled
2 ¼ teaspoons (9g) baking powder
¾ teaspoon (4g) salt
1 ½ tablespoons (12g) pumpkin pie spice
1 ½ teaspoons (4g) ground cinnamon
1 ½ cups (about 360g) plain pumpkin puree
1 ½ tablespoons (19g) pure vanilla extract
3 large eggs, room temperature
6 tablespoons (84g) avocado or vegetable oil
6 tablespoons (84g) melted butter
¾ cup (150g) granulated sugar
¾ cup (150g) brown sugar
Additionally, you could cut the recipe (as written) in half to make just 7-8 muffins.
Pumpkin Streusel Muffins
- prep time: 15-20 minutes
- bake time: 20-25 minutes
- total time: 45 minutes
servings: 14-16
Ingredients:
for the pumpkin spice streusel
- 1 cup (136g) flour
- ⅔ cup (133g) packed light brown sugar
- 1 tablespoon (8g) pumpkin pie spice
- ½ cup (1 stick or 113g) salted butter, cold and cut into small cubes (add a pinch of salt if using unsalted butter)
for the pumpkin muffins
- 1 ⅔ cups (227g) all-purpose flour, spooned and leveled
- 1 ½ teaspoons (6g) baking powder
- ½ teaspoon (3g) salt
- 1 tablespoon (8g) pumpkin pie spice
- 1 teaspoon (3g) ground cinnamon (optional–I like a little extra cinnamon)
- 1 cup (about 240g) plain pumpkin puree* (weight varies by brand)
- 1 tablespoon (13g) pure vanilla extract
- 2 large eggs, room temperature
- 4 tablespoons (56g) avocado or vegetable oil
- 4 tablespoons (56g) melted unsalted butter
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed brown sugar (light or dark will work)
Instructions:
- Preheat your oven to 350F/175C. Prepare two muffin/cupcake pans by spraying with baking spray (or lightly greasing with butter and sprinkling with flour). Alternatively, you can line it with muffin liners, which will make about 18 smaller muffins.
make the streusel
- In a medium bowl, whisk together the flour, sugar, and pumpkin spice. Add the butter cubes and use your fingers or a pastry blender to break up the butter. You want to make sure all of the flour is coated in butter, but don’t let it become a paste.
make the pumpkin muffin batter
- Melt the butter and set aside. Don’t let it cool enough to solidify, but do let it cool somewhat before using.
- Using a large fine mesh sieve, sift then whisk together the flour, baking powder, salt, and spices. Set aside.
- In a large bowl (or using a stand mixer and paddle attachment), whisk the pumpkin puree together with the vanilla, eggs, and oil until well combined. Slowly stream in the melted butter while whisking quickly (this prevents scrambling the eggs).
- Add the sugar and brown sugar to the wet ingredients and whisk for about 1 minute. You can whisk it by hand or, if using a stand or hand mixer, mix on medium.
- Add the flour mixture and stir gently until fully combined. I try to mostly fold it in. (If you’re unsure what folding means, you basically run a rubber spatula along the edge an entire turn around the bowl the pull the spatula toward the middle once you’ve come fully around the bowl, “folding” the batter on the edge into the middle part.) It may still have some lumps in it, but it shouldn’t look separated, chunky, or dry in spots.
- Fill each muffin tin about ¾ full with batter. Top with crumble topping, covering it until no batter is visible. Don’t be stingy with the crumble topping!
- Bake for 20-25 minutes, until golden on top and a toothpick inserted in the middle comes out with some moist crumbs. Check early so it doesn’t over bake--you don’t want the toothpick coming out completely clean. If it starts to brown too quickly, tent the pan loosely with foil. Let cool in pan at least 30 minutes before cutting and serving.
Enjoy with your morning coffee!
Store leftovers in an airtight container or simply keep in the pan and cover well with plastic wrap or foil.
*If your pumpkin puree is especially loose/wet (more like applesauce than mashed potatoes), you can either blot it a bit with a paper towel to remove some of the excess moisture or add 2 tablespoons more flour.
