Pumpkin Streusel Muffins

Pumpkin Streusel Muffins: Delicious pumpkin muffins with an incredible streusel topping that sits on top of the muffins, all made with simple ingredients!

Baking through pumpkin season? Here’s the rest of my Halloween and fall recipes.

Streusel makes everything better. Looking for more pumpkin recipes for fall? Start here.

 

Why You’ll Love This Recipe

• Muffins are always an amazing choice for a breakfast recipe that can be on-the-go or served as a sweet treat on something such as a coffee bar area!
• When Fall rolls around, there’s nothing better than pumpkin flavors in some of our favorite easy recipes, and this recipe is perfect for a cool Fall morning, along with a cup of coffee!
• They’re super moist muffins, packed with pumpkin and spices. Topped with a streusel for the perfect amount of crunch and finished off with a drizzle of cinnamon glaze. But I think you’ll also love our easy pumpkin bread, especially if you’re a cream cheese lover!
• If you were a fan of our cheesecake pumpkin bars, our pumpkin cheesecake bites, and our no-bake pumpkin pie, then you’ll also love this similar recipe!

Ingredients

When you see the list of ingredients below for these pumpkin crumb muffins, don’t worry about the amount! Many of them are the same ingredient but we just use them in the muffins, streusel and icing!

Muffins

• 1¾ cup All-purpose flour
• 1 teaspoon Baking soda
• 2 teaspoon Ground cinnamon
• 1 teaspoon Pumpkin pie spice
• ½ teaspoon Salt
• ½ cup Vegetable oil
• ¼ cup Milk
• 2 large Eggs
• 1½ teaspoon Vanilla extract
• ½ teaspoon Rum extract
• ½ cup Granulated sugar (white sugar)
• ½ cup Light brown sugar
• 1½ cup Pumpkin puree 

Streusel topping

• ¾ cup All-purpose flour
• ¼ cup Granulated sugar
• ¼ cup Light brown sugar
• 1 teaspoon Pumpkin pie spice
• ½ teaspoon Ground cinnamon
• 6 tablespoon Melted butter, unsalted

Icing

• ½ cup Powdered sugar
• ½ teaspoon Ground cinnamon
• 2 teaspoon Milk

Instructions

Much like the simple ingredients, the instructions are simple too! Here’s how to make this pumpkin streusel muffins recipe:

For Muffins

1. Preheat oven to 425 degrees Fahrenheit.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt.
3. Add the vegetable oil, milk, eggs, and extracts.

4. Use a hand mixer on low speed to mix just until combined.
5. Add the sugars and mix just until combined.
6. Lastly, add the pumpkin puree and mix just until the batter is streak free. 

7. Grease a muffin pan or line it with paper liners, then fill the cups about ¾ full with batter.
8. Set aside and begin preparing the topping.

Streusel Topping

1. In a small bowl (or clean out the same mixing bowl), combine all the streusel ingredients with a fork until a coarse crumble forms. 

2. Place 1-2 Tbsp. of the streusel on top of each of the batter-filled muffin cups for a little added pumpkin flavor and texture.
3. Lightly tap the streusel into the batter. 

Bake Time

1. For standard muffins, bake at 425°F for 5 minutes, then without opening the oven, reduce the heat to 350°F and bake for an additional 16-17 minutes or until a toothpick placed in the center comes out clean. 
2. Remove from the oven and allow to cool for 3-5 minutes.

Jumbo Muffin Option

This recipe makes 6 jumbo muffins. When I made them, I had a little batter left over, but not enough for another muffin. Grease a jumbo muffin pan or use liners, fill the cups about ¾ full with batter, and add the streusel topping.

Bake at 425°F for 5 minutes, then without opening the oven, lower the temperature to 350°F and bake for 24 more minutes. That is 29 minutes total, which is when a toothpick came out clean in my batch. Start checking at 28 minutes total, inserting the toothpick through the streusel into the center of a muffin. If it has wet batter on it, continue baking and check again in 1-2 minutes.

Cinnamon Glaze

1. Prepare the icing by placing the sugar, cinnamon, and milk into a bowl.
2. Whisk until the icing is clump free and smooth.
3. Spoon the icing over each muffin.
4. Serve and enjoy. 

Storage

If you have leftover muffins, store in an airtight container, or securely wrap in plastic wrap, for up to 4 days at room temperature. (You can also place them in the refrigerator to keep even more fresh.)

Substitutions and Variations

You don’t have to include the glaze on these muffins but it’s highly recommend as it adds the best texture combined with the streusel topping!

Top Tips

• Be sure you use pure pumpkin puree and not pumpkin pie filling! Pumpkin puree is plain pumpkin, where pumpkin pie filling has spices and other ingredients in it!
• Use an ice cream scoop to portion the batter into the prepared muffin cups to make it easier!

Related Recipes

If you love muffin recipes like this one, then I think you’ll also love these strawberry chocolate chip muffins and these buttermilk blueberry muffins!

Or, if you’re looking for muffins for breakfast, definitely check out these healthy breakfast muffins.

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Recipe