If you’re craving a warm, cozy treat that instantly brings the feeling of autumn to your kitchen, this Pumpkin Spice Streusel Muffins Recipe is your new best friend. Tender, moist muffins bursting with pumpkin goodness and fragrant spices get a delightful crunch from a buttery streusel topping. Each bite offers a perfect balance of soft pumpkin flavor and sweet, crumbly streusel—a combination that makes these muffins irresistible for breakfast, snack time, or when you want to impress friends with a homemade treat. Dive in and discover why this recipe is a seasonal must-have you’ll keep coming back to.
Ingredients You’ll Need
Don’t be intimidated by baking—this Pumpkin Spice Streusel Muffins Recipe uses simple, everyday ingredients that come together effortlessly. Each one plays a special role to ensure your muffins are moist, flavorful, and perfectly spiced, with that iconic streusel topping adding texture and sweetness.
- 1 ¾ cups all-purpose flour (or gluten-free baking blend): The base for your muffins, providing structure and a tender crumb.
- 1 cup pumpkin puree (canned or fresh): Adds moisture, flavor, and that rich autumn hue everyone loves.
- 1 cup brown sugar: Offers sweetness and a hint of caramel depth to the batter.
- 1 tsp ground cinnamon: Brings warm spice notes that define the pumpkin spice flavor.
- ½ tsp ground nutmeg: Enhances the warmth with a subtle nutty spice.
- ¼ tsp ground cloves: Adds a gentle earthiness without overpowering the mix.
- 1 tsp baking powder: Helps the muffins rise beautifully and stay fluffy.
- ½ tsp baking soda: Works alongside baking powder for lift and lightness.
- ¼ tsp salt: Balances the sweetness and enhances overall flavor.
- 2 large eggs: Bind everything together and add richness.
- ⅓ cup vegetable oil or melted butter (or coconut oil/plant-based butter): Keeps the muffins moist and tender.
- 1 tsp vanilla extract: Infuses the batter with a sweet, aromatic undertone.
- ½ cup all-purpose flour (for streusel topping): Combines with butter and sugar for the crumbly streusel texture.
- ½ cup brown sugar (for streusel topping): Sweetens the crunchy topping with a deep molasses flavor.
- 1 tsp ground cinnamon (for streusel topping): Brings spice to contrast the sweet streusel.
- 4 tbsp cold unsalted butter, cubed (or dairy-free substitute): The star of the streusel for that perfect crumbly finish.
How to Make Pumpkin Spice Streusel Muffins Recipe
Step 1: Prepare the Streusel Topping
Begin by chilling your butter so it’s nice and cold—this is key to achieving that crumbly texture everyone loves in streusel. Combine the flour, brown sugar, and cinnamon in a small bowl, then cut in the cold butter using your fingers or a pastry cutter until the mixture looks like coarse crumbs. Once mixed, pop the streusel into the fridge to keep it chilled while you make the muffin batter.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together pumpkin puree, eggs, your choice of oil or melted butter, and vanilla extract until the mixture is smooth and well combined. This blend forms the rich, moist base for your muffins and fills your kitchen with that wonderful pumpkin aroma.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Sifting these spices with the flour ensures an even distribution of warm flavors throughout your muffins, so every bite tastes perfectly spiced.
Step 4: Bring Wet and Dry Together
Gradually fold the dry ingredients into the wet pumpkin mixture using a spatula. Be gentle and stop mixing as soon as the flour disappears to avoid overmixing—which can make muffins tough. The batter should be lumpy and thick, ready to turn into soft, tender muffins.
Step 5: Fill Muffin Cups and Add Streusel
Line your muffin tin with paper liners or grease it lightly to prevent sticking. Spoon the batter evenly into each cup, filling about two-thirds full so there’s plenty of room for rising. Then, generously sprinkle the chilled streusel topping on each muffin. This topping not only looks irresistible but gives you that signature sweet crunch.
Step 6: Bake to Perfection
Pop the muffin tin into a 350°F (175°C) oven and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Once baked, let the muffins cool slightly in the pan before transferring them to a wire rack to cool completely. The aroma at this point is absolutely divine and makes waiting so worth it.
How to Serve Pumpkin Spice Streusel Muffins Recipe
Garnishes
Though these muffins stand out on their own, a light dusting of powdered sugar or a drizzle of maple glaze turns them into a showstopper. For an extra touch of indulgence, spread softened cream cheese or vegan butter for a luscious contrast against the crumbly topping.
Side Dishes
Pair your Pumpkin Spice Streusel Muffins Recipe with a hot cup of coffee, chai tea, or pumpkin spice latte for a perfect autumn-themed breakfast. They also go wonderfully alongside a fresh fruit salad or a creamy yogurt parfait, balancing sweet and fresh flavors.
Creative Ways to Present
For gatherings, arrange these muffins on a rustic wooden board surrounded by autumn leaves and nuts to set a cozy mood. You can even slice them in half and create mini breakfast sandwiches with a smear of nut butter and sliced bananas for a fun twist everyone will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover muffins in an airtight container at room temperature for up to 3 days to keep them soft and moist. If it’s cooler in your house, wrapping them in a clean kitchen towel before placing them in the container helps retain their tender texture.
Freezing
These muffins freeze beautifully. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. Frozen muffins will keep well for up to 3 months—just thaw overnight at room temperature or in the fridge for a fuss-free breakfast later on.
Reheating
To bring your frozen or leftover muffins back to life, warm them in the microwave for 15 to 20 seconds or pop them in a preheated oven at 325°F (160°C) for about 5 minutes. This refreshes the softness and enhances the streusel’s crispiness, making every bite taste freshly baked.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Fresh pumpkin puree is a wonderful way to add natural flavor and moisture. Just roast pumpkin cubes until soft and puree them in a blender or food processor. Make sure to strain excess water for the best muffin texture.
Is it possible to make these muffins dairy-free?
Yes! Swap out the butter for coconut oil or a plant-based butter, and use your favorite non-dairy milk if needed. The oil in the recipe keeps the muffins moist, so they won’t lose any tenderness.
Can I substitute the spices?
Feel free to tweak the spice blend! Some like adding ginger or allspice to personalize their Pumpkin Spice Streusel Muffins Recipe. Just adjust quantities to taste, keeping the warm, cozy vibe intact.
Do I have to use paper liners for the muffin tin?
You don’t have to, but paper liners make cleanup easier and help muffins keep their shape. If you prefer the muffin tin’s natural crust, just grease the cups well with butter or oil instead.
Why are my streusel toppings not crumbly?
This usually happens if the butter is too soft or warm. Using cold butter and gently cutting it into the dry ingredients is essential for that perfect crumbly texture. Chill the streusel before topping the muffins for best results.
Final Thoughts
Making this Pumpkin Spice Streusel Muffins Recipe is like inviting the warmth and comfort of fall right into your kitchen. The blend of tender pumpkin, cozy spices, and a crunchy topping is pure magic, and once you try it, these muffins will become your go-to treat for chilly mornings and festive gatherings. So gather your ingredients, start baking, and enjoy every delicious bite!
Print
Pumpkin Spice Streusel Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Spice Streusel Muffins offer a moist, tender crumb filled with warm autumn spices and a crunchy, buttery streusel topping. Perfect for fall mornings or holiday breakfasts, they combine pumpkin puree and classic spices like cinnamon, nutmeg, and cloves for a comforting, flavorful treat.
Ingredients
Muffin Batter
- 1 ¾ cups all-purpose flour (or gluten-free baking blend for gluten-free option)
- 1 cup pumpkin puree (canned or fresh)
- 1 cup brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ⅓ cup vegetable oil or melted butter (or coconut oil/plant-based butter for dairy-free)
- 1 tsp vanilla extract
Streusel Topping
- ½ cup all-purpose flour (or gluten-free baking blend)
- ½ cup brown sugar
- 1 tsp ground cinnamon
- 4 tbsp cold unsalted butter, cubed (or dairy-free substitute)
Instructions
- Prepare the Streusel: Chill butter until cold, then cut into small cubes. In a small bowl, combine flour, brown sugar, and cinnamon. Use fingers or a pastry cutter to blend the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Refrigerate until ready to use.
- Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, eggs, vegetable oil or melted butter, and vanilla extract until smooth and well combined.
- Sift Dry Ingredients: In another bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula just until combined. Avoid overmixing to ensure the muffins stay tender.
- Fill Muffin Tins: Line a muffin tin with paper liners or grease lightly. Spoon batter evenly into each cup, filling about two-thirds full. Generously sprinkle chilled streusel topping on each muffin.
- Bake: Bake in a preheated 350°F (175°C) oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly in the pan before transferring to a wire rack.
Notes
- Use gluten-free baking blend to make muffins gluten-free.
- Substitute vegetable oil with melted coconut oil or plant-based butter for a dairy-free version.
- Do not overmix batter, as this can lead to tough muffins.
- Ensure butter for streusel topping is very cold for the best crumbly texture.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
