Easy Pumpkin Streusel Muffins
Last Updated on September 6, 2025 by Jamie Saechao
Ready for pumpkin season? These soft and moist pumpkin streusel muffins are so easy to make! With delicious pumpkin flavor accented by vanilla extract, these pumpkin muffins will be your favorite treat this fall.
This simple recipe feature a crunchy crumb topping that complements a tender muffin. Made with pure pumpkin puree, these pumpkin spice muffins will fill your kitchen with the aroma of fall.
Quick and simple to whip up, this simple treat takes less than an hour from start to finish. These muffins are SO GOOD that they’ll disappear as quickly as you make them. My kids will attest, these truly are the BEST muffins!
For more muffin recipes try these caramel apple muffins, sourdough zucchini muffins, sourdough pumpkin muffins, or bakery blueberry muffins!
Why these muffins work: The moisture in the pumpkin puree combined with melted butter gives these muffins a super soft texture and decadent flavor. Mixing the batter until just combined keeps the final product tender.
Ingredients
See the recipe card for the full ingredient details.
Muffin ingredients: canned pure pumpkin, white sugar, large eggs, melted butter, pumpkin pie spice, all-purpose flour, baking soda, salt, baking powder, vanilla
Streusel ingredients: flour, pumpkin pie spice, melted butter, brown sugar, white sugar
Variations
To spice up these already delicious muffins, you can add:
- pumpkin seeds to top the muffins
- mini chocolate chips added to the batter
- a drizzle of maple glaze over the top
How To Make Pumpkin Streusel Muffins
This recipe is as easy as 1-2-3! You will need a muffin pan and muffin liners for this recipe. Line your muffin tins with paper liners before starting, and preheat oven to 400 degrees F.
Step 1: Whisk together the dry ingredients in a medium bowl.
Step 2: Mix the wet ingredients in a stand mixer fitted with paddle attachment until just combined.
Step 3: Add half of the flour mixture to the wet ingredients. Mix until combined, then add the remaining dry mixture. Mix until just combined; do not overmix. Use a spatula to scrape down the bowl.
Step 4: Fill each muffin liner to the top with the pumpkin mixture.
Step 5: In a small bowl, mix the dry ingredients for the muffin streusel. Add melted butter and mix with a fork until a dry, crumbling mixture forms. Top of each muffin with streusel.
Step 6: Bake for five minutes in a preheated oven. Lower the temperature to 350°F and continue baking for 15-17 minutes. The total baking time is 20-22 minutes.
Baking in a hot oven for five minutes encourages the dough to rise high, giving you tall, rounded muffins!
Recipe Tips
- Use real pumpkin puree, not pumpkin pie filling.
- For tender muffins, do not overmix batter.
- Cover the top of the batter liberally with streusel topping!
- For best results, transfer the muffins to cool on a cookie rack. Do not let them cool in the tins, as they will continue to bake and may become soggy.
- Scoop flour into your measuring cup with a spoon, then level off with the back of a butter knife.
- Increase or decrease the amount of pumpkin pie spice to suit your fancy!
How To Store
Cool completely before storing. Store muffins in an airtight container on the counter for 3-4 days.
Store in a freezer-safe container for up to 3 months. To thaw, set them on the counter overnight, then microwave them for 15 seconds to warm them up.
Faq’s
The secret to moist muffins is adding butter or oil to the batter, being sure to not over mix the batter, and baking for the correct length of time!
With warm, cozy spices, a crumbly streusel, and the delicious flavor of pumpkin, these are the best pumpkin muffins you can find!
Enjoy them with a cup of coffee on a cool autumn morning, or bake them as a special fall treat for your family. Let me know in the comments if you love them!
Pumpkin Streusel Mufffins
Equipment
- 1 small bowl
- 1 Large Bowl or stand mixer with paddle attachment
- 1 Spatula
Ingredients
- 1.5 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1 15 oz can pumpkin puree
- 1/3 cup melted butter
- 2 eggs
- 1 cup sugar
- 1 tsp vanilla
Streusel
- 3/4 cup all purpose flour
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 tsp pumpkin pie spice
- 6 tbsp melted butter unsalted
Instructions
Muffins
- Preheat oven to 400 degree F and line cupcake or muffin tin with paper liners.
- Whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice in a medium bowl.1.5 cup all purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp pumpkin pie spice
- In a stand mixer fitted with a paddle attachment, add the eggs, pumpkin puree, sugar, melted butter, and vanilla. Beat on the lowest setting until just combined, do not over mix. If mixing by hand, mix gently until all ingredients are combined.1 15 oz can pumpkin puree, 1/3 cup melted butter, 2 eggs, 1 cup sugar, 1 tsp vanilla
- Add half of the dry ingredients to the pumpkin mixture and mix on the lowest setting. Add the second half of the dry ingredients and continue to mix until combined, being careful not to over mix!
Streusel
- In a small bowl whisk the flour, white sugar, brown sugar and pumpkin pie spice. Add the melted butter and stir with a fork until small crumbles form, being careful not to over-mix. Sprinkle the top of each muffin with streusel, covering it completely.3/4 cup all purpose flour, 1/4 cup white sugar, 1/4 cup brown sugar, 1 tsp pumpkin pie spice, 6 tbsp melted butter
Bake
- Bake at 400 degrees F for five minutes. Without opening the oven, reduce temperature to 350 degrees F and bake for an additional 15-17 minutes or until the muffins are firm on top and a toothpick comes out clean.Remove the muffins from the tin to cool.
Notes
- For tender muffins, do not overmix batter.
- Cover the top of the batter liberally with streusel topping for the best flavor!
- For best results, transfer the muffins to cool on a cookie rack, instead of cooling in the tins.
- Scoop flour into your measuring cup with a spoon, then level off with the back of a butter knife.
