Autumn’s in the air, so it’s the perfect time to indulge in homemade pumpkin streusel muffins.
They combine the warmth of fall spices with the comforting texture of pumpkin cake.
Each has a buttery, crunchy streusel topping that adds a wonderful bit of crunch. Plus, there’s a yummy maple-cinnamon glaze that really takes them over the edge.
Seriously, just thinking about these makes me melt into a wobbly glob of goo. Have them for breakfast or dessert – they’re delicious either way.
Why You’ll Love These Pumpkin Streusel Muffins
Incredible Autumn Flavors: These tasty muffins are the perfect fall treat. They combine pumpkin, warm vanilla, and a cinnamon maple glaze that’s out of this world.
Customizable: The recipe offers more flexibility than you might think. Add nuts to the topping, add chocolate chips to the batter, or try different spices if you like.
Wonderfully Aromatic: Combining cinnamon, ginger, nutmeg, and cloves always creates an enticing, inviting aroma. The scents will waft through your house, making the baking experience incredibly enjoyable.
Ingredients
- All-Purpose Flour: Provides structure and gives the muffins their soft, tender crumb.
- Baking Soda & Baking Powder: Help the muffins rise and stay light and fluffy.
- Salt & Vanilla: Enhance flavor and balance sweetness.
- Granulated & Light Brown Sugar: Add sweetness and help achieve that golden brown top.
- Vegetable Oil: Keeps the muffins moist and tender.
- Pumpkin Puree: The star ingredient, adding moisture, flavor, and that beautiful orange hue.
- Eggs: Bind everything together and add structure.
- Milk: Adds moisture and keeps the batter smooth.
- Spices: Mix cinnamon, ginger, nutmeg, and cloves to create warmth and coziness.
- Streusel Topping: A buttery, crunchy mix of flour, sugar, cinnamon, salt, and butter.
How to Make Pumpkin Streusel Muffins
These moist, spice-infused treats are the epitome of autumn comfort food.
Topped with a crunchy streusel and finished with a sweet glaze, each bite is a perfect balance of textures and flavors.
Here’s how to make them:
1. PREP: Line two 12-cup muffin tins with paper liners and preheat the oven to 425°F (220°C).
2. STREUSEL: Whisk the flour, sugar, cinnamon, and salt in a large bowl. Stir in melted butter until clumps form. Chill until ready to use.
3. MIX: In separate bowls, combine the wet and dry ingredients until evenly blended. Stir together by hand to create a smooth batter.
4. FILL: Fill every other muffin liner to the top. Remove unused liners and sprinkle streusel on top. Press it down gently.
5. BAKE: Bake for 5 minutes, then reduce heat to 350°F (175°C) and bake for another 12-15 minutes. Let cool in the tin for 10 minutes.
6. GLAZE: Whisk powdered sugar, maple syrup, cinnamon, vanilla, and milk until smooth. Drizzle over cooled muffins.
Tips for the Best Pumpkin Streusel Muffins
Grab your favorite oversized sweater, curl up with a good book, and get ready to savor these delightful pumpkin muffins.
There’s really no better treat to enjoy as the leaves change color outside your window.
But before you get mixing, here are some of my best tips for muffin recipes like this one:
- Use quality ingredients. Ensure your spices are fresh, and use high-quality pumpkin puree. Opt for real vanilla over imitation, and test the leavening agents for freshness. Remember, your muffins can only taste as good as the ingredients you use.
- Use room-temperature ingredients. Room-temperature eggs and butter are standard in most baking recipes. Setting them out to warm makes them much easier to incorporate into the batter or dough.
- Avoid overmixing. The longer you mix the ingredients, the more gluten you’ll release. Unfortunately, too much gluten can lead to dry, unappealing muffins. So mix the batter until it’s just combined, then stop.
- Rest the batter. After combining the wet and dry ingredients, let the batter rest for about 30 minutes. This will help the flour absorb moisture, which in turn leads to puffier, fluffier muffins.
- Is your spice rack running low? Instead of using individual spices, substitute 1 teaspoon of pumpkin pie spice (plus the extra cinnamon). Only do this as a last resort, though. You’ll get a better flavor by adding each spice separately.
- Adjust the glaze as needed. As written, the recipe yields a relatively thick glaze. You can thin it by adding more milk, a tablespoon at a time, or you can leave it off entirely for a simpler muffin.
- Add nuts. Mix in 1/2 cup of chopped pecans, walnuts, almonds, or hazelnuts to the topping for added crunch.
How to Store
There’s something so comforting about biting into a soft, fluffy muffin bursting with the flavors of fall.
They pair perfectly with a steaming cup of coffee or tea and never fail to bring a smile to my face.
So, if you want to double the recipe (who could blame you?!) and save some muffins for later, here’s what to do:
To Store: Keep cooled muffins in an airtight container lined with paper towels for 3 days at room temperature or in the fridge for about a week. To better absorb the moisture, replace the paper towel daily.
To Freeze: Wrap cooled muffins individually in plastic wrap. Then, freeze them in a freezer-safe bag or container for up to 3 months. Thaw on the counter until soft.
More Hearty Muffin Recipes Perfect for Fall
Carrot Cake Muffins with Cream Cheese Frosting
Peach Streusel Muffins
Pumpkin Banana Muffins
Pumpkin Cream Cheese Muffins
Pumpkin Streusel Muffins
16
servings20
minutes20
minutes191
kcalThese pumpkin streusel muffins are moist, spiced, and topped with a buttery crumble and a sweet cinnamon maple glaze. They’re the perfect cozy fall treat!
Ingredients
- For the Streusel Topping
3/4 cup all-purpose flour
1/2 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup unsalted butter, melted
- For the Muffins
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1/3 cup vegetable oil
1 (15-ounce) can pumpkin puree
1 teaspoon pure vanilla extract
1/4 cup milk
- For the Cinnamon Maple Glaze
1 cup powdered sugar
2 tablespoons pure maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1-2 tablespoons milk
Instructions
- Preheat the oven to 425 degrees Fahrenheit (220°C). Line two 12-cup muffin tins with paper liners and set aside.
- Make the streusel: In a large bowl, whisk the flour, sugar, cinnamon, and salt until well combined. Stir in the melted butter with a fork until clumps form. Cover and chill until ready to use.
- Make the muffins: In a medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In a separate large bowl, whisk the eggs and sugars until well combined. Stir in the oil, pumpkin puree, vanilla extract, and milk until smooth.
- Gradually stir the dry ingredients into the wet ingredients by hand with a spatula until just combined.
- Fill every other muffin liner all the way to the top with batter, leaving space in between for the muffins to rise properly. You should get about 7-8 muffins in each 12-count tin. Remove any unused paper liners. Sprinkle the streusel topping generously over the muffin batter and gently press it down so it adheres.
- Bake for 5 minutes, then reduce the heat to 350°F (175°C) without opening the oven door. Bake for an additional 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tray for 10 minutes before moving to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk the powdered sugar, maple syrup, cinnamon, vanilla, and 1 tablespoon of milk until smooth. Add more milk, 1 teaspoon at a time, until the desired consistency is reached.
- Use a spoon or piping bag to drizzle the glaze over the muffins. Serve warm or at room temperature, and enjoy!
Notes
- Instead of the spice blend, use 2 teaspoons cinnamon + 1 teaspoon pumpkin pie spice.
- After combining the wet and dry ingredients, let the batter rest for about 30 minutes. This will help the flour absorb moisture, which in turn leads to puffier, fluffier muffins.
