Indulge in the irresistible charm of fall flavors with these pumpkin streusel muffins! The delicate blend of spiced pumpkin and crumbly streusel topping ensures every bite is an irresistible symphony of flavors and textures. Pumpkin crumb muffins take the essence of autumn and elevates it to a whole new level.

Craving more pumpkin desserts? Keep it cake-like with my better than Starbucks pumpkin loaf. Mix up a batch of bakery-style pumpkin chocolate chunk cookies, or bring on the Christmas flavors with pumpkin gingersnap cookies. Of course you can always keep the crumbs and make Pumpkin Spice Coffee Cake.

Pumpkin streusel muffins on a cake stand.

Why You’ll love This Recipe

Pumpkin streusel muffins take the crumb topping that you love from coffee cake and pairs it with a grab-and-go muffin loaded with pumpkin and spices. Perfect for breakfast or an afternoon snack. You’ll also love this recipe because…

  • No Mixer Required: You only need a few bowls and regular baking utensils to make these pumpkin streusel muffins. No special tools needed.
  • Easy and Quick to Make: Pumpkin crumb muffins are relatively easy to make, making them a convenient choice for both experienced and novice bakers.
  • Freeze Well: Pumpkin streusel muffins freeze well, so you can make a large batch and enjoy them over an extended period, making them a practical choice for meal prep.
Pumpkin streusel muffins laying on their sides. One in the center with a bite taken out.

Pumpkin Streusel Muffins

Fresh from the oven, one bite into these pumpkin crumb muffins and you’ll notice a crisp, crunchy topping, with a soft spiced pumpkin cake that’s perfectly moist. (However, the streusel does soften slightly after storage.)

The aroma from the spices fills your house as you bake these pumpkin muffins. You definitely won’t need to use a scented candle the day that you make them. They are simple, yet flavorful. No need for icing on top or butter spread on the inside, unless you want it. Let me show you easy they are to make!

Pumpkin streusel muffins with crumb topping on a cake stand.

Make the Pumpkin Muffins

*NOTE: Full ingredient amounts and instructions are in the printable recipe card at the bottom of the post.

Steps to make pumpkin muffin batter.
  1. In a large bowl, whisk together the oil, sugar, and vanilla.
  2. Add the pumpkin puree, eggs, and milk. Whisk until well-combined.
  3. In a separate bowl, stir together the flour, baking soda, baking powder, salt and pumpkin pie spice.
  4. Add the dry ingredients to the wet mixture. Stir until just combined.
Pumpkin cake batter in a paper lined cupcake pan.
  • Line muffin pan(s) with paper cups. Fill muffin cups 3/4 full; about 16 muffins.

Make the Streusel Topping

Pumpkin spice streusel ingredients in a bowl.
  • Melt the butter in a medium-size microwave safe bowl in the microwave for 30-60 seconds, until just melted.
  • Add the flour, sugar, brown sugar, and pumpkin pie spice. Mix with a fork until combined.

PRO TIP: Try and keep the crumbs somewhat small. The bigger pieces tend to fall off more easily after baking.

Pumpkin muffin batter topped with crumb streusel.
  • Spoon the streusel on top of the pumpkin batter and press gently into the batter so that it sticks.
  • Bake at 375˚F for 18-20 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Do not over-bake. Cool completely.
Pumpkin streusel muffins with crumb topping on a cake stand.

Baking Tips and Storage

What kind of pumpkin should I use?

Make sure to use plain canned pumpkin puree which may be labeled as 100% pumpkin. Do NOT use pumpkin pie mix as it has sugar, spices and other ingredients already added. I recommend Libby’s pumpkin (not sponsored) because the store-brands are often times more wet and thin vs a thicker puree like Libby’s.

Can I make these muffins ahead of time?

Absolutely! Pumpkin streusel muffins store well in an airtight container for up to 3 days at room temperature or can be frozen for longer storage.

What’s the best way to store leftover muffins?

To keep them fresh, store muffins in an airtight container at room temperature for up to 3 days. Alternately wrap cooled muffins individually with plastic wrap and place inside a freezer-safe bag. Freeze for up to 3 months.

What spices are typically used in pumpkin streusel muffins?

Store-bought pumpkin pie spice is easy to find and use for this recipe. It compiles a mixture of spices which may include cinnamon, ginger, nutmeg, cloves and/or allspice. You can adjust the amounts to your taste preferences or try my homemade pumpkin pie spice recipe.

How do I prevent dry muffins?

Overbaking or using too much flour can result in dry muffins. Be sure to stir, spoon and level the flour when measuring into cups and don’t overmix the batter. You can also pull the muffins from the oven when they are just barely underbaked (when a toothpick inserted in the center comes out with just a few moist crumbs), as the residual heat from within the muffins will continue to bake some.

Pumpkin streusel muffins laying on their sides. One in the center with a bite taken out.

More Crumb Topped Desserts To Try

If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!

Pumpkin streusel muffins on a cake stand.

Pumpkin Streusel Muffins

Pumpkin streusel muffins take the crumb topping that you love from coffee cake and pairs it with a grab-and-go muffin loaded with pumpkin and spices.
5 from 2 ratings

Ingredients

Pumpkin Muffins

  • ½ cup (118 ml) oil, (vegetable/canola)
  • 1 cup (200 g) granulated sugar
  • 1 tsp vanilla extract
  • 1 ¼ cups (305 g) pumpkin puree
  • 2 large eggs
  • ½ cup (118 ml) milk
  • 1 ¾ cups (210 g) all-purpose flour, stir, spoon & level
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 4 tsp pumpkin pie spice

Streusel Topping

  • 6 Tbsp (85 g) butter, melted
  • 1 cup (120 g) all-purpose flour, stir, spoon & level
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (50 g) light brown sugar, gently packed
  • 1 tsp pumpkin pie spice

Instructions
 

  • Preheat oven to 375℉. Line muffin pan(s) with paper cups. Set aside.
  • PUMPKIN MUFFINS: In a large bowl, whisk together the oil, sugar, and vanilla. Add the pumpkin puree, eggs, and milk. Whisk until well-combined.
  • In a separate bowl, stir together the flour, baking soda, baking powder, salt and pumpkin pie spice.
  • Add the dry ingredients to the wet mixture. Stir until just combined. Fill prepared muffin cups 3/4 full; about 16 muffins.
  • STREUSEL TOPPING: Melt the butter in a medium-size microwave safe bowl in the microwave for 30-60 seconds, until just melted.
  • Add the flour, sugar, brown sugar, and pumpkin pie spice. Mix with a fork until combined. TIP: Try and keep the crumbs somewhat small. The bigger pieces tend to fall off more easily after baking.
  • Spoon the streusel on top of the pumpkin batter and press gently into the batter so that it sticks.
  • Bake at 375℉ for 18-20 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Do not over-bake. Cool completely.

Notes

  • Store muffins in an airtight container for up to 3 days at room temperature. Alternately wrap cooled muffins individually with plastic wrap and place inside a freezer safe bag. Freeze for up to 3 months.
Serving: 1 muffin, Calories: 271kcal, Carbohydrates: 37g, Protein: 4g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Cholesterol: 35mg, Sodium: 216mg, Fiber: 1g, Sugar: 20g
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

*Originally published 11/20/2011. Post updated November 2023.