Go Back
Pumpkin Streusel Muffins with crumb topping and glaze cooling on a wire rack.
Layla

Pumpkin Streusel Muffins

Tender, warmly spiced pumpkin muffins crowned with a buttery brown sugar crumble that stays crisp for days.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 1.75 cups all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 0.5 cup vegetable oil
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
For the Streusel
  • 0.5 cup all-purpose flour
  • 0.5 cup brown sugar packed
  • 0.5 tsp pumpkin pie spice
  • 4 tbsp unsalted butter cold, cubed

Equipment

  • 12-cup muffin tin
  • Paper Liners
  • 2 mixing bowls
  • Whisk

Method
 

Prep
  1. Preheat oven to 375F. Line a 12-cup muffin tin with paper liners and set aside.
  2. In a small bowl, whisk together flour, brown sugar, and pumpkin pie spice. Add cold butter cubes and use your fingertips to rub into the dry ingredients until the mixture resembles wet sand with some pea-sized clumps. Chill in the refrigerator while you make the batter.
  3. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt until evenly combined.
  4. In a large bowl, whisk pumpkin puree, both sugars, oil, eggs, and vanilla until smooth and fully combined, about 30 seconds.
  5. Add dry ingredients to the wet ingredients and fold together with a rubber spatula just until no streaks of flour remain. Do not overmix - a few small lumps are fine.
  6. Divide batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle a generous tablespoon of streusel over each muffin, pressing gently so it adheres.
  7. Bake for 20 to 22 minutes, until the tops are domed, the streusel is golden brown, and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra-tall bakery-style muffins, fill 10 cups instead of 12 and bake 2 to 3 minutes longer. The streusel stays crisp best when stored uncovered at room temperature for up to 2 days; for longer storage, freeze muffins individually wrapped and reheat in a 300F oven for 10 minutes. Substitute melted coconut oil for vegetable oil if desired.