Pumpkin Streusel Muffins
Pumpkin Streusel Muffins are moist, spiced with cinnamon and pumpkin pie spice, and topped with a crunchy, buttery streusel that adds a delightful texture. Each bite combines the rich flavor of pumpkin with a sweet, crumbly topping for a perfect fall treat.
Best Pumpkin Muffins
Every fall, I make a few new pumpkin or apple recipes (or both!). So this year I’m sharing our healthier Pumpkin Oatmeal Muffins and then this pumpkin streusel muffin recipe, along with an Apple Blueberry Crisp. It’s hard to decide which one to make first, right?
Why This Recipe Works:
- PERFECT FALL RECIPE – Hello Pumpkin Season! We’re so glad you’re here! BTW, these pumpkin treats are perfect for anytime of the year.
- MOIST AND DELICIOUS – We love the moist texture of these pumpkin muffins and you will too. They literally melt in your mouth.
- CRUMBLY TOPPING -The streusel topping is crumbly and delicious and the best topping for muffins. Try out our Lemon Blueberry Streusel Muffins next!
Ingredients Used:
- Wet Ingredients – unsalted butter, brown sugar, granulated sugar, pumpkin puree, sour cream, vanilla extract, and eggs
- Dry Ingredients – all-purpose flour, baking powder, baking soda, kosher salt, cinnamon, and pumpkin pie spice
- Streusel Topping – brown sugar, flour, cinnamon, salt, and butter
How to make Pumpkin Streusel Muffins:
Step 1
Prep. Preheat oven to 375 degrees. Add paper liners to a 12-cup muffin tin. (You’ll need to make four more.)
Step 2
Combine butter and sugar. In a large bowl, combine melted butter with both sugars. Whisk to combine.
Step 3
Add remaining wet ingredients. Then add the pumpkin puree, sour cream, eggs, and vanilla. Use a hand mixer to combine well.
Step 4
Combine dry ingredients. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Stir to combine.
Step 5
Add dry ingredients. Add the dry ingredients to the wet. Mix again until just combined.
Step 6
Make streusel topping. In a small bowl, combine the brown sugar, flour, cinnamon, salt, and cubed butter. Use your hands to press the cold butter into the dry ingredients.
Step 7
Add batter to liners. Use a cookie scoop to add the batter to the paper liners, filling to about 2/3 full.
Step 8
Add streusel topping to muffins. Add the streusel topping to the top of the muffin batter.
Step 9
Bake pumpkin muffins. Bake the muffins in the preheated oven until done, approximately 20-22 minutes.
Step 10
Cool. Let the muffins sit in the pan for 5-10 minutes and then gently transfer them to a cooling rack to cool.
Storing and Freezing Pumpkin Muffins
- Store the muffins in an airtight container at room temperature for up to 3 days.
- Freeze the muffins for longer storage (up to 3 months).
We love these pumpkin muffins with a tall glass of milk, Homemade Pumpkin Spice Lattes, or the best Pumpkin Foam Cold Brew! Invite some friends over and enjoy!
Recipe FAQs:
You can add 1/2 cup of chocolate chips or chopped nuts (like pecans or walnuts) to the muffin batter for extra texture and flavor.
Use canned pumpkin puree (ingredients = pumpkin only), not pumpkin pie filling.
Pumpkin makes baked goods moist because it has a high water content (about 90%). When added to recipes like muffins, breads, or cakes, the moisture from the pumpkin helps to keep the baked goods soft and tender. Additionally, the natural fiber and texture of pumpkin puree trap moisture and prevent the baked goods from drying out during baking.
Other Delicious Pumpkin Recipes:
We’ve got lots of delicious pumpkin recipes available for you to try. Type “pumpkin” into the search bar and try something new!
xoxo ~Sue
Pumpkin Streusel Muffins
Ingredients
For the muffins:
- 1/2 cup unsalted butter – melted
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 ¼ cup pumpkin puree – canned pumpkin
- 1/2 cup sour cream light
- 2 teaspoons vanilla extract
- 2 large eggs – at room temp
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
For the streusel topping:
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- pinch of salt
- 1/4 Tablespoons unsalted butter – cubed
Instructions
- Prep. Preheat oven to 375 degrees. Add paper liners to a 12-cup muffin tin. (You'll need to make four more.)
- Combine butter and sugar. In a large bowl, combine melted butter with both sugars. Whisk to combine.
- Add remaining wet ingredients. Then add the pumpkin puree, sour cream, eggs, and vanilla. Use a hand mixer to combine well.
- Combine dry ingredients. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Stir to combine.
- Add dry ingredients. Add the dry ingredients to the wet. Mix again until just combined.
- Make streusel topping. In a small bowl, combine the brown sugar, flour, cinnamon, salt, and cubed butter. Use your hands to press the cold butter with the dry ingredients.
- Add batter to liners. Use a cookie scoop to add the batter to the paper liners, filling to 2/3 full.
- Add streusel topping to muffins. Add the streusel topping to the top of the muffin batter.
- Bake pumpkin muffins. Bake the muffins in the preheated oven until done, approximately 20-22 minutes.
- Cool. Let the muffins sit in the pan for 5-10 minutes and then gently transfer them to a cooling rack to cool.
Notes
- You can add 1/2 cup of chocolate chips or chopped nuts (like pecans or walnuts) to the muffin batter for extra texture and flavor.
- Use canned pumpkin puree (ingredients = pumpkin only), NOT pumpkin pie filling.
- Store the muffins in an airtight container at room temperature for up to 3 days.
- Freeze the muffins for longer storage (up to 3 months).