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Quick & Easy Pumpkin Streusel Muffins

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These Ultimate Pumpkin Spice Streusel Muffins are tender, moist, and topped with a crunchy, buttery streusel. Made with simple pantry ingredients, they come together in about 15 minutes and are perfect for fall mornings, Thanksgiving brunch, or any cozy occasion.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • ¼ cup (60ml) whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • For the streusel topping:
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 3 tablespoons (42g) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel topping: In a small bowl, whisk together flour, brown sugar, and cinnamon. Add cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until it resembles coarse sand with some pea-sized clumps. Refrigerate while you make the batter.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
  4. Combine wet ingredients: In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking well after each. Stir in milk and vanilla extract.
  5. Let the wet mixture rest for about 2 minutes to allow the sugar to dissolve and flavors to meld.
  6. Add dry ingredients to wet mixture and fold gently with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
  7. Divide batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Remove streusel from fridge and sprinkle generously over each muffin, pressing down lightly so it sticks.
  9. Bake on the middle rack for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If browning too fast, tent loosely with foil for the last 5 minutes.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature eggs and milk. Chill the streusel until ready to use to ensure a crunchy topping. Do not overmix the batter to avoid tough muffins. If your oven runs hot, tent muffins with foil if they brown too quickly. These muffins taste even better the next day as the spices meld.

Nutrition

Keywords: pumpkin muffins, streusel muffins, pumpkin spice, fall baking, easy muffins, breakfast muffins

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