These Pumpkin Streusel Muffins are a perfect mix of soft, spiced pumpkin bread topped with a crumbly, sweet streusel that adds just the right amount of crunch. They’re bursting with warm flavors like cinnamon and nutmeg, making them feel like a cozy autumn hug in every bite.
I love making these muffins when I want a simple treat that feels special without a lot of fuss. The best part for me is the streusel topping—it gives each muffin a little extra texture and sweetness that keeps me coming back for more. I like to sprinkle a bit of extra cinnamon on top before baking for an even more inviting smell in the kitchen.
These muffins are great for a breakfast on the go or as an afternoon snack with a cup of coffee or tea. I’ve found they also make a wonderful gift when wrapped up and shared with friends or neighbors, especially in the fall when pumpkin everything is just right. They’re easy to make but always feel like a little celebration of flavor.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is easy and reliable. If you prefer fresh, roast and mash your pumpkin for a natural flavor. Avoid pumpkin pie filling since it’s already sweetened and spiced.
Spices: Cinnamon, nutmeg, ginger, and cloves create that warm fall flavor. If you don’t have all, cinnamon and nutmeg alone work well. Adjust spices to your taste.
Oil vs Butter: Using vegetable oil keeps muffins moist. If you want a richer flavor, swap oil for melted butter in equal amounts.
Streusel Topping: Cold butter is key here to make crumbly bits. Walnuts or pecans add extra crunch but can be left out if you like it nut-free.
Cinnamon Glaze: To keep it dairy-free, substitute milk with almond or oat milk. This glaze brings a nice finishing touch, but you can skip it if you prefer a simpler muffin.
How Do I Make the Streusel Topping Perfectly Crumbly?
The streusel topping needs cold butter and gentle mixing to get that crumbly texture. Here’s how:
- Use cubed, cold butter straight from the fridge.
- Mix the flour, brown sugar, and cinnamon first.
- Add butter cubes and cut them in quickly using a pastry cutter or your fingers.
- Stop mixing as soon as the mixture looks like coarse crumbs with pea-sized pieces.
If the butter gets too warm, the topping might become mushy instead of crispy. Chilling the topping before sprinkling can help keep it firm during baking.
Equipment You’ll Need
- Muffin tin – holds the batter perfectly and helps muffins bake evenly.
- Mixer or mixing bowls – for combining wet and dry ingredients easily.
- Whisk – great for smooth batter and mixing dry spices well.
- Pastry cutter or fork – perfect for making crumbly streusel topping.
- Measuring cups and spoons – to keep ingredient amounts accurate.
- Wire cooling rack – cools muffins evenly and keeps the streusel crisp.
Flavor Variations & Add-Ins
- Add chocolate chips to the batter for a sweet twist that pairs well with pumpkin.
- Stir in chopped apples or raisins for extra texture and natural sweetness.
- Swap pecans for walnuts or omit nuts to suit allergies or preferences.
- Try adding a pinch of ground cardamom or allspice for a different warm spice note.
How to Make Pumpkin Streusel Muffins with Cinnamon Glaze
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup pumpkin puree (canned or fresh cooked)
- 1/2 cup vegetable oil (or melted butter)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Streusel Topping:
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup chopped pecans or walnuts (optional)
For the Cinnamon Glaze:
- 1/2 cup powdered sugar
- 1 tbsp milk (more if needed)
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
Time Needed
This recipe takes about 15 minutes to prepare, 22-25 minutes to bake, plus around 10 minutes to cool and drizzle the glaze. You’ll have muffins ready in under an hour, perfect for an easy fall treat!
Step-by-Step Instructions
1. Prepare Your Oven and Muffin Tin:
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to keep your muffins from sticking and for easy cleanup.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This mix will give your muffins that cozy spice flavor.
3. Mix Wet Ingredients:
In a large bowl, combine pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract. Stir or whisk until everything is smooth and well combined.
4. Combine Wet and Dry Mixes:
Gently fold the dry ingredients into the wet mixture. Mix just until combined – don’t overmix or your muffins may become tough.
5. Make the Streusel Topping:
In a small bowl, mix flour, brown sugar, and cinnamon. Add the cold butter cubes, then use a pastry cutter or your fingers to blend until the mixture looks like coarse crumbs. Stir in chopped nuts if you want some nutty crunch!
6. Fill the Muffin Cups:
Divide the batter evenly between the muffin cups, filling each about two-thirds full. Then, generously sprinkle the streusel topping over each one, pressing lightly so it sticks.
7. Bake the Muffins:
Bake your muffins for 22 to 25 minutes. They’re ready when a toothpick inserted into the center comes out clean.
8. Prepare the Cinnamon Glaze:
While the muffins bake, mix powdered sugar, milk, vanilla extract, and cinnamon in a bowl. Whisk until smooth, adding more milk a little at a time if it’s too thick.
9. Cool and Glaze:
Once muffins are done, allow them to cool in the pan for 5 to 10 minutes. Then transfer them to a wire rack to cool slightly before drizzling the cinnamon glaze evenly on top.
10. Serve and Enjoy!
Let the glaze set a few minutes. Serve these warm or at room temperature. They’re wonderful with a cup of coffee or tea!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! Roast and puree a small sugar pumpkin to replace canned pumpkin. Make sure it’s well cooked and mashed smoothly for the best texture.
How Can I Store Leftover Muffins?
Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat gently before serving to refresh their softness.
Can I Make These Muffins Gluten-Free?
Absolutely! Substitute all-purpose flour with a 1-to-1 gluten-free baking blend. Be sure to check the blend includes xanthan gum for best results.
Can I Skip the Cinnamon Glaze?
Yes, the muffins are delicious without it! The streusel topping adds plenty of sweetness and texture if you prefer a simpler finish.
