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Close-up of golden-brown Pumpkin Streusel Muffins with a crumbly streusel topping, perfect for a fall breakfast or dessert.

BEST Pumpkin Streusel Muffins

These Pumpkin Streusel Muffins are moist, tender, and bursting with warm fall spices, topped with a crisp, crumbly streusel. The recipe has been meticulously tested to achieve the perfect balance of moisture, flavor, and texture, making it the ultimate guide to baking these seasonal delights.
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • 1 large egg
  • 1 cup pumpkin puree not pumpkin pie filling
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour for streusel
  • ⅓ cup packed brown sugar for streusel
  • ¼ cup cold unsalted butter, cut into small cubes for streusel
  • ½ teaspoon ground cinnamon for streusel
  • ¼ cup chopped pecans or walnuts optional, for streusel

Equipment

  • Muffin tin
  • Muffin liners
  • mixing bowls
  • Measuring cups
  • Measuring spoons
  • whisk
  • rubber spatula
  • Pastry blender or fork
  • wire rack

Method
 

  1. Prepare the Streusel Topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and nuts (if using). Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside in the refrigerator while you prepare the muffins.
  2. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  3. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. Combine Wet Ingredients: In a separate bowl, whisk together the sugar, oil, egg, pumpkin puree, milk, and vanilla extract.
  5. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix. A few streaks of flour are okay.
  6. Fill the Muffin Cups: Fill each muffin cup about ¾ full.
  7. Add the Streusel Topping: Sprinkle the streusel topping evenly over the muffin batter in each cup.
  8. Bake: Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  9. Cool: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Don't overmix the batter to avoid tough muffins. Use cold butter for the streusel topping to ensure a crumbly texture. Measure ingredients accurately for best results. Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze muffins in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before serving. You can substitute melted coconut oil for vegetable oil for a slightly different flavor profile. Add chocolate chips to the batter for a decadent twist.