Name: Pumpkin Spice Streusel Muffins Ready in 25 Minutes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp ginger; 1/4 tsp cloves; 1 cup pumpkin puree; 1/2 cup brown sugar; 1/4 cup white sugar; 1/2 cup vegetable oil; 2 eggs; 1/4 cup milk; 1 tsp vanilla extract; For the streusel: 1/4 cup flour, 2 tbsp brown sugar, 1/2 tsp cinnamon, 2 tbsp cold butter

Jump to Recipe

There’s something magical about the smell of Pumpkin Spice Streusel Muffins wafting through the house on a crisp autumn morning. I’ve been baking these for years – ever since my sister begged me to recreate that coffee shop muffin she loved, but better. The secret? That perfect contrast between the super-moist pumpkin center (loaded with warm spices, of course) and the buttery, crunchy streusel topping that shatters with every bite. These muffins have become our family’s unofficial start to fall – the first batch always disappears before it even cools!

Ingredients for Pumpkin Spice Streusel Muffins

Gathering the right ingredients makes all the difference with these muffins – trust me, I’ve learned this the hard way after many “oops” batches! You’ll need:

The dry team: 1 3/4 cups all-purpose flour (spooned and leveled, please!), 1 tsp baking soda, 1/2 tsp salt

Warm spices: 1 tsp cinnamon (the star!), 1/2 tsp nutmeg, 1/2 tsp ginger, and just 1/4 tsp cloves – they’re powerful little things
The wet crew: 1 cup pumpkin puree (Libby’s works great, but homemade is fab too), 1/2 cup packed brown sugar (dark gives more flavor!), 1/4 cup white sugar, 1/2 cup vegetable oil, 2 large eggs (room temp is best), 1/4 cup milk, and 1 tsp vanilla extract
Streusel magic: 1/4 cup flour, 2 tbsp brown sugar, 1/2 tsp cinnamon, and 2 tbsp cold butter (I pop mine in the freezer for 10 minutes first)

See? Nothing fancy – just good, honest ingredients that create something extraordinary together.

How to Make Pumpkin Spice Streusel Muffins

Ready to make the coziest muffins of the season? Let’s dive in! These come together so easily, but I’ll walk you through every step to make sure they turn out perfect. Trust me, once you smell these baking, you’ll know it was worth it.

Preparing the Batter

First things first – preheat that oven to 375°F (190°C)! While it’s heating up, grab two bowls. In the first one, whisk together your dry ingredients: flour, baking soda, salt, and all those dreamy spices. In the second bowl, mix the wet ingredients – pumpkin puree, sugars, oil, eggs, milk, and vanilla. (Pro tip: I like to whisk the eggs first before adding the rest.) Now, gently fold the wet mixture into the dry ingredients. Don’t overmix! A few lumps are totally fine – overmixing leads to tough muffins, and we want them tender and moist.

Making the Streusel Topping

While the batter rests, let’s make that irresistible streusel. In a small bowl, combine the flour, brown sugar, and cinnamon. Then, take your cold butter (seriously, cold is key here) and cut it into the mixture using a fork or your fingers until it’s crumbly. You want pea-sized bits of butter throughout – that’s what gives it that perfect crunch. Sprinkle this evenly over your muffin batter once it’s in the liners. Don’t skimp – this is the best part!

Baking and Cooling

Pop those beauties into the oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean (or with just a couple of moist crumbs). Let them cool in the pan for 5 minutes – I know it’s hard to wait, but this keeps them from falling apart. Then, transfer them to a wire rack to cool completely… or grab one warm with a cup of coffee. You deserve it!

Why You’ll Love These Pumpkin Spice Streusel Muffins

Let me count the ways these muffins will steal your heart (and possibly become your new fall obsession):

That perfect texture contrast – super-moist pumpkin centers with a crunchy, buttery streusel topping that gives you that “oh wow” moment with every bite
Warm spice heaven – cinnamon, nutmeg, ginger and just a whisper of cloves create that classic pumpkin spice flavor we all crave when leaves start falling
Easy-peasy to make – no fancy equipment needed, just two bowls and about 10 minutes of hands-on time before they’re in the oven

Your house will smell incredible – seriously, these muffins pump out more fall vibes than a pumpkin patch and apple orchard combined
They freeze like a dream – make a double batch and stash some for those sudden pumpkin spice emergencies (we all have them!)

Tips for Perfect Pumpkin Spice Streusel Muffins

After years of tweaking this recipe (and yes, a few muffin mishaps), I’ve learned some tricks that make all the difference:

Eggs love room temps – cold eggs can make your batter seize up. I leave mine out for 30 minutes or soak them in warm water for 5 minutes if I forget!
Mix with a light hand – stir just until the flour disappears. Those few lumps? They’re your muffins’ ticket to tenderness.
Oven check-up – grab an oven thermometer! Many ovens run hot or cold, and at 375°F, those extra 10 degrees can mean overdone muffins.

Storage smarts – keep them in an airtight container at room temp for 2 days. For longer storage, refrigerate (they’ll stay moist for 5 days) or freeze for up to 3 months.

Follow these simple tricks, and you’ll be the pumpkin muffin hero every time!

Pumpkin Spice Streusel Muffin Variations

Oh, the fun you can have with these muffins! Sometimes I’ll toss in a handful of chocolate chips (because pumpkin + chocolate = magic) or chopped pecans for extra crunch. Feeling fancy? Swap the white sugar for maple syrup – just reduce the milk by a tablespoon. My neighbor swears by adding orange zest to the batter, and honestly? She’s onto something. The beauty is, these muffins are like your favorite sweater – cozy just as they are, but easy to dress up when you’re feeling adventurous!

Serving Suggestions

These Pumpkin Spice Streusel Muffins are perfect with a steaming cup of coffee for breakfast or paired with spiced tea or warm cider for dessert. They’re the ultimate fall treat any time of day!

Storage and Reheating

Here’s how to keep those muffins tasting fresh-as-just-baked: At room temp, they’ll stay perfect for about 2 days in an airtight container (if they last that long!). For longer storage, pop them in the fridge for up to 5 days – the pumpkin keeps them wonderfully moist. Want that just-out-of-the-oven magic? A quick 10-second zap in the microwave brings back that warm, cozy perfection. Pro tip – freeze extras wrapped tightly in plastic for up to 3 months. Future-you will thank past-you when pumpkin spice cravings hit!

Nutritional Information

Let’s chat about what’s inside these cozy muffins! (Important note: these numbers are estimates – your exact amounts might vary a smidge depending on ingredient brands and sizes.) Per glorious muffin, you’re looking at about 220 calories, with 10g of fat (mostly from that delicious oil and butter), 30g of carbs (hello, pumpkin goodness!), and 3g of protein. Not bad for a treat that tastes like autumn in every bite! Remember, homemade means you control the ingredients – unlike those coffee shop versions loaded with who-knows-what.

Frequently Asked Questions

After sharing this recipe for years, I’ve gotten the same great questions pop up – here are the answers you need:

Can I use fresh pumpkin puree instead of canned?
Absolutely! Just roast and blend your pumpkin first, then give it a good strain in a cheesecloth-lined sieve. Canned’s easier, but homemade gives you serious bragging rights.

Will these muffins freeze well?
Oh honey, yes! They freeze like champs for up to 3 months. I wrap ’em individually in plastic, then pop them all in a freezer bag. Morning crisis averted when you need a pumpkin fix!

What if I skip the streusel topping?
You totally can (I won’t judge), but you’ll miss that magical crunch. If you must, try sprinkling with coarse sugar instead for some texture.

My muffins sunk in the middle – what happened?
Bless your heart – sounds like the batter got overmixed or the oven door was opened too soon. Next time, gentle folds and patience!

Hi, I’m Judy!

I’m a passionate home chef who finds joy in creating delicious meals and sharing them with friends and family. My love for cooking began at a young age, and there’s nothing quite like seeing someone’s face light up after trying one of my dishes.

About Me

Ingredients for Pumpkin Spice Streusel Muffins