Pumpkin Streusel Muffins
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Pumpkin Streusel Muffins just scream fall! Made with pumpkin purée, pumpkin pie spice, and covered with a walnut-filled topping, plus a pumpkin flavored sugar glaze… streusel pumpkin muffins are so, so scrumptious! Whip up a batch to keep around the house for an easy breakfast or as an indulgent afternoon snack.
Pumpkin Streusel Muffins
Is there anything pumpkin can’t do?!
I’m 100% one of those people who look forward to fall every year. I love the back-to-school season, the holidays, and getting cozy at home.
And, of course… pumpkin flavored everything!!
Between PSLs, pumpkin pies, pumpkin cookies, and more, I’d be better off growing my very own patch in the backyard.
I’ve already shared A TON of pumpkin-centric recipes with you all, and these pumpkin streusel muffins are the latest in my ever-growing collection!
Perfectly moist and tender on the inside with a crispy streusel topping on the outside, it’s safe to say that these pumpkin muffins with streusel topping check all of the boxes in terms of flavor and texture.
I love the added crunch chopped walnuts bring to the mix, and the pumpkin pie spice in the glaze on top pulls everything together.
You guys are going to love these too, especially if you’re just as pumpkin obsessed as I am!
Ingredient Notes and Substitutions
- Butter – Unsalted butter is preferred here — make sure to melt it and let it cool slightly before you get started. You could also use vegetable oil instead.
- Sugar – You’ll need granulated sugar and light brown sugar. The latter can be replaced with honey or maple syrup if you’d like.
- Pumpkin Purée – You need pumpkin purée, not pie filling. Premade fillings are full of sugar and other extra ingredients that you don’t need for pumpkin streusel muffins.
- Eggs – Bring these to room temperature first! It will make mixing a smooth batter a lot easier.
- Half-and-Half – Also needs to be room temp. You can feel free to use whole milk or a non-dairy option like almond milk instead too.
- All-Purpose Flour – Nothin’ fancy! If you prefer whole wheat flour or need to use a gluten-free option, you could use either.
- Pumpkin Pie Spice – Oftentimes I’ll take the easy route and go for store-bought to have on hand throughout the fall and holiday season!!
But if you have some extra spices at home, you can make your own with cinnamon, nutmeg, ginger, and cloves. - Streusel Topping – Comes together with a lot of the ingredients listed above!
All-purpose flour, brown sugar, and pumpkin pie spice are all needed, plus softened salted butter and chopped walnuts — pecans or almonds are great alternatives. - Glaze – It’s super simple! Some powdered sugar, half-and-half, and pumpkin pie spice and you’re good to go.
Tips and Tricks to Make Perfect Streusel Pumpkin Muffins
- Mix gently.
This is key for tender pumpkin muffins with streusel topping!
When you overmix the batter, you’ll cause the gluten to overdevelop which will make things dense and overly chewy.
When incorporating the wet and dry ingredients, mix until just combined — a few lumps are okay.
- Prep the ingredients.
You’ll notice on the ingredients list that a few of them require a bit of forethought before using.
The unsalted butter must be melted and then slightly cooled. The eggs and half-and-half need to be at room temperature, so pull them out of the fridge about 30-45 minutes before you start.
Spoon and level out the flour, and soften the salted butter needed for the topping.
As you can see, it requires a bit of planning… make a list and check it twice if you need to!
- And, prep the muffin tins too.
Lining your muffin tins with paper will make removing them after baking a lot easier.
I find that adding a nonstick cooking spray directly to the tin doesn’t always work, which is why I prefer the liners.
To be extra sure, sometimes I’ll even grease the liners themselves!
- Adjust the glaze.
If you find that the glaze isn’t exactly how you’d like it, there are some simple tweaks you can make.
To thicken it, add more powdered sugar a little at a time. Stir after each addition until you get the consistency you’re after. If you need to thin it out, add a bit more half-and-half.
Adjusting the glaze is super simple and can be done to fit your personal preference. I tend to like my glaze a little thicker so that it doesn’t run off the sides of the streusel topped pumpkin muffins.
Prep Ahead
- Prepare the muffin tins
- Bring ingredients to room temperature
- Soften butter(s)
- Preheat your oven to 350°F
Kitchen Tools You Will Need
- Muffin pan – Silicone is a great non-stick option, but a standard metal pan helps pumpkin streusel muffins to brown evenly all the way around.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Measuring Cups and Spoons – You may be tempted to eyeball the amounts, but I recommend using the proper tools so it comes out just right.
- Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
Serving Suggestions
Once you’ve drizzled the tops of your streusel pumpkin muffins with the glaze, let them sit for about 5-10 minutes. Then, you’re free to dig in!
I like to enjoy these as a fun breakfast treat or even as a dessert after dinner. They taste great with a hot Maple Latte or with some apple cider!
And if you can’t get enough of pumpkin-flavored baked goods and want to serve an entire spread… you’ll want to try my Pumpkin Chocolate Chip Bread, Pumpkin Coffee Cake, and Pumpkin Roll Cake recipes too!
Storing, Freezing, and Reheating
My recipe for pumpkin streusel muffins yields 18 servings!! To keep them fresh, store in an airtight container on the countertop or in your pantry for up to 2 days. If you want them to last a bit longer, you can refrigerate them for up to 1 week.
You can also freeze them! Wrap each muffin individually in plastic wrap and place in a freezer-safe bag, and they will keep in the freezer for up to 3 months.
When you want to enjoy one (or a few!), thaw at room temperature or warm them gently in 30-second bursts in the microwave.
Pumpkin Muffins with Streusel Topping FAQ
It depends on the specific recipe, but most muffin streusel toppings are made with butter, sugar, and flour.
My version for streusel topped pumpkin muffins includes all of those, plus some walnuts and pumpkin pie spice too.
You should top pumpkin muffins with streusel topping before you bake! This allows it to bake into the crispy, crumbly topping you all know and love.
Adding it after would give you a soggy, and honestly… unpleasant texture.
They’re very similar! Both are made with some of the same ingredients, like flour, sugar, and butter.
That said, streusels are typically made with more sugar and may include extras like spices or nuts. As such, they’re sweeter than crumb toppings.
Enjoy!
With love, from our simple kitchen to yours.
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Pumpkin Streusel Muffins
Equipment
Ingredients
Pumpkin Muffins:
- 1/2 cup unsalted butter, melted and cooled slightly, 1 stick
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 15 ounce can pumpkin puree, NOT pie filling
- 2 large eggs, room temperature
- 1/4 cup half and half, room temperature
- 2 cups 240 grams all-purpose flour, spooned and leveled
- 2 teaspoons pumpkin pie spice
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup walnuts, chopped
- 1/4 cup salted butter, softened, 1/2 stick
- 1/2 teaspoon pumpkin pie spice
Glaze:
- 1 cup powdered sugar
- 2-3 Tablespoons half and half
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350°F and line two 12-muffin pans with liners.
- In a large bowl, beat together butter and sugars until well combined, about 1-2 minutes.
- Add in pumpkin puree, eggs, and half and half. Beat until light and fluffy.
- Add dry ingredients to the pumpkin mixture bowl. Sprinkle in flour, pumpkin pie spice, baking powder, and baking soda. Stir until just combined. Do not overmix.
- Fill muffin tins with pumpkin mixture until ¾ full.
- To make streusel topping, stir together flour, brown sugar, walnuts, butter, and pumpkin pie spice until all of the ingredients are fully incorporated.
- Crumble the streusel topping over each muffin.
- Bake muffins for 20-25 minutes or until a toothpick comes out clean. Set muffins aside to cool completely before starting glaze.
- Once muffins have cooled, make glaze by whisking together powdered sugar, half and half, and pumpkin pie spice. Add more powdered sugar or half and half in order to get your desired consistency.
- Drizzle glaze over each muffin and let set for 5-10 minutes before enjoying.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2024
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