These Pumpkin Streusel Muffins are a delicious fall treat– fluffy pumpkin muffins topped with a crisp and buttery cinnamon-sugar streusel. They’re perfect for breakfast or a morning snack with coffee!
It’s Secret Recipe Club time again! This month, I was assigned the blog Without Adornment, written by “Bean,” who is a chemical engineer by day and baker and housewife extraordinaire by night.
I considered making her Maple Yam Cupcakes with Maple Cream Cheese Icing— I mean, how good do those sound!? But in the end, of course, pumpkin won me over, and I was inspired to make my own version of her Pumpkin Streusel Muffins.
It’s no secret that I love pumpkin everything. I make pumpkin muffins for snacks pretty often, so I usually try to stick to a “healthier” version. These Pumpkin Chia Seed Muffins are a favorite that are on repeat over and over. But sometimes I just want a treat and that’s exactly what these Pumpkin Streusel Muffins are.
These muffins are sweet and fluffy with the perfect amount of pumpkin spice. They are topped with a pumpkin-spiced streusel that’s crispy and buttery and provides the perfect crunchy contrast to the soft muffins.
I find that making a streusel topping with cold or room temperature butter is tricky because it tends to melt into the muffins and not hold its shape as well. So this streusel mix uses melted butter and it’s pretty much foolproof– it will bake up in perfect crumbles!
- for the batter:
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp salt
- ½ cup avocado oil (or use vegetable oil)
- ½ cup sugar
- ½ cup brown sugar
- 1½ cups pumpkin puree
- 2 eggs
- ¼ cup whole milk
- for the streusel:
- ¾ cup all-purpose flour
- ¼ cup sugar
- ¼ cup brown sugar
- 1 tsp pumpkin pie spice
- 6 tbsp unsalted butter, melted
- Preheat the oven to 400 degrees F. Grease/spray or add liners to muffin tins (enough for 14-16 muffins) and set aside.
- In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt for the batter.
- In another bowl, combine the oil, sugars, pumpkin, eggs, and milk.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not over-mix.
- Fill 14-16 muffin cups ⅞ of the way full with batter.
- To make the streusel, whisk together the flour, sugars, and pumpkin pie spice. Slowly drizzle in the melted butter and mix with a fork until crumbles form.
- Top each muffin with streusel crumbles and pat lightly to push into the batter.
- Lower the oven temperature to 350 degrees F.
- Put the muffin tins into the oven and bake for 24-26 minutes until the streusel is lightly browned and a toothpick inserted into the center of a muffin comes out clean.
- Let cool a few minutes, then move to a cooling rack to finish cooling.
Note: Photos and recipe updated 11-3-23. Original photo below.
Here are some other great muffin recipes to try!