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Pumpkin Muffins with Streusel Topping

These Pumpkin Muffins with Streusel Topping feature consummate autumn flavors. They’re the perfect fall treat ideal for savoring with a cup of Joe or hot tea.


Easy Streusel Topped Pumpkin Muffins Recipe

Every fall, pumpkin spice goes viral. It’s no wonder, the warm flavor of cinnamon, and nutmeg shine in classic fall sweets. These made from scratch pumpkin muffins are topped with a simple streusel that gives them a bit of crunch and added texture. I like to glaze them but this is totally optional, they’re quite delicious served with or without it.


How to Make the Best Pumpkin Muffins with Streusel Topping Recipe

  • Ingredients you’ll need to make homemade Pumpkin Muffins with Streusel Topping: Canned pumpkin, all purpose flour, baking powder, baking soda, salt, butter, granulated sugar, light brown sugar, pumpkin pie spice, large eggs, vanilla extract and buttermilk.
  • For the Streusel Topping you’ll need: All purpose flour, cold butter, granulated sugar, brown sugar and pumpkin pie spice or ground cinnamon.
  • Kitchen gadgets you’ll need: A hand mixer or a stand mixer, measuring cups and spoons, a whisk to sift together the dry ingredients, a pastry blender and two standard 12 cup muffin pans.
  • Using a whisk to sift together the dry ingredients works like a charm.
  • If you don’t have pumpkin pie spice you can adapt using 2 teaspoons ground cinnamon, 1/2 teaspoon allspice or ground cloves, 1/4 teaspoon ground ginger and 1/4 teaspoon ground nutmeg.
  • These pumpkin muffins have a tender crumb that’s simply addictive. Please note, this recipe uses 100 percent pureed pumpkin that can be purchased at any grocery store on the baking aisle. This is 100 % pumpkin and not pumpkin pie filling.
  • If you’d like to make your own homemade pumpkin puree check out my recipe and how-to tutorial.
  • The streusel topping can easily be doubled if you like. I recommend making one batch and making more after sprinkling on all of the muffins if you’d like a heavier streusel.
  • You can also skip the streusel and sprinkle the tops with turbinado sugar, chopped nuts or pumpkin seeds.
  • They freeze beautifully for up to 2 months or can be stored in an airtight container chilled in the refrigerator for up to 5 days. They’ll last on the counter at room temperature for up to 2-3 days.

More Easy Pumpkin Recipes to Make

In my opinion, pumpkin season is far too short. Take full advantage of autumn and try these Southern style recipes that feature pumpkin, too:




Helpful Kitchen Items:

Pumpkin Muffins with Streusel Topping

Prep Time10 minutes
Cook Time25 minutes
Cooling time1 hour
Total Time1 hour 35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: pumpkin-muffins, pumpkin-muffins-recipe, streusel-topped-pumpkin-muffins
Servings: 16 servings
Calories: 221kcal


  • 2 cups all purpose flour
  • 1 Tbsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup salted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 tsp pure vanilla extract
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1/3 cup buttermilk
  • Streusel:
  • 1/4 cup all purpose flour
  • 1 Tbsp granulated sugar
  • 1 Tbsp light brown sugar
  • 1/4 tsp pumpkin pie spice or ground cinnamon
  • 1 1/2 Tbsp cold butter, cubed
  • Vanilla Glaze: (optional)
  • 1/2 cup powdered sugar
  • 2 Tbsp heavy cream or half and half additional as needed to thin
  • 1/2 tsp pure vanilla extract


  • Preheat oven to 350°F. Line 16 cups of two standard size muffin pans with cupcake liners or spray with baking spray. Set aside.
  • Muffins: In a small mixing bowl use a whisk to sift together flour, pumpkin pie spice, baking powder, baking soda and salt.
  • In a separate bowl, use an electric mixer to cream together butter with granulated sugar, brown sugar and vanilla. Beat for 2 minutes or until creamy.
  • Add the eggs one at a time beating well after each addition. Add pumpkin, beat until combined.
  • Lower the speed of the mixer adding the dry ingredients alternately with the buttermilk beginning and ending with flour. Stop and scrape the sides of the bowl occasionally.
  • Use a standard size ice cream scoop, a measuring cup or tablespoons to divide the batter evenly in the muffin cups.
  • Streusel: Meanwhile, in a small bowl mix together flour, granulated sugar, brown sugar and pumpkin pie spice. Cut or rub the cold butter into the flour. Sprinkle over muffin tops.
  • Bake for 22-25 minutes or until a toothpick inserted into the center comes back clean.
  • Cool in the pan for 5 minutes then remove to a cooling rack to cool completely.
  • Store in an airtight container at room temperature for up to 2-3 days or chilled for up to 5 days.
  • Optional Glaze: Mix together powdered sugar, cream and vanilla extract until smooth. Drizzle over cooled muffins.


Substitution for Pumpkin Pie Spice: 2 teaspoons ground cinnamon, 1/2 teaspoon allspice or ground cloves, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg. 


Serving: 1serving | Calories: 221kcal | Carbohydrates: 34g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 290mg | Potassium: 110mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2654IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    Not a big fan of pumpkin – but these muffins were embodied all things autumn and were delicious! Super big hit with our family. Thank you!

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