Pumpkin Streusel Muffins

Pumpkin Streusel Muffins are bakery level pastries you can make in the comfort of your own home. The sweet and soft pumpkin muffin batter is baked with a lovely streusel topping that just melts in your mouth. Grab yourself a hot cup of coffee to pair with these amazing pumpkin crumb muffins, and enjoy these warm, delightful treats on a chilly fall morning.

The aroma of these pumpkin muffins baking will fill your house with so much joy. These fall months are truly some of the best times of the year, and to make it even better, these muffins are here to party!

Ingredients and Substitutions

• Canned Pumpkin – Make sure you get canned pumpkin puree, not pumpkin pie filling. Libby’s canned pumpkin has a firmer texture which is good for this recipe. Other canned pumpkin brands may have a more watery texture so if you use a different brand you may have to add a bit more flour. 
• Light Brown Sugar – Be sure that the brown sugar is packed tight in the measuring cup before using it. 
• Granulated Sugar – You’ll want granulated sugar for both the muffin batter and the streusel topping, so be sure to pay extra attention to the measurements. 
• Unsalted Butter – For the topping, the unsalted butter should be cold and cut into cubes. 
• All-Purpose Flour – Make sure you have plenty for the topping and the batter. 
• Pumpkin Pie Spice – Along with pumpkin pie spice, this recipe calls for cardamom and cloves. If the brand of pumpkin pie spice you use has cardamom and cloves in it, you can omit those additional spices from the recipe. 
• Butter Flavoring – You can find butter flavoring at the grocery store in the baking aisle near the extracts and flavorings. 
• Powdered Sugar – Perfect for garnishing these muffins, just make sure to top these muffins with powdered sugar once they are completely cool, otherwise the warm muffins will melt the powdered sugar. You can also make an optional powdered sugar glaze or maple syrup glaze for these.
• Honey – This is a great addition to the muffins, and compliments the pumpkin perfectly.

How To Make Pumpkin Streusel Muffins

1. Begin by preheating your oven to 375° and lining a jumbo muffin tin with jumbo paper liners, or spray the pan with baking spray. Next grab a large mixing bowl and add in the oil, brown and white sugars, honey, pumpkin, eggs, vanilla and butter flavoring. Stir this together by hand and don’t over mix. 
2. Next, to a separate large bowl, add in your flour, salt, baking powder and soda, cinnamon, pumpkin pie spice, cardamom and cloves and whisk this together until combined. 
3. Add the dry ingredients to the pumpkin mixture and stir together just enough until there are no white streaks in the batter but too much to where it’s over mixed. Set this to the side and begin on the streusel topping. 
4. In a separate medium sized bowl, add in the cold, cubed butter, granulated sugar, flour, cinnamon, pumpkin pie spice, honey and salt. Mash this together either with a fork or a pastry cutter until combined and set to the side. 
5. Begin dividing your muffin batter into the muffin tins until they’re about ⅔ of the way full. (About 5-6 hefty tablespoons) Top the muffin batter with a generous amount of streusel topping. (About 2 tablespoons) 
6. Put the muffins in the oven and bake for 28-30 minutes, or until a toothpick comes out of the center of the muffins with little moist pieces of batter attached to it. You don’t want the batter to be too wet or too dry so use your best judgment. Take them out of the oven and let them sit in the muffin tin to cool for approximately 10 minutes and then transfer them to a wire rack to completely cool before dusting with powdered sugar.

Recipe Tips and Advice

Storage – Highly recommend eating these the day you baked them (share with friends and family!) because the top of the muffin will be the crunchiest, and the center will be the softest. If you can’t manage to eat 6 jumbo muffins in one day however, you can store these in an airtight container lined with a few paper towels at room temperature for 3-4 days.

Equipment – For this recipe you’ll need a few mixing bowls varied in size, a jumbo muffin tin, jumbo muffin liners, a spatula to mix with, and some optional materials like a large cookie scoop to scoop the batter or a pastry cutter to mix the crumb topping with. If you have a hard time finding jumbo liners, you can make your own out of parchment paper by taking a 6″x6″ piece of parchment paper, and molding it to the bottom of a cup or glass that is about the same size as the jumbo muffin tin wells.

Do Less Dishes – Normally, with baking recipes, you don’t want to combine the dry ingredients with the wet ingredients right away. However, for this recipe you can! To save yourself some dish washing time, you can add all of your dry ingredients to a large bowl and whisk them together to combine. Then, to that same bowl you can add the remaining ingredients and stir. Just make sure you don’t over mix.

Recipe FAQs

More Muffin Recipes To Try

Are you a pumpkin fanatic? Well, if you loved these Pumpkin Streusel Recipes, you’re going to love these similar recipes!

• Chocolate Chip Pumpkin Muffins
• Vegan Chocolate Chip Pumpkin Muffins
• Biscoff Pumpkin Muffins
• Chocolate Pumpkin Muffins
• Pumpkin Brownies
• Starbucks Pumpkin Bread
• Vegan Pumpkin Bread
• Pumpkin Biscoff Bread
• Homemade Pumpkin Spice Latte