Pumpkin Muffins with Streusel Topping

Pumpkin Muffins Worth Waking Up For

Fall is the season of spices, warm ovens, and all things pumpkin. And nothing captures that better than a bakery-style Pumpkin Muffin with a Cinnamon Streusel Topping—a golden, domed muffin bursting with real pumpkin flavor, warm spices, and crowned with a buttery crumb topping that makes every bite unforgettable.

Whether you’re enjoying one with your morning coffee, packing a lunchbox treat, or preparing a cozy brunch spread, these muffins offer the best of autumn in one handheld delight. They’re simple to make, ultra-moist, and bake up with picture-perfect tops—just like your favorite bakery, but better (and much cheaper!).

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Why You’ll Love These Pumpkin Muffins

• Bakery-style rise and texture: Big domes, moist crumb, and a crunchy top

• Real pumpkin and warm spices in every bite

• Easy to make in one bowl

• Freezer-friendly for busy mornings

• Dairy-free adaptable

• Perfect for gifting, brunch, or make-ahead snacks

Ingredients

Let’s break it down into two simple parts: the muffin batter and the streusel topping.

For the Pumpkin Muffins:

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 tablespoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ¼ teaspoon ground ginger

• ¾ cup granulated sugar

• ½ cup brown sugar, packed

• 2 large eggs

• 1 cup canned pumpkin purée (not pie filling)

• ½ cup vegetable oil (or melted coconut oil)

• ¼ cup unsweetened non-dairy or dairy milk

• 1 teaspoon vanilla extract

For the Cinnamon Streusel Topping:

• ⅓ cup brown sugar

• 2 tablespoons granulated sugar

• ½ teaspoon cinnamon

• ⅓ cup all-purpose flour

• 3 tablespoons cold unsalted butter, cubed

How to Make Pumpkin Muffins with Streusel Topping

1. Preheat and Prep

Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with non-stick spray.

2. Make the Streusel

In a small bowl, mix together the brown sugar, white sugar, cinnamon, and flour. Add the cold butter cubes and use your fingers or a fork to cut the butter into the dry ingredients until it resembles coarse crumbs. Set aside in the fridge while you make the batter.

3. Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

4. Mix the Wet Ingredients

In a large bowl, whisk together both sugars, eggs, pumpkin purée, oil, milk, and vanilla extract until smooth.

5. Combine

Add the dry ingredients to the wet ingredients and stir just until no flour remains. Do not overmix—this keeps the muffins tender.

6. Fill and Top

Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle a generous amount of streusel on top of each muffin.

7. Bake

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown and domed.

8. Cool and Enjoy

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Tips for the Best Pumpkin Muffins

• Use canned pumpkin, not pie filling: Pie filling is sweetened and spiced—stick with pure pumpkin purée.

• Don’t overmix the batter: Stir just until combined to keep muffins light.

• Chill your streusel topping: Cold butter helps create a crisp, bakery-style topping.

• For taller muffins: Fill cups almost to the top and start baking at 400°F for 5 minutes, then reduce to 375°F for the remaining bake time.

• Customize with mix-ins: Try chocolate chips, chopped pecans, or cranberries.

Storage and Freezing

Storing

• At room temperature: Keep in an airtight container for 2–3 days.

• In the fridge: Up to 5 days, but bring to room temp before serving for best texture.

Freezing

• Allow muffins to cool completely. Wrap each in plastic wrap and store in a freezer-safe bag or container. Freeze for up to 2 months.

• To thaw: Let sit at room temperature or microwave for 20–30 seconds.

Pumpkin Muffin Variations

• Pumpkin Chocolate Chip Muffins – Fold ¾ cup chocolate chips into the batter

• Pumpkin Cream Cheese Swirl Muffins – Add a dollop of sweetened cream cheese and swirl into each muffin before baking

• Pumpkin Oat Muffins – Substitute ½ cup flour with old-fashioned oats for heartiness

• Vegan Pumpkin Muffins – Use plant-based milk, coconut oil, and flax eggs

Pumpkin Muffins vs. Other Fall Bakes

FAQs

Can I make these gluten-free?
Yes. Use a 1:1 gluten-free all-purpose flour blend that includes xanthan gum for best results.

Can I substitute fresh pumpkin?
Absolutely. Roast and purée your own pumpkin, but make sure it’s well-drained and thick (not watery).

Why did my muffins sink in the middle?
This can happen if the batter is overmixed, the oven temperature is too low, or if the muffins were underbaked. Use an oven thermometer and don’t open the oven door too soon.

Can I make mini muffins?
Yes! Bake mini muffins for about 10–12 minutes. Great for snack-sized portions.

Do I have to use the streusel topping?
No, but it adds amazing texture. If you skip it, sprinkle a little cinnamon sugar before baking for a lighter crunch.

Cozy Ways to Serve Pumpkin Muffins

• With a maple latte or hot chai on a chilly morning

• As a brunch side next to eggs and fruit

• Wrapped in parchment and ribbon as edible gifts

• Topped with honey or nut butter for a protein-packed snack

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Final Thoughts: Fall Baking Doesn’t Get Better Than This

These Pumpkin Muffins with Cinnamon Streusel Topping are cozy, classic, and crave-worthy. You don’t need fancy tools, long prep times, or bakery experience to create something that looks and tastes professional.

Perfectly spiced, moist but not soggy, and topped with a golden crisp crumble, they’re everything you love about fall baking—easy, aromatic, and made to share.

So whether you’re kicking off the season or simply want a warm, inviting treat, give these muffins a place at your table.