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Pumpkin streusel muffins are extra moist, full of pumpkin spice flavor and topped with crunchy brown sugar streusel.

If you’re looking for other pumpkin recipes check out my pumpkin cupcakes, pumpkin bread, pumpkin donuts, chewy pumpkin cookies or pumpkin bundt cake!

Why You’ll Love These Pumpkin Streusel Muffins

Super simple to make– they take under 30 minutes and you don’t need an electric mixer.

Super moist– in my opinion a good muffin has to be moist! These muffins are extra moist thanks to the pumpkin puree and buttermilk.

Full of fall flavor– they have the perfect amount of pumpkin spice!

Topped with lots of streusel- crunchy brown sugar streusel makes these muffins extra delicious!

Ingredients for Pumpkin Streusel Muffins

  • Butter– unsalted butter will get melted for the muffins
  • Sugar– granulated sugar is used to sweeten the muffins
  • Eggs– make sure they’re room temperature
  • Buttermilk– makes the muffins extra moist, make sure it’s room temperature
  • Pumpkin Puree- I recommend using canned pumpkin puree, not homemade. Homemade pumpkin puree may add too much liquid to the batter.
  • Vanilla– as always I recommend vanilla bean paste for the best flavor
  • Flour– we’re using all purpose flour for the best muffin “crumb” and for the crunchy streusel
  • Baking Soda– used to leaven the muffins and make them fluffy
  • Salt– used to bring out all the flavors
  • Pumpkin Pie Spice– a blend of cinnamon, ginger, nutmeg, allspice, mace and cloves bring warm fall flavors to these muffins
  • Brown Sugar– used to make the crunchy streusel

Step by Step Instructions

See recipe below for complete measurements and baking times.

STEP ONE: Make the streusel by mashing the cold butter, brown sugar, flour and salt together by hand. Keep streusel in the fridge while working on the muffins.

STEP TWO: Whisk flour, salt, baking soda and pumpkin pie spice together in a small bowl.

STEP THREE: Blend melted butter, sugar, eggs and vanilla together in a large bowl.

STEP FOUR: Add in the pumpkin puree and buttermilk and combine.

STEP FIVE: Add in dry ingredients and stir to combine.

STEP SIX: Line two muffin pans with 20 liners and divide the batter evenly between them. Sprinkle the streusel over the top. Bake and then let cool!

See recipe below for complete measurements and baking times.

FAQs

Do I have to top the muffins with streusel? No, you can definitely leave it off. The muffins will probably bake quicker without the streusel, so start checking them at 15 minutes and add more time as needed.

Can I add mix-ins to these muffins? Absolutely! Some great options would be nuts, seeds or chocolate chips. I would do about 1/2 cup of mix-ins and you might need to divide the batter into 22-24 muffins instead of just 20.

Can I reduce the amount of sugar in these muffins? No I would not recommend that. Sugar not only sweetens baked goods but it also adds moisture. The texture of the muffins won’t be the same if you leave out some of the sugar.

How do I store the muffins? Store the muffins in an airtight container for up to three days. You can also freeze them for up to two weeks.

Pro Tips

Make sure all the wet ingredients are room temperature. The muffins will bake the best and have the best texture when the wet ingredients are room temperature instead of cold.

Keep the streusel in the fridge until ready to use. This helps it to keep its form better while baking.

If you make these muffins please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!

Other Recipes to Try

Salted Caramel Spice Cake

Salted Caramel Almond Cupcakes

Salted Caramel Apple Pie Cheesecake

4.83 from 17 ratings

Pumpkin Streusel Muffins

Yield: 20 muffins
Prep: 10 minutes
Cook: 20 minutes
Pumpkin streusel muffins are extra moist, full of pumpkin spice flavor and topped with crunchy brown sugar streusel.
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Ingredients

For the Streusel

  • 6 tbsp unsalted butter, cold
  • 1 cup brown sugar
  • 1 cup all purpose flour
  • 1/4 tsp salt

For the Pumpkin Muffins

  • 1 3/4 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp pumpkin pie spice
  • 1/2 cup unsalted butter, melted
  • 1 1/4 cups granulated white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup canned pumpkin puree
  • 3/4 cup buttermilk, at room temperature

Instructions
 

For the Streusel

  • Add the cold butter, brown sugar, flour and salt to a large bowl.
  • Using your hands, mash everything together until combined and large clumps form.
  • Store the streusel in the fridge until ready to use.

For the Pumpkin Muffins

  • Preheat oven to 350 degrees. Line two standard muffin pans, or one double muffin pan with 20 liners. Set aside.
  • Add the flour, baking soda, salt and pumpkin pie spice to a small bowl. Whisk until combined.
  • Add the melted butter, granulated sugar, eggs and vanilla to a large bowl. Whisk until smooth and all is combined.
  • Add in the pumpkin puree and buttermilk and whisk to combine.
  • Add in the dry ingredients and whisk until everything is combined and the batter is free of lumps.
  • Divide the batter between the 20 wells in the muffin pan(s).
  • Top the muffin batter with streusel. Each well will be pretty full.
  • Bake the muffins for 18-20 minutes or until a toothpick comes out clean from the centers with just a few moist crumbs.
  • Let the muffins cool in the pan for five minutes, then transfer them to a cooling rack to completely cool.
  • Store the leftover muffins in an airtight container for up to three days.
Course: Breakfast, Dessert
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