Go Back

Best Pumpkin Streusel Muffins

These Pumpkin Streusel Muffins are a delightful combination of moist pumpkin flavor, warm spices, and a crunchy streusel topping, perfect for fall and any cozy gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 2 cups All-Purpose Flour Can substitute with whole wheat flour for a healthier option.
  • 3/4 cup Brown Sugar Adds moisture and a deep caramel flavor.
  • 1/4 cup Granulated Sugar Balances sweetness.
  • 2 teaspoons Ground Cinnamon The star of the spice blend; mix in nutmeg or ginger for a twist.
  • 1/2 cup Unsalted Butter, melted Provides richness.
  • 2 teaspoons Baking Powder Helps the muffins rise.
  • 1 teaspoon Baking Soda Works alongside the baking powder for a fluffy texture.
  • 1/2 teaspoon Salt Balances sweetness and enhances flavors.
  • 1/4 cup Vegetable Oil Keeps muffins moist and tender.
  • 2 large Eggs Acts as a binding agent.
  • 1 teaspoon Vanilla Extract Adds depth to the flavor profile.
  • 1/2 cup Sour Cream Ensures moisture and a tender crumb.
  • 1 cup Pumpkin Purée The heart of this recipe.
Streusel Topping
  • 1/4 cup All-Purpose Flour For the streusel topping.
  • 1/4 cup Brown Sugar Adds to the crumbly texture.
  • 1 teaspoon Ground Cinnamon For flavor.
  • 1/4 cup Melted Butter To mix with the dry ingredients until crumbs form.

Method
 

Preparation
  1. Preheat your oven to 375 degrees F (190 degrees C) and line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, combine the all-purpose flour, brown sugar, and ground cinnamon for the streusel topping. Stir in melted butter until it forms coarse crumbs. Set aside.
  3. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
  4. In another bowl, whisk together the wet ingredients: vegetable oil, brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and pumpkin purée until smooth.
  5. Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
Baking
  1. Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
  2. Generously sprinkle the streusel topping over each muffin.
  3. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.

Notes

Store muffins in an airtight container at room temperature for up to 3 days; refrigerate for up to a week or freeze for up to 3 months. You can prep dry ingredients in advance for convenience.