Imagine biting into a warm, bakery-style muffin bursting with cozy pumpkin pie spices and topped with a thick layer of buttery cinnamon streusel! These Pumpkin Pie Streusel Muffins are incredibly soft, moist, and packed with everything you love about fall baking. Perfect for chilly autumn mornings, cozy weekend breakfasts, or enjoying with your favorite hot cup of coffee!
Fall baking has officially taken over my kitchen, and I couldn’t be happier about it! Over the weekend, I baked a batch of pumpkin muffins for my family, and they were such a hit that I knew I wanted to share them here on the blog.
I love recipes that make the whole kitchen smell like cinnamon, pumpkin spice, and freshly baked goodies. And these pumpkin muffins with streusel topping are exactly the kind of treat I want cooling on my countertop while the autumn leaves are falling outside.
The best part is that gorgeous buttery topping! Rather than adding a sugary glaze, I wanted the golden cinnamon streusel to be the star of the show! Every bite has that wonderful combination of soft pumpkin muffin and sweet, crumbly topping.
If you’re looking for moist pumpkin muffins that feel like a little homemade bakery treat, these are definitely worth adding to your fall baking list!
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Why You’ll Love These Pumpkin Pie Streusel Muffins
These Pumpkin Pie Streusel Muffins bring together everything I love about homemade fall baking. They’re simple enough for a weekend breakfast but special enough to serve for Thanksgiving morning or a cozy autumn gathering.
- Warm Pumpkin Spice Flavor: A combination of cinnamon and pumpkin pie spice gives these pumpkin spice muffins that classic fall flavor.
- Soft and Moist Texture: Real pumpkin puree, oil, and brown sugar help create wonderfully moist pumpkin muffins.
- Buttery Cinnamon Streusel: These pumpkin muffins with crumb topping have a generous layer of sweet, golden streusel.
- No Icing Needed: The buttery topping provides plenty of sweetness and texture without an additional glaze.
- Simple Pantry Ingredients: Most of the ingredients are everyday baking staples you may already have in your kitchen.
- Perfect for Fall Gatherings: These muffins make a lovely addition to autumn breakfasts, holiday brunches, or an afternoon coffee break.
I especially love how pretty the streusel looks after baking. Those golden crumbs make the muffins look like something you’d find in a little country bakery!
What Makes Pumpkin Muffins With Streusel Topping So Delicious?
The secret to these pumpkin muffins with streusel topping is the contrast between the soft pumpkin batter and the buttery crumb layer.
Pumpkin puree adds moisture and richness, while brown sugar brings a deeper sweetness that pairs beautifully with cinnamon and pumpkin pie spice.
The streusel is made with flour, two kinds of sugar, warm spices, and melted butter. When mixed together, it forms little buttery clumps that bake into a crumbly topping.
I love a muffin with a generous topping, and these pumpkin muffins with crumb topping certainly deliver!
Unlike muffins finished with icing, these let you enjoy the flavor of the cinnamon streusel in every bite!
Ingredients for Homemade Pumpkin Pie Streusel Muffins
One of my favorite things about homemade pumpkin spice muffins is how simple the ingredients are.
You don’t need anything fancy to make a batch of comforting fall muffins. Just a few pantry staples, a can of pumpkin puree, and plenty of warm spices!
Ingredients for the Moist Pumpkin Muffins
- 1 ¾ cups (219g) all-purpose flour: Provides structure while keeping the muffins tender.
- 1 teaspoon baking soda: Helps the muffins rise and develop a soft texture.
- 1 ½ teaspoons ground cinnamon: Adds that familiar warm cinnamon flavor.
- 1 ½ teaspoons pumpkin pie spice: Brings together the classic spices associated with pumpkin pie.
- ½ teaspoon salt: Balances the sweetness and enhances the other flavors.
- ½ cup (120ml) vegetable or canola oil: Helps keep the muffins soft and moist.
- â…“ cup (67g) granulated sugar: Adds sweetness and balances the stronger flavor of the brown sugar.
- â…” cup (133g) packed brown sugar: Adds moisture and a rich, slightly caramel-like sweetness.
- 1 ½ cups (340g) pumpkin puree: Gives the muffins their pumpkin flavor, color, and moisture.
- 2 large eggs, at room temperature: Help bind the ingredients together.
- ¼ cup (60ml) whole milk, at room temperature: Adds moisture and helps create a smooth batter.
- 1 teaspoon vanilla extract: Adds a lovely warm flavor that complements the pumpkin spices.
Be sure to use plain pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling already contains sweeteners and spices, which would change the balance of this recipe.
Ingredients for the Cinnamon Streusel Topping
This is my favorite part of these pumpkin muffins with crumb topping!
- ¾ cup (94g) all-purpose flour: Creates the base for the crumbly topping.
- ¼ cup (50g) granulated sugar: Adds sweetness and helps the streusel develop a delicate crunch.
- ¼ cup (50g) packed brown sugar: Gives the topping a rich, buttery sweetness.
- 1 teaspoon ground cinnamon: Adds an extra layer of warm fall flavor.
- ½ teaspoon pumpkin pie spice: Complements the pumpkin-spiced muffin batter.
- 6 tablespoons (85g) unsalted butter, melted: Brings everything together into soft, buttery crumbs.
The combination of melted butter and brown sugar creates those wonderful streusel clusters that make these muffins so appealing.
How to Make Pumpkin Pie Streusel Muffins
Making these Pumpkin Pie Streusel Muffins is straightforward, and you don’t need a stand mixer.
A couple of mixing bowls, a whisk, a spatula, and a muffin pan are all you need.
Step 1: Prepare the Cinnamon Streusel Topping
In a medium mixing bowl, combine:
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
Pour in 6 tablespoons of melted unsalted butter.
Gently stir everything together with a fork until the mixture forms soft, buttery crumbs.
Set the streusel aside while you prepare the muffin batter. The crumbs will firm up slightly as the butter cools.
I love preparing the streusel first, so it’s ready to sprinkle over the muffin batter before baking.
I also usually have enough left over that I keep in a sealed jar to use for more streusel topping uses throughout the season. I will use a wooden spoon to scoop the remaining into a jar.
Step 2: Prepare Your Muffin Pan and Dry Ingredients
Preheat your oven to 425°F (218°C).
Line a standard 12-cup muffin pan with paper muffin liners or lightly grease each cup.
In a large mixing bowl, whisk together:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
Whisk until everything is evenly combined.
This helps distribute the baking soda and spices throughout the flour so each muffin has that wonderful pumpkin spice flavor.
Step 3: Mix the Wet Ingredients
In a separate mixing bowl, whisk together:
- ½ cup vegetable or canola oil
- â…“ cup granulated sugar
- â…” cup packed brown sugar
Whisk until combined.
Next, add:
- 1 ½ cups pumpkin puree
- 2 large eggs
- ¼ cup whole milk
- 1 teaspoon vanilla extract
Whisk everything together until smooth.
The mixture should have a beautiful pumpkin-orange color with little flecks of warm spices.
Step 4: Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients.
Using a spatula, gently fold everything together until just combined.
Avoid overmixing the batter, as this can make your moist pumpkin muffins dense instead of tender.
A few small lumps are perfectly fine!
The batter should be thick and beautifully pumpkin-colored.
Step 5: Fill the Muffin Cups and Add Streusel
Divide the pumpkin muffin batter evenly among the 12 prepared muffin cups, filling each nearly to the top.
Generously sprinkle the cinnamon streusel topping over each muffin.
Gently press the crumbs into the batter so they stay in place while baking.
Don’t be shy with that streusel! It’s what gives these pumpkin muffins with streusel topping their delicious bakery-style appearance.
Step 6: Bake the Pumpkin Spice Muffins
Place the muffin pan into your preheated 425°F oven and bake for 5 minutes.
Without opening the oven door, reduce the temperature to 350°F (177°C).
Continue baking for another 15–17 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Starting at a higher oven temperature helps encourage taller muffin tops, while the lower temperature allows the centers to finish baking.
The streusel should look golden and delicious when the muffins are finished.
Step 7: Cool and Enjoy
Remove the muffins from the oven and allow them to cool in the pan for approximately 5 minutes.
Carefully transfer them to a wire cooling rack.
Serve slightly warm or allow them to cool completely before storing.
These Pumpkin Pie Streusel Muffins are especially inviting while they’re still a little warm and the cinnamon streusel is fresh from the oven.
Tips for Making the Best Moist Pumpkin Muffins
If you want your homemade moist pumpkin muffins to turn out soft, tender, and full of pumpkin spice flavor, a few simple baking tips can make a difference.
Use Plain Pumpkin Puree
Always use plain pumpkin puree rather than pumpkin pie filling.
Pumpkin pie filling contains additional ingredients that can affect the flavor and sweetness of your muffins.
Measure Your Flour Carefully
Too much flour can make muffins dry and heavy.
For the best results, spoon your flour into the measuring cup and level it off, or use a kitchen scale.
Avoid Overmixing the Batter
Once you combine the wet and dry ingredients, mix only until the flour disappears.
Overmixing can develop too much gluten and make your muffins tougher.
Don’t Skip the Streusel
That buttery cinnamon topping is what makes these pumpkin muffins with crumb topping so special.
Be generous when dividing it among the muffins!
Check for Doneness
Ovens can vary, so begin checking the muffins near the end of the baking time.
A toothpick inserted into the center should come out clean or with a few moist crumbs.
How to Store and Freeze Pumpkin Muffins With Crumb Topping
These pumpkin muffins with crumb topping are wonderful for making ahead, especially during the busy fall baking season.
Storing at Room Temperature
Allow the muffins to cool completely before placing them in an airtight container.
Store at room temperature for up to 2 days.
Place a paper towel inside the container to help absorb excess moisture and prevent the streusel from becoming too soft.
Refrigerating Pumpkin Spice Muffins
For longer storage, keep the muffins in an airtight container in the refrigerator for up to 5 days.
Freezing Pumpkin Pie Streusel Muffins
You can also freeze these muffins for later!
Wrap each completely cooled muffin individually and place them in a freezer-safe container or freezer bag.
Freeze for up to 3 months.
When you’re ready to enjoy one, simply thaw it at room temperature.
Reheating
Warm an individual muffin in the microwave for approximately 10–15 seconds, or place it in a 300°F oven until warmed through.
Just imagine having homemade pumpkin muffins tucked away in your freezer for a chilly morning when you’re craving something sweet and cozy!
More Homemade Pumpkin Muffins to Try
If you love baking pumpkin spice muffins as much as I do, you’ll definitely want to try my other homemade pumpkin muffin recipe, too!
My recipe, The Only Pumpkin Muffin Recipe You’ll Ever Need, is another wonderful recipe to add to your fall baking collection.
While these Pumpkin Pie Streusel Muffins are all about that buttery cinnamon crumb topping, my other pumpkin muffin recipe is a great option when you’re craving a homemade pumpkin treat.
I love having different pumpkin recipes to rotate through the season, especially when the weather turns chilly, and everyone starts asking for something warm from the oven.
Both recipes are perfect additions to a cozy fall breakfast table!
Conclusion: Cozy Homemade Pumpkin Pie Streusel Muffins
These Pumpkin Pie Streusel Muffins are everything I love about fall baking wrapped up in one delicious little treat.
With their soft pumpkin-spiced centers, warm cinnamon flavor, and generous buttery streusel topping, they’re the kind of homemade muffins that make an ordinary autumn morning feel extra special.
I especially love recipes like this because they bring everyone into the kitchen. The smell of pumpkin spice filling the house, a fresh batch of muffins cooling on the countertop, and family members wandering in to see what’s baking are some of my favorite little moments of the season.
Whether you’re preparing a cozy weekend breakfast, baking for Thanksgiving morning, or simply craving moist pumpkin muffins with a sweet cinnamon topping, I hope these become a favorite in your kitchen, too!
And if you make these pumpkin muffins with streusel topping, I’d love to hear how they turned out. Leave a comment below and let me know if your family loves them as much as mine loves a good batch of homemade pumpkin muffins!
Frequently Asked Questions About Pumpkin Pie Streusel Muffins
1. Can I use homemade pumpkin puree for Pumpkin Pie Streusel Muffins?
Yes! Homemade pumpkin puree should work in these Pumpkin Pie Streusel Muffins as long as it is thick and not overly watery. If your puree contains excess moisture, drain it before measuring.
2. How do I keep pumpkin muffins with streusel topping from getting soggy?
Allow your pumpkin muffins with streusel topping to cool completely before storing. Place a paper towel inside the airtight container to absorb excess moisture and help preserve the crumbly topping.
3. Can I freeze moist pumpkin muffins with crumb topping?
Absolutely! These moist pumpkin muffins can be wrapped individually and frozen for up to 3 months. Thaw at room temperature and warm briefly before serving. The streusel may soften slightly after freezing.
4. What is the difference between pumpkin spice muffins and pumpkin muffins with crumb topping?
Traditional pumpkin spice muffins focus on the soft, spiced pumpkin batter, while pumpkin muffins with crumb topping include an additional buttery streusel layer. These muffins combine both for a cozy pumpkin-spiced treat with a sweet cinnamon crumble.
Easy Pumpkin Pie Streusel Muffins
Ingredients
Pumpkin Muffins
- 1 ¾ cups (219g) all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- 1 ½ tsp pumpkin pie spice
- ½ tsp salt
- ½ cup (120ml) vegetable or canola oil
- â…“ cup (67g) granulated sugar
- â…” cup (133g) packed brown sugar
- 1 ½ cups (340g) pumpkin puree (not pumpkin pie filling)
- 2 large eggs, at room temperature
- ¼ cup (60ml) whole milk, at room temperature
- 1 tsp vanilla extract
Cinnamon Streusel Topping
- ¾ cup (94g) all-purpose flour
- ¼ cup (50g) granulated sugar
- ¼ cup (50g) packed brown sugar
- 1 tsp ground cinnamon
- ½ tsp pumpkin pie spice
- 6 tbsp (85g) unsalted butter, melted
Instructions
Prepare the Streusel Topping
- In a medium mixing bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and pumpkin pie spice.
- Pour in the melted butter and gently stir with a fork until the mixture forms soft, buttery crumbs.
- Set the streusel aside while preparing the muffin batter. The crumbs will firm up slightly as the butter cools.
Make the Pumpkin Muffin Batter
- Preheat your oven to 425°F (218°C). Line a standard 12-cup muffin pan with paper muffin liners or lightly grease each cup.
- In a large mixing bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt until evenly combined.
- In a separate bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until combined.
- Add the pumpkin puree, eggs, milk, and vanilla extract to the wet ingredients. Whisk until smooth.
- Gradually add the dry ingredients to the wet ingredients. Gently fold everything together with a spatula until just combined. Avoid overmixing, as this can make the muffins dense.
Add the Streusel and Bake
- Divide the pumpkin muffin batter evenly among the 12 prepared muffin cups, filling each nearly to the top.
- Generously sprinkle the cinnamon streusel topping over each muffin, gently pressing the crumbs into the batter so they stay in place while baking.
- Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (177°C) and continue baking for another 15–17 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Remove the muffins from the oven and allow them to cool in the pan for approximately 5 minutes.
- Carefully transfer the muffins to a wire cooling rack. Serve slightly warm or allow them to cool completely before storing.
Notes
Summary
I hope I have inspired you to bake your very own recipes to enjoy and share with your friends and family.
If you were encouraged by this post, I invite you to check out my FREE Printables Page for fun free printables, planners, and charts.
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Here are some more of my bread-making inspiration posts to check out!
Pumpkin: How to Make Chocolate Chip Pumpkin Bread
Sweet Potato Bread: How to Make Sweet Potato Bread
Chocolate Chip Cookies: How to Make Chocolate Chip Cookie Bread
Carrot Cake Quick Bread: How to Make Carrot Cake Quick Bread
How to Make Strawberries and Cream Sourdough Bread
How to Make S’mores Sourdough Bread
July 4th Bread: How to Make a Firecracker Marble Bread Braid
Artisan Bread: How to Make Artisan Bread
Challah Bread: How to Make a 6 Braided Challah Bread
Sweet Bread: How to Make Sweet Bread
Blessings,
The Off Grid Barefoot Girl
