Easy Pumpkin Pie Streusel Muffins
These homemade Pumpkin Pie Streusel Muffins are soft, moist, and packed with warm pumpkin pie spices, brown sugar, and real pumpkin puree. Each muffin is topped with a generous layer of buttery cinnamon streusel that bakes into a sweet, golden, crumbly topping. Perfect for cozy fall mornings, holiday breakfasts, or an afternoon treat with a warm cup of coffee!
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
- ⅓ cup (67g) granulated sugar
- ⅔ 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
Pumpkin Puree: Use plain canned pumpkin puree, not pumpkin pie filling. Homemade pumpkin puree may also work, but it should be thick rather than watery.
Room Temperature Ingredients: Allow the eggs and milk to come to room temperature before mixing for a smoother batter.
Do Not Overmix: Stir the batter just until the flour disappears. A few small lumps are perfectly fine.
Extra Streusel: Divide the topping evenly among the muffins for a generous crumb layer. Gently pressing it into the batter helps prevent loose crumbs from falling off.
High-Temperature Baking: Starting the muffins at 425°F helps encourage a taller muffin top. Reducing the temperature allows the centers to finish baking without overbrowning the streusel.
Storage: Store completely cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Place a paper towel in the container to help absorb excess moisture.
Freezing: Wrap cooled muffins individually and place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm an individual muffin in the microwave for approximately 10–15 seconds, or in a 300°F oven until warmed through.