When the leaves start changing and the air gets that crisp “sweater weather” vibe, nothing says fall quite like Pumpkin Streusel Muffins. They’re the perfect little bite of autumn: moist muffins full of pumpkin spice, topped with a buttery streusel that adds just the right amount of crunch. Basically, they’re like a hug in muffin form.

I love baking these on weekends when the whole house needs that cozy, pumpkin-spice aroma floating through the kitchen. And let’s be real—these muffins aren’t just breakfast food. They’re coffee companions, lunchbox treats, and late-night snacks when you just need a little something sweet.

The best part? This pumpkin spice recipe is simple and fuss-free. With pantry staples and a quick streusel topping, you can whip up bakery-style muffins without leaving your kitchen (or your yoga pants). Whether you’re baking for family, friends, or just yourself—you deserve a warm, spiced muffin fresh from the oven.

Why You’ll Love These Pumpkin Streusel Muffins

Soft, moist muffins with real pumpkin puree.
A crunchy, cinnamon-sugar streusel topping that makes them bakery-worthy.
Perfect for fall baking—easy, cozy, and full of pumpkin spice flavor.
They freeze beautifully, so you can enjoy pumpkin goodness long after the leaves have fallen.

Ingredients

Crumb Topping:

¼ cup (60 g) butter, melted
½ cup (65 g) all-purpose flour
¼ cup (50 g) granulated sugar
¼ cup (50 g) brown sugar
1 tsp (5 g) cinnamon

Muffins:

1 ½ cups (190 g) all-purpose flour
1 cup (240 g) pure pumpkin puree
⅓ cup (80 ml) vegetable oil
¼ cup (60 g) sour cream
2 large eggs
2 tsp (10 ml) vanilla extract
½ cup (100 g) brown sugar, packed
¼ cup (50 g) granulated sugar
1 tsp (5 g) pumpkin pie spice
1 tsp (5 g) cinnamon
1 tsp (5 g) baking powder
½ tsp (2.5 g) baking soda
¼ tsp (1.5 g) salt

Step-by-Step Instructions

Preheat & prep: Heat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
Make the streusel topping: Mix flour, granulated sugar, brown sugar, and cinnamon. Stir in melted butter until crumbly (like damp sand). Set aside.
Mix dry ingredients: In a medium bowl, whisk flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
Mix wet ingredients: In a large bowl, whisk pumpkin puree, oil, sour cream, eggs, vanilla, brown sugar, and granulated sugar until smooth.
Combine: Gently fold the dry ingredients into the wet mixture until no streaks of flour remain (don’t overmix).
Fill muffin cups: Divide batter evenly, filling each about ¾ full.
Top & bake: Generously sprinkle streusel topping over each muffin, pressing lightly so it sticks. Bake 22–25 minutes, until a toothpick comes out clean.
Cool & enjoy: Let cool in the pan for 10 minutes before transferring to a wire rack.

Tips for Perfect Muffins

Don’t skimp on the streusel. More topping = more bakery-style flavor.
Use room temperature eggs and sour cream for smoother batter and fluffier muffins.
Mix gently. Overmixing = tough muffins. Keep it light!
For extra cozy vibes, sprinkle a little powdered sugar or drizzle with glaze once cooled.

My Personal Take

These muffins became a fall tradition in my home after my daughter requested “pumpkin cupcakes without frosting.” Enter: Pumpkin Streusel Muffins. They were such a hit that now I make them multiple times each season, especially when friends stop by for coffee.

The streusel topping always disappears first—my husband shamelessly picks it off his muffins and claims it’s “chef’s tax.” And honestly, he’s not wrong. The crunchy, cinnamon-sugar crumble is what makes these muffins next-level. They’re simple, comforting, and they taste like the best parts of fall rolled into one bite.

What to Serve with Pumpkin Streusel Muffins

These muffins shine on their own, but you can make them part of a cozy fall spread:

Breakfast: Pair with scrambled eggs or Greek yogurt for a balanced start.
Coffee break: Perfect with a hot cup of coffee, chai, or pumpkin spice latte.
Dessert twist: Warm a muffin slightly and serve with a scoop of vanilla ice cream.

They’re also the perfect baked good to bring to book club, potlucks, or Thanksgiving brunch—because who doesn’t love pumpkin spice?

How to Store Pumpkin Streusel Muffins

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps for up to a week—just reheat in the microwave for 15 seconds.
Freezer: Freeze muffins individually wrapped, then place in a freezer bag for up to 2 months. Thaw overnight at room temp or warm in the oven.

Pro tip: If you want the streusel topping to stay crunchy, reheat muffins in the oven (350°F for 5 minutes) instead of the microwave.

FAQs

Can I make these without sour cream?

Yes—swap in Greek yogurt for the same moist texture.

Can I use fresh pumpkin puree instead of canned?

Absolutely! Just make sure it’s well-drained so the muffins don’t turn soggy.

Can I double this recipe?

Yep—just bake in batches. These muffins disappear fast, so doubling is smart!

Can I make these ahead for the holidays?

Yes—bake, cool completely, then freeze. Just reheat before serving, and they’ll taste freshly baked.

Bringing It All Together

If you’re looking for a cozy, easy pumpkin spice recipe that tastes straight out of a bakery, these Pumpkin Streusel Muffins are it. Moist muffins, warm spices, and that irresistible streusel topping make them a fall baking must.

Whether you whip up a batch for your family, share them at a gathering, or sneak one with your morning coffee (no judgment here), these muffins are the perfect bite of autumn happiness. Bake them once, and I promise they’ll become a seasonal tradition in your kitchen too.

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