If you’re like me, you wait all year for that magical season when pumpkin spice sneaks its way into everything—lattes, candles, and yes, even muffins. But here’s the thing: sometimes you don’t need a mountain of baked goods tempting you on the counter for a week. Sometimes you just want a cozy little batch of something warm, spiced, and soul-soothing. Enter: Pumpkin Streusel Muffins.

These small-batch muffins are tender, fluffy, and packed with pumpkin flavor. The crunchy streusel topping adds a bakery-style flair, while the drizzle of glaze makes them feel like a special treat. Think of them as the perfect middle ground between a pumpkin spice muffin and a coffee cake—ideal for a crisp fall morning with your favorite mug in hand.

Whether you’re baking just for yourself, your partner, or your lucky neighbors, this recipe delivers the comfort of fall baking without drowning you in leftovers. Let’s be real: muffins are best when they’re fresh, and this batch of eight is just the right size.

Why You’ll Love These Pumpkin Streusel Muffins

Perfect small-batch muffins—just eight, no waste, no guilt.
Streusel topping gives bakery-level crunch and flavor.
Packed with pumpkin spice goodness for the ultimate fall baking treat.
Simple ingredients, no fancy mixers required.
Sweet glaze drizzle makes them look and taste extra indulgent.

Ingredients You’ll Need

Streusel

1/4 cup + 2 tbsp all-purpose flour
1/4 cup + 1 tbsp brown sugar
3 tbsp salted butter, softened

Muffins

1 cup all-purpose flour
1/2 tsp baking soda
1 tsp pumpkin pie spice (or DIY mix)
1/4 tsp salt
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1/4 cup vegetable oil
3/4 cup pumpkin puree

Glaze

1/2 cup powdered sugar
1 1/2 tsp milk (plus more if needed)

Step-by-Step Instructions

Preheat oven to 425°F and line muffin pan with 8 liners.
Make streusel: mix flour, brown sugar, and butter until crumbly. Freeze while making batter.
In a small bowl, whisk flour, baking soda, pumpkin spice, and salt.
In a large bowl, whisk sugars, egg, oil, and pumpkin puree until smooth.
Add dry mixture to wet mixture and stir gently until just combined.
Divide batter into muffin cups, filling 3/4 full.
Sprinkle streusel on top.
Bake at 425°F for 8 minutes, then reduce to 350°F and bake 8–12 minutes more, until the toothpick comes out clean.
Cool muffins in pan 10 minutes, then transfer to wire rack.
Drizzle glaze over cooled muffins and let set before serving.

Tips for the Best Pumpkin Spice Muffins

Temperature trick: That initial high heat makes your muffins rise tall and bakery-style. Don’t skip it!
Don’t overmix: Stir until just combined—lumps are okay. Overmixing makes muffins dense.
DIY spice blend: If you don’t have pumpkin pie spice, mix cinnamon, nutmeg, ginger, and a pinch of cloves.
Streusel upgrade: Add chopped pecans or walnuts to the streusel for extra crunch.
Glaze timing: Make sure muffins are fully cooled before drizzling, or the glaze will melt right off.

My Story Behind These Muffins

I created this recipe one chilly October afternoon when I was craving pumpkin spice muffins but didn’t want to commit to a full dozen. After all, my family loves muffins, but three days later they’re usually sitting sad and stale on the counter.

So, I went small-batch. Eight muffins—just enough to enjoy warm out of the oven, have one with coffee the next morning, and maybe share a couple with a neighbor. It was the perfect solution, and honestly, I’ve never looked back. Now, every fall, these muffins make their way into my kitchen, filling the house with that irresistible pumpkin spice aroma.

What to Serve with Pumpkin Streusel Muffins

A hot latte or chai tea for the ultimate fall pairing.
A dollop of whipped cream or cream cheese spread for extra indulgence.
Fresh fruit like apple slices or berries for balance.
On Thanksgiving morning, serve them alongside scrambled eggs and bacon for a festive breakfast spread.

How to Store and Reheat

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps for up to 5 days, though best texture is fresh.
Freezer: Wrap individually and freeze up to 2 months. Thaw at room temperature or warm in the microwave for 20 seconds.

Pro tip: If freezing, hold off on glazing until ready to serve for the best texture.

FAQs About Pumpkin Streusel Muffins

Can I double this recipe?

Yes! Just double all ingredients and bake in a 12-cup muffin pan.

Can I use fresh pumpkin instead of canned?

Yes—just roast, puree, and strain well so it’s not too watery.

Can I make these without the glaze?

Of course. They’re delicious plain, but the glaze adds a sweet finishing touch.

Are these muffins sweet or savory?

They lean sweet, but not overly so. Perfect balance for breakfast or dessert.

What’s the texture like?

Soft, moist, and tender on the inside with a crunchy streusel top.

Fall Baking in Every Bite

There’s something about Pumpkin Streusel Muffins that captures the heart of fall baking. Warm spices, a soft pumpkin base, crunchy topping, and that sweet drizzle—each bite feels like autumn wrapped in a muffin liner. These small-batch muffins are perfect for when you crave a cozy treat without overdoing it.

So next time you feel that pumpkin spice craving kick in, skip the coffee shop line and whip up a batch at home. Your kitchen will smell heavenly, and you’ll have the perfect fall treat to enjoy (and maybe share, if you’re feeling generous).

Discover more delicious recipes by following me on Facebook and Pinterest.

Pumpkin Streusel Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Olivia Hartwellen
Total Time: 35 minutes
Yield: 8 muffins 1x
Diet: Vegetarian

Print Recipe

Description

These Pumpkin Streusel Muffins are a small-batch fall baking delight—moist, fluffy, and spiced with pumpkin pie flavors. Topped with a buttery, crunchy streusel and finished with a light glaze, they’re the perfect cozy treat for when you crave pumpkin spice without needing a full dozen. This recipe makes just 8 muffins—ideal for small households, sharing with a neighbor, or enjoying fresh over a couple of days.

Ingredients

Scale

Streusel:

1/4 cup + 2 tbsp all-purpose flour
1/4 cup + 1 tbsp brown sugar
3 tbsp salted butter, softened

Muffins:

1 cup all-purpose flour
1/2 tsp baking soda
1 tsp pumpkin pie spice (or cinnamon, nutmeg, ginger, cloves mix)
1/4 tsp salt
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1/4 cup vegetable oil
3/4 cup pumpkin puree

Glaze:

1/2 cup powdered sugar
1 1/2 tsp milk (plus more if needed)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F (220°C). Line muffin pan with 8 liners.
Prepare streusel: mix flour, brown sugar, and butter until crumbly. Freeze while making batter.
Whisk dry ingredients: flour, baking soda, pumpkin pie spice, and salt.
In a separate bowl, whisk sugars, egg, oil, and pumpkin puree until smooth.
Add dry mixture to wet and stir gently until just combined (do not overmix).
Divide batter into 8 muffin liners, filling about 3/4 full.
Sprinkle streusel evenly on top.
Bake at 425°F for 8 minutes, then reduce oven to 350°F (175°C) and bake 8–12 minutes more, until toothpick comes out clean.
Cool in pan 10 minutes, then transfer to wire rack.
Whisk glaze ingredients and drizzle over cooled muffins. Let set before serving.

Notes

That initial high heat (425°F) makes muffins rise tall with a bakery-style dome.

Lumps in the batter are okay—overmixing makes muffins dense.

Add chopped pecans or walnuts to the streusel for extra crunch.

Hold off on glazing if freezing muffins; add glaze after thawing.

Can be doubled for a full dozen muffins.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert / Breakfast / Snack
Method: Baking
Cuisine: American

Pumpkin Streusel Muffins: A Small-Batch Fall Baking Delight