Pumpkin Streusel Muffins Recipe | 5-Step Moist & Delicious Treat

Why We Love Pumpkin Streusel Muffins

The Cozy Memory Behind the Muffins

Hi, I’m Ethan—the cook, creator, and voice behind this cozy corner of the web!

I still remember the first time I fell in love with streusel. I was a kid, perched on a wooden stool in my grandmother’s kitchen, watching her sprinkle a buttery brown sugar topping over a batch of warm pumpkin muffins. The whole room smelled like cinnamon, sugar, and something magical. That’s the moment I understood what comfort baking truly means. Fast forward to today, and I’m still chasing that same cozy feeling every time I bake a batch of pumpkin streusel muffins.

These muffins aren’t just a fall favorite—they’re a bite of nostalgia. Warm, tender pumpkin crumb paired with that signature sweet, crunchy topping brings the kind of joy only homemade baking can.

What Makes These Muffins a Seasonal Favorite

There’s a reason pumpkin streusel muffins dominate bakery displays and Pinterest boards the minute the leaves begin to turn. They blend the earthy richness of real pumpkin purée with warm spices like cinnamon, nutmeg, and cloves—aromas that scream autumn. But it’s the streusel that takes them to the next level. That crisp, crumbly layer made of brown sugar, butter, and flour creates texture and depth in every bite.

Whether you’re looking for something similar to those Costco pumpkin streusel muffins or creating your own twist on pumpkin chocolate chip streusel muffins, this recipe delivers bakery-style flavor with ingredients you already have in your pantry.

And if you’re already loving fall baking, don’t miss my Healthy Greek Yogurt Pumpkin Muffins for a lighter take or these Pumpkin Chocolate Chip Cookies for something chewy and sweet. Pumpkin season is just better when it’s homemade.

Ingredients & Tools You’ll Need

Pantry Ingredients Breakdown

Making pumpkin streusel muffins at home is wonderfully simple—and the ingredients are all pantry staples. These muffins don’t just taste bakery-quality, they come together fast, without anything fancy.

Here’s what you’ll need to make the magic happen:

• Pumpkin purée: The heart of these muffins. Use 100% pure pumpkin, not pumpkin pie filling. It adds moisture, color, and deep flavor to your pumpkin streusel muffins.
• All-purpose flour: Gives the muffins structure and softness.
• Brown sugar and granulated sugar: Brown sugar provides rich, caramel notes, while white sugar keeps the crumb light.
• Baking soda and baking powder: These leavening agents ensure your muffins rise beautifully.
• Pumpkin pie spice: A cozy mix of cinnamon, nutmeg, and cloves that gives pumpkin streusel muffins their signature fall flavor.
• Salt: A pinch enhances sweetness and balances flavors.
• Eggs: Bind everything and help the batter rise.
• Vegetable oil: Keeps the muffins tender and moist.
• Applesauce (optional): Adds extra moisture and softness.
• Vanilla extract: Boosts the aroma and depth.

For that irresistible streusel topping:

• Cold butter
• Brown sugar
• All-purpose flour
• Rolled oats (optional, but highly recommended for texture)

For more inspiration, check out my Super Moist Pumpkin Bread or Gluten-Free Pumpkin Bread. They share the same warm spice base as these pumpkin streusel muffins.

Tools That Make a Difference

To get the best texture and rise in your pumpkin streusel muffins, use:

• A standard muffin tin
• Paper or silicone liners
• A cookie scoop for portioning
• Mixing bowls, whisk, and spatula
• Fork or pastry cutter for the streusel

With the right tools and ingredients, baking pumpkin streusel muffins is both easy and rewarding.

Step-by-Step: How To Make Pumpkin Muffins With Streusel Topping

Preparing the Batter for Moist Muffins

The secret to bakery-worthy pumpkin streusel muffins isn’t complicated—it’s all in the method. Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with parchment or silicone liners.

In a large bowl, whisk together the dry ingredients:

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice

In a separate bowl, whisk the wet ingredients:

• 1 cup canned pumpkin purée
• 2 large eggs
• ½ cup brown sugar
• ¼ cup granulated sugar
• ½ cup vegetable oil
• ¼ cup unsweetened applesauce
• 1 teaspoon vanilla extract

Pour the wet ingredients into the dry, stirring gently with a spatula. Be careful not to overmix—this keeps your pumpkin streusel muffins light and fluffy. The batter will be thick, and that’s exactly what you want.

Making and Applying the Perfect Streusel

Now comes the best part—the streusel topping. In a small bowl, mix:

• ⅓ cup brown sugar
• 2 tablespoons flour
• 2 tablespoons rolled oats (optional)
• 3 tablespoons cold butter, cut into cubes

Use a fork or pastry cutter to combine until the mixture looks crumbly. This rustic texture is what gives your pumpkin streusel muffins their signature crunch.

Using a cookie scoop, fill each muffin cup almost to the top. Generously sprinkle the streusel topping over each one, pressing it lightly into the batter so it bakes in place.

Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring to a rack.

Pair these with a cup of Iced Pumpkin Cream Chai or browse more fall favorites on our Recipes page.

Once you’ve made these pumpkin streusel muffins once, they’ll become a fall tradition in your kitchen.

Tips, Variations & Storage

Secrets to Moist Muffins Every Time

What’s the real secret to perfectly moist pumpkin streusel muffins? It comes down to the balance of ingredients and the way you handle your batter.

First, always use real pumpkin purée—not pie filling. It’s thick, rich, and full of natural moisture. Pair it with neutral oil like canola or vegetable oil to lock in softness. For extra tenderness, many bakers (me included) add unsweetened applesauce to the mix. It keeps muffins light without sacrificing flavor.

Second, don’t overmix. Stir your wet and dry ingredients just until combined—lumps are okay! Overmixing can lead to dense, rubbery muffins.

Finally, for tall muffin tops, fill each liner almost to the top and bake at a slightly higher initial heat (like 400°F for 5 minutes), then reduce to 350°F to finish baking. This helps the muffins rise quickly and set beautifully.

Variations, Storage, and Freezing

One of the best parts about making pumpkin streusel muffins is how flexible the recipe is. Want to make them indulgent? Add chocolate chips or a swirl of cream cheese in the center. Craving crunch? Fold in chopped walnuts or pecans.

For a Costco-style muffin, double the recipe and bake in jumbo muffin tins, increasing the bake time by 8–10 minutes. Or make mini versions—just reduce the time to about 12–15 minutes.

Once baked, store your muffins in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for 5–6 days or freeze for up to 3 months. Just thaw at room temperature or microwave for 20 seconds to enjoy again.

If you love easy desserts, don’t miss my No Bake Lemon Blueberry Dessert or this creamy No Bake Eclair Cake Recipe.

These pumpkin streusel muffins are the kind of cozy bake you’ll crave all year long.

FAQ: Pumpkin Streusel Muffins

Pumpkin season just wouldn’t be complete without a batch of warm, golden pumpkin streusel muffins. They’re quick to make, easy to customize, and bring the comforting aroma of fall into every corner of your home. Whether you enjoy them with morning coffee or share a batch with friends, these muffins are guaranteed to become a go-to favorite. With this guide, you’ve got everything you need—from ingredients to expert tips—to bake them perfectly every time.

So go ahead, preheat that oven and whip up your new fall staple. You’ve got this.

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