What are pumpkin streusel muffins?

Pumpkin streusel muffins are soft, bakery-style muffins made with pumpkin purée and warm spices like cinnamon, nutmeg, and cloves. Topped with a sweet, crumbly streusel made from butter, sugar, and flour, they’re a perfect combination of moist texture and crunchy topping.

Does streusel go on before baking?

Yes. Streusel topping should always be added before baking. Sprinkling it on raw batter allows the buttery crumbles to crisp up as the muffins rise, creating that golden, irresistible crust.

What is the secret to making moist muffins?

The key is moisture-rich ingredients like pumpkin purée, oil, or applesauce. Avoid overmixing the batter, and don’t overbake. These steps lock in softness and create a tender crumb.

Are pumpkin muffins healthy?

They can be! When made with pure pumpkin, less sugar, and wholesome ingredients like whole wheat flour or Greek yogurt, pumpkin muffins offer fiber, vitamins, and a feel-good sweet treat.

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

Description

These bakery-style Pumpkin Streusel Muffins are moist, fluffy, and topped with a buttery brown sugar crumble—perfect for fall mornings.

Ingredients

Scale

1¾ cups all-purpose flour

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 tsp vanilla extract

1 tsp baking soda

1 tsp baking powder

½ tsp salt

2 tsp pumpkin pie spice

For Streusel:

⅓ cup brown sugar

2 tbsp flour

2 tbsp rolled oats

3 tbsp cold butter (cubed)

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Instructions

1. Preheat oven to 350°F. Line a muffin tin with paper liners.

2. Whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.

3. In a separate bowl, whisk pumpkin, eggs, sugars, oil, applesauce, and vanilla.

4. Combine wet and dry ingredients just until mixed—don’t overmix.

5. Scoop batter into muffin cups, filling almost to the top.

6. Make streusel: mix sugar, flour, oats, and butter until crumbly.

7. Sprinkle streusel over each muffin.

8. Bake for 22–25 minutes, or until a toothpick comes out clean.

9. Cool 5 minutes in pan, then transfer to wire rack.

Notes

Add chocolate chips or chopped pecans for variation.

Store at room temperature for 3 days or freeze for up to 3 months.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 225
Sugar: 15g
Sodium: 190mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg