Pumpkin Streusel Muffins – Bakery-Style Fall Favorite in 30 Minutes

Pumpkin Streusel Muffins bring together the cozy flavors of autumn with a sweet cinnamon crumble on top that’s simply irresistible. I first baked these on a crisp October afternoon, the kind where you want something warm in the oven and the smell of cinnamon floating through the air. The moment I pulled them out, I knew they’d become a staple in my kitchen. They’re perfect for breakfast, dessert, or a mid-afternoon treat, much like my pumpkin muffins that always disappear fast.
These muffins have the tender, spiced interior of a classic fall bake and the satisfying crunch of a streusel topping. The best part? They’re easy to make and come together in under an hour, giving you bakery-level results without leaving your home. If you’ve ever tried pumpkin crumb muffins, you know how magical that combination can be — and this recipe takes it to the next level.

Why These Pumpkin Streusel Muffins Are a Fall Favorite

The Perfect Texture Combo

Pumpkin Streusel Muffins deliver a balance of moist, fluffy pumpkin muffin base with a buttery, crunchy topping. Each bite gives you that melt-in-your-mouth pumpkin flavor followed by a cinnamon-scented crumble. Just like my pumpkin banana bread, the pumpkin puree keeps the texture tender and soft for days.

A Recipe Worth Repeating

These muffins aren’t just for pumpkin season — they’re worth making all year. Similar to my baked pumpkin donuts, they store beautifully, making them perfect for make-ahead breakfasts. The streusel adds that coffee shop vibe, so you can skip the café and still have something special with your morning latte.

Ingredients That Make the Difference

Streusel Topping

• 1/2 cup all-purpose flour (62.5 g)
  
• 1/4 cup brown sugar (50 g)
  
• 1/4 cup granulated sugar (50 g)
  
• 1 tsp cinnamon
  
• 1/4 cup melted unsalted butter (56 g)
  

Mix until crumbly — it should resemble damp sand, much like the topping for my pumpkin apple treats.

Muffin Batter

• 1 1/2 cups all-purpose flour (187.5 g)
  
• 1 tsp cinnamon
  
• 1 tsp pumpkin pie spice
  
• 1 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1/4 tsp salt
  
• 1/3 cup vegetable oil (80 ml)
  
• 1/2 cup packed brown sugar (100 g)
  
• 1/4 cup granulated sugar (50 g)
  
• 2 large eggs
  
• 2 tsp vanilla extract
  
• 1/4 cup sour cream (60 ml)
  
• 1 cup pumpkin puree (240 ml)
  

Glaze

• 1/2 cup powdered sugar (55 g)
  
• 1–2 tbsp cream or milk
  

Step-by-Step Instructions

Preparing the Muffins

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with papers.
   
2. Make streusel topping: Mix flour, sugars, cinnamon, and melted butter until crumbly. Set aside.
   
3. In one bowl, whisk flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.
   
4. In another bowl, whisk oil, brown sugar, white sugar, eggs, vanilla, sour cream, and pumpkin puree until smooth.
   
5. Gradually whisk dry ingredients into wet, half at a time, until no lumps remain.
   

Baking

6. Fill muffin cups about ¾ full. Top generously with streusel.
   
7. Bake 22–25 minutes, checking with a toothpick for doneness.
   
8. Cool in pan 10 minutes, then transfer to a wire rack.
   

Glazing

9. Whisk powdered sugar with cream until smooth and drizzle over cooled muffins.
   These muffins pair perfectly with a hot drink, much like a cozy slice of pumpkin dump cake on a chilly day.
   

Tips for the Best Pumpkin Streusel Muffins

Use Room Temperature Ingredients

Room temperature eggs and sour cream blend better into the batter, creating a smoother muffin texture. This trick works wonders in recipes like my pumpkin cheesecake cookie.

Don’t Overmix the Batter

Mix until just combined to avoid tough muffins. Overmixing can ruin that tender crumb you love in bakery-style pumpkin crumb muffins.

Conclusion

Pumpkin Streusel Muffins are a cozy, flavorful treat that will have everyone asking for seconds. With their warm spices, moist pumpkin base, and sweet crumb topping, they’re the ultimate fall bake. Whether you enjoy them alongside a coffee, pack them for a lunchbox, or gift them to friends, these muffins are guaranteed to impress — much like all the pumpkin recipes that have earned a permanent spot in my kitchen.

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FAQ

Pumpkin Streusel Muffins – Bakery-Style Fall Favorite in 30 Minutes

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• Author: recipesloop.com
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Bakery-style pumpkin streusel muffins with a moist, spiced pumpkin base, buttery cinnamon crumb topping, and sweet glaze – perfect for fall mornings or anytime you crave a cozy treat.

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Ingredients

Scale 1x2x3x

Streusel Topping:

1/2 cup all-purpose flour (62.5 grams)

1/4 cup brown sugar (50 grams)

1/4 cup granulated sugar (50 grams)

1 teaspoon cinnamon

1/4 cup unsalted butter (56 grams) melted

Muffin Batter:

1 1/2 cups all-purpose flour (187.5 grams)

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup vegetable oil (80 ml)

1/2 cup brown sugar (100 grams) packed

1/4 cup granulated sugar (50 grams)

2 large eggs

2 teaspoons vanilla extract

1/4 cup sour cream (60 ml)

1 cup pure pumpkin (240 ml) pumpkin puree

Glaze:

1/2 cup powdered sugar (55 grams)

1–2 tablespoons cream or milk

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Instructions

1. Preheat the oven to 375F (190C). Line a 12-cavity muffin pan with muffin papers.

2. Make the streusel topping: Stir together flour, brown sugar, white sugar, and cinnamon until no lumps remain. Stir in melted butter until mixture resembles damp sand. Set aside.

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

4. In a large bowl, whisk oil, brown sugar, white sugar, eggs, vanilla, sour cream, and pumpkin puree until smooth.

5. Gradually whisk dry ingredients into wet ingredients about 1/2 at a time until no lumps remain.

6. Spoon batter evenly into muffin cavities, filling about 3/4 full.

7. Top each muffin with a generous layer of streusel.

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

9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

10. Whisk powdered sugar with cream until smooth and drizzle over cooled muffins.

Notes

For extra crunch, use cold butter for the streusel instead of melted butter.

These muffins stay moist for 3 days in an airtight container at room temperature or up to 5 days refrigerated.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 280
• Sugar: 24g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 35mg

Keywords: Pumpkin Streusel Muffins, Pumpkin Muffins, Pumpkin Crumb Muffins, Fall Baking