Pumpkin streusel muffins

These soft and fluffy muffins are filled with pumpkin and pumpkin spice. They are also topped with a sweet and crunchy cinnamon streusel!

pumpkin streusel muffins

Fall is my favorite time of year. The leaves are changing colors, and the air is nice and crisp. It also happens to be the season for my birthday, which is only a few days away.

pumpkin streusel muffins

I’ve always loved fall flavors as well – from apple cider to cinnamon-y things. One of the flavors to emerge in the recent past is pumpkin spice. It seems like pumpkin spice is everywhere… from candles to soap, to pita chips to candy bars. While I like pumpkin spice, I usually prefer it in its original form: muffins and pie.

pumpkin streusel muffins

After looking at my recipe archives, I was surprised to see that I did not have a pumpkin streusel muffin listed anywhere. This recipe more than makes up for it. The muffin is soft and tender yet doesn’t get crumbly. We leave that to the crunchy cinnamon streusel. This recipe makes over a dozen muffins, so you are welcome to hoard them for yourself (like I did) or give some away.

pumpkin streusel muffins

Husband’s rating: 4 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5

Pumpkin streusel muffins

It's officially pumpkin season, which means it's time for some fluffy pumpkin muffins with a sweet and crunchy streusel topping!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 16
Author: Eva Bakes



  • 1 and ¾ cups all-purpose flour
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 15-ounce can pumpkin puree
  • 1 cup granulated sugar
  • ½ cup brown sugar packed
  • 2 large eggs
  • ½ cup unsweetened applesauce
  • 1 Tablespoon vanilla extract


  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 6 Tablespoons butter melted


Make the muffins

  • Preheat your oven to 375°F. Generously grease or line two standard muffin pans and set aside.
  • In a medium sized bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Set aside.
  • In a large sized bowl, mix together the pumpkin puree and sugars. Add the eggs, applesauce and vanilla and mix well. Slowly fold in the dry ingredients, mixing until everything just comes together. Do not over mix.
  • Fill each well of your muffin pan about ¾ full.

Make the streusel and bake the muffins

  • In a small bowl, mix together the flour, sugar, cinnamon and salt. Drizzle in the melted butter and mix with a fork or small spatula until it gets crumbly. Add about 1-2 Tablespoons of streusel on top of the muffin batter and gently press down.
  • Bake in your preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool before serving. If desired, you can add a drizzle of cream cheese icing or a quick powdered sugar icing on top.


Leftover muffins should be stored in an airtight container in the refrigerator and will last for a few days. They can also be stored at room temperature but will start to get soggy after 24 hours.
Source: Barely adapted from The Novice Chef

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