Pumpkin Streusel Muffins

1 1 minute read

Soft, Spiced, and Topped with Cinnamon Crumble

These Pumpkin Streusel Muffins are everything we love about fall—fluffy, warmly spiced, and finished with a buttery cinnamon streusel and sweet glaze. They’re the kind of treat that makes your kitchen smell like autumn and your mornings feel a little more magical.

Whether you’re baking Pumpkin Rolls, Pumpkin Pie Bites, or classic Pumpkin Muffins, this streusel-topped version deserves a spot in your seasonal rotation. It’s a must-have for any fall baker.

📝 Ingredients

Muffin Batter
All-purpose flour	1¾ cups
Baking soda	1 teaspoon
Ground cinnamon	2 teaspoons
Pumpkin spice	1 teaspoon
Salt	½ teaspoon
Vegetable oil	½ cup
Granulated sugar	½ cup
Brown sugar	½ cup
Pumpkin puree	1½ cups
Eggs	2 large
Milk	¼ cup

Streusel Topping
All-purpose flour	¾ cup
Granulated sugar	¼ cup
Brown sugar	¼ cup
Pumpkin spice	1 teaspoon
Butter (melted)	2 tablespoons

Cinnamon Glaze
Powdered sugar	1½ cups
Ground cinnamon	¼ teaspoon
Milk	2 tablespoons

👩‍🍳 Instructions

Preheat & Prep
Preheat oven to 425°F (220°C). Line a muffin tin with paper liners.
Mix Dry Ingredients
In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin spice, and salt.
Mix Wet Ingredients
In a separate bowl, whisk together oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth.
Combine & Fill
Add dry ingredients to wet and stir until just combined. Spoon batter into muffin cups, filling nearly to the top.
Make Streusel Topping
In a small bowl, mix flour, sugars, pumpkin spice, and melted butter with a fork until crumbly. Sprinkle generously over each muffin.
Bake
Bake at 425°F for 5 minutes, then reduce heat to 350°F (175°C) and continue baking for 15–17 minutes, or until a toothpick comes out clean.
Make the Glaze
In a small bowl, whisk powdered sugar, cinnamon, and milk until smooth.
Cool & Drizzle
Let muffins cool slightly, then drizzle with cinnamon glaze.