Pumpkin Streusel Muffins with Cinnamon Crunch Topping

Soft, moist pumpkin spice muffins finished with a sweet, crunchy streusel topping. These muffins are ideal for a relaxed Sunday brunch or a quick grab-and-go breakfast on busy mornings.

After waiting weeks for my oven to be repaired, I finally made these streusel-topped pumpkin muffins — and they were absolutely worth the delay. The muffins themselves are tender and moist, richly spiced with cinnamon, nutmeg, ginger, and cloves. Add the streusel and you’ve got a delightful contrast of soft cake and crunchy, sweet topping.

These muffins come together quickly and easily: no mixer required and no need to soften butter in advance. They’re perfect for whipping up on a whim.

How to Make Pumpkin Muffins With Streusel Topping From Scratch

Makes 16 muffins

Ingredients for the streusel crumb topping

• 3/4 cup all-purpose flour
• 6 tablespoons granulated sugar
• 2 tablespoons packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, melted

Making the streusel

Combine the flour, granulated sugar, brown sugar, cinnamon, and salt in a medium bowl. Pour in the melted butter and stir until the flour absorbs the butter and large crumbs form. Set aside.

Ingredients for the pumpkin muffins

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 8 tablespoons (1 stick) unsalted butter
• 2 tablespoons vegetable oil
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 15 oz canned or fresh pumpkin puree (not pumpkin pie filling)

Instructions

Preheat the oven to 375°F (190°C). Line two 12-cup muffin pans with paper liners or grease the cavities.

Melt the butter in a small saucepan or microwave, then let it cool slightly. In a medium bowl, whisk together the flour, baking soda, spices, and salt; set aside.

In a separate bowl, whisk the brown sugar, granulated sugar, melted butter, and vegetable oil until combined. It may separate slightly — that’s fine. Add the eggs and vanilla and mix until blended, then whisk in the pumpkin puree.

Pour the wet mixture into the dry ingredients and stir gently with a wooden spoon or whisk until just combined and no flour streaks remain. Do not overmix.

Portion the batter into the prepared muffin cups (about 1/4 cup per muffin). Evenly top each muffin with the streusel mixture.

Bake at 375°F for 17–20 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool before serving.

Is canned pumpkin the same as pumpkin puree?

Yes — canned pumpkin and pumpkin puree are the same product: cooked, mashed pumpkin. Be careful not to use pumpkin pie filling, which is pre-sweetened and seasoned and not appropriate for this recipe.

If you make puree from fresh pumpkin, make sure it’s smooth and free of chunks for the best muffin texture.

Substitutes for pumpkin puree

You can swap pumpkin with other mashed winter squash, such as canned squash or homemade butternut squash puree. If using frozen or canned squash chunks, mash or puree them until smooth and ensure they are unseasoned. You’ll need about 15 oz (roughly 1 3/4 cups) of squash puree.

How many cups are in a 15 oz can of pumpkin?

A standard 15 oz can of pumpkin puree yields just under 1 3/4 cups. If substituting fresh puree, you can weigh 15 ounces on a kitchen scale for accuracy.

Storing your pumpkin muffins

After baking, cool the muffins completely and store them in an airtight container at room temperature for 3–4 days. In very humid climates or if you need to extend their shelf life, refrigerate the muffins — though it’s optional.

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