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Pumpkin Muffins With Streusel Topping – Cozy, Crunchy, and Perfect for Fall

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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the muffins:
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (optional)
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup neutral oil (vegetable or canola) or melted butter
  • 1/4 cup milk (dairy or unsweetened non-dairy)
  • 1 teaspoon vanilla extract
  • For the streusel topping:
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • Optional add-ins: 1/2 cup chocolate chips, chopped pecans, or pepitas

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Make the streusel: In a small bowl, mix flour, brown sugar, cinnamon, and salt. Stir in melted butter until clumps form. Chill for 10 minutes while you make the batter.
  3. Whisk dry ingredients: In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Mix wet ingredients: In a separate bowl or large measuring cup, whisk pumpkin, eggs, granulated sugar, brown sugar, oil, milk, and vanilla until smooth.
  5. Combine: Pour wet ingredients into dry. Stir gently with a spatula until just combined. Do not overmix. Fold in any add-ins.
  6. Fill the tin: Divide batter evenly among the cups, about 3/4 full. Sprinkle a generous layer of streusel over each muffin, pressing lightly so it adheres.
  7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tops should be set and golden.
  8. Cool: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool. Enjoy warm or at room temperature.