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Pumpkin Streusel Muffins - Soft, Spiced, and Perfectly Crumbly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2/3 cup light brown sugar, packed
  • 1/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 1/2 cup neutral oil (canola, vegetable, or light olive)
  • 1/4 cup milk (dairy or unsweetened non-dairy)
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/3 cup light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 6 tablespoons cold unsalted butter, cubed

Method
 

  1. Prep the pan: Heat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
  2. Make the streusel: In a bowl, mix flour, sugars, cinnamon, and salt. Cut in the cold butter with a fork or fingers until clumpy. Chill while you make the batter.
  3. Whisk dry ingredients: In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  4. Whisk wet ingredients: In another bowl, whisk brown sugar, granulated sugar, eggs, pumpkin, oil, milk, and vanilla until smooth.
  5. Combine: Pour wet into dry. Fold gently with a spatula until just combined. Do not overmix; a few small lumps are fine.
  6. Fill the cups: Divide batter evenly among the muffin cups, filling each about 3/4 full.
  7. Top with streusel: Sprinkle a generous mound of streusel on each muffin, pressing lightly so it adheres.
  8. Bake: Bake 18–22 minutes, until a toothpick comes out clean or with a few moist crumbs, and tops are golden.
  9. Cool: Let muffins cool in the pan 5 minutes, then transfer to a rack. Serve warm or at room temp.