These pumpkin streusel muffins are moist and tall bakery-style muffins full of flavor from real pumpkin and Fall spices. They're topped with a crunchy streusel and maple icing, plus they're easy to make for a Fall breakfast treat!
What better way to celebrate pumpkin season than whipping up a batch of pumpkin streusel muffins! Like my pumpkin cream cheese muffins, these are super soft with perfectly domed tops.
They're made with real pumpkin puree for the best authentic pumpkin flavor, and the crunchy streusel and maple icing makes them really scream Fall, just like this pumpkin coffee cake!
If you're looking for other pumpkin recipes, try my pumpkin bread with cream cheese frosting, pumpkin spice cupcakes, brown butter pumpkin bread, or chewy pumpkin cookies!
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Why You'll Love This Recipe
- Soft, fluffy muffins- The batter and crumble are based off my pumpkin bread with streusel topping! The pumpkin and oil make the muffins moist while the sour cream gives a tender texture.
- Maple glaze- The maple icing is made with pure maple syrup and powdered sugar for the most cozy flavor.
- Easy recipe- Pumpkin muffins with streusel are easy to make without a mixer in under an hour.
Key Ingredients
- All purpose flour- Measuring the flour in grams with a scale yields the best results! Using a measuring cup to scoop the flour will make you overmeasure, causing dry muffins. If you don't have a scale, spoon your flour into the measuring cup, then level it with a knife.
- Sugars- You need both granulated sugar and brown sugar for the muffins and crumble topping. Light or dark brown sugar work.
- Pumpkin puree- Make sure to use pure pumpkin puree, not canned pumpkin pie filling that is pre-sweetened! The only ingredient listed should be pumpkin.
- Vegetable oil- Oil keeps the muffins moist for days. You can use any neutral oil, like canola oil.
- Eggs- Use 2 large eggs. Pull them and your sour cream out of the refrigerator 1-2 hours before baking to reach room temperature. Room temperature ingredients blend more smoothly for an even batter!
- Pumpkin pie spice- You can use store-bought pumpkin spice or make your own with ground cinnamon, ginger, nutmeg, cloves, and allspice.
For the full ingredient list and quantities, see the recipe card at the bottom of this post.
Step by Step Instructions
Step 1: Preheat the oven to 425ยฐF. For the streusel, combine the flour, sugars, and melted unsalted butter in a small bowl. Store it in the fridge while you make the batter so it holds its shape.
Step 2: In a large bowl, whisk the pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla extract.
Step 3: Stir in the sour cream until fully combined.
Step 4: Fold the flour, baking powder, pumpkin spice, and salt into the wet ingredients until the dry streaks of flour just disappear.
Step 5: Line a muffin pan with paper liners and fill them to the top with batter. Sprinkle streusel on top, then bake for 5 minutes at 425ยฐF.
Lower the heat to 350ยฐF and continue baking until a toothpick inserted in the center comes out clean with a few moist crumbs attached to it.
Step 6: Transfer the muffins to a wire rack to cool completely. Then make the maple glaze, drizzle it over them, and serve!
Pro Tips for Tall Muffins
- Don't overmix the batter. Fold the dry ingredients into the muffin batter just until the white streaks of flour disappear. Over-mixing leads to dense, gummy muffins.
- Bake 6 muffins at a time. Line every other cup of your muffin tin with liners. This allows for more hot air to surround the muffins and gives them more room to rise.
- Bake at a high temperature first. Baking at 425ยฐF for 5 minutes activates the baking powder for a fast rise so the muffins get that bakery-style dome! It also makes the crumble crispy.
Storage Tips
Store the pumpkin streusel muffins in an airtight container at room temperature for up to 3 days. The tops might get a little soggy, so I recommend placing a paper towel in the container to soak up extra moisture.
Frequently Asked Questions
Yes! Fresh pumpkin puree usually has more moisture than canned pumpkin though, so blot it with a paper towel before using it.
You can add a cup of chopped nuts (try walnuts or pecans) or chocolate chips. Fold them into the batter right before the flour is fully combined.
Plain Greek yogurt and buttermilk are the best sour cream substitutes. Don't use regular milk because it's not acidic enough.
More Pumpkin Recipes to Try
๐ Recipe
Pumpkin Streusel Muffins
Equipment
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Ingredients
Streusel
- 36 grams all purpose flour
- 36 grams granulated sugar
- 30 grams brown sugar
- 28 grams unsalted butter melted
Pumpkin Muffins
- 245 grams pumpkin puree
- 112 grams vegetable oil
- 200 grams granulated sugar
- 73 grams brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 120 grams sour cream room temperature
- 270 grams all purpose flour
- 2 teaspoons baking powder
- 2 ยฝ teaspoons pumpkin pie spice
- ยฝ teaspoon salt
Maple Glaze
- 60 grams powdered sugar
- 20 grams maple syrup
- 2 tablespoons heavy cream
Instructions
Streusel
- Preheat your oven to 425ยฐF (215ยฐC). In a small bowl, mix together all purpose flour, granulated sugar, brown sugar, and melted unsalted butter until the mixture looks crumbly. Place the bowl in the refrigerator until ready to use.36 grams all purpose flour, 36 grams granulated sugar, 30 grams brown sugar, 28 grams unsalted butter
Pumpkin Muffins
- In a large bowl, whisk pumpkin purรฉe, oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.245 grams pumpkin puree, 112 grams vegetable oil, 200 grams granulated sugar, 73 grams brown sugar, 2 large eggs, 1 teaspoon vanilla extract
- Stir in the sour cream until fully incorporated.120 grams sour cream
- Gently fold the flour, baking powder, pumpkin pie spice, and salt into the wet ingredients with a rubber spatula until no dry streaks of flour remain. Be careful not to overmix.270 grams all purpose flour, 2 teaspoons baking powder, 2 ยฝ teaspoons pumpkin pie spice, ยฝ teaspoon salt
- Place paper liners in every other cup of a 12-cup muffin pan. Divide the batter between the cups, filling each almost to the top. Sprinkle the chilled streusel generously over each muffin.
- Bake the muffins at 425ยฐF for 5 minutes, then reduce the temperature to 350ยฐF (180ยฐC). Continue baking for 15-18 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Maple Glaze
- Whisk together powdered sugar, maple syrup, and heavy cream in a small bowl until smooth.60 grams powdered sugar, 20 grams maple syrup, 2 tablespoons heavy cream
- Drizzle the icing over cooled muffins and serve!
Deborah
Itโs that time of year! Cosy season! Can this be made into 6 jumbo muffins using a 6 hole jumbo pan! I just love a large bakery muffin! Elevate any part of the day!!! These look at winner. ๐๐๐๐ฟ๏ธ
Megan Weimer
I think that should work, just keep an eye on them as they bake!