Let me take you back to a Sunday morning not too long ago, when our usual church potluck took a delicious turn—it was a breakfast potluck! Now, I’ve always been a fan of these gatherings. They're like a treasure hunt for food lovers, where you never know what delightful dish you'll uncover.
With the last traces of summer fading and that first crisp breeze of fall in the air, I knew exactly what to bring: Pumpkin Streusel Muffins. And let me tell you, they were a hit. By the end of the morning, there wasn’t a single crumb left standing.
When I say these muffins were a crowd favorite, I’m not exaggerating. People were practically lining up to ask for the recipe. And it’s easy to see why—they pack all the cozy, comforting flavors of fall into every bite. The pumpkin spice blends perfectly with the sweet, buttery streusel, making them the ultimate autumn treat. Plus, they’re a breeze to make, which is always a bonus in my book!
The Magic Behind the Muffins
What makes this recipe stand out is the combination of moist, pumpkin-flavored muffins and that irresistible, crunchy streusel topping. The muffins themselves are tender and flavorful, thanks to the pumpkin purée and a medley of warm spices like cinnamon, nutmeg, and allspice. The streusel? Oh, it’s a glorious mix of brown sugar, cinnamon, and cold butter that creates a delightful crunch on top of every bite. You can’t go wrong with this combination!
Ingredients You’ll Need
- Sugar: Adds sweetness and enhances the muffin’s texture. The brown sugar in the streusel adds a caramel-like flavor.
- Vegetable oil: Keeps the muffins moist without overpowering the pumpkin flavor.
- Eggs: Provides structure and binds the wet ingredients together.
- Canned pumpkin purée: The star of the show! Be sure to use pure pumpkin, not pumpkin pie filling.
- Vanilla bean paste: This add warmth and depth to the overall flavor.
- Flour (all-purpose): Provides the structure for the muffins and streusel topping.
- Baking soda: Helps the muffins rise.
- Salt: Enhances the flavor and balances the sweetness.
- Ground cloves, cinnamon, nutmeg, and allspice: These spices combine to give that classic pumpkin spice flavor we all love.
- Water: Helps with the texture, keeping the batter just the right consistency.
- Butter: Used in the streusel to create that perfect crumble.
Equipment Needed
- Large bowl: For mixing the wet ingredients.
- Medium bowl: For combining the dry ingredients.
- Small bowl: To prepare the crumbly streusel topping.
- 12-cup muffin pan: You’ll need two, as this recipe yields 24 muffins.
- Muffin liners: To prevent sticking and make for easy cleanup. I Love these Tulip Muffin Liners for that professional bakery look!
- Wire rack: Perfect for cooling the muffins evenly.
- Whisk and fork: For mixing the batter and creating the streusel.
- Spatula: To fold the ingredients together without over-mixing.
How to Make Pumpkin Streusel Muffins
- Prep and Preheat: Preheat your oven to 350°F. Line two 12-cup muffin pans with paper or cupcake liners.
- Mix the Wet Ingredients: In a large bowl, combine sugar, oil, and eggs. Add the pumpkin purée and vanilla bean paste, stirring well to ensure everything is well mixed.
- Add the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and all those delicious spices (cloves, cinnamon, nutmeg, and allspice). Gently fold the dry ingredients into the wet ingredients, making sure to stop mixing as soon as the flour disappears—over-mixing leads to tough muffins!
- Fill the Muffin Tins: Spoon the muffin batter into the prepared cups, filling each nearly to the brim.
- Prepare the Streusel Topping: In a small bowl, mix the flour, brown sugar, white sugar, and cinnamon. Add in the melted butter, using a fork to gently combine until crumbly.
- Top and Bake: Sprinkle the streusel evenly over the muffin batter and lightly press it down. Bake at 350°F for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Ice: Let the muffins cool in the tin for 10 minutes before transferring to a wire rack. While they’re cooling, prepare the icing by whisking together powdered sugar, vanilla bean paste, and milk. Drizzle over the muffins while still warm for an extra layer of sweetness!
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Chef Secrets for Perfect Pumpkin Streusel Muffins
- Don’t over-mix the batter: One of the biggest mistakes in muffin-making is over-mixing. Stirring too much activates the gluten, making your muffins tough. Mix just until the dry ingredients are incorporated.
- Chill your streusel topping: If you have time, pop your streusel in the fridge for a few minutes before sprinkling it on the batter. It’ll form a more pronounced, crunchy layer.
- Vanilla bean paste: This adds a more intense vanilla flavor than extract alone and complements the pumpkin perfectly.
Serving Suggestions
These muffins are a dream paired with a cozy cup of coffee or hot tea.
For a little extra indulgence, drizzle some maple syrup over the top or serve with a pat of butter for a warm, melty finish.
They also make a great breakfast option when paired with yogurt or fruit!
Commonly Asked Questions
Can I use fresh pumpkin instead of canned?
Yes! Just make sure to roast and purée the pumpkin beforehand, and ensure it’s not too watery.
Can I freeze these muffins?
Absolutely! You can freeze the muffins with or without the icing for up to 3 months. Just thaw overnight in the fridge and warm before serving.
How do I make mini muffins?
Use a mini muffin tin and adjust the baking time to 11-13 minutes at 350°F.
Storing and Reheating Tips
Store your muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
To reheat, simply pop them in the microwave for 15-20 seconds.
If freezing, thaw overnight in the fridge and warm them up as needed—just be sure to add the icing after reheating for best results.
Now go ahead, bake a batch, and watch them disappear!
More Breakfast Recipes
- French Breakfast Puffs (Snickerdoodle Muffins)
- Classic Homemade Cinnamon Rolls
- Hawaiian Banana Nut Bread
- Blueberry Scones
Pumpkin Streusel Muffins with Vanilla Bean Glaze
Equipment
- Tulip Muffin Liners optional
- Large Baking Scoop optional for easy filling of muffin tin
Ingredients
- 3 cups sugar
- 1 cup oil
- 4 eggs
- 2 15- oz cans pumpkin puree not pie filling
- 2 teaspoons vanilla bean paste
- 2 teaspoons baking soda
- 2 teaspoons salt
- ½ teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 3 ½ cups flour
- ⅔ cup water
Crumb Topping:
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 teaspoon cinnamon
- 6 Tablespoons salted butter melted
Vanilla Bean Icing Drizzle:
- 1 ½ cups confectioners’ sugar
- 1 Tablespoons pure vanilla bean paste
- 2 Tablespoons milk
Instructions
- Preheat oven to 350°.
- Mix sugar, oil and eggs.
- Add pumpkin and vanilla bean paste and stir well.
- Add flour and remaining ingredients; stir only until combined. (If over mixed bread will become tough and rubbery.)
- Spoon the batter into the prepared muffin cups, filling each one nearly to the brim.
- To make the crumb topping, mix together the flour, granulated sugar, brown sugar, and pumpkin pie spice in a small bowl.
- Add the melted butter and use a fork to mix until crumbly—be careful not to over mix —mix just until combined.
- Sprinkle the crumb topping evenly over the batter in the muffin cups, pressing it down lightly.
- Bake at 350 degrees for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 10 minutes while you prepare the icing.
- For the icing, simply whisk all the ingredients together until you achieve a smooth consistency. Drizzle the icing over the muffins while they’re still warm. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- If you want to freeze the muffins for later, they can be stored with or without the icing for up to 3 months. To serve, thaw them in the refrigerator overnight, then bring them to room temperature or warm them in the microwave. Add the icing after thawing, if needed.
- For mini muffins, adjust the baking time to 11-13 minutes at 350°F (177°C).
Nutrition
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