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Pumpkin Streusel Muffins

Pumpkin streusel muffins with a spiced crumb topping: tender, soft interiors baked with a crunchy cinnamon-brown sugar streusel on top. This method includes mixing a smooth pumpkin batter and sprinkling streusel generously for domed, golden tops.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Dry muffin batter
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
Pumpkin muffin batter
  • 1 cup pumpkin puree
  • 0.5 cup vegetable oil
  • 2 eggs
  • 0.75 cup granulated sugar
Streusel topping
  • 0.33 cup all-purpose flour for streusel
  • 0.25 cup brown sugar for streusel
  • 3 tbsp cold butter for streusel

Equipment

  • 1 sheet pan

Method
 

Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, cinnamon, and nutmeg together until evenly combined, then set aside for use.
Make pumpkin batter
  1. Beat pumpkin puree, vegetable oil, eggs, and granulated sugar until smooth, then fold the pumpkin mixture into the dry ingredients just until no dry pockets remain.
Fill the muffin tin
  1. Divide the batter evenly among a lined 12-cup muffin tin, filling each cup about three-quarters full for a nicely domed top.
Make the streusel
  1. Mix all-purpose flour, brown sugar, and cold butter with your fingers until crumbly, with no large wet chunks.
Top the muffins
  1. Sprinkle streusel generously over each muffin so every top gets a thick, even layer.
Bake
  1. Bake at 375°F for 18-20 minutes, until a toothpick comes out clean and the tops look golden.

Notes

Pro tip: Fill the muffin cups about three-quarters full so the batter rises into domed tops under the crumb. Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days; freeze up to 2 months. For a dairy-free option, use a plant-based butter stick in the streusel if it’s solid and cold.