These pumpkin streusel muffins are light and fluffy with a buttery sweet streusel topping. They are full of pumpkin flavor and warm fall spices like pumpkin pie spice and cinnamon. Serve them warm out of the oven, slathered in butter.
These pumpkin streusel muffins are full of fall flavors! You will love this basic pumpkin muffin and the bits of streusel on top. I love them strait out of the oven still warm, slathered in salted butter. With a cup of coffee or a cup of hot tea.
If you adore pumpkin muffins then I suggest trying out these pumpkin cream cheese muffins, pumpkin chocolate chip muffins or just traditional plain pumpkin muffins.
During October it's so fun finally getting to make all things pumpkin. But once November hits, that's when I start making more Thanksgiving style desserts. Like a pumpkin cream cheese roll or pumpkin swirl cheesecake. I think these muffins are a perfect breakfast item when it's cold outside. Bake them up and serve them hot.
This is a really easy recipe, you cannot mess it up.
And instead of a crisp crumbly topping like on these blueberry muffins, these pumpkin muffins have a softer and thicker streusel crumb on top.
For all the pumpkin recipes, browse the entire list.
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Ingredients
For the full list of ingredients, amounts and directions please reference the recipe card near the bottom of this post.
- vegetable oil
- brown sugar
- cane sugar
- vanilla extract
- sour cream
- pumpkin puree
- eggs
- all purpose flour
- baking soda
- baking powder
- kosher salt
- pumpkin pie spice
- cinnamon
- butter
How To Make Pumpkin Streusel Muffins
Preheat oven to 400 degrees.
In a large bowl whisk together the oil, brown sugar, cane sugar, vanilla extract, eggs, sour cream and pumpkin puree until smooth and totally blended.
Place a sieve over the bowl of the wet ingredients and sift together the flour, salt, baking soda, baking powder, pumpkin pie spice and cinnamon.
Mix this all together until just combined.
In a small bowl use a fork to combine the streusel topping ingredients, this will not be dry and crumbly.
Line a muffin tin with cupcake liners and add 3-4 tbsp of pumpkin batter to each.
Top with bits of the streusel.
Bake the muffins in the oven at 400 degrees for 5 minutes then reduce the heat to 350 degrees and bake for 15 minutes or until a toothpick comes out clean.
Remove the muffins from the oven.
Cool and serve.
FAQ
The baking soda that was used is probably old and needs to be replaced.
If you don't have sour cream you could substitute buttermilk or whole milk.
More Pumpkin Recipes
- Pumpkin Spice Snickerdoodles
- Pumpkin Cake Cookies
- Pumpkin Cinnamon Rolls
- Better Than Starbucks Pumpkin Scones
- Pumpkin Cream Cheese Muffin Buns
Pumpkin Streusel Muffins
These pumpkin streusel muffins are light and fluffy with a buttery sweet streusel topping. They are full of pumpkin flavor and warm fall spices like pumpkin pie spice and cinnamon. Serve them warm out of the oven, slathered in butter.
Ingredients
- 4 oz vegetable oil
- ¾ c brown sugar
- ¼ c cane sugar
- 1 tsp vanilla extract
- ½ c sour cream
- 1 ¼ c pumpkin puree
- 2 eggs
- 2 c all purpose flour
- ½ tsp baking soda
- 1 ½ tsp baking powder
- ¾ tsp kosher salt
- 1 ½ tsp pumpkin pie spice
- ½ tsp cinnamon
Streusel topping
- ½ c flour
- 1 ½ tbsp white sugar
- 4 ½ tbsp brown sugar
- 6 tbsp butter softened
- ¾ tsp cinnamon
- Pinch salt
Instructions
- Preheat oven to 400 degrees.
- In a large bowl whisk together the oil, brown sugar, cane sugar, vanilla extract, eggs, sour cream and pumpkin puree until smooth and totally blended.
- Place a sieve over the bowl of the wet ingredients and sift together the flour, salt, baking soda, baking powder, pumpkin pie spice and cinnamon. Mix this all together until just combined.
- In a small bowl use a fork to combine the streusel topping ingredients, this will not be dry and crumbly.
- Line a muffin tin with cupcake liners and add 3-4 tbsp of pumpkin batter to each. Top with bits of the streusel.
- Bake the muffins in the oven at 400 degrees for 5 minutes then reduce the heat to 350 degrees and bake for 15 minutes or until a toothpick comes out clean. Remove the muffins from the oven.
- Cool and serve.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 350Total Fat: 18gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 51mgSodium: 270mgCarbohydrates: 44gFiber: 2gSugar: 22gProtein: 4g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
Ruth
While I have a soft spot for Twisted Cream Cheese Pumpkin Muffin Buns (who doesn't, right?), they are a lot of work! These Pumpkin Streusel Muffins, however, are quick and easy. Forget the butter, they are so light and soft, they just melt in your mouth.
It's like having a slice of coffee cake in a muffin. And, soooo good with your morning coffee!! Be careful though, it's hard to eat just one 😜