Pumpkin Streusel Muffins

Soft, Spiced & Finished with a Cinnamon Crumble

These Pumpkin Streusel Muffins bring all the cozy fall vibes—light, fluffy, packed with warm spices, and topped with a buttery streusel and sweet cinnamon glaze. They fill your kitchen with that unmistakable autumn aroma and turn any morning into something special.

If you’re already a fan of Pumpkin Rolls, Pumpkin Pie Bites, or classic Pumpkin Muffins, this streusel-topped twist is a seasonal essential you’ll want on repeat.

🛒 Ingredients

Muffin Batter

Ingredient	Amount
All-purpose flour	1¾ cups
Baking soda	1 teaspoon
Ground cinnamon	2 teaspoons
Pumpkin spice	1 teaspoon
Salt	½ teaspoon
Vegetable oil	½ cup
Granulated sugar	½ cup
Brown sugar	½ cup
Pumpkin puree	1½ cups
Eggs	2 large
Milk	¼ cup

Streusel Topping

Ingredient	Amount
All-purpose flour	¾ cup
Granulated sugar	¼ cup
Brown sugar	¼ cup
Pumpkin spice	1 teaspoon
Butter (melted)	2 tablespoons

Cinnamon Glaze

Ingredient	Amount
Powdered sugar	1½ cups
Ground cinnamon	¼ teaspoon
Milk	2 tablespoons

👩‍🍳 Instructions

1. Preheat and Prep
Set your oven to 425°F (220°C). Line a muffin pan with paper liners and set aside.

2. Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, pumpkin spice, and salt.

3. Mix the Wet Ingredients
In a separate bowl, whisk together the oil, both sugars, pumpkin puree, eggs, and milk until smooth and well blended.

4. Combine Wet and Dry
Gradually stir the dry mixture into the wet until just combined—don’t overmix. Divide batter evenly among muffin cups, filling nearly full.

5. Prepare Streusel
In a small bowl, combine the flour, sugars, pumpkin spice, and melted butter. Mix with a fork until crumbly. Sprinkle a generous amount on top of each muffin.

6. Bake
Bake at 425°F for 5 minutes, then lower the oven temperature to 350°F (175°C) and bake for another 15–17 minutes, or until a toothpick inserted in the center comes out clean.

7. Make the Glaze
While muffins cool slightly, whisk together powdered sugar, cinnamon, and milk in a small bowl until smooth and pourable.

8. Finish and Serve
Drizzle the cinnamon glaze over warm (not hot) muffins. Enjoy warm or let them cool completely.

🍂 Tips & Storage

Make sure to use 100% pumpkin puree, not pumpkin pie filling.
Store leftover muffins in an airtight container in the fridge for up to 1 week.
Freeze muffins—glazed or unglazed—for up to 3 months. Just pop them into a freezer-safe bag or container.

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