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Pumpkin Streusel Muffins

Pumpkin streusel muffins with warmly spiced, tender crumb and a crackly golden-brown sugar topping. Bake-and-sprinkle streusel bakes into a crisp, buttery crown while the center stays soft and moist.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin muffin batter
  • 1 cup pumpkin puree
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar
  • 0.33 cup vegetable oil
  • 0.25 cup milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.75 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp ginger
  • 0.25 tsp cloves
  • 0.5 tsp salt
Streusel topping
  • 0.33 cup all-purpose flour
  • 0.25 cup brown sugar
  • 3 tbsp cold butter, cubed

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375F and line a muffin tin with paper liners.
  2. Fill a muffin tin with paper liners so the batter bakes evenly and releases cleanly.
Make the batter
  1. Whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, milk, eggs, and vanilla in a large bowl until smooth.
  2. Whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt in a separate bowl.
  3. Fold the dry ingredients into the wet mixture until just combined, stopping as soon as no dry streaks remain for a tender crumb.
Assemble
  1. Fill the muffin cups about two-thirds full with batter.
  2. Combine streusel flour and brown sugar, then cut in the cold butter until the mixture forms coarse crumbs.
  3. Sprinkle the streusel over the batter so it sits on top and bakes into a crackly crown.
Bake
  1. Bake for 20-25 minutes at 375F, until a toothpick inserted in a muffin comes out clean.
  2. Cool the muffins briefly in the pan, then transfer as needed so the tops stay crisp.

Notes

For the most tender muffins, mix the wet and dry just until combined—over-mixing can make them tough. Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze muffins (wrapped individually) for up to 2 months. For a lighter option, use low-fat milk and replace some oil with unsweetened applesauce (use the same total fat amount).