Pumpkin Muffins With Streusel Topping

There’s something so cozy about the fall season, and these Pumpkin Muffins with Streusel Topping are the perfect treat to embrace that autumn warmth. With a tender, moist muffin base and a crumbly, cinnamon-infused streusel topping, this recipe brings comfort in every bite.

Whether you’re enjoying them with a morning cup of coffee or serving them as an afternoon snack, these muffins are sure to become a family favorite.

Ingredient Notes

• Butter– cold and unsalted, cut it into tablespoons, and keep it in the fridge til ready to use.
• Flour– All-purpose works best here. I always use unbleached flour, and my go-to is King Arthur’s.
• Brown sugar-Light or dark brown sugar both work; dark will give you a deeper, more intense taste.
• Sugar – Regular granulated sugar works well here, sometimes I opt for cane sugar, which is less processed and has a lovely flavor.
• Eggs
• Coconut oil – I like to use organic, cold-pressed coconut oil for its health benefits and subtle flavor. It should be warmed to room temperature so it is liquid.
• Pumpkin puree – This should be 100% pure pumpkin, not pie filling. Homemade is always fantastic if you have the time, but canned works great too.
• Vanilla extract – Go for a pure, high-quality vanilla extract. Avoid imitation flavors.
• Baking soda & baking powder – These are key to getting that rise.
• Cinnamon and Pumpkin Pie Spice – gives that warm, cozy flavor.
• Salt – I always use sea salt or Himalayan pink salt for a more natural, mineral-rich option.

How to Make Pumpkin Muffins With Streusel Topping

Be sure to check out the full recipe and ingredient list in the recipe card below.

For the streusel:

1. Combine butter, flour, brown sugar, and cinnamon in a bowl.
2. Use a pastry blender to mix until crumbly. Set aside in the fridge to keep cold.

For the muffins:

1. Whisk together eggs, oil (or applesauce), pumpkin puree, vanilla extract, and sugar until smooth.
2. In another bowl, mix flour, baking soda, baking powder, pumpkin pie spice, and salt.
3. Stir the wet and dry ingredients together until just combined.
4. Fill muffin liners with batter, top with streusel, and bake

Frequently Asked Questions

Storing and Freezing

Once your muffins have cooled completely, store them in an airtight container at room temperature. They’ll stay fresh for about 2-3 days. For longer storage, keep them in the fridge where they can last up to a week. Just warm them up in the microwave or let them sit at room temperature before serving to bring back that fresh-from-the-oven texture.

These muffins freeze well! Store them in an airtight container and pull them out for a quick snack or breakfast on busy mornings.

These muffins freeze beautifully! Once they’re fully cooled, place them in a single layer on a baking sheet and freeze for about 1-2 hours. This prevents them from sticking together. After they’ve frozen solid, transfer them to a freezer-safe bag or airtight container.

Label with the date and store them for up to 3 months.To thaw, just take out as many muffins as you need and let them sit at room temperature for about an hour. For a quicker option, pop them in the microwave for 20-30 seconds until warmed through.

Pro Tip: If you love a warm, freshly baked muffin, you can warm them in the oven at 300°F for about 5-10 minutes after thawing. This will crisp up the streusel topping and give the muffins a “just-baked” feel.

These Pumpkin Muffins with Streusel Topping are everything you want in a fall treat – moist, flavorful, and topped with a perfect sweet crunch. They go great with my Apple Cider Mocktail for all the fall feels!

Best of all, they’re simple to make and easy to store, so you can enjoy them whenever the craving strikes. Bake up a batch, share them with loved ones, and savor the cozy flavors of fall.