Easy Pumpkin Streusel Muffins
These Easy Pumpkin Streusel Muffins are the BEST when it comes to easy pumpkin muffin recipes. Made with pantry ingredients you probably already have on hand like pumpkin puree, brown sugar, pecans and fall spices, these tender crumb cake muffins are quick and easy to make and the perfect way to share your favorite fall flavors.
Easy Pumpkin Streusel Muffins
When it comes to fall baking recipes, this pumpkin muffin recipe is quick and easy to make and the perfect way to indulge in your favorite fall flavors.
Like pumpkin.. and cinnamon.. and a brown sugar streusel. Yup, THOSE fall flavors!
Joking aside, this is a an easy muffin recipe that let’s you have some fun with your pumpkin everything time of year.
Want to add some chocolate chips in your muffins? Go for it! Walnuts in your streusel topping instead of pecans? Have at it!
These little muffins are tender, moist and crumbly and have the best pumpkin flavor. The possibilities are endless and that is what makes this pumpkin muffin recipe the BEST.
Looking for more pumpkin recipes to love? Check out my Pumpkin Crunch Cake, Pumpkin Layer Cake and my savory Pumpkin Ravioli in Apple Sage Butter Sauce.
The Best Ever Pumpkin Muffins
There are a billion easy pumpkin muffin recipes on the internet .. what makes this recipe the BEST?
- Convenient – These muffins are easy to make with a handful of pantry ingredients you probably already have in your kitchen.
- Easy – Anyone can serve up this recipe regardless of your experience in the kitchen. You don’t need to worry you haven’t racked up enough baking hours before giving this fall muffin recipe a go.
- Taste – This pumpkin muffin recipe serves up some serious pumpkin flavor!
- Streusel – Be still my heart! Brown sugar, pecans, spices and melted butter top these pumpkin muffins with the best tasting crumb cake streusel topping.
- Spices – All your favorite fall flavors like cinnamon, nutmeg and cloves.
Muffin and Streusel Ingredients
To make these pumpkin muffins and the pecan streusel topping, this is what you will need:
- All purpose flour – provides structure for your batter
- Sugar – this is what sweetens the muffins without making it too sweet
- Eggs – necessary for moisture and to help give your muffins structure
- Baking Soda – helps your muffins rise
- Baking Powder – also helps your muffins to rise
- Fall Spices – Bringing ALL the fall flavors with cinnamon, allspice and cloves!
- Pumpkin Puree – you can’t have a pumpkin muffins without the pumpkin puree
- Vanilla – flavor!
- Vegetable oil – this is what really makes your pumpkin muffins moist
- Brown sugar – sweet, crumbly streusel topping
- Butter – flavor and richness
- Pecans – perfect nutty crunch for the topping
How To Make Pumpkin Streusel Muffins
Preheat – Preheat oven to 350°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
Streusel Topping – Mix together flour, brown sugar, white sugar, cinnamon, chopped pecans and melted butter in medium sized bowl and aside.
Dry Ingredients – Start by combining the flour, baking soda, baking powder and spices in a large bowl. Set aside.
Wet Ingredients – In a medium sized bowl whisk together white sugar, eggs, vanilla, vegetable oil and pumpkin puree until combined.
Add Together – Pour the wet ingredients into the dry ingredients and gently fold together until they are combined.
Spoon – Spoon or pour your pumpkin batter into your prepared muffin pan, filling your muffin tins 2/3 of the way full.
Streusel – Add approximately 1 tablespoon of your streusel topping to your muffins keeping in mind your muffins will rise during cooking.
Bake – Move your muffin tins to your preheated oven and bake for 19-21 minutes.
Cool – After removing your muffins from the oven, allow them to stay in the muffin tin for 5 to 10 minutes before moving them to a wire rack to cool completely.
Storage – These pumpkin streusel muffins can be stored in an airtight container at room temperature for 4 to 5 days or moved to the refrigerator for up to a week.
Pro Tips for Perfect Pumpkin Muffins
- Most Important Tip – Do no overmix your batter. You want your pumpkin batter to be combined but do not over mix it. Overmixing makes more gluten and a denser muffin.
- Allergies – If you are allergic to nuts, leave out the pecans from your streusel.
- Streusel Topping – Mix up your streusel topping before making your muffins. This way your muffins aren’t sitting while you bring your topping together.
- Topless – These muffins are delicious on their own. Don’t feel you need to add the topping to get great flavor with these. The pecan topping is just the frosting on the cake, so to speak.
- Filling – To fill your muffin tins easily, use a large spoon or a small measuring cup .. I use a 1/4 cup to make the process as quick and mess-free as possible.
- Pumpkin Puree – When grabbing your pumpkin puree from the store or your pantry, make sure you are using pumpkin puree and not pumpkin pie filling. The cans look so similar.
- Freezing Pumpkin Muffins: These muffins freeze beautifully so feel free to freeze them for up to 3 months. Then simply thaw them overnight in the refrigerator.
Pumpkin Puree vs. Pumpkin Pie Filling
When making these pumpkin streusel muffins or any fall baking, be mindful you are grabbing the right orange can from your grocery baking aisle
I love Libby’s pumpkin puree for all of my baking adventures when ‘pumpkin everything’ season starts.
But I have made the mistake before grabbing the pumpkin pie filling instead of the pumpkin puree because the cans are so similar.
Now the pumpkin pie filling is tasty. It’s my go-to for pumpkin milkshakes, hands down!
But pumpkin puree is plain pumpkin, no extra flavors added and pumpkin pie filling is already spiced and sweetened.
More Favorite Pumpkin Recipes
- Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting – These pumpkin spice cupcakes are soft, tender and packed with all the pumpkin spice flavor!!
- Pumpkin Praline Upside Down Cake – Moist pumpkin spice cake served up between layers of crunchy pecan praline topping then finished off with homemade cinnamon cream cheese frosting makes this the perfect fall dessert!
- Pumpkin Crinkle Cookies – Pumpkin Crinkle Cookies are incredibly soft and chewy cookies with tons of pumpkin spice flavor.
- Pumpkin Cobbler with Bourbon Salted Caramel Sauce – Pumpkin Cobbler with Bourbon Salted Caramel Sauce is the perfect fall inspired dessert.
Enjoy ♥ Heather
DID YOU MAKE THIS RECIPE?
I would love for you to leave a rating and a comment below! Let me know, how’d you do?! ⭐⭐⭐⭐⭐
Easy Pumpkin Streusel Muffins
Ingredients
Pumpkin Muffins
- 3/12 cup all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 2 teaspoons cinnamon
- 2 teaspoons allspice
- 1 1/2 teaspoons salt
- 3 cups sugar
- 4 large eggs
- 15 ounces pumpkin puree
- 3/4 cup vegetable oil
- 2/3 cup water
- 1 1/2 teaspoons vanilla extract
Streusel Topping
- 1 1/4 cup all purpose flour
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 1 teaspoon cinnamon
- 6 tablespoons melted butter
Instructions
- Preheat oven to 350°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
- Make your streusel topping first. Mix together the streusel ingredients of flour, brown sugar, white sugar, cinnamon, chopped pecans and melted butter in medium sized bowl and aside.
- Making your pumpkin batter by combining the muffin ingredients of flour, baking soda, baking powder and spices in a large bowl. Set aside.
- In a medium sized bowl whisk together white sugar, eggs, vanilla, vegetable oil and pumpkin puree until combined.
- Pour the wet ingredients into the dry ingredients and gently fold together until they are combined.
- Spoon or pour your pumpkin batter into your prepared muffin pan, filling your muffin tins 2/3 of the way full. Add approximately 1 tablespoon of your streusel topping to your muffins keeping in mind your muffins will rise during cooking.
- Move your muffin tins to your preheated oven and bake for 19-21 minutes.
- After removing your muffins from the oven, allow them to stay in the muffin tin for 5 to 10 minutes before moving them to a wire rack to cool completely.
- These pumpkin streusel muffins can be stored in an airtight container at room temperature for 4 to 5 days or moved to the refrigerator for up to a week.
