Pumpkin Streusel Muffins
These Pumpkin Streusel Muffins are soft, moist, and filled with cozy fall flavors. Each tender muffin has the perfect pumpkin flavor, warm spices, and a sweet, crunchy streusel topping made with brown sugar and cold butter. They taste like a mix between pumpkin spice muffins and pumpkin bread — and they’re simple to make from scratch using everyday ingredients from the grocery store.
There’s something about the start of pumpkin season that always draws me back into the kitchen. The cooler days, the smell of cinnamon and nutmeg in the air — it’s the time of year when I start baking all my favorite pumpkin recipes again. These pumpkin streusel muffins are soft, sweet, and full of comforting fall flavor — the kind of easy, from-scratch baking that fills your home with warmth and spice.
Why You’ll Love This Recipe
- Homemade Goodness: These pumpkin muffins with a streusel topping are made entirely from scratch using pantry staples, no boxed mix or shortcuts — just real ingredients.
- Warm Fall Spices: Each bite is filled with ground cinnamon, nutmeg, and ginger — fall flavors that make baking during pumpkin season something special.
- Crunchy Streusel Topping: Made with brown sugar, cold butter, and flour, the streusel topping bakes into a golden, buttery crumb that gives these muffins a little sweetness and crunch.
- Versatile and Freezer-Friendly: Enjoy them fresh, or store leftovers in an airtight container or freezer bag for the next day. They reheat beautifully with the same soft crumb and delicious pumpkin spice flavor.
- Simple: Moist crumb, streusel top, and deep pumpkin spice flavor make these the best muffins for fall — simple enough for a weekday breakfast, but special enough for a cozy weekend treat.
Ingredients You’ll Need
For the Muffins
- 1 ¼ cups white sugar (250 grams)
- ½ cup room temperature butter
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 (15-ounce) can pumpkin purée (use pure pumpkin, not pumpkin pie filling)
- 2 cups all-purpose flour (272 grams Bobs Organic Flour)
- 2 tablespoons ground cinnamon
- 1 ½ teaspoons ground ginger
- ¾ teaspoon ground nutmeg
- ¾ teaspoon ground cloves
- 1 teaspoon ground cardamom
- 1 teaspoon baking soda
- 1 teaspoon salt
For the Streusel Topping
- ¾ cup brown sugar
- ½ cup all-purpose flour
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 6 tablespoons cold butter, cubed
Optional Maple Glaze
- 1 cup powdered sugar
- 3-4 tablespoons maple syrup
- ½ tablespoon heavy cream
- ½ teaspoon cardamom
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
Kitchen Essentials: (affiliate link) Muffin Tin
How to Make Pumpkin Streusel Muffins
- Preheat the oven to 375°F (f oven). Line a standard muffin pan with paper liners or lightly coat with nonstick cooking spray.
- In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender, fork, or your fingertips until the mixture looks like coarse crumbs. This buttery crumb mixture will bake into a nutty streusel with a little crunch. Set aside.
- In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and cardamom together until fully blended.
- In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to cream the room temperature butter and white sugar until light and fluffy. Add vanilla extract and large eggs, mixing until smooth. Stir in the pumpkin purée until the mixture is thoroughly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Use a rubber spatula to scrape the sides and bottom of the bowl. Avoid overmixing — this helps the muffins bake up soft with a tender muffin crumb.
- Scoop the muffin batter into the prepared muffin tin, filling each muffin cup about ¾ full. Sprinkle a generous amount of the streusel topping over the top of the batter in each cup.
- Bake the muffins for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For an extra touch of sweetness, mix the powdered sugar, maple syrup, and vanilla extract in a small bowl until smooth. Drizzle over cooled muffins.
Serving and Storing
These pumpkin streusel muffins taste best warm, fresh from the oven, when the streusel topping is crisp and buttery. Enjoy them for breakfast, a quick snack, or as a cozy fall treat during pumpkin season.
- Once cooled, store muffins in an airtight container at room temperature for up to 2 days. To keep them longer, wrap each muffin in plastic wrap and place it in a freezer bag. They’ll stay fresh in the freezer for up to 3 months.
- When ready to eat, warm the muffins in the microwave for a few seconds or in the oven until soft. The tender muffin crumb and pumpkin flavor stay just as good as the day they were baked.
More Pumpkin Recipes
If you’re looking for new recipes to try next time, you might also love my:
- Simple Maple Pumpkin Scones Recipe with Glaze
- Pumpkin Pie Recipe Using Maple Syrup
- Easy Pumpkin Spice Cinnamon Rolls Recipe
Pumpkin Streusel Muffins
Equipment
- 1 Muffin Tin
Ingredients
Muffins
- 1 ¼ cups white sugar 250 grams
- ½ cup room temperature butter
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 15-ounce can pumpkin purée (use pure pumpkin, not pumpkin pie filling)
- 2 cups all-purpose flour 272 grams Bobs Organic Flour
- 2 tablespoons ground cinnamon
- 1 ½ teaspoons ground ginger
- ¾ teaspoon ground nutmeg
- ¾ teaspoon ground cloves
- 1 teaspoon ground cardamom
- 1 teaspoon baking soda
- 1 teaspoon salt
Streusel Topping
- ¾ cup brown sugar
- ½ cup all-purpose flour
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 6 tablespoons cold butter cubed
Glaze
- 1 cup powdered sugar
- 3-4 tablespoons maple syrup
- ½ tablespoon heavy cream
- ½ teaspoon cardamom
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (f oven). Line a standard muffin pan with paper liners or lightly coat with nonstick cooking spray.
- In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender, fork, or your fingertips until the mixture looks like coarse crumbs. This buttery crumb mixture will bake into a nutty streusel with a little crunch. Set aside.
- In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and cardamom together until fully blended.
- In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to cream the room temperature butter and white sugar until light and fluffy. Add vanilla extract and large eggs, mixing until smooth. Stir in the pumpkin purée until the mixture is thoroughly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Use a rubber spatula to scrape the sides and bottom of the bowl. Avoid overmixing — this helps the muffins bake up soft with a tender muffin crumb.
- Scoop the muffin batter into the prepared muffin tin, filling each muffin cup about ¾ full. Sprinkle a generous amount of the streusel topping over the top of the batter in each cup.
- Bake the muffins for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For an extra touch of sweetness, mix the powdered sugar, maple syrup, heavy cream, cinnamon, cardamom and vanilla extract in a small bowl until smooth. Drizzle over cooled muffins.
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About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
Made these wonderful Pumpkin Streusel Muffins and they are delicious! Substituted the all-purpose flour for Bob’s Red Mill Gluten Free flour 1 to 1 as 2 family members have gluten intolerance, and reduced cinnamon to 1tbs, omitted cloves as I am not a big fan, but let me tell you…everyone enjoyed them so much! Thank you Sarah for all the delicious recipes 🙂
I’m so glad everyone loved them! Great idea using the gluten-free flour — and your spice adjustments sound perfect. Thanks so much for sharing and baking them!