These Pumpkin Muffins are packed full of pumpkin puree and warm sweet spices. The sweet and crunchy pumpkin spiced streusel topping makes this delicious breakfast treat more like a decadent dessert.
Muffins are versatile treats, they can be plain like these chocolate muffins, dressed up with streusel, like these pumpkin muffins or these buttermilk blueberry muffins, or filled with nuts like these banana nut muffins. They can be eaten for breakfast, or as a snack, and will pull their weight as a dessert as well.
How to make Pumpkin Muffins with Pumpkin Spice Streusel
The pumpkin spice streusel
When making the streusel, you could use a food processor with the dough blade attached. The process is similar to making a pie dough, where you try to get the cold butter and dry ingredients to form coarse crumbs. But it can also be made easily by hand.
- Add flour, sugar, spices, and salt to a small mixing bowl.
- Whisk to distribute evenly, then add cold cubed butter.
- Cut with a pastry blender until coarse crumbs form.
If you don’t have a pastry blender, a fork or two butter knives will also work here.
The pumpkin muffin recipe
The batter for these easy pumpkin muffins can be whipped up quickly with just a mixing bowl, and a whisk.
- Add pumpkin puree, egg, milk, melted butter, and vanilla extract to a large mixing bowl.
- Beat with a whisk until smooth.
- Add brown sugar.
- Beat again until smooth.
- In a medium mixing bowl, sift together flour, baking soda, baking powder, and pumpkin pie spice, then stir in the salt. Add flour mixture to the wet ingredients.
- Gently fold with a spatula until incorporated.
- Use a large cookie scoop to divide batter evenly among 12 muffin cups.
- Add a tablespoon of streusel on top.
What spices can I use to replace pumpkin pie spice?
You can use store bought or homemade pumpkin pie spice for this pumpkin muffin recipe. But if you have neither you can just use a mix of warm spices you have available in your pantry.
- 1 ½ teaspoon of cinnamon
- ½ teaspoon of ginger
- ¼ teaspoon of either nutmeg, allspice or cloves
- ¼ teaspoon of cardamom – if you don’t have this, just add another ¼ teaspoon of nutmeg, allspice or cloves.
This will make enough spices for 1 batch of pumpkin spice muffins.
Can I add mix-ins to these muffins?
Sure, pumpkin goes well with chocolate, pecans, and walnuts. You can add half a cup of chocolate chips or nuts to the batter and bake as normal.
Can I make them into cupcakes with frosting?
These muffins are denser than a typical cupcake. Plus they already have a delicious spiced streusel topping, it would be unnecessary to add frosting. If you want cupcakes, just make these pumpkin cupcakes instead.
Can I freeze these muffins?
Yes, you can freeze these muffins after baking. Wrap them individually in plastic and place them in a freezer bag to freeze. Be sure to thaw completely before serving. You can warm them up in the microwave to serve if desired.
More Autumn breakfast treats
Cozy up with a delicious pumpkin muffin, let a mug of pumpkin spice hot chocolate warm your hands, watch the leaves fall, and enjoy the ultimate Autumn breakfast treat on your porch this weekend.
If you make this recipe, please let me know! Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
📖 Recipe card
Easy Pumpkin Muffins with Streusel Topping
Ingredients
Streusel
- ¼ cup light brown sugar (packed, 50 g)
- ¼ cup all-purpose flour (32 g)
- ½ teaspoon pumpkin pie spice
- A pinch of kosher salt
- 1 ounce unsalted butter (cold and cubed, 28 g)
Muffins
- 1 cup pumpkin puree (234 g)
- 1 large egg (room temperature)
- ½ cup milk (whole milk or 2%, room temperature, 114 g)
- ½ cup unsalted butter (melted and cooled, 112 g)
- 1 teaspoon pure vanilla extract
- ⅔ cup light brown sugar (packed, 140 g)
- 1 ¾ cup all-purpose flour (228 g)
- ½ teaspoon baking soda
- 1 ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 teaspoon pumpkin pie spice
Instructions
- Make the streusel: combine ¼ cup of brown sugar, ¼ cup of flour, a pinch of kosher salt, and ½ teaspoon of pumpkin pie spice in a small bowl, mix thoroughly with a whisk. Add cold butter and use a pastry blender or a fork to cut butter into the dry mixture until coarse crumbs form. Cover and refrigerate until ready to use.
- Make the muffins: preheat the oven to 350 degrees Fahrenheit and line a regular size muffin pan with cupcake liner. Set aside.
- Add 1 cup of pumpkin puree, 1 whole egg, ½ cup of whole milk, ½ cup of melted unsalted butter, 1 teaspoon of pure vanilla extract to a large bowl and beat with a whisk until smooth. Add ⅔ cup of brown sugar and beat again until smooth.
- In a medium bowl, sift together 1 ¾ cups of flour, ½ teaspoon of baking soda, 1 ¾ teaspoons of baking powder, and 2 teaspoons of pumpkin pie spice. Then stir in ½ teaspoon of kosher salt. Pour the flour mixture into the liquid mixture and fold with a spatula until just combined.
- Divide batter equally into the previously prepared muffin pan. Sprinkle 1 tablespoon of streusel over each cup.
- Bake for 20 minutes until a toothpick inserted in the middle comes out clean.
- Remove from oven and let cool on a wire rack for 5-10 minutes. Flip muffins over to get them out of the muffin pan and onto a clean dish towel. Let them cool on their sides on the towel.
Notes
- Pumpkin pie spice substitute: 1 ½ teaspoon of cinnamon, plus ½ teaspoon of ginger, ¼ teaspoon of allspice, and ¼ teaspoon of cardamom.
- If you don't have regular milk, any of these will work: buttermilk, nut milk, yogurt or sour cream.
Nutrition
This post was originally published on 9/30/2017. The recipe has been updated and republished on 11/7/2019 with the latest improvements, extra tips, and process photos to help you in the kitchen.
Rebecca Hubbell
I love pumpkin muffins and that topping looks utterly divine!
Erica | The Crumby Kitchen
I love love LOVE pumpkin muffins! The streusel on these is so perfect – just gorgeous!
Trang
Thanks Erica! 🙂
shashi at savory spins
Yay to pumpkin EVERYTHING!!! I adore pumpkin muffins and these look heavenly! I’m sitting here with a cup of coffee, wishing I had these to enjoy too! Thanks for sharing!
Trang
They would be perfect with coffee 😉 Thanks for stopping by!
Marie
Perfect for fall time! I love all things pumpkin this time of the year. This looks delicious especially with the crunchy spiced streusel topping! Yum!
Trang
I have to restrain myself from making everything into pumpkin! 🙂 Thanks for stopping by!
Ginny
That’s a good idea to turn a nice muffin into a holiday treat with just the addition of spices. They sound delicious and I love streusel.
Trang
Thanks so much Ginny!
Kristine
Oh my gosh. You had me a streusel. These muffins look incredible! Gimme all the pumpkin things! Looking forward to trying these, thanks!
Trang
Thanks for stopping by Kristine! Hope you try them 🙂
brandidcrawfordgmailcom
I love pumpkin pie spice. It’s so fall. I want to eat all of these.
Trang
These muffins are a great Fall breakfast essential!
cheddarben
Looks like a nice dessert, snack, or treat!
Trang
Thanks Ben!
Ken and Mai
scrumptious!