Pumpkin Muffins with Streusel Topping

5 from 1 vote

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By: Jill Mills Posted: Jul 28, 2020 Updated: Sep 10, 2023

These Pumpkin Streusel Muffins feature perfectly moist pumpkin muffins topped with a sweet streusel topping. Quick and easy to prepare, they can be enjoyed as breakfast, an afternoon snack, or even dessert.

Easy Pumpkin Streusel Muffins

These pumpkin streusel muffins are moist, tender, and packed with pumpkin spice flavor. A simple brown sugar streusel topping adds additional sweetness and a bit of texture, while molasses and pumpkin spice add incredible fall flavor.

The best part of these muffins is that they require just 15 minutes of prep, so you can whip them up anytime. They’re perfect for a fall breakfast but sweet enough for dessert too.

Looking for more pumpkin muffin recipes? Try my banana pumpkin muffins or pumpkin cream cheese muffins.

Why You’ll Love These Streusel Pumpkin Muffins

Here are a few reasons these streusel pumpkin muffins are one of my favorite fall muffin recipes.

• Sweet and crunchy streusel topping. The sweet streusel topping is what sets these muffins apart from other basic muffins. It adds a light crunch to the top and requires just 3 ingredients!
• Ultra moist muffin. The pumpkin puree and sour cream both help keep these muffins tender and moist after baking.
• Warm fall flavors. Brown sugar, pumpkin pie spice, and molasses all help give these pumpkin muffins a rich and warm flavor.

What You’ll Need

These pumpkin streusel muffins are made with pantry staples plus pumpkin, molasses, and pumpkin pie spice. See the recipe card below for measurements.

• Butter – I prefer unsalted so I can control the level of salt added.
• Sugar – Both brown sugar and granulated sugar are used to sweeten the muffins, while brown sugar also adds texture to the streusel topping.
• Pureed pumpkin – You can make your own pumpkin puree or grab a can at the store but make sure it’s pure pumpkin and not pumpkin pie filling.
• Sour cream – Sour cream adds a light tang to the muffins that balances out the other flavors and helps to keep them moist.
• Eggs
• Molasses – Molasses sweetens the muffins and adds a rich flavor that pairs nicely with the pumpkin.
• Flour
• Baking soda and baking powder – These leavening agents help the muffins rise in the oven.
• Salt
• Pumpkin pie spice – Adds the warm fall flavors to the muffins.

How to Make Pumpkin Streusel Muffins

These pumpkin streusel muffins are a quick and easy fall treat that comes together with just a few minutes of prep.

• Make the muffin batter. Cream the butter and sugars in a large bowl, then mix in the pumpkin, sour cream, eggs, and molasses. In a separate bowl, whisk together the dry ingredients. Add the dry ingredients to the pumpkin mixture and stir until just combined.
• Transfer to the muffin tins. Fill the muffin liners 3/4 full with the batter.

• Add the streusel topping. In a small bowl, combine the flour and brown sugar then cut in the butter with a fork until crumbly. Sprinkle generously over the top of the muffins.
• Bake. Bake for 20 to 25 minutes, until a toothpick comes out clean. Cool for 5 minutes before transferring to a wire rack.

Tips for Success

Here are a few tips for making these streusel pumpkin muffins.

• Use pumpkin puree – not pumpkin pie filling. You can easily make homemade pumpkin puree but if you opt to grab some at the store, make sure it’s pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has lots of extra ingredients and spices. You just want pure pumpkin for this recipe.
• Don’t overmix the batter. Mix the batter just until the flour is fully incorporated into the pumpkin and no white streaks remain. Overmixing the batter can lead to dry muffins.
• Use cold butter in the streusel. Room temperature or melted butter won’t produce the crumbs that you want for the streusel and will melt too quickly in the oven, leaving you with a flat streusel topping.

Proper Storage

• Counter. You can store your pumpkin streusel muffins in an airtight container at room temperature for up to 3 days.
• Fridge. You can also store them in the fridge for up to 5 days. I would recommend allowing them to come to room temperature before enjoying.
• Freezer. You can also freeze your pumpkin streusel muffins for up to 2 months. Once they’ve cooled completely, wrap in plastic wrap then place in an airtight container or ziploc bag. Thaw on the counter and enjoy!

More Pumpkin Recipes

• Easy Pumpkin Spice Sugar Cookies
• Pumpkin Spice Muddy Buddies Recipe
• White Chocolate Pumpkin Spice Latte
• Pumpkin Spice Latte Cake Recipe
• Pumpkin Spice Monkey Bread

5 from 1 vote

Pumpkin Streusel Muffins

These Pumpkin Streusel Muffins feature perfectly moist pumpkin muffins topped with a sweet streusel topping. Quick and easy to prepare, they can be enjoyed as breakfast, an afternoon snack, or even dessert.

Servings: 12

Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins

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Ingredients

  

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• ▢ ¼ cup butter softened
• ▢ ½ cup granulated sugar
• ▢ ¼ cup brown sugar
• ▢ 2/3 cup pureed pumpkin
• ▢ ½ cup sour cream
• ▢ 2 eggs lightly beaten
• ▢ 2 tablespoons molasses
• ▢ 2 cups flour
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ 1 teaspoon pumpkin pie spice

Topping:

• ▢ 1/3 cup flour
• ▢ 3 tablespoons brown sugar
• ▢ 2 tablespoons butter

Instructions

• Preheat oven to 375F. Line a muffin tin with paper liners. Set aside.
• In a large bowl, cream the butter, granulated sugar and brown sugar together.
• Mix in the pumpkin, sour cream, eggs and molasses.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
• Add the flour mixture to the pumpkin mixture and stir until just combined.
• Scoop the batter into the prepared muffin tin, filling the cups ¾ full.
• In a small bowl make the topping by mixing together the flour and brown sugar then use a fork to cut in the butter until it is crumbly.
• Sprinkle the topping generously over the top of the muffins.
• Bake for 20-25 minutes, until a toothpick comes out clean.
• Let cool for 5 minutes before transferring to a wire rack to cool completely.

Last Step:

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Nutrition

Calories: 244kcal | Carbohydrates: 39g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 203mg | Potassium: 155mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2395IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg

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