By: Jill Mills Updated: Sep 9, 2026

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Moist, perfectly spiced pumpkin muffins are topped with a crumbly brown sugar streusel and sweet glaze to make these Pumpkin Streusel Muffins. They’re easy to make (no mixer required!) and stay moist for days, making them the perfect grab & go breakfast on busy mornings.

A pumpkin streusel muffin with a bite missing to show the inside

As soon as fall hits, my family starts begging me to make these pumpkin streusel muffins. And when the recipe is as simple and easy to make as this one, it’s pretty hard to refuse! The crumbly streusel topping is so sweet and adds just the right amount of texture to the moist, tender cupcake. Not to mention the simple glaze drizzled on top! (Which, by the way, makes them perfect for both breakfast and dessert!)

I’ve made many pumpkin muffin recipes over the years, from classic pumpkin muffins and pumpkin chocolate chip muffins to banana pumpkin muffins and pumpkin cream cheese muffins. I’ve even made 2 ingredient pumpkin muffins with cake mix. But these pumpkin streusel muffins are probably my family’s all-time favorite. Once you try them, you’ll understand why!

Why We Can’t Get Enough Of These Pumpkin Streusel Muffins

No mixer needed. All you need is a couple of bowls and a wooden spoon to make these muffins. There’s no need to cream the butter and sugar, so you don’t need to get the mixer out.
Crumbly streusel topping. The thing that sets these muffins apart from regular pumpkin muffins is the crumbly, buttery spiced streusel topping. It’s made with flour, pumpkin pie spice, and butter so it’s simple to make and so yummy.
Store well for days. These muffins pumpkin streusel muffins stay fresh and moist at room temperature for about 4 days and freeze well, too. They’re perfect to make ahead and grab in the morning for lunch on the go.

Overhead view of ingredients needed to make pumpkin streusel muffins

Ingredient Notes

Here’s an overview of everything needed to make each part of these muffins. Be sure to scroll down to the recipe card below for the exact measurements.

All-purpose flour – Flour is used in both the streusel and in the muffins.
Brown sugar – Light or dark brown sugar works for both the topping and the muffin batter. Keep in mind that dark brown sugar has a richer molasses flavor.
Pumpkin pie spice – If you do not have store-bought pumpkin pie spice, substitute 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and a pinch of ground cloves or allspice.
Butter – I use salted butter for the streusel. If you have unsalted, consider adding a dash of salt.
Baking soda – Ensures the muffins bake nice and tall.
Granulated sugar – Sweetens the muffins.
Eggs – Add structure to the muffins.
Vegetable oil – Adds moisture to the muffins. Unsweetened applesauce or melted coconut oil can be used instead, in an equal amount.
Pumpkin puree – Be sure to use plain pumpkin puree, not pumpkin pie filling that is already sweetened and spiced.
Powdered sugar – Makes the sweet glaze.
Whole milk – Whisked with the powdered sugar to turn it into a glaze.

How To Make Pumpkin Streusel Muffins

These muffins are so quick and easy to make, with no need to get the mixer out. The printable instructions can be found in the recipe card below.

Flour, butter, and brown sugar in a bowl

Using a fork to mix streusel topping together

Prep. Preheat the oven to 425F. Line the muffin tin with paper liners.
Make the streusel. Use a fork to mix all the streusel ingredients in a small bowl until clumps form with no dry flour. Place the mixture in the freezer.

Make the batter. Whisk the dry muffin ingredients in a bowl. In another bowl, combine the sugars, eggs, oil, and pumpkin puree. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until just combined.

Streusel on top of pumpkin muffin batter

Fill the liners. Divide the batter into 12 muffin liners, filling each one about ¾ full. Top with the chilled streusel.
Bake. Bake at 425F for 8 minutes, then reduce the oven to 350F and bake for another 8-12 minutes.

Add the glaze. Whisk the powdered sugar and whole milk in a bowl. Let the muffins cool for about 10 minutes in the pan, then transfer to a wire rack and drizzle with the glaze.

Pumpkin streusel muffins on a white plate

Recipe Tips & Tricks

Here are a few tips for making this pumpkin streusel muffin recipe.

Freeze the streusel. Freezing the streusel while preparing the batter allows the butter to solidify again and results in a more crumbly topping.
Don’t overmix. When combining the wet and dry ingredients, mix just until no streaks of flour remain. Overmixing activates the gluten too much and can result in dense muffins.
Add a mix-in. Fold 1/2 cup of mini chocolate chips, chopped pecans, or chopped walnuts into the batter right before spooning it into the muffin tin.
Use both oven temps. Starting the oven at a higher temperature and then dropping it is what creates the large muffin dome. Do NOT open the oven when switching the temps.
Cool before glazing. For crisp, clean drizzle lines, allow the muffins to cool completely before glazing. If the glaze is too thick, add milk a few drops at a time until it reaches a pourable consistency.

Proper Storage

Room temperature: Keep pumpkin streusel muffins in an airtight container at room temperature for up to 3 to 4 days. If making ahead for an event, wait to apply the glaze until the day you plan to serve them so the topping stays intact.
Freezer: Once the glaze has fully set, wrap muffins individually in plastic wrap and freeze in a ziplock bag for up to 2 months. Thaw at room temperature for 20 to 30 minutes before serving.

Pumpkin Streusel Muffins

Why We Can’t Get Enough Of These Pumpkin Streusel Muffins

Ingredient Notes

How To Make Pumpkin Streusel Muffins

Recipe Tips & Tricks

Proper Storage