Pumpkin Streusel Muffins
on Oct 22, 2021, Updated Sep 06, 2024
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These easy pumpkin streusel muffins are super moist (thank you, sour cream), with those great fall spices in the bread and the topping.
Are these muffins a dessert? A bread option to go with Thanksgiving dinner? A breakfast treat? A mid-afternoon snack? Yes — to all of the above. These easy pumpkin muffins are super moist (thank you, sour cream), with those great fall spices in both the muffins and the crunchy streusel topping. And these are the perfect use for a can of leftover pureed pumpkin.
If you are in a pumpkin spice frame of mind, you may also want to check out Soft Pumpkin Cookies, Mini Pumpkin Breads, Best Pumpkin Bread, and Pumpkin Cheesecake Brownies!
Table of Contents
Pumpkin Streusel Muffins: These easy pumpkin muffins are super moist (thank you, sour cream), with those great fall spices in the muffins and the streusel topping.
Pumpkin Muffins With Streusel Topping
Pumpkin muffins are delicious as is, but when you add a layer of crumbly sweet streusel topping, they become something special. This streusel topping is perfect for all kinds of muffins, from zucchini to apple, elevating them to something that feels bakery-professional. Streusel topping takes about 5 minutes to put together and sprinkle on the batter, so it’s a lot of payoff for a little bit of extra time.
Pumpkin Streusel Muffin Ingredients
For the Muffins
- All-purpose flour – Gives the muffin structure.
- Baking soda – This leavening agent will allow the muffins to rise.
- Ground cinnamon and cloves – Offers warm fall flavors.
- Salt – Enhances all the flavors.
- Granulated sugar – A mix of granulated and brown sugar gives the muffin a balanced sweetness.
- Brown sugar – Either light or brown will work, and the molasses-infused sugar is the perfect complement to the flavor of the pumpkin.
- Eggs – Creates structure and stability.
- Vegetable oil – Helps moisten the muffins.
- Sour cream – Helps thicken the batter and moisten the muffins.
- Pumpkin puree – Make sure to use pumpkin puree and not pumpkin pie filling.
For the Streusel
- All-purpose flour
- Brown sugar – Either light or brown sugar works and will add a hint of molasses.
- Cinnamon
- Salt
- Butter – Use unsalted butter and make sure it is chilled so it cuts into the rest of the topping, making a pebbly texture that will result in a crispy, crumbly streusel.
Variations
- Cinnamon and cloves add their warm fall/holiday flavor to these muffins. You could also add 1/2 teaspoon of ground ginger or replace all of the spices with 1 1/2 teaspoons of pumpkin spice mix.
- Add some chopped pecans to the streusel mixture if you like, about 1/4 cup.
How to Make the Best Pumpkin Streusel Muffins
- Make the batter: Whisk together the dry ingredients. In a separate bowl, stir together the granulated sugar, brown sugar, eggs, vegetable oil, sour cream, and pumpkin puree. Combine the dry ingredients and the wet ingredients. Scoop into the prepared muffin tins.
- Make the streusel topping: Combine the flour, brown sugar, cinnamon, and salt. Add the chilled butter and use your fingers to rub the butter into the other ingredients. Sprinkle the streusel evenly over the batter in the pan.
- Bake and serve: Bake for about 25 minutes. Let the muffins cool on a wire rack.
Storage
These pumpkin steusel muffins will keep in a tightly sealed container at room temperature for 2 days. If you are keeping them longer than that, I suggest putting them in the fridge. Bring the muffins to room temp on the counter before serving them for the best flavor.
You can also freeze these muffins. Place them in a freezer-proof bag, press out any excess air, label the bag, and freeze for up to 4 months. Defrost at room temperature for about 6 hours.
What to Serve With Pumpkin Streusel Muffins
More Muffin Recipes
- Brown Butter Apple Streusel Muffins
- Berry Cinnamon Streusel Muffins
- Classic Zucchini Bread or Muffins
- Pepper Jack and Green Chili Corn Muffins
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Pumpkin Streusel Muffins
Ingredients
For the Muffins
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon kosher salt
- ¾ cup granulated sugar
- ½ cup brown sugar (light or dark)
- 2 large eggs
- ¼ cup vegetable oil
- ½ cup sour cream
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
For the Streusel Topping
- ½ cup all-purpose flour
- ¼ cup brown sugar (light or dark)
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ cup (1/2 stick) chilled unsalted butter (cut into small pieces)
Instructions
- Preheat the oven to 350 F. Butter 12 muffin tins, or line them with paper liners and spray with nonstick spray.
- In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt. In a large bowl, stir together the granulated sugar, brown sugar, eggs, vegetable oil, sour cream, and pumpkin puree. Add the dry ingredients to the wet ingredients and stir or whisk just until combined. Scoop into the prepared muffin tins, filling them about 3/4 full.
- In the same small bowl you used to mix the dry ingredients, make the Streusel Topping. Combine the flour, brown sugar, cinnamon, and salt. Add the chilled butter and use your fingers to rub the butter into the other ingredients until a crumbly texture is created. Sprinkle the streusel evenly over the batter in the pan.
- Bake for about 25 minutes, until a wooden skewer or a toothpick inserted into the bread comes out clean. Cool the muffins in the pan on a wire rack.
Notes
- Cinnamon and cloves add their warm fall/holiday flavor to these muffins. You could also add 1/2 teaspoon of ground ginger or replace all of the spices with 1 1/2 teaspoons of pumpkin spice mix.
- Add some chopped pecans to the streusel mixture if you like, about 1/4 cup.
