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Best Easy Cinnamon Streusel Pumpkin Muffins

cinnamon streusel pumpkin muffins - featured image
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These pumpkin muffins are perfectly moist with a thick, buttery, cinnamon-packed streusel topping that stays crunchy. They’re a comforting, one-bowl wonder that fills your kitchen with the cozy scent of fall.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 2 large eggs (room temperature)
  • 1 cup canned pumpkin puree (100% pure, not pumpkin pie filling)
  • ½ cup vegetable oil (or melted coconut oil)
  • ¼ cup milk (any kind)
  • 1 teaspoon vanilla extract (pure)
  • ¾ cup all-purpose flour (for streusel)
  • ½ cup packed brown sugar (light or dark)
  • 1 ½ teaspoons ground cinnamon (for streusel)
  • ¼ teaspoon salt (for streusel)
  • 6 tablespoons cold unsalted butter (cut into small cubes)

Instructions

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Make the streusel: In a small bowl, whisk together ¾ cup flour, brown sugar, 1½ teaspoons cinnamon, and ¼ teaspoon salt. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate while making batter.
  3. Mix dry ingredients: In a large bowl, whisk together 1¾ cups flour, granulated sugar, baking soda, 2 teaspoons cinnamon, nutmeg, ginger, and ½ teaspoon salt until evenly distributed.
  4. Mix wet ingredients: In a separate medium bowl, whisk eggs until light and frothy (about 30 seconds). Add pumpkin puree, oil, milk, and vanilla; whisk until smooth.
  5. Combine: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  6. Fill muffin cups: Divide batter evenly among 12 cups (about ¾ full). Use a cookie scoop for uniform portions.
  7. Add streusel: Remove streusel from fridge. Sprinkle generously over each muffin, pressing down lightly. Use all of it.
  8. Bake: Place in oven at 425°F for 5 minutes. Without opening the door, reduce temperature to 350°F (175°C) and bake for 15-18 minutes more, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Cool: Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use cold butter in the streusel and chill it before adding to batter. The initial high heat (425°F) creates a tall dome. Do not overmix the batter to avoid tough muffins. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cinnamon streusel, fall baking, easy muffin recipe, pumpkin spice

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