Elevate your autumn baking with these irresistible Pumpkin Streusel Muffins! Moist, spiced pumpkin muffins are topped with a buttery pecan streusel and finished with a sweet glaze. Perfect for cozy mornings or holiday gatherings!
Star Ingredients in Pumpkin Streusel Muffins
- Pumpkin Puree – The star ingredient that makes the muffins moist and rich. Choose pure pumpkin for a natural, earthy sweetness.
- Brown Sugar – Adds depth and caramel-like flavor to both the muffin batter and streusel topping.
- Spices (Cinnamon, Nutmeg, Ginger, Cloves) – The warming spices that give these muffins their classic autumn aroma and flavor.
- Pecans – Chopped and mixed into the streusel for a delightful crunch and nutty contrast.
- Maple Syrup – A touch of maple in the streusel ties the flavors together with a hint of smoky sweetness.
Steps to Make These Delightful Muffins
- Mix the Muffin Batter: Combine wet ingredients like pumpkin puree, eggs, and oils with sugar. Gradually incorporate the spiced dry ingredients to create a smooth, fragrant batter.
- Add the Streusel: Prepare the streusel by mixing melted butter with sugar, pecans, and flour. Sprinkle generously over the batter-filled muffin cups.
- Bake to Perfection: Bake at 375°F until golden and a toothpick comes out clean, filling your kitchen with cozy aromas.
- Optional Glaze: Drizzle the cooled muffins with a simple powdered sugar glaze for an extra touch of sweetness.
Tips for Perfect Pumpkin Streusel Muffins
For maximum flavor, toast the pecans before mixing them into the streusel. Toasting enhances their nuttiness and adds depth to the topping. Always sift your dry ingredients to avoid lumps and ensure a smooth batter.
When filling the muffin tin, aim to fill each cup just over two-thirds full to allow space for the streusel topping while avoiding overflow during baking.
For those who love experimenting, swap out the pecans for walnuts or add a handful of mini chocolate chips to the batter for a sweet surprise.
Storing and Enjoying Leftovers
To keep these muffins fresh, store them in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to a week. If freezing, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be reheated in the oven or microwave, with the streusel remaining crisp and flavorful.
Pumpkin Streusel Muffins Recipe
Ingredients
For the Pumpkin Muffins
- 1/4 cup milk
- 1 3/4 cups all-purpose flour
- 2 eggs room temperature
- 1/2 cup vegetable oil
- 1/2 teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1 1/2 cups pumpkin puree
- 1 teaspoon ground ginger
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 cup brown sugar
- 1/2 teaspoon salt
For the Streusel
- 1/4 cup unsalted butter melted
- 1/2 cup light brown sugar
- 1 teaspoon maple syrup
- 1/2 teaspoon salt
- 1/2 cup finely chopped pecans
- 1/2 cup all-purpose flour
For the Glaze (Optional)
- 1/2 cup powdered sugar
- 2 teaspoons milk
- Splash of vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin tin with muffin liners and lightly coat with cooking spray. Set aside.
- In a large mixing bowl, blend together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, milk, eggs, and vanilla extract until fully combined.
- In the same bowl, sift in the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Stir the dry ingredients into the wet mixture until the batter is smooth and no streaks remain.
- Using a cookie scoop or spoon, distribute the batter evenly into the prepared muffin cups, filling each just over two-thirds full.
- Prepare the streusel by mixing the melted butter, light brown sugar, maple syrup, salt, chopped pecans, and flour in a separate bowl. Stir until the mixture forms a crumbly, wet sand-like consistency. Divide the streusel topping evenly over the muffin batter.
- Bake the muffins for 15–17 minutes or until a knife or toothpick inserted into the center comes out mostly clean. Remove the muffins from the oven and allow them to cool slightly in the pan.
- To make the optional glaze, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt in a small bowl until smooth. Drizzle over the cooled muffins before serving.
