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A close up of a pumpkin muffin with a streusel topping, a bite has been taken out of it.

Pumpkin Muffins with Streusel Topping

Soft and fluffy spiced pumpkin muffins with a pumpkin pie spice streusel topping.
Course Breakfast, Snack
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12 muffins
Calories 381kcal
Author Ella


  • Muffin pan


Streusel Topping

  • 6 tablespoons unsalted butter melted
  • ¾ cup all purpose flour
  • ½ cup light brown sugar
  • 1 tablespoon white sugar
  • pinch salt
  • 1 ½ teaspoons pumpkin pie spice


  • 1 ¼ cup sugar
  • 1 ⅓ cup pumpkin puree
  • 8 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • ¼ cup whole milk
  • 2 large eggs
  • 2 cups all purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¾ teaspoon fine salt


  • Whisk together all of the streusel ingredients until all the crumbs are moist. Place in the fridge.
  • Preheat the oven to 425°Fahrenheit/220°Celsius and line a muffin pan with 12 muffin liners.
  • In a large bowl, whisk together all of the wet ingredients until smooth.
  • Add the dry ingredients and fold everything together until the muffin batter is smooth.
  • Scoop out the muffin batter into the muffin liners to the top. Take out the streusel and sprinkle over the muffins, gently press the streusel into the muffin batter.
  • Bake for 5 minutes, then without opening the oven door, lower the temperature to 350°Fahrenheit/175°Celsius and bake for an additional 16-18 minutes.
  • Take the muffins out of the oven and let them cool in the pan for 10 minutes. Take them out and place on a wire rack to cool completely.


My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. 
I make sure that all of my ingredients are at room temperature  before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.
Pumpkin: make sure you are using canned pumpkin puree and not pumpkin pie filling!
Oil: use a neutral oil like vegetable, canola or sunflower oil. 
Storage: keep in an airtight container at room temperature for 1 day, or in the fridge for five days. 
Freezing: freeze baked and cooled muffins in a freezer bag for up 2 months. Let them thaw in the fridge or at room temperature. You can also defrost them in the microwave.


Calories: 381kcal | Carbohydrates: 56g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 245mg | Potassium: 126mg | Fiber: 2g | Sugar: 32g | Vitamin A: 4461IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg