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Pumpkin streusel muffin with glaze on top, with a plate of muffins in the background.

Pumpkin Streusel Muffins

These pumpkin streusel muffins are soft and moist with a warm pumpkin spice flavor. Topped with crunchy cinnamon streusel and drizzle of vanilla glaze - you'll bake these again and again. 
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Pumpkin Coffee Cake Muffins, Pumpkin Streusel Muffins
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12 muffins
Calories 335kcal


  • 12-cavity muffin pan


Streusel Topping

  • ½ cup all-purpose flour (62.5 grams)
  • ¼ cup brown sugar (50 grams)
  • ¼ cup granulated sugar (50 grams)
  • 1 teaspoon cinnamon
  • ¼ cup unsalted butter (56 grams) melted

Muffin Batter

  • 1 ½ cups all-purpose flour (187.5 grams)
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice see recipe notes for substitution
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • cup vegetable oil (80 ml) canola works too
  • ½ cup brown sugar (100 grams) packed
  • ¼ cup granulated sugar (50 grams)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ cup sour cream (60 ml)
  • 1 cup pure pumpkin (240 ml) AKA pumpkin puree


  • ½ cup powdered sugar (55 grams) AKA icing sugar
  • 1-2 tablespoons cream or milk


  • Preheat the oven to 375F degrees. Line a 12-cavity muffin pan with muffin papers.

Streusel Topping

  • Stir together the flour, brown sugar, white sugar and cinnamon in a small bowl until no lumps remain.
  • Stir in the melted butter. It should form crumbles and feel like damp sand. Set aside.

Pumpkin Muffin Batter

  • Whisk together the flour, brown sugar, white sugar, pumpkin pie spice, cinnamon, baking powder, baking soda and salt until there are no longer lumps of brown sugar.
  • In a large bowl, whisk together the oil, brown sugar, white sugar, eggs, vanilla, sour cream and pumpkin puree. Whisk until smooth.
  • Carefully whisk the dry ingredients into the wet ingredients about ½ at a time until there are no more lumps.

Baking the Muffins

  • Spoon the batter evenly between the 12-muffin cavities (they'll be about ¾ full).
  • Spoon/crumble the streusel on top of each muffin. It will look quite thick and like there's quite a lot. This is ok.
  • Bake in the preheated oven for about 25 minutes (I typically first check around 22 minutes) or until an inserted toothpick comes out clean.
  • Cool the muffins in the pan for at least 10 minutes, then carefully remove from the pan and continue cooling on a wire rack.


  • Whisk together ½ cup powdered sugar with 1 tablespoon of cream (or milk).
  • Whisk in a little more powdered sugar or cream until it's thin enough to drizzle, but should still look white in color.
  • Drizzle the glaze over the cooled muffins.


  1. Pumpkin Pie Spice Substitute: 1 teaspoon pumpkin pie spice can be substituted with ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon ginger powder and ¼ teaspoon allspice. 
  2. Pumpkin: Make sure to use canned pure pumpkin and not canned pumpkin pie filling. Using homemade pumpkin puree can lead to inconsistent results, as it will have different amounts of moisture. Do not use 1 full can of pumpkin puree - this recipe uses 1 cup (which is a little more than half of a 15 ounce can). 
  3. Storage: Store muffins in an airtight container at room temperature for up to 4 days. Fully cooled muffins can be frozen for up to 2 months. Thaw in the fridge, then bring to room temperature before enjoying. I do find that the streusel loses some of its crunch after the muffins have been frozen.
  4. Nutrition: Information provided is an estimate only and based on 1 muffin with streusel and glaze, assuming the recipe yields 12 equal-sized muffins. 


Calories: 335kcal | Carbohydrates: 54g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 118mg | Potassium: 147mg | Fiber: 1g | Sugar: 36g | Vitamin A: 3390IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg