Pumpkin Crumble Muffins

These pumpkin muffins with streusel topping are sure to be your new favorite fall bake! Our recipe creates a soft and perfectly spiced pumpkin muffin base that is topped with a spiced and buttery crumble topping and a sweet glaze to bring it all together.

Pumpkin Streusel Muffins Ingredients

• Large Eggs. We use large eggs to make our muffins (no need to separate the egg yolks and egg whites). Eggs help create structure and stability as well as add moisture to our muffins.
• Neutral Oil (Vegetable or Canola). Oil adds richness to our pumpkin muffins as well as helps to create a tender texture.
• Granulated Sugar AND Brown Sugar. We use both white and brown sugar in our muffin recipe to achieve the perfect balance of sweetness, flavor, and texture.
• 100% Pure Pumpkin Puree. This is what gives our pumpkin muffins their pumpkin flavor! Make sure you use 100% pure pumpkin (NOT pumpkin pie filling) if you’re used canned. You can also use homemade pumpkin puree if you make your own.
• Milk of Choice. I always use dairy milk for baking (either skim, 2%, or whole depending on what we have in our fridge). However, you can use a non-dairy milk if preferred. According to Food Network, soy milk is the best non-dairy alternative for baking, but use what you have and like to use. Milk is used in both the muffins and the glaze.
• Baking Soda AND Baking Powder. Our recipe uses both baking soda and baking powder to get the best texture and rise.
• Ground Cinnamon AND Pumpkin Pie Spice Blend. We use both cinnamon and pumpkin pie spice in our pumpkin coffee cake muffins, as well as additional pumpkin spice in the streusel topping. The mix and ratio of these spices brings out that fall flavor you’re craving.
• Salt. Used as a flavor enhancer and to help balance the sweetness of our muffins.
• All-Purpose Flour. Using all-purpose flour in muffins results in a sturdier muffin. Plus, it’s a common and versatile flour you likely already have in your pantry. We use flour in both our muffin base and in our streusel topping.
• Salted Butter. Butter is used in our streusel topping, which helps to create our crumbles. If you need to use a non-dairy butter, replace the salted butter 1-for-1 with a vegan butter alternative of your choice.
• Powdered Sugar. Powdered sugar (also known as confectioners’ sugar) is used to make our glaze because it dissolves easily with just a little liquid to create a silky-smooth topping.
• Vanilla Extract. We use vanilla extract to flavor our glaze, for just a little extra pop of goodness.

All measurements, sorted by the muffin base, crumble topping, and vanilla glaze, listed in the recipe card at the bottom of the page.

How to Make Pumpkin Crumble Muffins

Preheat the oven to 375°F prep your muffin tin by placing muffin liners in each cup (or spray them with cooking spray) and set aside.

Begin making your muffin batter by whisking together the eggs, oil, granulated sugar, brown sugar, pumpkin puree, and milk in a large mixing bowl until well combined.

Slowly whisk in the dry ingredients (the baking soda, baking powder, cinnamon, pumpkin pie spice, salt, and flour).

Once you’ve added about half the flour, you’ll want to switch over to a rubber scrapper, then add the remaining flour.

Mix until JUST combined (a few lumps are ok! Do NOT overmix).

Divide the batter evenly between the 12 muffin cups, filling each cup about ¾ of the way full. Set aside.

Make the streusel topping by mixing together the flour, white sugar, brown sugar, and pumpkin pie spice in a medium bowl with a fork.

Pour the melted and slightly cooled butter over the dry ingredients, and begin to mix them together gently.

Continue to mix until clumps and crumbles are created, breaking larger clusters up with your fork (avoid overmixing).

Divide the crumb topping over the 12 muffin cups by spooning it on top of the muffin batter.

Very gently press them down into the batter to help them stay after baking.

Bake for 15-20 minutes until a toothpick inserted into the center comes out clean (a few crumbs are ok). If you defaulted to 350°F your muffins will take 20-25 minutes to bake.

Prepare the vanilla glaze while your muffins cool in the tin. Place all glaze ingredients (powdered sugar, milk, and vanilla extract) into a small bowl.

Whisk / mix together until a smooth glaze has formed and is the consistency you like.

Drizzle the glaze over the pumpkin muffins.

Serve and enjoy!

How to Store Pumpkin Streusel Muffin Recipe

Store fully cooled muffins in an air-tight container. See below for information on storing them on the counter, in the fridge, or in the freezer.

How Long Do Pumpkin Muffins Last?

Pumpkin muffins will last 1-2 days when stored at room temperature or up to 1 week if stored in the fridge.

How to Refrigerate Pumpkin Streusel Muffins

If you plan to enjoy your muffins within a day or two, you won’t need to refrigerate them. However, you can store them in the fridge to extend how long you can enjoy them.

How to Freeze Pumpkin Streusel Muffins

Yes! You can freeze these pumpkin streusel muffins for up to three months (with or without the glaze on them). Just be sure the muffins are fully cooled before storing to prevent ice crystal build up.

Allow the muffins to thaw overnight in the refrigerator when ready to enjoy and then bring them up to room temperature. Or you can warm them up in the microwave if preferred too!