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Best Pumpkin Streusel Muffins Recipe (Easy Cinnamon Crumb)

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These pumpkin streusel muffins are tender, moist, and topped with a buttery, cinnamon-packed crumb that actually stays put. No more sad, sparse toppings or dry, disappointing muffins.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour, spooned and leveled
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree (100% pumpkin, not pie filling)
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60g) sour cream, at room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup (90g) all-purpose flour (for streusel)
  • ½ cup (100g) light brown sugar, packed (for streusel)
  • 2 teaspoons ground cinnamon (for streusel)
  • 6 tablespoons (85g) unsalted butter, cold and cubed (for streusel)

Instructions

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel topping: In a medium bowl, whisk together flour, brown sugar, and cinnamon. Add cold cubed butter and work it into the dry ingredients using a pastry cutter or fingertips until the mixture looks like coarse crumbs with some pea-sized butter pieces. Refrigerate while making the batter.
  3. Whisk dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. Mix wet ingredients: In a separate bowl, whisk together pumpkin puree, eggs, vegetable oil, sour cream, and vanilla extract until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are fine). Do not overmix.
  6. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about ¾ full.
  7. Add crumb topping: Remove streusel from fridge. Sprinkle generously over each muffin, pressing down gently so it sticks.
  8. Bake at 425°F for 5 minutes. Without opening the oven door, reduce temperature to 350°F (175°C) and continue baking for 15-18 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature eggs and sour cream. Keep streusel cold until ready to use. Use the two-temperature baking method for domed tops. Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months. They taste even better the next day as flavors meld.

Nutrition

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

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