Pumpkin Streusel Muffins

Moist spiced pumpkin muffins with a streusel topping and vanilla glaze. The perfect Fall breakfast or snack!

Moist pumpkin streusel muffin recipe from @bakedbyrachel

So I made you some muffins. Some really good muffins.

But not before I had the chance to finally watch The Fault In Our Stars. So good. Of course, I liked the book more. And I didn’t bawl my eyes out like a lot of people did. Sure, I still cried. But I think my less emotional reaction to the movie was because I knew what was coming and got all of that emotional stuff out reading the book… because come on, major tear jerker. If you haven’t read it or seen it yet, be sure to read it first. Very good read, even if it’s sad. It’s happy too.

I want to read more books like that. Books full of emotion and meaning. Have you read any good books lately? I’m still stuck in the middle of one. That seems to happen a lot, unless it’s a really good book, then I fly through it. If it’s just mediocre it’s hard to keep going. But I will… eventually.

In the meantime…

Moist pumpkin streusel muffin recipe from @bakedbyrachel

Muffins!

Perfectly moist spiced pumpkin muffins with a crisp streusel topping and vanilla glaze. Fall muffins don’t get any better than this!

It was hard keeping my kids away from these until they were ready to eat (aka glazed, photographed etc). Eager little ones. And when they finally had the chance to dive in… they loved them. As I’m sure you will too!

Add these pumpkin streusel muffins to your Fall baking plans!

Moist pumpkin streusel muffin recipe from @bakedbyrachel

Yield: 1 dozen muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Pumpkin Streusel Muffins

Moist spiced pumpkin muffins with a streusel topping and vanilla glaze. The perfect Fall breakfast or snack!

Ingredients:

Streusel topping:

  • 2 Tbsp light brown sugar
  • 2 Tbsp granulated sugar
  • 1/2 tsp cinnamon
  • 3/4C all purpose flour
  • 1/4C unsalted butter, melted

Muffin:

  • 1/2C unsalted butter, softened
  • 1/2C granulated sugar
  • 1/2C light brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1C pumpkin puree
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp all spice
  • 1/4 tsp nutmeg
  • Pinch ground cloves
  • 2C all purpose flour

Glaze:

  • 6Tbsp powdered sugar
  • 1 Tbsp milk

Directions:

  1. Preheat oven to 350°F. Line a muffin pan with 12 liners.
  2. In a medium bowl, combine streusel ingredients. When fully combined, transfer to a baking sheet to break up chunks into no larger than pea size.
  3. In a large bowl or stand mixer, cream together butter and sugars. Mix in egg, vanilla and pumpkin until smooth. Finally add remaining dry ingredients, mixing until no streaks remain. Immediately divide between prepared liners using a large cookie scoop. Sprinkle well with streusel mixture.
  4. Bake at 350°F for 20-25 minutes.
  5. Cool completely in pan.
  6. Meanwhile, beat together powdered sugar and milk. Drizzle over cooled muffins.
  7. Enjoy immediately or store in an airtight container.

Baked by Rachel original

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95 Responses to “Pumpkin Streusel Muffins”

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    Amy @ A Healthy Life For Me — October 20, 2014 at 7:20 am

    These muffins look unbelievably good! Perfect for fall breakfast or brunch.

    • Rachel — October 20th, 2014 @ 8:18 pm

      Thanks Amy!

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    Julie @ Table for Two — October 20, 2014 at 7:38 am

    LOVE these!! They would be perfect for breakfast and the streusel topping with that glaze is fantastic!

    • Rachel — October 20th, 2014 @ 8:18 pm

      Thanks Julie :)

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    Jackie — October 20, 2014 at 7:42 am

    YUM I love streusel topping. I just read The Secret Life of Bees. It was so good!

    • Rachel — October 20th, 2014 @ 8:19 pm

      I feel like I tried to watch that movie and either didn’t finish or just plain don’t remember. Ha. I’ll have to look into it sometime.

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    Taylor+@+Food+Faith+Fitness — October 20, 2014 at 7:43 am

    These are the most PERFECT muffins my eyes have ever peeped! Check out those perfectly domed tops that I want to face plant right on into. And then you added struesel, which makes EVERYTHANG better. Obsessed. Pinned!

    • Rachel — October 20th, 2014 @ 8:19 pm

      Thanks so much Taylor!

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    Melanie+@+Carmel+Moments — October 20, 2014 at 8:08 am

    Drizzle makes the muffin world better. So pretty! Pinned.
    Have a wonderful Monday!

    • Rachel — October 20th, 2014 @ 8:19 pm

      Thanks Melanie!

  6. #
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    Nutmeg+Nanny — October 20, 2014 at 8:44 am

    I took Zoe and her friends to see Fault in our Stars and didn’t read the book first. I knew it would make me cry but yeah, I bawled. Me, the 32 year old adult crying like a baby while being surrounded by a bunch of a 13 year olds. I’m hopeless.

    Now, these muffins are the best! They have the perfect streusel to fluffy pumpkin muffin ratio. I wish I had one (or two…) for breakfast.

    • Rachel — October 20th, 2014 @ 8:20 pm

      Hilarious!! Were they embarrassed? ;) And thank you!!

  7. #
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    Laura+(Tutti+Dolci) — October 20, 2014 at 11:16 am

    That streusel topping looks incredible, gorgeous muffins!

    • Rachel — October 20th, 2014 @ 8:20 pm

      Thanks Laura!

  8. #
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    genevieve+@+gratitude+&+greens — October 20, 2014 at 11:43 am

    Yum! I love all things pumpkin. I still haven’t read or watched The Fault In Our Stars yet… might have to do that soon!

    • Rachel — October 20th, 2014 @ 8:20 pm

      You absolutely must!

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    Stacey @ Bake.Eat.Repeat. — October 20, 2014 at 12:34 pm

    I love the streusel and glaze on top of these. They look like perfect pumpkin muffins, and I love all things pumpkin! Need to try these one, I can understand the kids not wanting to wait, those muffins would be hard to resist straight out of the oven!

    • Rachel — October 20th, 2014 @ 8:20 pm

      Thanks Stacey!! :)

  10. #
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    Katrina @ In Katrina's Kitchen — October 20, 2014 at 1:50 pm

    Yeah I read the book but I can’t bring myself to see the movie yet lol! I think I might need to make these muffins to comfort myself while I watch :)

    • Rachel — October 20th, 2014 @ 8:20 pm

      Do it. Soon! :)

  11. #
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    Michelle — October 20, 2014 at 2:19 pm

    I’m in love with pumpkin everything right now and these look absolutely incredible! I love the streusel topping. Yum! Great job!

    • Rachel — October 20th, 2014 @ 8:20 pm

      Thanks Michelle!

  12. #
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    Mary — October 20, 2014 at 2:34 pm

    Do you think this would work as a bundt cake?

    • Rachel — October 20th, 2014 @ 8:21 pm

      It’s possible, but I can’t be sure. If you try it, let me know how it turns out for you. Good luck! :)

  13. #
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    marla — October 20, 2014 at 5:17 pm

    I need a dozen of these muffins Stat! Pinned :)

    • Rachel — October 20th, 2014 @ 8:21 pm

      Thanks so much Marla! :)

  14. #
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    Anna @ Crunchy Creamy Sweet — October 20, 2014 at 5:50 pm

    I have yet to see the movie. Loved the book though!
    These muffins look so good, I wish I had one right now. Pinned!

    • Rachel — October 20th, 2014 @ 8:21 pm

      Thanks Anna! Make sure you see it soon ;)

  15. #
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    Angelyn @ Everyday Desserts — October 20, 2014 at 7:18 pm

    that book made me cry so hard!
    but omg, these muffins! they look perfect!

    • Rachel — October 20th, 2014 @ 8:21 pm

      SO hard! So good and worth it though. And thank you! :)

  16. #
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    Rachel @ Bakerita — October 21, 2014 at 11:38 am

    These look amazing!! Absolutely love the streusel on top…yummy! Pinned :)

    • Rachel — October 21st, 2014 @ 3:00 pm

      Thanks Rachel!

  17. #
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    Amy+@Very+Culinary — October 21, 2014 at 3:50 pm

    Love. Want. Need.

    • Rachel — October 21st, 2014 @ 5:18 pm

      Thanks Amy! And yes, you do :)

  18. #
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    Amanda — October 21, 2014 at 10:00 pm

    Gorgeous! I want one right now!

    • Rachel — October 22nd, 2014 @ 7:39 am

      Thanks Amanda!

  19. #
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    Deborah — October 22, 2014 at 9:01 am

    I am a sucker for streusel – I need one of these!!

    • Rachel — October 22nd, 2014 @ 12:47 pm

      You definitely do!

  20. #
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    Lexi+@+Sempre+Dolce — October 22, 2014 at 11:49 am

    These look super good! :)

    • Rachel — October 22nd, 2014 @ 12:48 pm

      Thanks Lexi!

  21. #
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    Laura @ Laura's Culinary Adventures — October 23, 2014 at 7:42 am

    Yum! I cried my eyes out when I watched that movie :)

    • Rachel — October 23rd, 2014 @ 12:54 pm

      Haha! Well that seems to be the norm so you’re in good company :)

  22. #
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    tracy — October 23, 2014 at 1:57 pm

    These look amazing. you had me at streusel…, pumpkin is the cherry on top.

    • Rachel — October 23rd, 2014 @ 7:15 pm

      Thanks Tracy!

  23. #
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    Jocelyn@Brucrewlife — October 24, 2014 at 2:13 am

    You had me at pumpkin streusel muffins, and then I saw your pictures… Oh sweet Hannah, do I want one!!! Or 3 ;)

    • Rachel — October 24th, 2014 @ 7:20 am

      Haha! Thanks Jocelyn :)

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    Lori — October 26, 2014 at 3:11 pm

    Hi, thanks for posting your recipe. I want to make these as mini muffins for my son’s birthday party, Would you have a recommendation for cook time/ temp?

    Thanks!

    • Rachel — October 27th, 2014 @ 7:02 am

      The temp would remain the same. Typically with mini muffins, you’ll want to begin checking at the halfway point for a regular sized muffin and continue baking longer as needed.

  25. #
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    Matea — October 26, 2014 at 9:21 pm

    Love muffins with streusel toppings!

    • Rachel — October 27th, 2014 @ 6:59 am

      Thanks so much :)

  26. #
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    Barbara — October 29, 2014 at 9:51 am

    These are good but could have benefited with some liquid, say vegetable oil. Was the omission an error? Unfortunately I’m not an experienced enough baker so I wouldn’t know how much to add if I made them again…

    • Rachel — October 29th, 2014 @ 3:53 pm

      The recipe is correct as written. But feel free to adapt to your personal preference in the future.

  27. #
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    Sheila — October 30, 2014 at 3:17 pm

    I can’t wait to try this! Any more tips on making my streusel look like yours? No matter what I seem to try (use a pastry cutter, put streusel in freezer) it always seems to melt into the muffin during baking and looks nothing like your picture. Thanks!

    • Rachel — October 30th, 2014 @ 7:53 pm

      I’ve never heard the freezer trick. Honestly, make it ahead (the first step before prepping anything else in a recipe) and if it’s too moist, add a little bit more flour. I like to spread mine out on a baking sheet so it can dry and harden up a bit and break it into smaller pieces before sprinkling on something.

  28. #
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    Joanna — November 1, 2014 at 9:22 pm

    Rachel, you are amazing! These look AND taste MAGNIFICENT! Thank you!

    • Rachel — November 2nd, 2014 @ 7:36 am

      Thank you! I’m glad you enjoyed them :)

  29. #
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    Nikki — November 16, 2014 at 6:43 pm

    I agree with the above poster in that these needed more moisture. I followed your recipe correctly and the end result was not as what I would have expected. I would encourage others to either increase the amount of pumpkin or add coconut oil or some other oil. Also plays update you salt ingredient amount. Your muffins loofah beautiful and that you for giving me a base recipe to work off of.

    • Rachel — November 17th, 2014 @ 7:03 am

      I’m sorry you had some trouble with this recipe. The ingredients are correct as is. It’s possible that your oven is running hot or you over baked them slightly. Keep in mind because oven temperatures can vary from one to the next, cook times are a general guideline and you should always begin checking earlier than it specifies.

  30. #
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    Nikki — November 17, 2014 at 5:58 pm

    Thank you for your suggestions but unfortunately it wasn’t my oven. I noticed that the mix was pretty dense when I finished incorporating the dry ingredients and should have trusted my gut and added more pumpkin or coconut oil but I didn’t.

    • Rachel — November 18th, 2014 @ 7:27 am

      This is based on another of my recipes that is very moist, but you are always welcome to adjust recipes to your liking. I always encourage that. Keep in mind that over mixing can cause muffins to be too dense. Muffin batter shouldn’t be runny. It’s also important to measure properly and always check recipes before the recipe states to do so, just in case your oven is running hot.

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    Jeanne — March 12, 2015 at 1:20 pm

    There is no liquids in recipies like oil or milk? Just made these and waiting for them to cool. The strudel topping is falling off all of them. The mix and strudel topping is enough for more than 12 muffins. I made 12 but little left over and muffin tins should have been less full than I made them and that means recipie is enough for probably 16 muffins.

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    Jeanne — March 12, 2015 at 2:00 pm

    Just tried the muffins and hate to be critical and don’t want to hurt your feelings, but they were tasteless and not sweet. They were also very dense and dry and that is due to no liquid in recipie. Oh well I tried.

    • Rachel — March 12th, 2015 @ 4:58 pm

      There are liquids in the ingredients. Egg, butter and pumpkin all count towards that, otherwise you would have a dry mixture and not a batter at all. Yes, it’s thick but not all batters are identical. As mentioned in a previous comment, these were created based on another moist muffin recipe of my own. I also don’t know how you could have gotten 16 muffins out of this batter. It sounds as though the measuring may have been off. But I do hope you have better luck in the future!

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    Sue B — September 27, 2015 at 1:18 pm

    I made these this morning, hurrying to make something to take to a fund raiser. I made two batches, one to take, one for my family. I was well into baking the first batch when I realized I was supposed to put the topping on before baking – of course I was – that is what happens I get in a hurry. I took them out, sprinkled the top and finished baking. Second batch was done correctly. Both were delicious! The ones done correctly raised a little higher and were not quite as dense, but that is to be expected because of my error. Family loved them, will definitely make again!

    • Rachel — September 28th, 2015 @ 7:36 am

      So glad you enjoyed them even with the slight mishap! Thanks for sharing, Sue! :)

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    Susan — October 3, 2015 at 9:26 am

    I made these muffins this morning and they were delicious. I did not find them too dry at all; the texture and flavor were spot on. Perfect breakfast for a rainy October morning! Thanks for sharing!

    • Rachel — October 4th, 2015 @ 7:51 am

      So glad you enjoyed them, Susan. Thanks for sharing!

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    Carolyn — October 8, 2015 at 11:25 am

    Just ate one that was still pretty warm from the oven. And can I just say yummm!
    Like a couple previous posters this made more batter (and way more streusel) than just 12 muffins, but no complaints here!!! More muffins is always better for me ;-)
    Only thing I am going to do different in the future is use less flour in the topping, seemed too dry for me (then again maybe if I am more patient, and wait for them to cool enough for the glaze I’ll put the glaze on the top that wouldn’t be an issue).

    • Rachel — October 8th, 2015 @ 4:33 pm

      Thanks for sharing, Carolyn! I’m glad you enjoyed them. You’re always welcome and encouraged to adapt to your taste preferences. :)

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    Diana — October 9, 2015 at 11:45 am

    They turned out great!!! I wish I could leave a photo, I used the large muffin tins and they look like they’re from a professional bakery!!! Beeeeauuuuutifulll! Thank you!

    • Rachel — October 11th, 2015 @ 7:22 am

      So glad you enjoyed them, Diana! Thanks so much for sharing. :)

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    Michelle — October 23, 2015 at 11:29 am

    If you like good, tear-jerking books, try “Sarah’s Key” by Tatiana de Rosney. Amazing!

    • Rachel — October 23rd, 2015 @ 12:17 pm

      Thanks for the suggestion, Michelle!

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    Suzanne — November 2, 2015 at 10:40 am

    I am about to make these for an after school snack for the high school kids doing our school play. I’ve read the other comments about the moisture content and the one thing I want to remind everyone is that baked goods come out differently based on your region. I live at high altitude in a dry climate so I always have to add a few tablespoons of extra moisture compared to when I lived in a humid just above sea level region. Can’t always blame a recipe. You need to know your regional adjustments. Can’t wait to try these!

    • Rachel — November 3rd, 2015 @ 7:32 am

      Thank you for your comment, Suzanne! I completely agree that region and weather plays a huge factor in a recipe, in addition to other things. I hope everyone enjoyed the muffins!

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    Bree — November 8, 2015 at 8:03 pm

    These are delicious!!! the topping is so buttery and good. Will probably make again.

    • Rachel — November 9th, 2015 @ 7:13 am

      So glad you enjoyed them, Bree!

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    Yvonne — November 11, 2015 at 12:25 pm

    I really like pumpkin and I needed a new muffin recipe for coffee this a.m. with a friend. Of course, they were perfect with hot coffee on a chilly November morning. I substituted in a little cornmeal and quinoa flour to add some extra texture to the overall tenderness of the muffins. I also added about .25 of a tsp. of almond extract to the glaze. It made a nice flavor contrast for the streusel. I have some extra streusel left over that I’ll use later in the week for another batch. Thanks for the recipe.

    • Rachel — November 11th, 2015 @ 4:06 pm

      So glad you enjoyed them, Yvonne! Love the changes you made. :)

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    Jaq — July 7, 2016 at 1:12 pm

    These are so moist. I replaced the sugar with coconut sugar and it was the perfect sweetness. I topped with a brown sugar topping a raw pumpkin seeds. A keeper

    • Rachel — July 8th, 2016 @ 7:16 am

      So glad you enjoyed them! Thanks for sharing! :)

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    Kallie — September 21, 2016 at 3:19 pm

    My kids asked me to make them pumpkin bread, and I saw these on Pinterest and gave them a try. I LOVE them- I couldn’t even wait for my kids to get home from school to try them. They are going to be a hit I know it!! Thank you!

    • Rachel — September 22nd, 2016 @ 7:12 am

      Haha! I hope you saved some for them ;) I’m glad you enjoyed them so much!

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    Deebee — October 17, 2016 at 6:14 pm

    I just had to come here and tell you that my sister just made these and they are AWESOME. I’m not a muffin lover… but these looked beautiful and tasted great.

    • Rachel — October 18th, 2016 @ 7:10 am

      So glad to hear you enjoyed them, Deebee! Thanks for sharing!! :)

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    Jennifer — October 20, 2016 at 11:11 am

    HI, do you know the carb and calorie count?

    • Rachel — October 20th, 2016 @ 7:13 pm

      I don’t offer that information, but there are free online calculators you can use to figure it all out! :)

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    Sparki — October 30, 2016 at 2:05 pm

    TNT….I tried to post this several times under the comments section and it didn’t post. I made these this morning. I made the large muffins and I used the muffin papers.. It makes 6. I baked them for 30min. because they were big. They turned out awesome…

    • Rachel — October 31st, 2016 @ 7:48 am

      So glad you enjoyed the muffins! I love that you made them into jumbo muffins :) Thanks for sharing!

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    Rose — November 2, 2016 at 2:29 am

    Made these today! Soooo yummy! I added 1/3 cup sour cream to the batter but didnt change anything else. Thank you for sharing your recipe! Next time I’m going to try mashed banana instead of pumpkin! (Just because i have overripe bananas sitting on my counter waiting to be turned into delicious muffins) Cant wait!

    • Rachel — November 2nd, 2016 @ 7:09 am

      So glad to hear you enjoyed them, Rose! :)

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    Rachel — November 10, 2016 at 1:52 pm

    Those are so cute! My husband wants some pumpkin muffins and these sound delicious.

    • Rachel — November 10th, 2016 @ 6:37 pm

      Enjoy!! :)

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    Pauli — November 13, 2016 at 12:12 pm

    Would these freeze well? Ice them when thawed or before freezing? Thanks

    • Rachel — November 14th, 2016 @ 7:14 am

      You could definitely freeze them. I’d recommend icing them after thawing for best results.

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