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Ultimate Pumpkin Streusel Muffins Recipe: Easy Cinnamon Crumb

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These pumpkin streusel muffins are tender, moist, and topped with a buttery cinnamon crumb that stays put. Perfect for fall mornings or any time you crave a bakery-style muffin at home.

Ingredients

Scale
  • 1/2 cup all-purpose flour (60g)
  • 1/3 cup light brown sugar, packed (67g)
  • 2 tablespoons granulated sugar (25g)
  • 2 teaspoons ground cinnamon
  • 1/4 cup unsalted butter, melted (57g)
  • 1 3/4 cups all-purpose flour (210g)
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup light brown sugar, packed (50g)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup pumpkin puree (245g)
  • 2 large eggs, room temperature
  • 1/3 cup vegetable oil (80ml)
  • 1/4 cup milk (60ml)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or grease well.
  2. Make the streusel: In a small bowl, combine 1/2 cup flour, 1/3 cup packed brown sugar, 2 tablespoons granulated sugar, and 2 teaspoons cinnamon. Pour in 1/4 cup melted butter and stir with a fork until crumbly (pea-sized clumps). Set aside.
  3. Mix dry ingredients: In a medium bowl, whisk together 1 3/4 cups flour, 3/4 cup granulated sugar, 1/4 cup brown sugar, baking soda, baking powder, salt, 2 teaspoons cinnamon, nutmeg, and ginger until evenly distributed.
  4. Mix wet ingredients: In another medium bowl, whisk together pumpkin puree, eggs, oil, milk, and vanilla until smooth.
  5. Combine: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fill muffin cups evenly about 3/4 full. Sprinkle streusel generously over each muffin, pressing lightly to adhere.
  7. Bake at 425°F (220°C) for 5 minutes. Without opening the oven, reduce temperature to 350°F (175°C) and bake for 15-18 minutes more, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature eggs and milk. The initial high heat (425°F) creates a bakery-style dome. If streusel sinks, batter may be too thin—check pumpkin measurement. Store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.

Nutrition

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

Find it online: https://islatable.com/ultimate-pumpkin-streusel-muffins-recipe-easy-cinnamon-crumb/