Easy Pumpkin Muffins with Streusel

Tender, spiced pumpkin muffins with a delicious cinnamon streusel topping. These Easy Pumpkin Spice Muffins are a fall staple in our house. Moist delicately spiced muffins topped with cinnamon streusel and lightly dusted with powder sugar.

Pumpkin season is here and these Easy Pumpkin Muffins are a great way to celebrate!

In college my husband and I would study at Panera and while he would snack on a baguette I always ordered a pumpkin muffin. These muffins remind me of those Panera pumpkin muffins. Tender, moist, with a hint of warm spices. They are the perfect fall treat!

I love baking this easy pumpkin muffin recipe on a chilly fall morning to enjoy on the deck with coffee. Plus they make the whole house smell like pumpkin spice!

Ingredients for Easy Pumpkin Spice Muffins

Flour: All purpose flour or a blend of 1/2 whole wheat flour 1/2 all purpose flour work well for this recipe.

Baking powder and baking soda: the combination of baking powder and baking soda helps the muffins giving you a light fluffy muffin.

Spices: A little cinnamon, pumpkin pie spice, vanilla and salt are used in this recipe to give a delicate amount of spice to the muffins.

Sugar: I like half white granulated sugar and half brown sugar for this recipe because the brown sugar adds a subtle molasses flavor that pairs really well with the pumpkin and cinnamon. Plus more for the crumb topping!

Pumpkin puree: plain fresh or canned pumpkin puree not pumpkin pie filling.

Oil: any oil will work for this recipe. I prefer neutral ones like canola oil, vegetable oil, and avocado oil but olive oil and coconut oil will work as well.

Eggs: muffins need eggs to add structure, richness, and help create the perfect crumb texture. For a vegan option I recommend making a flax egg.

Supplies for Pumpkin Muffins

Bowls: you will need a large and a medium bowl for this recipe.

Spatula: I like a spatula for folding the wet and dry ingredients without over mixing.

Muffin tin: A standard muffin pan or two depending on how big you like them!

Liners: paper liners are optional but I like to use these ones.

Scoop: I like to use this ice cream scoop for my muffins to ensure they are even.

Sugar Shaker: this is really helpful for during the powdered sugar on top of the muffins!

How to make easy pumpkin muffins with streusel

1. Preheat the oven to 350 degrees and prepare the muffin cups with paper muffin liners and nonstick spray.
2. Prepare the streusel topping by combining flour, sugar, and spices in a small bowl. Mix until well combined.
3. Grate the cold butter into the dry ingredients. Using a fork mix the butter into the try ingredients until clumps form. Set aside in the refrigerator.
4. In a large mixing bowl whisk together flour, cinnamon, pumpkin pie spice, nutmeg, baking soda, and salt until well combined. Set aside.
5. In a medium mixing bowl whisk together pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla.
6. Combine pumpkin mixture with flour mixture. Mix until just combined.
7. Using a large cookie scoop
8. Sprinkle the top of each muffin liberally with streusel mixture.
9. Allow your muffins to cool to room temperature on a cooling rack.
10. Once cooled sprinkle the top of the muffins with powdered sugar.

How to bake the muffin batter in a loaf pan

1. Move oven rack to lower third of oven.
2. Preheat the oven to 350 degrees and prepare two 8×4 inch loaf pans with parchment paper and nonstick spray.
3. Prepare the streusel topping by combining flour, sugar, and spices in a small bowl. Mix until well combined.
4. Grate the cold butter into the dry ingredients. Using a fork mix the butter into the try ingredients until clumps form. Set aside in the refrigerator.
5. In a large bowl whisk together flour, cinnamon, pumpkin pie spice, baking soda, and salt until well combined. Set aside.
6. In a medium mixing bowl whisk together pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla.
7. Combine wet ingredients with dry ingredients. Mix until just combined.
8. Divide the batter evenly between the two prepared loaf pans. Gently tap your pans on the counter to level out the batter and reduce air bubbles.
9. Sprinkle liberally with streusel topping.
10. Bake for 50-60 minutes in preheated oven or until golden brown and baked through.
11. Use parchment paper to lift the pumpkin loaf from the pan onto a cooling rack. Rest for 30 minutes on a wire rack before slicing.

Storing Muffins

Allow muffins to cool before storing in an air tight container for up to three days.

Freezing Muffins

We always make a double batch of these delicious pumpkin muffins and freeze half for a quick snack. To freeze muffins allow them to cool completely. Arrange the muffins in a single layer on a baking sheet or dish. Freeze for at least 30minutes or until frozen solid. Once frozen move the muffins into a freezer bag.

How long do muffins stay good in the Freezer?

Muffins stay good in the freezer for two months.

Tips for making the best pumpkin spice muffins

• Make sure you use pure pumpkin puree not pumpkin pie mix.
• To prevent tough chewy muffins avoid over mixing the muffin batter.
• Bake in the lower third of the oven to prevent the streusel topping from growing too fast
• Preheated the oven to get a nice dome to your muffin.
• Cool completely before adding the powdered sugar.

Making vegan pumpkin spice muffins

If you want to make this recipe vegan I recommend using flax eggs by combining 1 tablespoon of ground flax seeds with 21/2 tablespoons of water per egg in the recipe Mix until well combined and then let rest for five minutes to thicken.

Replace the honey in the streusel with an equal amount of maple syrup or agave nectar.

If you are a fan of pumpkin try some of our other great pumpkin recipes like Pumpkin Chocolate chip bread, Pumpkin cheesecake brownies, or Pumpkin Cinnamon Rolls!