Pumpkin Streusel Muffins: A Cozy Fall Favorite

Warm pumpkin spice, a soft golden center and a buttery cinnamon crumble: these pumpkin streusel muffins bring a little fall comfort to breakfast or an afternoon coffee break.

Seasonal inspiration: Pumpkin bakes are in the spotlight this October, including the streusel-topped muffins featured in Bon Appétit’s Pumpkin Week collection. The home-style recipe below uses everyday grocery-store ingredients.

Makes: 12 muffins   Prep: about 15 minutes   Bake: 20–24 minutes   Oven: 375°F (190°C)

Ingredients

For the muffins

• 1¾ cups (220 g) all-purpose flour, spooned and leveled
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves, optional
• ½ cup (100 g) packed light brown sugar
• ¼ cup (50 g) granulated sugar
• 2 large eggs
• 1 cup (245 g) plain canned pumpkin purée
• ½ cup (120 ml) neutral oil, such as canola
• ¼ cup (60 ml) milk
• 1 teaspoon vanilla extract

For the cinnamon streusel

• ⅓ cup (42 g) all-purpose flour
• ¼ cup (50 g) packed light brown sugar
• ½ teaspoon ground cinnamon
• 2 tablespoons (28 g) unsalted butter, melted and slightly cooled

Before you start

Use plain pumpkin purée rather than pumpkin pie filling, which already contains sweetener and spices. Gather a standard 12-cup muffin pan, paper liners, two mixing bowls, a small bowl and a whisk.

How to Make Pumpkin Streusel Muffins

1. Prepare the pan. Heat the oven to 375°F (190°C), with a rack in the middle. Line a standard 12-cup muffin pan with paper liners.
2. Make the streusel. In a small bowl, stir together the streusel flour, brown sugar and cinnamon. Drizzle in the melted butter and mix with a fork until moist crumbs form. Set aside while you make the batter.
3. Combine the dry ingredients. Whisk the muffin flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and optional cloves in a large bowl. Break up any lumps.
4. Combine the wet ingredients. In a second bowl, whisk the brown sugar, granulated sugar and eggs until smooth. Whisk in the pumpkin purée, oil, milk and vanilla.
5. Fold gently. Add the wet mixture to the dry ingredients. Fold with a spatula just until no dry flour remains. A few small lumps are fine; avoid beating the batter smooth.
6. Fill and top. Divide the batter among the 12 liners, filling each roughly three-quarters full. Scatter the streusel over the tops and press very lightly so it adheres. If your muffin cups are unusually small, bake any extra batter separately rather than filling above the rims.
7. Bake. Bake for 20–24 minutes, checking near the earlier end. The tops should spring back lightly, and a toothpick inserted into the muffin center—not just the topping—should come out without wet batter. Oven temperatures and pan sizes can change the timing.
8. Cool and serve. Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack. Enjoy warm or at room temperature.

Small Tips for Better Muffins

• Measure flour lightly. Scooping flour tightly into the cup can make the muffins heavier. Use the gram measurement when you can.
• Keep the crumbs crumbly. If the streusel looks like a paste, let it stand for a few minutes, then break it up with a fork.
• Check the center. A browned topping does not always mean the batter underneath has finished baking.
• Prefer a simpler muffin? Leave off the streusel and bake the batter on its own, checking for doneness a little earlier.

Serving Idea

Pair a muffin with a hot coffee, tea or a glass of milk. A little softened butter on a warm half is all it needs.

Image: AI-generated illustration of the finished recipe, created for Rarle USA.