Moist Pumpkin Streusel Muffins

It's fall, which means it's pumpkin season and time for these pumpkin streusel muffins, a great way to enjoy the flavors of this season. These muffins are based on my easy and delicious pumpkin muffin recipe and you’ll love the flavor of these moist muffins topped with a yummy pecan streusel and maple glaze. 

I’m not gonna lie, I’m a sucker for a good streusel topping. If it’s on a cake, I’ll eat that section first. If it’s on a muffin, like these pumpkin streusel muffins, I go straight for the top. Every time!

These muffins are spiced just right with homemade pumpkin pie spice, and topped with a crunchy, nutty streusel. Add a drizzle of maple glaze, and it’s everything I want in a fall treat.

If you’re craving more fall flavors or pumpkin recipes, try my pumpkin cream cheese muffins or my pumpkin chocolate chip muffins. But one of my favorite recipes is the banana pumpkin bread with a cinnamon streusel.

How These Muffins Get Their Texture and Rise

• Tender Texture: I use the classic muffin method, mixing dry and wet ingredients separately before combining, which keeps the crumb light and tender by minimizing gluten development.
• Tall Bakery-Style Tops: Starting the muffins at 425°F helps them rise quickly. After a few minutes, the oven temp drops to 350°F to finish baking. That initial heat gives them those beautiful domed tops.

Pumpkin Streusel Muffin Ingredients

Here are the ingredients for these delicious muffins:

• Pumpkin Puree: I recommend Libby’s Pumpkin Puree for these muffins. I tested multiple brands and found Libby's to consistently be the best. My least favorite is organic pumpkin puree - it was typically watery and didn't have anywhere near the flavor or Libby's. Be sure to use pumpkin puree and not pumpkin pie filling.
• Pumpkin Pie Spice: The combination of ground cinnamon, ground ginger, ground nutmeg, and ground cloves gives these muffins their distinctive flavor when combined with the pumpkin puree.
• Sour Cream: The sour cream helps keep the muffins moist.  I prefer sour cream in my muffins because of what it brings to the overall texture and taste of the muffins. Use the full-fat version, and not the light or reduced fat versions. I can tell the difference in texture. Use room-temperature sour cream.
• Pecans: Pecans are what give the streusel its crunch, plus they add an all-natural sweetness to the topping. When buying pecans, look for ones that are plump and have a rich brown color. Avoid any that look shriveled. Fresh pecans should taste sweet and nutty; if they’ve gone bad, they’ll have a slightly bitter or off flavor. Walnuts or hazelnuts work well as substitutes if you don’t have pecans on hand.

Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

How to Make Pumpkin Streusel Muffins

This recipe consists of two recipes: one for the nutty streusel topping and one for the pumpkin muffins. Both recipes are easy to make and the streusel can be made a few days in advance and stored in the refrigerator.

Step 1: Combine the flour, brown sugar, granulated sugar, ground cinnamon, and salt in a medium size bowl.

Step 2: Add the pecans to the dry ingredients and toss the ingredients together.

Step 3: Add the melted butter to the dry ingredients and mix it into the ingredients

Step 4: Mix the ingredients together until the streusel starts to form clumps. Set it aside until ready to use.

Step 5: Place the brown sugar, granulated sugar, pumpkin pie spice, and salt in a large bowl and whisk together. 

Step 6: Add the melted butter and whisk it into the sugar-spice mixture. 

Step 7: Whisk in the beaten eggs until the batter has a lighter color.

Step 8: Whisk in all of the pumpkin puree and then whisk in the sour cream.  

Step 9: Add the dry ingredients in two batches, gently folding it in with a silicone spatula. 

Step 10: Divide the pumpkin muffin batter between the 12 muffin cups.

Step 1:  Top each muffin with some of the pecan streusel

Step 15: Bake the muffins until they have risen and the internal temperature registers 202°F. The muffins will have a slightly springy texture when touched and should have risen to twice their height.

Remove the muffins from the oven and cool them on a wire rack.

How to Make the Maple Glaze

The maple glaze is delicious and easy to make. Sift the powdered sugar into a medium-sized bowl. Whisk in the salt. Stir in the maple syrup. The glaze should be thick but pourable. Use a spoon to add a drizzle of maple glaze over the muffins after they have cooled.

Recommended Equipment

• Muffin Pan: This muffin pan from USA Pan is my recommended piece of equipment. It's heavy duty, the muffins bake evenly, and it's a great long-term investment.
• Muffin Liners: I love these muffin liners for this recipe. They're tall so I was able to add more streusel to the top of the muffin without the streusel falling off.

Tips For Making These Easy Pumpkin Muffins

• Use a scale to measure the flour to ensure you have the right amount. Too much flour could result in a dry muffin.
• Let the wet ingredients sit for 10 minutes to dissolve the sugar. Sugar contributes to the moisture of the muffins. Allowing the sugar to dissolve will help ensure a super moist muffin.
• Use room-temperature eggs and sour cream to help ensure a fluffy muffin. Cold eggs could result in stodgy muffins.  
• Since this recipe does not use a whole can of pumpkin puree, store the leftover puree in an airtight container in the refrigerator for up to a week or freeze it until you're ready to use it for another recipe.

Did you make these pumpkin streusel muffins? If so, please leave a rating and a comment below. This helps my blog to grow.

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Moist Pumpkin Streusel Muffins (with Maple Glaze)

5 from 9 votes

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

I can't get enough of these pumpkin muffins, especially the pecan streusel topping. The combination of the tender muffin with the slight crunchy topping is so so good. And for a little extra fall flavor drizzle them with this delectable maple glaze.

Servings: 12

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Course: Breakfast

Cuisine: American

Author: Cheryl Norris

Ingredients

Pecan Streusel Topping

• ▢ 1 cup (125 grams) unbleached all-purpose flour
• ▢ 1/2 cup (100 grams) granulated sugar
• ▢ 1/2 cup (100 grams) packed light or dark brown sugar
• ▢ 1 teaspoon ground cinnamon
• ▢ 1/2 teaspoon kosher salt
• ▢ 1 cup (114 grams) roughly chopped pecans
• ▢ 8 tablespoons (113 grams) unsalted butter melted

Pumpkin Muffins

• ▢ 1-3/4 cups (220 grams) unbleached all-purpose flour
• ▢ 2 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 3/4 teaspoon kosher salt
• ▢ 8 tablespoons (113 grams) unsalted butter melted
• ▢ 2 large (100 grams) eggs room temperature (65-68 degrees F)
• ▢ 1/2 cup (100 grams) packed dark brown sugar
• ▢ 1/2 cup (100 grams) granulated sugar
• ▢ 1 tablespoon pumpkin spice see my Pumpkin Pie Spice recipe
• ▢ 1 1/4 cups (280 grams) pumpkin puree Libby's Pumpkin Puree recommended
• ▢ 1/4 cup (60 grams) sour cream room temperature (65-68 degrees F)

Maple Glaze (Optional)

• ▢ 1-1/2 cups (173 grams) powdered sugar
• ▢ 2 tablespoons (30 ml) pure maple syrup
• ▢ 2 tablespoons (30 ml) whole milk

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Instructions

• Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners.

Make the Streusel

• Melt the butter over low heat. While the butter is melting place the flour, granulated sugar, brown sugar, cinnamon, and salt in a medium-sized bowl and whisk the ingredients togther. Use your fingers to break up any brown sugar clumps.
• Add the chopped pecans and toss them into the dry ingredients so the nuts are coated with flour. Add the warm melted butter and use a spatula to mix the butter into the dry ingredients until the streusel starts to form clumps. Set the streusel aside until ready to add to the muffins.

Make the Pumpkin Muffins

• Melt the butter in a small saucepan over low heat. When there is just a small piece of butter left, remove the saucepan from the heat. Beat the two eggs together in a small bowl.
• Place the all-purpose flour, baking powder, baking soda, and salt in a medium sized bowl and whisk for 30 seconds to thoroughly combine the ingredients.
 Set the dry ingredients aside.
• Place the brown sugar, granulated sugar, and pumpkin spice in a large bowl and whisk together. Use your fingers to break up any brown sugar clumps. Add the warm melted butter and whisk together until the ingredients are well combined, about 20 seconds. The mixture will have a sandy texture.
• Add the beaten eggs and whisk until the eggs are thoroughly combined and the batter looks smoother and lighter in cooler. Whisk in the pumpkin puree, then whisk in the sour cream.
• NOTE: If you're using leftover pumpkin puree that's been in the refrigerator, bring it room temperature (65-68 degrees F) before adding it to the batter. Adding cold pumpkin puree will cause the batter to curdle and may cause some of the butter to resolidify.
• The batter should be lighter in color and look smooth. Set the batter aside for 10 minutes. Letting the batter sit for 10 minutes will give the sugar more time to thoroughly dissolved.
• Add half of the flour mixture to the wet ingredients. Use a silicone spatula to fold the dry ingredients into the wet ingredients. Add the remaining flour mixture and fold it in until the dry ingredients are thoroughly incorporated, and no white specs of flour remain. Make sure to scrape from the bottom to ensure all the flour is incorporated into the batter.
• The batter may be a little lumpy which is okay. Don’t try to make the batter smooth. That will cause the batter to be overmixed which will result in tough springy muffins.
• Divide the batter between the 12 muffin cups. The batter should almost be the top of each paper liner. If you’re using a kitchen scale, that’s about 80 grams of batter for each muffin cup.
• Divide the streusel evenly between the 12 muffins, about 1/4 cup for each muffin.
• Bake the muffins at 425°F (220°C for 5 minutes, then without opening the oven door reduce the temperature to 350°F (180°C). Bake the muffins for another 15-18 minutes, until the center is done.
• Test for doneness by sticking a toothpick or a cake skewer in the center. There should be no more than 1 or 2 crumbs sticking to the toothpick. For a temperature check, the temperature in the center of the muffin should register 200-203°F using an instant-read thermometer.
• Remove the muffins from the oven and let the muffins cool in the muffin pan for 5 minutes. Place the individual muffins on a wire rack to finish cooling. The muffins can be served warm.

Maple Glaze (Optional)

• Place the powdered sugar in a small bowl. Stir in the maple syrup, then stir in the milk. The glaze should be somewhat thick, but thin enough to drizzle from a spoon.

Storage

• Room Temperature. The muffins can be stored at room temperature in an airtight container for up to 4 days.

  Refrigerator. Store the muffins in airtight container for up to 7 days. You can also wrap each muffin individually in plastic wrap.

Notes

Weigh the Ingredients: The best and most consistent results will come my weighing the flour, butter, sour cream, and pumpkin puree. Not only do you get the best results, but there are also fewer dirty dishes because you’re measuring directly into the mixing bowls.

Leftover Pumpkin Puree: This recipe doesn’t use a full can of pumpkin puree. Store leftover puree in an airtight container for up to 7 days. Or freeze it for up to a few months, based on the expiration date on the can.  If using refrigerated leftover pumpkin puree, bring it to room temperature (65-68°F). Adding cold pumpkin puree will cause the batter to curdle and may cause some of the butter to solidify.

Leaving out the nuts: And if you’re avoiding nuts altogether or are allergic, you can definitely leave them out. The streusel will still bake up crisp and delicious.

Freezing the Muffins: To freeze the muffins (without the maple glaze), wrap each one in plastic wrap and then place them in a freezer bag. The pumpkins can be frozen for up to 2 months.  When ready to eat, thaw them in the refrigerator the night before or place them in a 300°F oven until the muffins are soft and warm.

Nutrition

Calories: 413kcal | Carbohydrates: 49g | Protein: 4g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 310mg | Potassium: 156mg | Fiber: 2g | Sugar: 36g | Vitamin A: 4520IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg

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