Tender, moist pumpkin muffins spiced for Fall, crowned with a buttery cinnamon streusel and finished with a simple vanilla glaze—an ideal autumn treat.

When the school year begins and leaves start to tint with gold, I crave the cozy scents of warm spices and pumpkin. These pumpkin streusel muffins capture that feeling perfectly—soft, flavorful muffins topped with a crisp cinnamon crumb and a light vanilla drizzle.

I discovered the original recipe years ago and adjusted it to suit my tastes. The result is a straightforward recipe that produces consistently delicious muffins: moist, warmly spiced centers with a crunchy streusel and just enough glaze to add sweetness without overwhelming the pumpkin flavor.

Ingredients needed

• ½ cup unsalted butter, softened
• 2 eggs
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ cup light brown sugar, packed
• 1 cup pumpkin purée (not canned pumpkin pie mix)
• ¼ teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1½ teaspoons ground cinnamon
• ½ teaspoon allspice
• ¼ teaspoon nutmeg
• Pinch ground cloves and cardamom (optional)
• 2 cups all-purpose flour

Streusel Topping Ingredients

• 2 tablespoons light brown sugar
• ½ teaspoon ground cinnamon
• 2 tablespoons granulated sugar
• ¾ cup all-purpose flour
• ¼ cup unsalted butter, softened or melted

Glaze Ingredients

• 6 tablespoons powdered sugar
• 1 tablespoon milk
• Splash of vanilla extract

How To Make Pumpkin Spice Muffins

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners—parchment-style liners work well to prevent sticking.

Prepare the streusel first: in a medium bowl combine the streusel ingredients. Use a fork or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs no larger than small peas. Set aside.

In a large bowl or the bowl of a stand mixer, cream together the softened butter with both sugars until light and creamy. Add the eggs one at a time, then stir in the vanilla and pumpkin purée until smooth.

Whisk together the flour, baking soda, baking powder, salt, and spices, then add to the wet ingredients. Mix on low speed just until no streaks remain—the batter will be thick, similar to brownie batter.

Divide the batter among the prepared liners using a large cookie scoop, filling each about three-quarters full. The thick batter holds its shape well, so spilling is rarely an issue.

Sprinkle a generous amount of streusel over each muffin. Using taller parchment liners can help contain the streusel and reduce mess on the pan.

Baking Muffins

Bake at 350°F for 20–25 minutes. Muffins are done when the centers spring back lightly when pressed. For best results, remove muffins from the pan after 10 minutes of cooling so they don’t continue to cook from the hot tin.

Let the muffins cool completely on a wire rack before glazing.

Glaze for muffins

While the muffins cool, whisk together the powdered sugar, milk, and a splash of vanilla until smooth. If you prefer a stronger vanilla note, use vanilla bean paste.

When the muffins are completely cool, spoon or drizzle the glaze over each top and allow it to set for 5–10 minutes. Serve at room temperature or store in an airtight container for up to five days. Muffins can be warmed briefly in the microwave (20–30 seconds) if you prefer them warm.

These muffins rise to tall, rounded tops and smell like autumn the moment they come from the oven. The interior is moist and richly spiced, the streusel adds a buttery crunch, and the glaze provides a bright finishing touch.

They make a lovely quick breakfast or a seasonal snack to share. Try a batch this weekend—you won’t regret it.

Favorite Fall Pumpkin Recipes

• Pumpkin Cake with Cream Cheese Frosting
• Layered Pumpkin Lush
• Pumpkin Chiffon Pie
• Pumpkin Chocolate Chip Cheesecake
• Cranberry Pumpkin Muffins
• Pumpkin Sugar Cookies
• Pumpkin Apple Streusel Muffins

Thanks for stopping by—enjoy these muffins and have a happy, cozy Fall.

Pumpkin Streusel Muffins

Moist pumpkin muffins spiced for fall, topped with a crumbly streusel and a light vanilla glaze—perfect for breakfast or a seasonal snack.

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 12 servings

Calories 322 kcal

Ingredients

• Streusel topping:
• 2 Tbsp light brown sugar
• 2 Tbsp granulated sugar
• ½ tsp cinnamon
• ¾ C all-purpose flour
• ¼ C unsalted butter melted or softened

Muffin:

• ½ C unsalted butter softened
• ½ C granulated sugar
• ½ C light brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 C pumpkin purée
• ¼ tsp salt
• 1 tsp baking soda
• ½ tsp baking powder
• 1½ tsp cinnamon
• ½ tsp allspice
• ¼ tsp nutmeg
• Pinch ground cloves and cardamom optional
• 2 C all-purpose flour

Glaze

• 6 Tbsp powdered sugar
• 1 Tbsp milk
• Splash vanilla extract

Instructions

• Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
• Combine streusel ingredients in a medium bowl. Use a fork, pastry blender, or your fingers to break the mixture into crumbs no larger than peas.
• In a large bowl or stand mixer, cream the butter and sugars until smooth. Add eggs, vanilla, and pumpkin and mix until combined. Stir in the dry ingredients until no streaks remain. Immediately divide batter among liners and sprinkle streusel on top.
• Bake for 20–25 minutes, until the centers spring back when lightly touched.
• Cool completely on a rack. Remove muffins from the pan after about 10 minutes to prevent overbaking from residual heat.
• Whisk together powdered sugar, milk, and vanilla. Drizzle over cooled muffins and allow the glaze to set.
• Serve immediately or store in an airtight container for up to 5 days.

Nutrition

Serving: 1muffin
Calories: 322kcal
Carbohydrates: 48g
Protein: 4g
Fat: 13g

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