Pumpkin Muffins with streusel topping just might be the BEST thing about the entire fall season! These bakery-style jumbo muffins are loaded with plenty of pumpkin flavor that make every moist, fluffy, and sweet streusel topped bite even better than the last.
We firmly believe that every day should begin and end with a homemade muffin. If you agree, you should try our easy recipes like Banana Oatmeal Muffins and Apple Cinnamon Muffins!
Okay, we’re just going to come out and say it… These are definitely the best Pumpkin Muffins ever. Yes, the best!
The pumpkin puree lends fall flavor and keeps the soft, fluffy muffins perfectly moist. There’s also plenty of cozy warmth to be enjoyed from both cinnamon and pumpkin pie spice!
The very best part, though, might just be that streusel topping that’s so sweet, spiced, and buttery.
How to Make Pumpkin Muffins
You’ll love how easily these homemade muffins are made!
For the muffin batter:
- Preheat the oven to 375℉ and line a jumbo muffin tin with paper liners.
- Combine the oil, granulated sugar, brown sugar, honey, eggs, pumpkin, vanilla, and butter extract.
- In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, salt, baking soda, cardamom, and cloves.
- Combine the wet and dry ingredients and stir just until no flour streaks remain.
For the streusel:
- Use a fork or pastry cutter to mix together the butter, granulated sugar, flour, cinnamon, honey, pumpkin pie spice, and salt.
- Fill each muffin cup about ⅔ full with the muffin batter.
- Top the batter of each muffin evenly with streusel mixture.
- Bake for 28 to 30 minutes.
- Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to finish cooling completely.
- When completely cool, sift some powdered sugar over the top to serve. Enjoy!
Tips for the Best Pumpkin Muffins
- We prefer to whisk the dry ingredients separately from the wet to ensure the spices are evenly dispersed. You could make this recipe using just one mixing bowl and add the dry ingredients to the bowl after the wet ingredients are mixed. Just make sure not to overmix the batter if you go this route!
- No jumbo liners? No problem! Cut a piece of parchment that is 6×6-inches. Find a drinking glass or jar similar in size to the well of the jumbo tin. Flip the glass upside down and place the parchment over the the glass. Using your hands, smooth the parchment down the sides of the glass, molding it to the bottom.
- For a garnish, powdered sugar makes a wonderfully sweet option! Just make sure the muffins are cool. Otherwise, the powdered sugar melts and absorbs right into the muffins.
Storage: Pumpkin Muffins are wonderful when eaten the first day because of the crunchy top and moist interior, but they will keep in a covered container lined with a paper towel for 3 or 4 days.
Freezing: They may be frozen in an airtight container or individually wrapped in plastic wrap and placed in a freezer bag for up to 3 months. The topping will not be as crunchy, but it will still be delicious.
Can I make these into regular sized muffins?
Yes! Use a 3 tablespoon scoop for regular size muffins, and it only takes one scoop to fill a regular muffin pan. Bake for 18 to 21 minutes. DOUBLE the streusel recipe. The yield will be 12 muffins.
What kind of pumpkin puree should I use?
Any canned pumpkin will do, but Libby’s is firm in texture. If your canned pumpkin is more loose or watery, you may need to add a little extra flour.
Pumpkin Muffins (with Streusel Topping)Print Pin SaveSaved!
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- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 tablespoon honey
- 2 large eggs
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 teaspoon pure vanilla extract
- ½ teaspoon butter extract
- 1 ½ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- 4 tablespoons unsalted butter cold and cut into small pieces
- ½ cup granulated sugar
- ½ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 2 tablespoons honey
- 1 teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
- Powdered sugar for garnish
For the Muffin Batter:
- Preheat the oven to 375℉, and line a jumbo muffin tin with paper liners, or spray pans with baking spray.
- In a large mixing bowl, combine the oil, granulated sugar, brown sugar, honey, eggs, pumpkin, vanilla, and butter flavoring. Set aside.½ cup vegetable oil½ cup granulated sugar½ cup light brown sugar1 tablespoon honey2 large eggs1 cup canned pumpkin puree1 teaspoon pure vanilla extract½ teaspoon butter extract
- In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, salt, baking soda, cardamom, and cloves.1 ½ cups all-purpose flour2 teaspoons pumpkin pie spice1 teaspoon ground cinnamon1 teaspoon baking powder½ teaspoon kosher salt½ teaspoon baking soda¼ teaspoon ground cardamom¼ teaspoon ground cloves
- Add flour mixture to the wet ingredients, and stir just until no flour streaks remain. Set aside so the muffin batter can hydrate for a few minutes while you make the streusel.
For the Streusel:
- In a medium size bowl, use a fork or pastry cutter to mix together the butter, granulated sugar, flour, cinnamon, honey, pumpkin pie spice, and salt. Set aside.4 tablespoons unsalted butter½ cup granulated sugar½ cup all-purpose flour2 teaspoons ground cinnamon2 tablespoons honey1 teaspoon pumpkin pie spice½ teaspoon kosher salt
- Fill muffin cups about ⅔ full, dividing evenly into the wells.
- Top the batter with streusel mixture, dividing evenly among the muffins (about 2 tablespoons of streusel).
- Bake for 28 or 30 minutes or until a toothpick inserted in the center comes mostly clean or with a couple of moist crumbs.
- Cool cupcakes in the pan for about 10 minutes, then transfer them to a wire rack to finish cooling.
- When completely cool, sift powdered sugar over the top to serve.
- See post for tips and storage options.