Why You’ll Love Pumpkin Spice Streusel Muffins Ready in 25 Minutes Recipe

I like this recipe because it’s simple, reliable, and packed with classic pumpkin spice flavor. I can have everything mixed and in the oven in minutes, and the muffins bake up tender without being heavy. I also enjoy how the streusel topping makes them feel bakery-style without any complicated steps.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1 cup pumpkin puree
1/2 cup brown sugar
1/4 cup white sugar
1/2 cup vegetable oil
2 eggs
1/4 cup milk
1 tsp vanilla extract
For the streusel: 1/4 cup flour, 2 tbsp brown sugar, 1/2 tsp cinnamon, 2 tbsp cold butter

Directions

I start by preheating the oven to 375°F (190°C) and lining a muffin tin with paper liners. In one bowl, I whisk together the flour, baking soda, salt, and all the spices until evenly combined. In a separate bowl, I mix the pumpkin puree, brown sugar, white sugar, vegetable oil, eggs, milk, and vanilla extract until smooth.

I gently combine the wet and dry ingredients, mixing just until everything comes together. For the streusel, I cut the cold butter into the flour, brown sugar, and cinnamon until the mixture becomes crumbly. I fill each muffin cup about three-quarters full, sprinkle the streusel on top, and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. I let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.

Servings and Timing

I usually get 12 muffins from this recipe. The prep time is about 15 minutes, and the baking time is 20 to 25 minutes, making the total time roughly 40 minutes from start to finish.

Variations

I sometimes add chocolate chips or chopped nuts to the batter for extra texture. When I want a deeper spice flavor, I increase the cinnamon slightly or add a pinch of allspice. I also like swapping vegetable oil for melted butter when I want a richer taste.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I freeze them individually and thaw as needed. To reheat, I warm them briefly in the microwave or oven until just heated through.

FAQs

Can I use homemade pumpkin puree?

I often use homemade pumpkin puree, and it works just as well as canned as long as it’s thick and not watery.

Can I make these muffins ahead of time?

I like making them a day in advance since they stay moist and flavorful overnight.

What makes the muffins moist?

I find the pumpkin puree and oil are key to keeping the muffins soft and tender.

Can I reduce the sugar?

I sometimes slightly reduce the sugar, but I keep enough to balance the spices and pumpkin flavor.

How do I know when the muffins are done?

I rely on a toothpick test, making sure it comes out clean or with just a few crumbs.

Can I skip the streusel topping?

I’ve baked them without streusel, and they’re still delicious, just less crunchy on top.

Can I use whole wheat flour?

I’ve substituted part of the all-purpose flour with whole wheat flour, but I keep at least half all-purpose for tenderness.

Why shouldn’t I overmix the batter?

I avoid overmixing because it can make the muffins dense instead of light.

Can I make mini muffins?

I make mini versions often and just reduce the baking time to about 12 to 15 minutes.

Are these muffins freezer-friendly?

I freeze them regularly, and they hold up very well when wrapped tightly.

Conclusion

I keep coming back to these pumpkin spice streusel muffins because they’re easy, comforting, and full of warm fall flavors. Every time I bake them, they disappear quickly, making them one of my favorite go-to muffin recipes.