Pumpkin Streusel Muffins

Moist spiced pumpkin muffins with a streusel topping and vanilla glaze. The perfect Fall breakfast or snack!

Moist pumpkin streusel muffin recipe from @bakedbyrachel

So I made you some muffins. Some really good muffins.

But not before I had the chance to finally watch The Fault In Our Stars. So good. Of course, I liked the book more. And I didn’t bawl my eyes out like a lot of people did. Sure, I still cried. But I think my less emotional reaction to the movie was because I knew what was coming and got all of that emotional stuff out reading the book… because come on, major tear jerker. If you haven’t read it or seen it yet, be sure to read it first. Very good read, even if it’s sad. It’s happy too.

I want to read more books like that. Books full of emotion and meaning. Have you read any good books lately? I’m still stuck in the middle of one. That seems to happen a lot, unless it’s a really good book, then I fly through it. If it’s just mediocre it’s hard to keep going. But I will… eventually.

In the meantime…

Moist pumpkin streusel muffin recipe from @bakedbyrachel


Perfectly moist spiced pumpkin muffins with a crisp streusel topping and vanilla glaze. Fall muffins don’t get any better than this!

It was hard keeping my kids away from these until they were ready to eat (aka glazed, photographed etc). Eager little ones. And when they finally had the chance to dive in… they loved them. As I’m sure you will too!

Add these pumpkin streusel muffins to your Fall baking plans!

Moist pumpkin streusel muffin recipe from @bakedbyrachel

Yield: 1 dozen muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Pumpkin Streusel Muffins

Moist spiced pumpkin muffins with a streusel topping and vanilla glaze. The perfect Fall breakfast or snack!


Streusel topping:

  • 2 Tbsp light brown sugar
  • 2 Tbsp granulated sugar
  • 1/2 tsp cinnamon
  • 3/4C all purpose flour
  • 1/4C unsalted butter, melted


  • 1/2C unsalted butter, softened
  • 1/2C granulated sugar
  • 1/2C light brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1C pumpkin puree
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp all spice
  • 1/4 tsp nutmeg
  • Pinch ground cloves
  • 2C all purpose flour


  • 6Tbsp powdered sugar
  • 1 Tbsp milk


  1. Preheat oven to 350°F. Line a muffin pan with 12 liners.
  2. In a medium bowl, combine streusel ingredients. When fully combined, transfer to a baking sheet to break up chunks into no larger than pea size.
  3. In a large bowl or stand mixer, cream together butter and sugars. Mix in egg, vanilla and pumpkin until smooth. Finally add remaining dry ingredients, mixing until no streaks remain. Immediately divide between prepared liners using a large cookie scoop. Sprinkle well with streusel mixture.
  4. Bake at 350°F for 20-25 minutes.
  5. Cool completely in pan.
  6. Meanwhile, beat together powdered sugar and milk. Drizzle over cooled muffins.
  7. Enjoy immediately or store in an airtight container.

Baked by Rachel original

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101 Responses to “Pumpkin Streusel Muffins”

  1. #
    Amy — January 15, 2018 at 7:45 pm

    I made this today! I like that it uses butter and not oil. The streusel also looked delicious!

    I decided to make a pumpkin bread instead of individual muffins. This recipe made enough to bake a loaf 8 x 4, with some batter left over. I used the leftover batter to make 3 muffins. A 9 x 5 pan would have worked beautifully!

    There is a lot of streusel, but nothing I couldn’t handle. I love the streusel and packed the top of the loaf with it. There was still enough for the three muffins.

    I baked the bread for about an hour. It’s really delicious!

    • #
      Rachel — January 16, 2018 at 7:01 am

      So glad you enjoyed it, Amy! :) Thanks for sharing!

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