Pumpkin Cinnamon Streusel Muffins

As the mornings are feeling a bit more crisp, welcome the change in the season with the delicious flavors of fall!  Pumpkin and cinnamon make such a wonderful pair, and these muffins are great to have on hand for breakfast, brunch or a delicious snack most anytime of day!


Love pumpkin?  Here are a few more delicious pumpkin recipes to enjoy this fall…

Pumpkin Cupcakes with Cream Cheese Frosting from Glorious Treats

Pumpkin Cookies with Maple Icing from Glorious Treats

Pumpkin Pecan Dessert in a Jar from Glorious Treats

Pumpkin Streusel Bread from Bakingdom

Pumpkin Granola by Two Peas and Their Pod

Pumpkin Pie Pockets by Cookies and Cups

Pumpkin Bread Pudding by Confessions of a Cookbook Queen


This recipe, along with one of my images, is featured in the beautiful fall issue of The Party Dress Magazine (on page 73).

Prop note-  I purchased the paper liners shown in this post from Sur La Table.


The BEST pumpkin muffin recipe! Perfect for fall!

How to Make Pumpkin Cinnamon Streusel Muffins

Pumpkin Cinnamon Streusel Muffins

Fill your home with the fragrance of fall with these spiced pumpkin muffins.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Snack
Cuisine American
Servings 24
Calories 260 kcal



  • 3 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 2/3 cup vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 15 oz can pumpkin puree 1 can
  • 1/2 cup water

Streusel Topping

  • 1/2 cup brown sugar
  • 1/2 cup all purpose flour
  • 2 teaspoons cinnamon
  • 1/4 cup unsalted butter melted
  • 1/2 cup chopped pecans or walnuts optional


  • Preheat oven to 350 degrees F.
  • Place cupcake/muffin liners in a muffin pan.

Mix the batter

  • In a large bowl, gently whisk dry ingredients (flour, baking powder, baking soda, salt, spices).
  • In another large bowl (or the bowl of your electric mixer), add oil, sugar, eggs, vanilla and pumpkin. Blend well. Add water and blend until fully incorporated.
  • While slowly mixing, pour the dry ingredients in with the wet. Mix until just combined.

Make the streusel

  • In a medium bowl mix brown sugar, flour, cinnamon and nuts (if desired). Pour in the melted butter and stir gently until the mixture is combined, but some small lumps remain.
  • Scoop muffin batter into prepared pan, filling liners about 1/2-2/3 full. Top each muffin with a spoon full of streusel topping.
  • Bake muffins 18-20 minutes (for standard sized muffins).
  • Bake extra large muffins (as pictured) 25-28 minutes, or until a toothpick inserted in the center comes out with moist crumbs, but no wet batter.


Feel free to make this recipe into Pumpkin bread instead of muffins. Divide batter between 3 standard sized loaf pans. Bake loaves (in greased and floured pans) for 50-55 minutes.
This recipe makes a lot of muffins. Feel free to cut the recipe in half, or make some muffins and a loaf of bread.


Calories: 260kcalCarbohydrates: 39gProtein: 4gFat: 10gSaturated Fat: 7gCholesterol: 32mgSodium: 183mgPotassium: 83mgFiber: 1gSugar: 22gVitamin A: 2856IUVitamin C: 1mgCalcium: 35mgIron: 1mg
Keyword pumpkin cinnamon streusel muffins
Tried this recipe?Let us know how it was!


  1. I cut the sugar down to only 1.5 cups; I even got comments on how good these were because they weren’t too sweet, so I think I made the right choice there. I might try reducing it a little more next time to see how low I can go. I did increase the streusel topping a bit because this wasn’t quite enough to cover all 30 muffins. Also, these took longer than stated to cook. I made regular sized muffins and they took 23 minutes for me. But they were delicious and easy, so I will definitely make them again.

  2. This is exactly what I was looking for. Thanks for sharing this great article! That is very interesting Smile I love reading and I am always searching for informative information like this!

  3. I made these for last night’s diner, perfect with coffee, not too sweet. Light, fluffy, just the right amount of spice for my taste. I will be making these over and over again!

  4. Just made these tonight and they were terrific! I substituted apple cider for the water and added both walnuts and pecans to the streusel. So glad I found this recipe and I’ll definitely make these again!

  5. I’ve baked these three times and they came out better each time I made them. Love this recipe

  6. Hi, this is the 3rd recipe that i’ve tried from your site this month and they were all really good. I’m just curious on how do you get those cracks on the top of the muffin.

    • Hi Jenny, So glad you’re enjoying my recipes! The cracks on top are just the way the muffins bake up for me. Try to make sure to not over-mix the batter once all the ingredients are added. Happy baking!

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