Pumpkin Streusel Muffins

pumpkin streusel muffin in muffin wrapper

These pumpkin streusel muffins are light, fluffy, and fragrantly spiced. The streusel topping adds that perfect bit of sweet crunch and they’re just right on a fall morning.

pumpkin streusel muffins, stacked in a basket

pumpkin streusel muffins welcome in fall

Meet the perfect fall pumpkin muffin: it’s soft and moist, perfectly spiced, rises well, has a nice variety of texture, and tastes freaking amazing. (It’s like something you’d get at your favorite little B&B.) These pumpkin streusel muffins are officially the best way to greet the coziest season.

making pumpkin streusel muffins

ingredients for pumpkin streusel muffins

  • canned pumpkin
    • freeze leftover canned pumpkin for a future batch.
  • vegetable oil
  • granulated + brown sugar
  • eggs
  • buttermilk
  • molasses
  • all purpose flour
  • rolled oats
  • pecans
    • substitute walnuts or leave out entirely.
  • spices:
    • cinnamon, ginger, allspice, cloves, nutmeg. You might also use a readymade pumpkin pie spice.
  • baking powder and baking soda
pumpkin streusel muffin in muffin wrapper

easy muffin prep

The batter requires just one bowl and a whisk, it’s one of the perks of using oil instead of butter. You’ll need another small bowl for the streusel, but it’s well worth it for the wonderful buttery/crunchy topping of sugar, flour, oats and pecans.

closeup of a pumpkin streusel muffins

can I make these muffins ahead?

You can mix up the batter for these pumpkin streusel muffins the night before and bake them up in the morning if you like. Just apply the streusel topping and bake.

what can I do with my leftover canned pumpkin?

Save leftover canned pumpkin for a future batch ~ just measure it out and freeze in a zip lock freezer bag. Need further inspiration? Check out my pumpkin recipe archives 🙂

can you freeze these pumpkin muffins?

Yes, they’ll freeze well. Let them cool completely first, then wrap in plastic, then in foil. Plan to use within 3 months. Thaw on the counter.

how long will these muffins last?

These muffins will last a few days on the counter, covered loosely.

can you make this recipe as mini muffins?

Yes, definitely! Simply make the recipe as is, fill your mini muffin tin, and bake at 350F for about 10-15 minutes. Keep an eye on them, since they’ll cook quickly!

can I reheat these?

To refresh a leftover muffin microwave it for 20 seconds…it’ll be warm and fragrant, like it just came out of the oven. If you’d like to reheat a bunch of them, place them in a pan and cover loosely with foil and heat in a 250F oven for about 10 minutes or until warmed.

a pumpkin streusel muffin sliced open

fyi ~ these pumpkin streusel muffins are amazing

These muffins were first published way back in 2011, back when the blog was young and my photography skills were…not what they are today. But while the photos needed an update, the recipe turned out just perfect, no changes needed. Definitely skip the cold morning outing to the coffee shop and bake up a batch, you’ll eat better and save money too.

a stack of pumpkin streusel muffins, stacked

if you love pumpkin muffins I’m pretty sure you’ll also love…

pumpkin streusel muffin
pumpkin streusel muffin in muffin wrapper
5 from 20 votes

Pumpkin Streusel Muffins

These Pumpkin Streusel Muffins are light, fluffy, and fragrantly spiced.  The streusel topping adds that perfect bit of sweet crunch and they're just right on a fall morning.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 12 muffins
Calories 265kcal
Author Sue Moran


  • muffin pan with muffin liners


  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs
  • 2/3 cup canned pumpkin
  • 1/2 cup buttermilk
  • 2 tablespoons molasses

dry ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp of allspice
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • 1/2 teaspoon salt

for the streusel

  • 1/4 cup all-purpose flour
  • 3 tablespoons brown sugar
  • 2 tbsp rolled oats
  • 1/2 cup chopped pecans
  • 2 tablespoons butter at room temperature


  • Set the oven to 375F
  • In a large bowl whisk the oil and sugars, and then beat in the eggs, pumpkin, buttermilk and molasses.
  • In another bowl, mix the dry ingredients together.
  • Make the streusel topping in a third bowl, using your hands to cut in the butter until the whole thing is thoroughly combined and crumbly.
  • When you’re ready to bake, mix the dry ingredients into the wet, stirring just enough to combine. Fill 12 muffin cups nicely full, and sprinkle the streusel topping liberally over the muffins.
  • Bake for about 20 minutes until a toothpick inserted in the center comes out clean.
  • Let them cool for a few minutes in the pan before taking them out.

Cook’s notes

These delicious muffins were first published in 2011, and got a refresh in 2022 with new photos. The recipe has stood the test of time, it’s perfect!


Calories: 265kcal | Carbohydrates: 39g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 222mg | Potassium: 191mg | Fiber: 2g | Sugar: 19g | Vitamin A: 2379IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
pumpkin streusel muffins pin

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    Leave a Reply

    Please rate this recipe!

  • Reply
    September 29, 2011 at 4:27 pm

    5 stars
    I love your your response to large appliance failure: Make something wonderful! I need to replicate such an action as my house continues to ambush me; and now I have the recipe.
    I believe Joanne is correct and the berries can be saved.
    PS. Williams-Sonoma sent a pastry sale ad this AM. I once thought they had beautiful food and presentation, but your site beats them any day!

  • Reply
    September 29, 2011 at 11:14 am

    5 stars
    Well, so long as they refroze I’m thinking your berries are probably fine! (phew)

    Either way…these pumpkin streusel muffins seem like the perfect thing to distract you! And those photos are amazing!

  • Reply
    September 29, 2011 at 10:38 am

    These look fantastic! Sorry to hear about your freezer ugh!

  • Reply
    Ocean Breezes and Country Sneezes
    September 29, 2011 at 2:37 am

    5 stars
    Oh my goodness I’ll bet these are delicious! How about I bring the coffee and you bring the muffins! Thanks for a great recipe! Can’t wait to try this one!

  • Reply
    September 29, 2011 at 2:36 am

    I put ice in my wine too. I like to think of it as a wine cooler without the fizzy stuff. Ingrid is so embarrassed.

  • Reply
    September 29, 2011 at 1:32 am

    wow…looks beautiful n lipsmacking..;P
    first time here….love your space…
    awesome recipe collection with excellent cliks..
    Am your happy follower now..:)

  • Reply
    September 29, 2011 at 12:41 am

    5 stars
    Hmmm. Looks so delicious! I’d love to bake soon and thank you for sharing 🙂 -akiko

  • Reply
    From Beyond My Kitchen Window
    September 28, 2011 at 10:17 pm

    These pumpkin muffins look so good. I love a good muffin mostly because I have a problem with portion control and one is always enough for me. Great photos!!

  • Reply
    Yummy Mummy
    September 28, 2011 at 10:15 pm

    5 stars
    I have pumpkin bread with chocolate chunks in the oven right now so I feel like I can smell your muffins 🙂 I LOVE any muffin with streusel.

  • Reply
    once in a blue moon
    September 28, 2011 at 9:53 pm

    5 stars
    i could go hog wild with your pics and food~

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