Spiced Pumpkin Streusel Muffins

4.84 from 6 votes

These bakery-style Spiced Pumpkin Streusel Muffins are soft and tender, and bursting with pure Fall flavor in every bite!

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Brunch

Cuisine: American

Keyword: homemade muffins, muffin recipe

Servings: servings

Calories: 220kcal

Preheat oven to 425°F, line 2 standard muffins pans with liners, or spray with nonstick cooking spray. Set aside.

To a large mixing bowl, add the dry ingredients (flour, baking soda, ground cinnamon, pumpkin pie spice, salt, and ground nutmeg. Whisk to combine, then set aside.

In another smaller mixing bowl, add the wet ingredients (vegetable oil, granulated sugar, brown sugar, pumpkin puree, eggs, buttermilk, and vanilla. Whisk well to combine until smooth.

Pour the wet ingredients into the mixing bowl with the dry ingredients, then stir everything together with a rubber spatula until just combined and no flour streaks remain.

Scoop or transfer batter to prepared muffin pans, filling each liner about 2/3 - 3/4 of the way full.

To a small mixing bowl, add the streusel topping ingredients (except the melted butter). Use a fork to stir together, then continue using the fork to stir in the melted butter, until crumbs form.
Spoon or sprinkle some of the streusel crumbs onto each muffin, very gently pressing them down so they stay put.

Bake in 425°F preheated oven for 5 minutes, then keep the muffins in the oven and reduce the oven temperature to 350°F. Continue baking for another 15-17 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let muffins cool in the pan for about 5 minutes, then transfer to a wire cooling rack to continue cooling.
Once muffins are at room temperature, dust with powdered sugar if desired.

This recipe makes approximately 12-15 muffins, which you're free to divide into as many servings as you'd like.
Recipe heavily influenced by Sallys Baking Recipes, with some small changes that we prefer.