Pumpkin Muffins with Streusel

Prep 15 mins
Cook 18 mins
Total 33 mins

Streusel Pumpkin Muffins: these made from scratch, moist pumpkin spice muffins, are topped with a golden cinnamon streusel and drizzled with cream cheese icing!

Pumpkin muffins with streusel on top and a cream cheese icing drizzle on top.

These Pumpkin Streusel Muffins are the adorable sister of the now famous Pumpkin Cream Cheese Swirl Muffins.

The base muffin recipe for the pumpkin spice muffins are exactly the same. Why mess with perfection?

But they have a brand new topping — an amazing cinnamon streusel! The streusel topping bakes into the top of the muffins and turns a gorgeous golden brown.

Then, you can stop there, or you can add a cream cheese icing drizzle right on top before serving. These pumpkin muffins are absolutely divine!

Streusel Pumpkin Muffins in a baking pan.

Pumpkin muffins with a whole can of pumpkin!

One goal I have when making a pumpkin recipe is using an entire can of pumpkin if I am able to.

I know we can’t always help it, but I hate when a recipe only uses part of a can of pumpkin puree and I have to open an entire can.

Streusel Pumpkin Muffins: these made from scratch, moist pumpkin spice muffins, are topped with a golden cinnamon streusel and drizzled with cream cheese icing! #pumpkin #muffins #fallrecipes #Pumpkinmuffins #pumpkinrecipe #streuselmuffins #pumpkinstreuselmuffins

And I worked on this streusel pumpkin muffins recipe to use a whole 15 oz can of canned pumpkin!

However, we are only making 18 muffins total, so each muffin is loaded with real pumpkin flavor! 

Streusel Pumpkin Muffins on a wood board with cream cheese icing being drizzled on top.

Pumpkin Muffin with Streusel:

A muffin with streusel is so much better than a muffin without streusel. There, I said it. 

When I drizzled the cream cheese on top of a warm streusel pumpkin muffin fresh out of the oven, I about died. SO GOOD.

If you are worried, make a streusel is very easy:

  1. In a small bowl, whisk together flour, sugar and cinnamon.
  2. Then you add melted butter and then stir with a fork until crumbly. (You can also beat it with a hand mixer until just crumbly).
  3. Sprinkle it on the top of the muffins and bake them! It’s that easy and adds a ton of flavor! 

Streusel Pumpkin Muffins ingredients.

Pumpkin Muffin Ingredients:

Like most pumpkin baking recipes, you want to use pure canned pumpkin puree. You do not want to buy a can of pumpkin pie filling. 

I use a combination of brown sugar and granulated sugar, but you can use all of one or the other if you choose. 

The brown sugar adds a little molasses to the muffins and adds moisture to the muffins and flavor. 

The last key to these epic pumpkin muffins is the tablespoon of pumpkin spice! Don’t skip it! 

Streusel Pumpkin Muffins fresh out of the oven.

Oil vs Applesauce in Pumpkin Muffins:

The last key ingredient is to add a little oil to keep them extra moist.

A lot of muffins use butter, but trust me on the oil choice instead for these.

Streusel Pumpkin Muffins: these made from scratch, moist pumpkin spice muffins, are topped with a golden cinnamon streusel and drizzled with cream cheese icing! #pumpkin #muffins #fallrecipes #Pumpkinmuffins #pumpkinrecipe #streuselmuffins #pumpkinstreuselmuffins

If you are anti vegetable oil, you can use unsweetened applesauce in it’s place, that’s totally ok.

They are best with oil, but still delicious with applesauce. Just a little less moist and the texture is fluffier.

Pumpkin Streusel Muffins: these made from scratch, moist pumpkin spice muffins, are topped with a golden cinnamon streusel and drizzled with cream cheese icing! #pumpkin #muffins #fallrecipes

Just look at that perfect texture inside these pumpkin spice muffins! Holy cow, they are so soft and moist.

Plus, in case you are in a rush, these Pumpkin Streusel Muffins do not take long to make and are super easy to whip up.

No hand mixer or stand mixer needed! Just a couple of bowls and a good strong whisk!

I am so excited for all of you to try these Pumpkin Streusel Muffins with Cream Cheese Icing!

I know you are going to love them as much as we do. They are an extremely well tested recipe and are well loved by everyone who has had them!

If you love this recipe, make sure and check out my Pumpkin Sour Cream Coffee Cake , that also has an amazing streusel on top, and the famous, big layered Pumpkin Dream Cake!

Yield: 18 standard muffins

Streusel Pumpkin Muffins Recipe

Pumpkin Streusel Muffins: these made from scratch, moist pumpkin spice muffins, are topped with a golden cinnamon streusel and drizzled with cream cheese icing! #pumpkin #muffins #fallrecipes

Streusel Pumpkin Muffins: these made from scratch, moist pumpkin spice muffins, are topped with a golden cinnamon streusel and drizzled with cream cheese icing!

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes


Pumpkin Spice Muffins:

  • 1 3/4 cups all purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (15 oz) can pumpkin (pure pumpkin puree)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract

Cinnamon Streusel:

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons butter, melted

Cream Cheese Icing:

  • 2 ounces cream cheese, room temperature
  • 3/4 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
  2. Cinnamon Streusel: In a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly (can also beat with a hand mixer until crumbly if you need to). Set aside.
  3. Pumpkin Spice Muffins: In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
  4. In large bowl, whisk together pumpkin, sugar and brown sugar.
  5. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
  6. Top each muffin with about 2-3 tablespoons of streusel mixture and gently press down.  
  7. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cream Cheese Icing: In a small bowl, beat together cream cheese, powdered sugar, milk and vanilla until smooth. If needed, slowly add more milk until you reach a good drizzle consistency. 
  9. Drizzle the frosting onto the warm muffins and serve immediately!


To reheat muffins, pop one or two muffins into the microwave for 10 seconds. They will taste freshly baked!

Nutrition Information:


18 muffins

Serving Size:

1 muffin

Amount Per Serving: Calories: 295Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 34mgSodium: 210mgCarbohydrates: 45gFiber: 1gSugar: 29gProtein: 3g


If you try these muffins, make sure and leave a comment/review below letting me know how they turn out! 


This post may contain affiliate links. Read my disclosure policy.

Related Posts


15 Responses
  1. Caroline

    I should have read the recipe more carefully—used a full can of pumpkin, but it was the standard Canadian 796 ml can,, which is equivalent to approximately 26.5 ounces! Didn’t realize my mistake until I had a good bit of batter left, after 18 muffin cups were full . I had already upped the vanilla and spice, so filled 5 more cups and added a few fresh cranberries to each. Used 50% brown sugar for the streusel. Baked for 45 minutes and am happy to say they are edible, more like a very dense pumpkin cake than a muffin. Cream cheese glaze topped them off wonderfully. Today’s object lesson for my ADHD brain: .read recipe volumes with greater care! Will try again soon with the correct measurements

  2. kathleen regan

    I am a pretty good cook, and generally very thorough , following all the steps with correct measures. This one got away from me. I should have read the entire recipe and it’s my fault that I didn’t. I thought the moist ingredients (pumpkin, eggs, oil, vanilla) could be combined in one bowl, which I did. But my mistake was that I added the melted butter to the muffin mixing bowl instead of correctly adding it to the topping. I caught my mistake one minute into mixing; and not wanting to throw the entire mix out, I just switched to an 8×11″ square pan, that I prepped with a light shortening/flour dredge. It was my hail mary move-and it worked! I got a VERY moist and fluffy cake that was (seriously) buttery-rich! The texture was good, the taste was fabulous, and since it is the holiday season, I think the extra calories are forgivable. Next time I make this I will get it right, but just in case anyone else messes this up like I did by cutting out the essential thorough reading before you get to work, know that it can (mostly) be saved. I was lucky. I can live with that.

  3. Judi Bryskiewicz

    This recipe is spot on. It made 18 muffins and there was more than enough tasty streusel topping. My question is can these muffins be frozen once the cream cheese icing is drizzled on top?
    Thank you for such an easy, scrumptious recipe!!

  4. Robin

    I just made these Pumpkin Streusel Muffins and they are delicious. I will make them again and again. Thank you for the recipe!

  5. Susan Burbridge

    I am gluten free and just substituted the flour for gluten free flour and they turned out fabulous. Really great pumpkin muffins. The strutzel was super easy and tasted great. I found that I had to cook them about 10 minutes longer because I used a convection oven but wonderful taste. Thanks for sharing.

  6. Sheila

    I made mine gluten free and made non cream cheese icing since I didn’t have any. These were kid and adult approved! Thank you for the awesome recipe. 

  7. Marion

    I loved these muffins … easy to make . I ran out of cream cheese so used full fat geek yogurt to make the icing for the top and it tasted lovely. 

  8. James Elbrecht

    I’ll make a bit more streusel next time- ran short on the last 2 muffins. It did make exactly 18 muffins. I needed a few more minutes of baking time. [ovens vary]

    But then to the part that matters— they were awesome! Moist, flavorful — I wouldn’t change a thing.

  9. Michelle

    Also these look amazing, especially with that cream cheese drizzle! I love that you included cream cheese and not just powdered sugar and milk!

  10. Cathy Bruce

    Got 16 muffins, not 18 because not enough streusel to cover more & I used 2 tbst per muffin. Put remainder of batter in loaf pan & sprinkled with mini chocolate chips!  Yum

Share a Comment


I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
Novice Chef eCookbooks
Skip to Recipe