Simply the Best Pumpkin Streusel Muffins topped with salted caramel glaze really is the perfect fall breakfast treat or snack. Easy to make and delicious too!
I absolutely love fall. It’s something I look forward to it all year. I think it’s because I grew up in So Cal, which means I didn’t really have seasons as I do now.
Being here in North Idaho we truly get seasons and it’s absolutely glorious here during fall. Well, honestly, it’s gorgeous here all the time, but I just swoon over the colors during fall.
Scroll to the bottom for the Printable Recipe
Now that it’s chilly and the leaves are changing, I’m definitely drinking, even more, coffee than usual to stay warm and always looking for fall flavor pairings to have along with it.
So, of course, I baked up these pumpkin streusel muffins that are simply the best you will ever eat.
Pumpkin Streusel Muffins
Don’t you just love the spices of fall, pumpkin and of course cinnamon are just so heavenly when paired together.
I like to add a secret ingredient you don’t typically see in a pumpkin muffin- coffee grounds. It adds a richer flavor than you would typically get in a seasonal muffin like this.
Then I made caramel flavored glaze which was the perfect complement to these.
Here are some commonly asked questions
Why do I need pumpkin puree instead of pie filling?
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
Can I use a sugar substitute?
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Can these muffins be frozen?
You bet they can be frozen. I like to freeze them before the glaze and then make the glaze fresh when serving later. Just place the room-temperature muffins in an airtight container, mark them with the date and freeze for up to 3 months.
Easy Pumpkin Muffins
How many can this serve?
This recipe makes 12 muffins. Perfect for a weekend of breakfasts for the whole family.
Can this recipe be doubled?
You can, and I highly recommend it as these are a family favorite and they go quickly. If you need more than 12 muffins – doubling is a great option.
Can I use a gluten-free flour?
I’m not sure just yet. I haven’t had a chance to try it yet. If you do try this, I would recommend using a 1:1 flour like this one. Please come back & tell me how they turned out.
Just look at that streusel- it’s so AMAZING!
HOW DO YOU MAKE Pumpkin Streusel Muffins?
-
Streusel
- In a small bowl, combine flour, butter, brown sugar, granulated sugar, and cinnamon and mix well with a fork – set aside.
- Preheat the oven to 350 degrees & spray 1 muffin pan with cooking spray. Set aside. (you can also use muffin wrappers if desired)
- In the mixer bowl, cream butter & sugars together.
- Beat in pumpkin puree, eggs, and vanilla until smooth.
- Add in flour, cinnamon, ground coffee, baking soda, baking powder and salt & beat well.
- Spoon the batter into the prepared muffin tin & top with prepared streusel mixture.
- Bake 20-25 minutes. Remove & cool in pan.
- Combine confectioners sugar and coffee creamer together in a small bowl and whisk well until smooth.
- Drizzle over muffins & serve warm.
- Store at room temperature in a breathable container to make sure they don’t get too moist.
Muffins
Glaze
What is the best way to store leftover muffins?
I have found that an airtight container makes these muffins too moist. So I like to place them in either a paper bag and fold the top over – OR – I place them in a container and loosely cover with foil.
To make Homemade Pumpkin Streusel Muffins you will need…
-
Streusel Topping
- all-purpose flour
- butter – melted
- brown sugar
- granulated sugar
- cinnamon
- butter – room temperature
- granulated sugar
- brown sugar – packed
- pumpkin puree not pie filling
- eggs – room temperature
- vanilla extract
- all-purpose flour
- cinnamon
- ground coffee
- baking soda
- baking powder
- table salt
- confectioners sugar
- caramel coffee creamer
Muffins
Glaze
Pumpkin Streusel Muffins
Products I love when making Pumpkin Streusel Muffins…
This Pumpkin Streusel Muffins recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade muffins before, & you might be a bit nervous – but you’re going to love these. I have made a list below of the things I absolutely can’t live without when it comes to making this muffin recipe.
- these muffin tins
- these wrappers
- granulated sugar
- all-purpose flour
- cinnamon
- table salt
- light brown sugar
- pumpkin puree
- vanilla extract
- ground coffee
- baking soda
- baking powder
- confectioners sugar
- caramel coffee creamer
- spatulas
- mixer
If you love this Easy Pumpkin Muffin recipe, you’re going to love these other breakfast ideas too. Please click each link below to find the easy, printable recipe!
Caramel Macchiato Cinnamon Rolls
pumpkin muffin recipe
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Best Pumpkin Streusel Muffins
Ingredients
Streusel Topping
- 2 cups all-purpose flour
- ¼ cup butter - melted
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- ¾ tsp cinnamon
Muffins
- ½ cup butter - room temperature
- ½ cup granulated sugar
- ½ cup brown sugar - packed
- 1 cup pumpkin puree not pie filling
- 2 eggs - room temperature
- 1½ tsp vanilla extract
- ¾ cup all-purpose flour
- 2 tsp cinnamon
- 1 tsp ground coffee
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp table salt
Glaze
- ½ cup confectioners sugar
- 1 tbsp caramel coffee creamer
Instructions
Streusel
- In a small bowl, combine flour, butter, brown sugar, granulated sugar, and cinnamon and mix well with a fork - set aside.
Muffins
- Preheat the oven to 350 degrees & spray 1 muffin pan with cooking spray. Set aside. (you can also use muffin wrappers if desired)
- In the mixer bowl, cream butter & sugars together.
- Beat in pumpkin puree, eggs, and vanilla until smooth.
- Add in flour, cinnamon, ground coffee, baking soda, baking powder and salt & beat well.
- Spoon the batter into the prepared muffin tin & top with prepared streusel mixture.
- Bake 20-25 minutes. Remove & cool in pan.
Glaze
- Combine confectioners sugar and coffee creamer together in a small bowl and whisk well until smooth.
- Drizzle over muffins & serve warm
- Store at room temperature in a breathable container to make sure they don't get too moist.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Tamar says
That just screams, fall!
Valerie says
Those muffins are screaming at me! Looking forward to giving these a try.
Teresa says
One of the things I love about fall is all of the new recipes I find with pumpkin in them. Your muffins look fabulous! Thanks for sharing!
Monica @HappyandBlessedHome.com says
Wow! Love this! Featuring at Family Fun Friday! http://www.happyandblessedhome.com/6-very-tasty-desserts-at-family-fun-friday/