If you’re looking for the ultimate fall treat, these Pumpkin Cinnamon Streusel Muffins are about to become your new cozy season essential. Each bite is a delightful swirl of pumpkin-spiced warmth, sweet cinnamon ribbons, buttery streusel crunch, and a glossy maple glaze that makes them completely irresistible. These muffins aren’t just a breakfast or snack—they’re a celebration of pumpkin and spice, tucked into soft, tender cake and sprinkled with joy. Whether you’re baking for a weekend brunch or just to make an ordinary day feel special, you’re going to fall for these from the very first muffin top crumble.

Pumpkin Cinnamon Streusel Muffins Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed that just a handful of pantry staples can transform into such bakery-worthy Pumpkin Cinnamon Streusel Muffins. Each ingredient is chosen to bring out the best flavors, the softest crumb, and that mouthwatering aroma everyone loves.

All-purpose flour (for streusel & batter): The backbone of both the crumble topping and the muffin base—gives structure and tenderness.
Brown sugar: Adds rich caramel notes and keeps the streusel moist and flavorful.
Granulated sugar: Sweetens both the topping and batter, plus creates that perfect cinnamon swirl.
Cinnamon: The key to warmth and spice, starring in every layer of these muffins.
Unsalted butter (melted): Binds the streusel and adds a melt-in-your-mouth richness.
Cake flour: Lightens the crumb for extra soft, pillowy muffins.
Baking powder & baking soda: Ensure your muffins rise tall and fluffy with a tender bite.
Salt: Balances all the sweetness and boosts the spice flavors.
Ground ginger & nutmeg: Amplify the pumpkin flavor with gentle warmth.
Large eggs: Bind everything together and add richness.
Vegetable or canola oil: Keeps the crumb moist for days (if they last that long!)
Pumpkin puree: The star ingredient, bringing moisture and that classic fall flavor.
Powdered sugar: The base of the maple glaze—turns silky when mixed with milk.
Milk: Thins the glaze for drizzling perfection.
Maple flavoring: Adds a cozy finishing touch that pairs perfectly with pumpkin and spice.

How to Make Pumpkin Cinnamon Streusel Muffins

Step 1: Make the Cinnamon Streusel

Start by creating the irresistible crunchy topping. In a mixing bowl, combine the flour, both sugars, and cinnamon. Stir in the melted butter with a fork until the mixture turns crumbly and delicious—resist the urge to eat it all right away! Set aside so it’s ready to crown your muffins.

Step 2: Prepare the Cinnamon Swirl

In a small bowl, mix the sugar and cinnamon for your cinnamon swirl. This sweet, simple duo adds gorgeous ribbons of flavor that run right through the muffins when baked.

Step 3: Get the Muffin Pan Ready

Crank up your oven to 425°F for bakery-style domes. Line a 12-cup muffin pan with paper liners or lightly spray each well if you don’t have liners. This way, nothing sticks and cleanup is a breeze.

Step 4: Mix Up the Pumpkin Muffin Batter

In a large bowl, whisk together your flours, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Add the eggs, oil, and pumpkin puree. Gently whisk until you don’t see any streaks of flour—mix just enough to combine so your muffins stay tender.

Step 5: Layer and Swirl the Muffins

Spoon half the batter into the muffin tins with a cookie scoop or tablespoon. Sprinkle each with a little cinnamon sugar swirl, then top with another scoop of batter. Fill each muffin cup about three-quarters full—this gives you the perfect rise. Generously crumble the streusel on top and lightly press it down so it bakes right onto the muffin.

Step 6: Bake to Perfection

Bake at 425°F for five minutes to get a gorgeous rise, then (without opening the oven) lower the temperature to 350°F. Bake for another 15-17 minutes until a toothpick comes out clean. Let these beauties cool for 10-15 minutes before glazing. Trust me, the anticipation is worth it!

Step 7: Drizzle with Maple Glaze

In a small bowl, whisk together powdered sugar, milk, and maple flavoring until smooth and pourable. Once your Pumpkin Cinnamon Streusel Muffins have cooled a bit, drizzle the glaze over the tops. Watch it glisten and try not to sneak one before the glaze sets!

How to Serve Pumpkin Cinnamon Streusel Muffins

Garnishes

For a bakery-worthy finish, sprinkle a pinch of extra cinnamon or a handful of chopped toasted pecans on top of the glazed muffins. You can also dust them with a little extra powdered sugar—it feels like the first snowfall of the season right on your Pumpkin Cinnamon Streusel Muffins!

Side Dishes

Pair these muffins with a steaming mug of coffee, chai latte, or even a spiced hot chocolate for the coziest breakfast ever. Fresh fruit or a scoop of vanilla Greek yogurt make for a balanced (and seriously delicious) morning spread.

Creative Ways to Present

Get festive and arrange your Pumpkin Cinnamon Streusel Muffins on a pretty cake stand with little flags or mini cinnamon sticks for garnish. For a brunch buffet, cut some in half and serve with whipped maple butter, or tuck them into a fall-themed breadbasket lined with a bright napkin.

Make Ahead and Storage

Storing Leftovers

If you find yourself with a few extras, store your Pumpkin Cinnamon Streusel Muffins in an airtight container at room temperature for up to three days. The streusel and glaze will stay fresh and tasty, keeping each bite as delightful as the day you made them.

Freezing

Let your muffins cool completely, then individually wrap them in plastic wrap or foil before placing them in a freezer bag. They freeze beautifully for up to three months. For best results, glaze after thawing for that just-baked texture and shine.

Reheating

To enjoy that fresh-from-the-oven warmth, pop a muffin in the microwave for 15-20 seconds or gently warm them in a 300°F oven for 5-10 minutes. If frozen, thaw at room temperature before reheating. The aroma alone will make it worth the tiny wait!

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just be sure to drain it well to avoid extra moisture, as homemade puree can be a bit thinner than canned. Your Pumpkin Cinnamon Streusel Muffins will taste just as amazing (maybe even better with that homemade touch).

What can I substitute for cake flour?

No cake flour on hand? No worries! Replace it with an equal amount of all-purpose flour, or whisk together all-purpose flour with a tablespoon of cornstarch to mimic cake flour’s lightness.

Do these muffins freeze well?

These muffins freeze wonderfully. For best results, freeze them unglazed and add the maple drizzle after thawing so the topping stays perfectly glossy and fresh.

How do I know when the muffins are done?

Insert a toothpick into the center—if it comes out clean (with no wet batter), your Pumpkin Cinnamon Streusel Muffins are ready! The tops should spring back lightly when touched.

Can I make these muffins gluten free?

Yes, swap the flours with your favorite gluten free all-purpose baking blend. Just be sure to check your mix contains a binding agent like xanthan gum for the fluffiest results.

Final Thoughts

There’s just something magical about baking Pumpkin Cinnamon Streusel Muffins—the scent, the texture, the sparkle of glaze. Whether you’re sharing them with loved ones or saving them all for yourself (no judgment here!), these muffins are pure autumn bliss in a wrapper. Try them once, and you’ll want to whip up a batch for every cozy moment of the season.

Pumpkin Cinnamon Streusel Muffins Recipe

★★★★★

4.8 from 30 reviews

Author: lilan
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

Delicious and moist pumpkin muffins with a sweet cinnamon streusel topping and a maple glaze. These muffins are perfect for a cozy breakfast or a tasty snack!

Instructions

Cinnamon Streusel: In a mixing bowl, combine the flour, sugars, and cinnamon. Add the melted butter and mix with a fork until the mixture is fully combined and crumbly. Set aside.
Cinnamon Swirl: In a small bowl, combine the sugar and cinnamon. Set aside.
Pumpkin Muffin Batter: Preheat oven to 425°F. Line a 12-count muffin pan with cupcake liners, or grease each tin lightly with cooking spray. Set aside.
In a large mixing bowl, combine the flours, sugar, baking powder, baking soda, salt, and spices. Add the eggs, oil, and pumpkin and gently whisk just until no streaks of flour remain.
Scoop half of the muffin batter into the prepared muffin tins using a 2 Tablespoon (size 30 or 1 oz.) cookie scoop. Sprinkle each tin of batter with about ½ teaspoon of the cinnamon sugar mixture, then add another 2 Tablespoon size scoop of the batter. The tins should be about ¾ full. Crumble streusel over the top of each muffin and gently press it down into the batter to keep it from falling off during baking.
Bake the muffins for 5 minutes at 425°F. Leave the muffins in the oven and reduce the temperature to 350°F and bake for another 15-17 minutes. The muffins should bake for a total of 20-22 minutes. Allow muffins cool for 10-15 minutes before glazing.
Maple Glaze: Whisk together the powdered sugar, milk, and maple flavoring until well combined. Once the muffins are slightly cool, use a whisk or a spoon or drizzle the glaze over the top of each muffin. Serve and enjoy!

Notes

For best results, use room temperature ingredients.
Feel free to add chopped nuts or dried fruits to the streusel for extra flavor and texture.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 290
Sugar: 26g
Sodium: 180mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: Pumpkin Muffins, Cinnamon Streusel, Maple Glaze, Breakfast, Snack