Pumpkin Cinnamon Streusel Muffins – Cozy Fall Recipe

Pumpkin Cinnamon Streusel Muffins bring together moist pumpkin batter, a ribbon of cinnamon sugar, and a buttery streusel crumble on top. Each bite is soft, spiced, and bakery-worthy, perfect for crisp mornings or Halloween gatherings. With an optional maple glaze, these muffins feel like a warm autumn hug, yet they come together easily for weekday breakfasts or holiday treats.

Why You’ll Love These Muffins

These Pumpkin Cinnamon Streusel Muffins stand out for their bakery-style rise and irresistible texture. The secret lies in using cake flour, which creates a tender crumb that feels light yet satisfying. On top, you’ll enjoy a double hit of cinnamon flavor: a sweet swirl baked into the center and a crunchy streusel crown. The two-step baking method also helps the muffins puff tall with golden tops. They’re freezer-friendly, making them handy for meal prep or busy mornings. Whether you serve them at a Halloween party, Thanksgiving brunch, or just with coffee on a chilly morning, they’ll taste like autumn comfort in every bite.

Ingredients You’ll Need

For the Cinnamon Streusel

¾ cup (98g) all-purpose flour
⅓ cup (68g) brown sugar
⅓ cup (68g) granulated sugar
½ teaspoon cinnamon
¼ cup (57g) unsalted butter, melted

For the Cinnamon Swirl

¼ cup (50g) granulated sugar
1 teaspoon cinnamon

For the Pumpkin Muffin Batter

¾ cup (96g) all-purpose flour
½ cup (64g) cake flour (or replace with all-purpose for denser muffins)
1 cup (210g) granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
2 large eggs, room temperature
⅔ cup (120g) vegetable or canola oil
1 cup (240g) pumpkin puree

For the Optional Maple Glaze

1 cup (112g) powdered sugar
2 teaspoons milk
1 teaspoon maple flavoring

Note: Cake flour softens the crumb, but if you only have all-purpose flour, the muffins will still taste delicious.

Recommended Tools and Supplies

For best results, use a 12-cup muffin tin lined with paper cups or lightly greased. Mixing bowls in different sizes will help keep your steps organized. A cookie scoop or ice cream scoop makes filling the batter neat and even. Keep a whisk handy for blending the dry ingredients, and a rubber spatula for folding in the pumpkin batter without overmixing. If you own a kitchen scale, it’s helpful for accuracy, but measuring cups will work fine too.

How to Make Pumpkin Cinnamon Streusel Muffins

Step 1 – Make the Cinnamon Streusel

In a bowl, combine flour, both sugars, and cinnamon. Pour in melted butter and stir until crumbly. Set aside.

Step 2 – Mix the Cinnamon Swirl Sugar

Stir sugar and cinnamon together in a small bowl. This will create the sweet, spiced ribbon inside the muffins.

Step 3 – Prepare the Pumpkin Muffin Batter

In a large bowl, whisk together all-purpose flour, cake flour, sugar, baking powder, baking soda, salt, and spices. Add eggs, oil, and pumpkin puree. Stir gently until just combined. Avoid overmixing to keep muffins soft.

Step 4 – Assemble the Muffins

Fill each muffin cup halfway with batter. Sprinkle with the cinnamon swirl sugar. Add more batter until cups are about three-quarters full. Finally, top with streusel, pressing it down lightly so it sticks.

Step 5 – Bake in Two Stages

Bake muffins at 425°F for 5 minutes, then lower the oven temperature to 350°F without opening the door. Continue baking 15–17 minutes until a toothpick comes out clean. Cool for 10–15 minutes before glazing.

Step 6 – Optional Maple Glaze

Whisk powdered sugar, milk, and maple flavoring until smooth. Drizzle over cooled muffins for a sweet finish.

Expert Tips for Success

The high-to-low oven method helps muffins rise tall and hold their dome shape. For streusel that looks bakery-style, squeeze some crumbs together in your hand before sprinkling so you get both big and small chunks. Always mix the pumpkin batter until just combined—overmixing will make muffins dense instead of fluffy. Finally, let the muffins cool before glazing, so the drizzle sets instead of melting into the crumb.

Storage and Make-Ahead Info

These muffins taste best fresh but store well too. Keep them in an airtight container at room temperature for 2–3 days. To freeze, wrap muffins tightly in plastic and place in a freezer-safe bag for up to 3 months. Reheat in the microwave for about 20–30 seconds or warm them in the oven for a few minutes.

Related Recipes to Try

• The Best Pumpkin Cupcakes Recipe
• Pumpkin Cream Cheese Swirl Muffins
• Baked Pumpkin Donuts – Soft and Spiced
• Pumpkin Streusel Bread Recipe

FAQ

Final Thoughts

Pumpkin Cinnamon Streusel Muffins are everything cozy fall baking should be: moist, spiced, and topped with sweet crunch. They’re simple to make, freezer-friendly, and always a hit at gatherings. Try them once, and they’ll become your go-to seasonal bake. For more cozy inspiration, visit my Pinterest page and save this recipe for your next fall baking day.

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