Classic Pumpkin Spice Muffins with Cinnamon Streusel

Q: Can I make this pumpkin spice recipe gluten-free, vegan, or lower in sugar?

Yes—use a 1:1 gluten-free flour blend by weight (220 g) and add 1/4 tsp xanthan gum if the blend lacks it; for vegan, swap eggs for two flax eggs and use plant milk and oil or coconut oil instead of butter. To cut sugar, reduce granulated/brown sugar by up to 25% or replace part with unsweetened applesauce — expect a slightly different texture and darker crumb. These swaps generally work with the same bake temp/time, but watch the muffins closely as moisture and browning can change.

Q: What mix‑ins or flavour tweaks work well without ruining the texture?

Fold in up to 1/2–3/4 cup of add-ins like chocolate chips, chopped pecans, or toasted walnuts — keep quantities modest to avoid weighing down the batter. For flavour twists, try a tablespoon of maple syrup in the wet mix, a teaspoon of orange zest for brightness, or a drizzle of maple glaze after baking; if you increase wet ingredients, reduce milk slightly to maintain the right batter thickness. Small changes are friendly to the recipe; just avoid overmixing once you add extras.

Classic Pumpkin Spice Recipe My Favorite Muffins with Streusel

By Emma SterlingSeptember 22, 2025

5.00 (2 Ratings)

Table of Contents

Quick Hook

Hey have you tried my favorite pumpkin spice recipe? It smells like cinnamon and cozy autumn afternoons. This classic pumpkin muffins with cinnamon streusel hits the spot.

Honestly, I once burned the first batch. Lesson learned: always chill the streusel.

Fun fact: seasonal searches for pumpkin flavors spike every October. That proves people love pumpkin spice breakfast ideas. These muffins marry spice, pumpkin, and a crunchy top.

The flavor is warm, nutty, and slightly sweet.

Brief Overview

This recipe draws from American fall baking. It nods to holiday kitchens and coffee shops. The method is easy and forgiving.

Prep takes about 15 minutes active. Bake for 18 22 minutes at 375° F ( 190° C). You will get 12 muffins.

Serve warm with coffee or a chai latte.

It’s basically an easy fall baking recipes staple. You can swap in canned pumpkin easily. These moist pumpkin muffins from canned pumpkin are reliable.

Want a vegan pumpkin spice muffins or gluten-free pumpkin spice muffins version? No problem.

Main Benefits

Top health benefit: pumpkin adds vitamin A and fiber. That boosts morning nutrition. Muffins pair well with yogurt or fruit.

They make a strong pumpkin spice breakfast ideas pick. They also travel well for lunchboxes.

What makes this recipe special is texture. The crumb is tender and moist. The cinnamon streusel topping for muffins adds crunch.

I love the contrast every single time. Optional add-ins like nuts or chocolate elevate it.

This recipe also teaches a basic homemade pumpkin pie spice blend. Mix cinnamon, ginger, nutmeg, and cloves. Store it for future bakes. It’s handy for pumpkin spice muffins recipe tweaks.

I wrote this as if I were talking to you. I almost always double the streusel. It feels indulgent and comforting.

Next up are pumpkin muffin ingredients and measurements. Grab your bowls and liners. Ingredients follow so you can bake now.

Ingredients & Equipment

Fun stat: pumpkin spice searches spike every September online. I notice it too. Autumn hits and ovens wake up.

Main Ingredients

Batter stage:

1 3/4 cups (220 g) all-purpose flour.
3/4 cup (150 g) granulated sugar.
1/4 cup (50 g) packed light brown sugar.
2 tsp (8 g) pumpkin pie spice or 1 tbsp homemade pumpkin pie spice blend.
1 tsp (5 g) baking soda.
2 tsp (8 g) baking powder.
1/2 tsp (3 g) fine salt.
Wet stage:
1 cup (240 g) canned pumpkin puree, not pie filling.
2 large eggs, room temperature.
1/2 cup (120 ml) neutral oil or melted unsalted butter.
1/4 cup (60 ml) milk, dairy or plant.
1 tsp (5 ml) pure vanilla extract.
Optional add-ins: 1/2 cup (75 g) nuts or chocolate chips.

Streusel:

1/2 cup (60 g) flour.
1/4 cup (50 g) packed brown sugar.
3 tbsp (42 g) cold unsalted butter, cubed.
1 tsp (2 g) ground cinnamon.
Pinch of salt.

Quality notes: Use fresh spices for the best aroma. Buy solid cans of pumpkin puree.
Room temperature eggs mix easier.

I once baked a batch too dense. Lesson learned: measure flour by weight.

Seasoning Notes

Essential combo: cinnamon, ginger, nutmeg, cloves. Add a pinch of salt to lift flavors.
A splash of espresso enhances depth.

For quick swaps use ground allspice for cloves. Vegan option: replace eggs with two flax eggs.
Gluten-free: use a 1:1 GF blend by weight.

These tips fit pumpkin spice muffins recipe ideas.
They work for moist pumpkin muffins from canned pumpkin too.

Equipment Needed

12-cup muffin tin.
Paper liners or nonstick spray.
Large mixing bowl and medium bowl.
Whisk and rubber spatula.
Measuring cups, spoons, or a scale.
Fork or pastry cutter for streusel.
Cooling rack and toothpick.

Household alternatives: use a muffin scoop for even portions. A fork can substitute a whisk.
Stand mixer is optional. I rarely use mine.

These pumpkin muffin ingredients and measurements make classic pumpkin muffins with cinnamon streusel easy.
This is a friendly ingredients list for easy fall baking recipes and pumpkin spice breakfast ideas.

Cooking Method

Fun fact: pumpkin spice searches spike every October. I know. I’m one of those searchers. This pumpkin spice recipe is my fall go-to.

It sits between easy fall baking recipes and cozy mornings.

Prep Steps

Have your pumpkin muffin ingredients and measurements ready. Measure flour by weight. Keep wet and dry bowls separate.
Line a 12-cup tin.

Preheat to 375° F ( 190° C) . This matters.
Chill the streusel if butter softens. Cold butter keeps crumbs crunchy.

Safety note: handle hot pans carefully. Use oven mitts. Keep kids away from the oven.

step-by-step Process

Preheat oven to 375° F ( 190° C) and line cups.
Make streusel. Cut cold butter into flour, brown sugar, and cinnamon. Chill if too soft.
Whisk dry ingredients: flour, sugars, pumpkin pie spice.
Whisk wet: canned pumpkin, eggs, oil, milk, vanilla. Mix until smooth.
Fold wet into dry. Stop when a few streaks remain. Don't overmix.
Fill cups 3/4 full. Sprinkle cinnamon streusel topping for muffins evenly.
Bake for 18– 22 minutes . Rotate pan halfway if needed. Tops should spring back. Insert a toothpick. It should come out clean or with moist crumbs. Cool in pan 5 10 minutes , then transfer to a rack.

Visual cues matter. Look for domed tops and golden edges. Smell warm spice and butter. Those signs tell you they’re done.

Pro Tips

Use canned pumpkin for moist pumpkin muffins from canned pumpkin . It’s reliable. Make a homemade pumpkin pie spice blend if you like control.

Technique: fold gently. This keeps muffins tender. Shortcut: mix streusel in a jar and store.
Avoid overfilling cups.

That makes muffins spill. Don’t skip chilling the streusel. It melts otherwise.
make-ahead: bake, cool, then freeze. Thaw overnight in the fridge.

Rewarm briefly before serving.

Honestly, these remind me of classic pumpkin muffins with cinnamon streusel . Serve with coffee for simple pumpkin spice breakfast ideas .

Want vegan or gluten-free swaps? I’ve tried both and they work great.

Recipe Notes quick intro

They say pumpkin spice is America's fall scent. I get it. This classic pumpkin muffins with cinnamon streusel smells like cozy socks and hot cider.

If you're after a reliable pumpkin spice recipe, these notes will help.

Serving Suggestions

Serve warm, just out of the oven. Slather with cinnamon butter or cream cheese.
For a brunch spread, add a fruit salad and Greek yogurt.

Coffee, chai, or a pumpkin spice latte pair well.
If you're making a pumpkin spice muffins recipe for guests, arrange on a tiered tray.

It looks fancy with little effort.

Storage Tips

Cool completely before storing. Muffins steam if wrapped warm.
Fridge: keep in an airtight container up to 4 days .

Freezing: wrap individually and freeze up to 3 months . Thaw at room temperature.
Reheat: microwave 15 20 seconds. Or warm in a 350° F ( 175° C) oven for 7 10 minutes.

Variations

Want vegan pumpkin spice muffins? Use 2 flax eggs and coconut oil.
Need gluten-free pumpkin spice muffins? Swap in a 1:1 gluten-free blend by weight.

Seasonal swaps: add chopped apples in fall. In winter, fold in dark chocolate chips. I once added pear surprise hit.

Nutrition Basics

Estimate per muffin: about 280 calories. Protein roughly 4 5 g. Fat around 14 16 g.
These muffins give fiber and vitamin A from pumpkin. Pumpkin also adds potassium. Small wins for breakfast.

A few quick tips from my messy kitchen Measure flour by weight 220 g works every time.
Fold gently do not overmix .

Overmixing makes dense muffins.
Cold butter in the cinnamon streusel is essential. It creates a crunchy crumb.

Final thoughts This is an easy fall baking recipes winner. It makes 12 moist pumpkin muffins from canned pumpkin. The cinnamon streusel topping for muffins adds that bakery vibe.

Keep a jar of homemade pumpkin pie spice blend handy. Honestly, you’ll be making these for years. Go on, bake a batch.

Your kitchen will thank you.

Frequently Asked Questions

Why did my pumpkin spice muffins turn out dense or gummy?

Dense muffins usually come from too much flour or overmixing measure flour by weight (220 g) or spoon and level the cup, and fold the batter only until the streaks disappear.

Check your baking powder/soda (old leavening can fail), avoid adding extra liquid, and test for doneness at 18 minutes with a toothpick; a little moist crumb is OK, but not wet batter. Also make sure your oven is at 375°F (190°C) and rotate the tin if your oven has hot spots.

Can I make this pumpkin spice recipe gluten-free, vegan, or lower in sugar?

Yes use a 1:1 gluten-free flour blend by weight (220 g) and add 1/4 tsp xanthan gum if the blend lacks it; for vegan, swap eggs for two flax eggs and use plant milk and oil or coconut oil instead of butter.

To cut sugar, reduce granulated/brown sugar by up to 25% or replace part with unsweetened applesauce expect a slightly different texture and darker crumb. These swaps generally work with the same bake temp/time, but watch the muffins closely as moisture and browning can change.

How should I store, refrigerate or freeze these muffins, and how long will they keep?

Store cooled muffins in an airtight container at room temperature for 2 3 days, or in the fridge for up to 5 7 days (refrigeration can dry them out). For longer storage, freeze individual muffins wrapped in cling film and a freezer bag for 2 3 months; thaw at room temperature or warm in a 300°F oven for 8 10 minutes or 20 30 seconds in the microwave.

If you used streusel, it keeps better if you add extra streusel after thawing or re-crisp by warming briefly in the oven.

How do I get a crunchy cinnamon streusel that doesn’t go soggy on top?

Use really cold, cubed butter and cut it into the flour and brown sugar until it resembles coarse crumbs; if your kitchen is warm, chill the streusel briefly before topping. Sprinkle streusel on right before baking (not too far in advance) and avoid covering the muffins while they're still warm, as trapped steam will soften the crumb.

For extra crunch, add a tablespoon of oats or chopped nuts to the streusel mixture.

What mix-ins or flavour tweaks work well without ruining the texture?

Fold in up to 1/2 3/4 cup of add-ins like chocolate chips, chopped pecans, or toasted walnuts keep quantities modest to avoid weighing down the batter. For flavour twists, try a tablespoon of maple syrup in the wet mix, a teaspoon of orange zest for brightness, or a drizzle of maple glaze after baking; if you increase wet ingredients, reduce milk slightly to maintain the right batter thickness.

Small changes are friendly to the recipe; just avoid overmixing once you add extras.