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Our Pumpkin Streusel Muffins are soft, moist, and loaded with warm fall spices. Made with pumpkin puree and cake mix, this easy recipe comes together quickly. Topped with a buttery crumb and sweet glaze, they’re perfect for breakfast, brunch, or a seasonal treat.
If you’re as pumpkin-obsessed as I am, you’ll also love my Pumpkin Spice Muffins, Pumpkin Chocolate Chip Bread, and Pumpkin Chocolate Chip Bars—they bring cozy fall flavor in every bite, just like these pumpkin streusel muffins.
Ingredients Notes
Muffins
- Spice cake mix – Substitute with yellow or white cake mix for a milder flavor.
- Pumpkin puree – Not pumpkin pie filling; fresh pumpkin puree also works.
- Pumpkin pie spice – Or make your own with cinnamon, nutmeg, ginger, cloves, and a pinch of allspice.
- Ground cinnamon – Optional if your spice mix is strong enough.
- Vegetable oil – Substitute with melted coconut oil or canola oil.
Crumb Topping:
- All-purpose flour – Gluten-free flour blend also works.
- Granulated sugar – Substitute with raw cane sugar or coconut sugar.
- Light or dark brown sugar – Coconut sugar works as an alternative.
- Pumpkin pie spice – Can swap for apple pie spice or just cinnamon + nutmeg.
- Unsalted butter – Substitute with salted butter and reduce added salt.
Icing:
- Confectioners’ sugar – Also called powdered sugar.
- Whole milk – Substitute with cream, half-and-half, or non-dairy milk like almond or oat.
See the recipe card for full information on ingredients and quantities.
How to Make Pumpkin Muffins with Streusel Topping
- Mix the batter: In a large bowl, stir together cake mix, pumpkin spice, cinnamon, oil, and pumpkin puree.
- Fill muffin cups: Line a muffin tin with paper liners and fill each about ¾ full with batter.
- Make the streusel topping: Combine flour, sugar, brown sugar, pumpkin spice, and melted butter until crumbly.
- Top the muffins: Spoon streusel over the batter and press lightly to help it stick.
- Bake: Bake at 350°F for 23–25 minutes, or until a toothpick inserted comes out clean.
- Make the icing: Whisk powdered sugar and milk until smooth.
- Finish: Let muffins cool slightly, drizzle with icing, and serve warm or at room temperature.
Tip: How to Keep the Streusel from Sinking
Press the streusel gently onto the muffin batter before baking to help it stay in place.
Storage Instructions
- Store: Keep in an airtight container at room temperature for 3–4 days. Place parchment between layers if glazed.
- Reheat: Warm in the microwave for 10–15 seconds or in a 300°F oven for 5–7 minutes.
- Freeze: Freeze cooled muffins (without glaze) for up to 2 months. Thaw overnight in the refrigerator and glaze before serving.
More Pumpkin Recipes You’ll Love
- Pumpkin Cake Mix Cookies
- Pumpkin Delight
- Pumpkin Cheesecake Truffles
- Fireball Pumpkin Pie
- Pumpkin Dump Cake
If you’ve tried this Pumpkin Streusel Muffins Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Pumpkin Streusel Muffins
Serves — 14
Moist pumpkin streusel muffins made with cake mix and pumpkin puree, topped with a buttery crumb and sweet glaze for the perfect fall treat.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Ingredients
Muffins:
- 1 box spice cake mix
- 15 ounce can pumpkin puree
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1 tablespoon vegetable oil
Crumb Topping:
- ¾ cup all-purpose flour spoon & leveled
- ¼ cup granulated sugar
- ⅓ cup packed light dark brown sugar
- 1 teaspoon pumpkin pie spice
- 6 tablespoons unsalted butter melted
Icing:
- 1 cup confectioners’ sugar
- 1 tablespoon whole milk
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl combine dry cake mix, pumpkin pie spice, cinnamon, vegetable oil, and pumpkin puree. Stir together with a large spoon.1 box spice cake mix, ½ teaspoon pumpkin pie spice, ½ teaspoon cinnamon, 1 tablespoon vegetable oil, 15 ounce can pumpkin puree
- Place paper cups in a muffin tin pan and fill about 3/4 of the way with batter. Set aside.
- In a separate mixing bowl combine flour, sugar, light brown sugar, pumpkin pie spice and melted butter. Stir to combine.¾ cup all-purpose flour, ¼ cup granulated sugar, ⅓ cup packed light dark brown sugar, 1 teaspoon pumpkin pie spice, 6 tablespoons unsalted butter
- Spoon a generous amount of streusel crumb topping over the top of the muffins. Using the back of your spoon push the streusel down into the pumpkin cake mix a bit.
- Place in the oven and bake at 350 degrees for 23-25 minutes.
- In a separate bowl add powdered sugar and milk. Whisk to combine.1 cup confectioners’ sugar, 1 tablespoon whole milk
- Remove muffins from the oven and allow to cool. Drizzle icing on the top and serve warm, or room temperature.
Jenn’s Notes
Storage:
- Store: Keep in an airtight container at room temperature for 3–4 days. Place parchment between layers if glazed.
- Reheat: Warm in the microwave for 10–15 seconds or in a 300°F oven for 5–7 minutes.
- Freeze: Freeze cooled muffins (without glaze) for up to 2 months. Thaw overnight in the refrigerator and glaze before serving.
- Don’t overmix. Overmixing can make muffins dense
- Use a cookie scoop to ensure even-sized muffins
- Press streusel gently to help it bake into the top
- Cool on a wire rack before adding icing for best results
- Check doneness early and start a minute or two before time
Nutrition Info
Calories: 316kcal | Carbohydrates: 53g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 247mg | Potassium: 208mg | Fiber: 2g | Sugar: 35g | Vitamin A: 4881IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 3mg
