Piled high with buttery pecan streusel and lots of vanilla glaze, these pumpkin streusel muffins are perfectly soft and fluffy and will quickly become a favorite fall muffin!
Have you ever even seen a more glorious fall muffin than this?? We’re bringing all the fall flavors out to play today.
These pumpkin muffins truly have it all with a picture-perfect pumpkin muffin base, lots of crunchy brown sugar streusel, and a thick drizzle of sweet vanilla glaze to finish things off.
Absolute fall goals in a muffin and I really wouldn’t blame you if you demolish half the batch solo.
The real beauty of these muffins is that they’re very close to bakery-style with their big doming tops and all the streusel, but they’re insanely easy to pull off at home and you don’t need to be an expert baker at all.
Really all you need to be is an expert muffin eater, of which I have full faith in you.
These Pumpkin Muffins feature…
- A perfectly soft and moist texture
- Lots of pumpkin and spice flavor
- A buttery pecan streusel topping
- Thick drizzles of vanilla glaze on top
- Ready in minutes with storing and freezing options
Making the Pumpkin Muffins
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Pumpkin puree
- Brown sugar
- Granulated sugar
- Vegetable oil
- Greek yogurt
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Pumpkin pie spice
- Unsalted butter
- Powdered sugar
- 2% or skim milk
Tips for Perfect Pumpkin Muffins
- Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Gently fold batter – use a light hand when mixing batter and gently fold so as not to overmix.
- Fill muffin cups to brim with batter – this will make for tall bakery-style muffins.
- Blast-bake muffins at 425F for 5 minutes – this will help the muffins rise nice and high and they’ll maintain this height after you lower the temperature to 350F for the rest of the bake time.
- Test muffins with toothpick – your muffins are done when a toothpick comes out clean from the center.
- Allow muffins to cool before glazing – if you try to glaze the muffins while they’re still warm, the glaze will melt and run off.
Try these ideas for a different twist on these muffins.
- Try add-ins – add a handful of semisweet chocolate chips, white chocolate, butterscotch, or dried cranberries.
- Skip the nuts – feel free to skip the pecans in the topping if you’re not a fan or try another nut such as walnuts or almonds.
- Flavor the glaze – add a pinch of pumpkin pie spice, maple syrup, or melted white chocolate to glaze for a different twist.
Storing and Freezing Muffins
Cool the muffins completely and store in an airtight container on the countertop up to 3 days.
If you plan to freeze the muffins, do not glaze them. Allow muffins to cool, wrap well, and freeze up to 2 months. Thaw muffins on countertop and top with glaze for serving.
There’s just no beating these muffins in the fall! Honestly, you might even want to consider enjoying them year-round because c’mon, those big doming streusel tops? All that glaze? It’s irresistible and we all know it.
Fall in a muffin and we’re HERE for it!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch these muffins made step-by-step on Google web stories.
More muffins to bake up next!
Pumpkin Streusel Muffins
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- 1 (15 oz) can pumpkin puree
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup Greek yogurt
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon kosher salt
- 3/4 cup all-purpose flour (spooned and leveled)
- 1/4 cup light brown sugar
- 1/2 cup chopped pecans
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted melted butter
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons 2% or skim milk
- Preheat oven to 425F. Line a 12-cup muffin tin with liners and set aside.
- In a large, bowl, whisk pumpkin, sugars, eggs, oil, yogurt, and vanilla until smooth.
- In a separate medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt. Fold flour mixture into liquid until batter is just combined.
- Fill muffin cups to brim with batter. Set aside for a moment.
- In a medium bowl, combine all streusel ingredients until crumbly. Sprinkle streusel evenly over muffins, pressing gently to adhere crumbs to batter.
- Bake muffins at 425F 5 minutes, then reduce heat to 350F and continue baking an additional 20-25 minutes until a toothpick inserted in center comes out clean. Cool muffins completely in pan on a wire cooling rack.
- In a small bowl, whisk powdered sugar, vanilla, and just enough milk to achieve drizzling consistency.
- Drizzle glaze evenly over cooled muffins. Allow to set 10 minutes then serve muffins. Enjoy!
This post was updated with new recipe adjustments and photos on 9/21/23.