The Best Pumpkin Streusel Muffins

These pumpkin streusel muffins are the absolute best! This recipe is super simple to make and produces a moist, soft muffin with a crispy and flavorful streusel. Plus, they’re topped with a delicious boozy bourbon glaze (optional!). Also check out this Delicious Pumpkin Chocolate Chip Muffin Recipe!
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Brace yourself for The Best Pumpkin Streusel Muffins. I know, it’s a big assertion.

But these gems are super simple to throw together, super moist, super fall spice-y, have a heady lid of streusel (my fav) and a drizzle of the most delicious boozy, bourbon drizzle (that you can make booze free if you’re not into it!).

If you love baking with pumpkin as much as I do, I hope you’ll also check out: this Easy Moist Pumpkin Bread Recipe, these Brown Butter Pumpkin SnickerdoodlesPumpkin Cupcakes with Chai FrostingPumpkin Bourbon Cake with Brown Butter Frosting (what?!), Petite Spiced Pumpkin Scones and these Pumpkin Chocolate Chip Cookies.

And don’t forget to check out the pumpkin cookies and cakes in The Cookie Book and The Cake Book!

Whew. Are we ready to dive in? Let’s get to it…

A close up of pumpkin  streusel muffin with a bite out of it.

Pumpkin Streusel Muffin Key Ingredients

Light Brown Sugar

Also called, golden or dark brown sugar, brown sugar is granulated sugar that’s had molasses added to it. The molasses is what lends those beautiful bronze shades, delicious flavor and gives it some extra moisture.

For this recipe I specify light brown sugar, but in a pinch you could use dark brown sugar if that’s what you have available. Using the latter will draw out even more intense caramel and molasses notes that I love so much.

I have a deeepppp love and appreciation for what brown sugar does to sweet treats. It’s magic. In this recipe we used golden brown sugar in the streusel and the muffin base for mega flavor and because it pairs so beautifully with pumpkin and fall spices.


Granulated Sugar

Granulated sugar doesn’t just sweeten your baked goods, it also tenderizes them. If you use less granulated sugar than a recipe specifies, more than likely you will end up with a treat that isn’t as soft and, well, tender.

Sugar also helps baked goods get that nice golden bronze that I love (remember my George Hamilton scale of bronzing?) and if we were chatting about baking with yeast, sugar (not too much sugar) is great at feeding yeast in your breads and yeast-based pastries.

In The Best Pumpkin Streusel Muffins, the granulated sugar gives them that super soft, tender crumb and also lends a sweetness to the pumpkin flavor. 


Confectioners’ Sugar

Also called ‘powdered sugar’. ‘icing sugar’ and ’10x’.

Confectioners’ sugar is granulated sugar that has been pulverized and is then mixed with a small bit of cornstarch. These two qualities make it ideal for when you want a sugar that will melt into whatever you’re mixing it with (such as glazes, American buttercream, meringues).

Confectioners’ sugar is also great to dust over the top of your desserts as it can give something a polished, finished look (hellooooo holiday season!).

In this recipe, we make a thick glaze. The sifted confectioners’ sugar is mixed with just a touch of cream and bourbon to deliver a substantial glaze that will sit on top of the muffin and not just fall off the sides. We’re looking for drizzles and drips, and we got ’em.

One pumpkin streusel muffin
Pumpkin streusel muffins stacked

Pumpkin Streusel Muffin Details

Some specifics for these pumpkin streusel muffins…


Want it booze free? No problem! Just replace the the bourbon 1:1 with more heavy whipping cream. I like heavy whipping cream in this glaze as it keeps the glaze bright and thick.

In a pinch you could use milk, but it won’t have the same thickness.


If you just want a simple pumpkin muffin and you want it fast, just omit the streusel and the glaze.

Additionally, if you’re not concerned with maximizing the crown on the muffin, there is no need to let the batter rest or add water to the empty muffin wells whilst baking.

Just omit these steps and your muffins will be ready in a flash.


As noted above, you may use light or dark brown sugar. 


With this recipe, we do a couple of extra muffin baking steps that you may not be used to. We do this extra fussing to get the most rise possible for this muffin batter.

If you can’t be bothered, don’t.

But let me outline what’s helping us get a good crown:

  • Resting the batter for 30 minutes helps the flour absorb some moisture resulting in more puff. We do this with cookies all the time and I like to do it with cakes as well. You might worry that it will adversely affect your leavening (baking soda and baking powder), but fear not, it won’t.
  • Only putting muffin batter in every other muffin well. This allows for good air flow around the muffins which will aid in rising. This also allows us to fill the empty muffin wells with water which will also help your batter rise.
  • These steps are mostly aesthetics and if you’re in a rush, feeling no-nonsense (respect), simply omit them and you will still have a perfectly delicious muffin. Skipping these steps will not impact the taste of the muffin. 

The Baker’s Guide to Measuring Flour

One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!

A close up of a pumpkin muffin with a  bite out of it in a muffin tin.

Make Ahead + Freezing Options


You can make this muffin batter, stash it in the fridge overnight and bake off in the morning. I always call this a ‘living your best life’ moment.

The color of pumpkin will oxidize and dull a bit when exposed to air. So the color may not be as vibrant the next day.


Unbaked muffins freeze beautifully!

This is best done with silicon muffin liners (I think), but it can also be done with traditional paper liners. Fill them up with the muffin batter. Set your muffin tin, uncovered, in the freezer for several hours until frozen.

Place the frozen muffins in a air-tight container and place back in the freezer until ready to use. They can go freezer to oven, but you will need to tack on extra bake time so that they are thoroughly baked through.

I used to wrap them individually, and tightly, in plastic wrap to keep freezer burn at bay, but in a attempt to live a more plastic-free life, I hate to recommend and I don’t have another option at the moment.

If you do, please leave a note in the comments below!!

Pouring glaze on a pumpkin streusel muffin

More C&H® Sugar x DisplacedHousewife Recipes!

I have been working with C&H® Sugar creating fun recipes with them. Here are some of the recipes you can find on their site: Brown Sugar Cupcakes With Chocolate Chip Cookie Dough Frosting, Dulce De Leche Brownies, No-Churn S’mores Ice Cream and this Olive Oil Berry Cake.

A muffin with a bite out of it

More Muffins!

Some of my favorites from the DisplacedHousewife archives! Also, check out the BRUNCH page for more breakfast inspiration.

Check out my Favorite Blueberry Muffins, Cherry Streusel Jam Muffins, Raspberry Streusel Jam Muffins and Chocolate Espresso Muffins

Close up of a muffin with a bite out of it

Let’s bake The Best Pumpkin Streusel Muffins stat!

Rebecca Firth

The Best Pumpkin Streusel Muffins

These pumpkin streusel muffins are the absolute best! This recipe is super simple to make and produces a moist, soft muffin with a crispy and flavorful streusel. Plus, they’re topped with a delicious boozy bourbon glaze (optional!). Also check out this Delicious Pumpkin Chocolate Chip Muffin Recipe!
5 from 6 reviews
Print Save Rate
Course: Breakfast
Cuisine: Muffins
Keyword: Pumpkin Muffins, Streusel, Breakfast, Brunch
Servings: 16 Muffins


For the Streusel

For the Muffins

  • 12 tablespoons (170 g or 6 ounces or 3/4 cup) unsalted butter (room temperature)
  • 1 cup (220 g) C&H® Golden Brown Sugar ( packed)
  • ½ cup (100 g) C&H® Granulated Sugar (packed)
  • 1 tablespoon (6 g) cinnamon
  • 1  teaspoon (2 g) nutmeg
  • 1  teaspoon (2 g) ginger
  • 1/2  teaspoon (1 g) cloves
  • 3 large eggs (room temperature)
  • 1 cup (244 g) pumpkin puree (not pie filling; 100% pumpkin)
  • 1 tablespoon (13 g) real vanilla extract
  • 2 3/4 cups (371) g all-purpose flour (how to measure flour)
  • 2 ½ teaspoons (13 g) baking powder
  • 1 teaspoon (5 g) baking soda
  • 1 teaspoon (6 g) sea salt
  • 1/2 cup (120 g) milk (room temperature)

For the Bourbon Drizzle

  • 1 cup (120 g) C&H® Confectioners’ Sugar, sifted
  • 1 tablespoon (13 g) heavy whipping cream
  • 1 tablespoon (13 g) bourbon
  • ½ teaspoon (2 g) real vanilla extract


For the Streusel

  • Use 1/2 batch 5-Minute Streusel Topping Recipe. Half-batch ingredients and quantities are in the Recipe Card Notes section of the Streusel post. Streusel tutorial includes step-by-step recipe instructions.
    Let streusel topping chill while you assemble the muffins.

For the Muffins

  • Place the 12 tablespoons butter, C&H® Golden Brown Sugar, C&H® Granulated Sugar, cinnamon, nutmeg, ginger and cloves in an electric stand mixer fitted with the paddle attachment and mix on medium until creamy and well blended, about 4-5 minutes. With the mixer on low add the eggs, one at a time, mixing each completely before adding in the next. Add in the pumpkin and vanilla and mix for 1 minute more. Periodically scrape down the sides and bottom of the bowl to make sure everything is well blended.
  • In a medium bowl whisk together the flour, baking powder, baking soda and sea salt. Add to the pumpkin mixture in two batches, alternating with the milk, mixing on low and stopping when just combined. Let the muffin batter sit for 30 minutes.
  • Preheat the oven to 375°F (190°C) and line every other muffin well with a muffin liner. Fill each muffin liner almost to the top with muffin batter and cover the tops with streusel. Fill the empty muffin wells with hot water about ½ full. Be careful transferring the tray to the oven, you don’t want to splash water into the muffins.
  • Bake for 20 minutes in the center of the oven or until a toothpick comes out clean and/or they bounce back when gently pressed in the center. For best results, bake one tin at a time. Let cool in the muffin tin for about 10ish minutes, then use a butter knife to help get them out to finish cooling on a rack.

For the Bourbon Drizzle

  • While the muffins cool, in a small bowl whisk together the C&H® Confectioners’ Sugar, cream, bourbon and vanilla. The drizzle will be thick, add only enough cream so that it drizzles, but not so much that it’s thin and will run off the muffin. Once the muffins have cooled, drizzle over the tops and serve! Thank you for making The Best Pumpkin Streusel Muffins! Please tag me on social @displacedhousewife #displacedhousewife so that I can see your beautiful pumpkin muffins!


Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

This post + The BEST Pumpkin Muffin recipe was created in collaboration with C&H® Sugar!! A big THANK YOU to them + you for supporting the brands I work with! 

A close up of pumpkin streusel muffins


Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox

Recipe Rating


  • Monica Biegel October 12, 2020 at 12:04 AM

    After your muffins are done and you put the streusel topping and glaze on them, how do you store them? Thank you!

    • Rebecca Firth October 6, 2023 at 9:57 AM

      Hi! You can store them in an airtight container at room temperature for several days. If it’s hot or humid out, then I would stash them in the fridge! xx

  • Monica Biegel October 12, 2020 at 12:03 AM

    I am so excited to bake these gorgeous muffins. After your muffins are done and you put the streusel topping and glaze on them, how do you store them? Thank you!

    • Rebecca Firth October 12, 2020 at 1:49 AM

      Hi Monica!
      The streusel goes on before you bake and the drizzle goes on once they are out of the oven and cooled. To store, I keep them in an airtight container at room temperature! Let me know if you have any other questions!! xox

  • Annie Kunkle October 11, 2020 at 10:13 PM

    Sorry for my lameness, but when do you put on the Streusel? Thanks!

    • Rebecca Firth October 11, 2020 at 11:36 PM

      Hi Annie!
      No lameness! :) It’s in Step 3 (Under For The Muffins) when you put the batter in the muffin tin and then you cover it with the streusel. Let me know if you have any other questions and how it goes!!! xoxo

  • Karen October 10, 2020 at 4:39 PM

    5 stars
    These look so good! I may have to make them this weekend. I sometimes use the inexpensive plastic sandwich bags with the flap closure (not Ziplock) to freeze individual items. I reuse them until they’re worn out. It doesn’t eliminate use of plastic, but at least feels less wasteful and harmful.

    • Rebecca Firth October 11, 2020 at 11:39 PM

      Hi Karen!
      I love that idea — thank you for the suggestion!!! I also love stasher bags — they work amazing as well!! xoxo

  • Mrjim October 6, 2020 at 7:27 PM

    5 stars
    Hello fall – can’t these with some scrambled eggs! Extra drizzle on mine please.

  • Morgan October 6, 2020 at 7:23 PM

    5 stars
    I am BEYOND excited for fall and all the pumpkin recipes!!! These muffins are at the top of my list…they look delicious and i can’t wait to make them!!! Xoxo

    • Rebecca Firth October 6, 2020 at 7:36 PM

      I can’t get enough of pumpkin and I strongly support ‘pumpkin season’!!

      I hope you love them!!! xoxo

  • Sally October 6, 2020 at 7:13 PM

    5 stars
    Beautiful! Putting these on my to do list, one of my favorites