Pumpkin streusel muffins are loaded with pumpkin flavor, spices, and a delicious streusel topping. Made with a spice cake mix, they couldn't be easier!
You might also like our apple cider donuts, our favorite pumpkin bread recipe, or our pumpkin cinnamon swirl bread!
I'm loving the spice cake mix + canned pumpkin hack for making all things pumpkin! Have you tried our 3-ingredient pumpkin cookies? It's such an easy way to make cookies, muffins, donuts, and cake. These muffins have a delicious topping and are drizzled in vanilla glaze. The glaze is entirely optional but delicious. Chopped walnuts are mixed in for added crunch, but you can leave those out if you prefer. One batch makes 18 muffins.
Why I Like This Recipe
- No oil or vegetable oil. When you use canned pumpkin, you can omit butter or vegetable oil and the pumpkin muffins will still be soft and rich.
- Easy make-ahead breakfast idea. I enjoy making a batch of muffins for my kids to grab for breakfast or a snack over several days. Muffins don't dry out quickly and are a great make-ahead option.
- Versatile recipe. If you want a maple drizzle, add a tiny bit of maple extract or reduce the amount of milk and use maple syrup instead. Add whatever nuts you'd like, even dates or raisins. This is a very versatile recipe, open to customizing however you'd like!
Jump to:
Tips and Tricks
- How to make a loaf instead of muffins. If you'd prefer to make a loaf or a cake instead of muffins, simply follow the baking times on the back of the cake mix box.
- Homemade pumpkin spice mix. No pumpkin pie spice mix? No problem! Make your own by combining 3 Tbsp. ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons nutmeg, and 1 ½ teaspoons ground cloves.
- Scoop batter with a cookie scoop. For clean scooping, try using a cookie scoop to portion the batter into the muffin pan.
Ingredients
Muffin Batter
- Spice cake mix: One box, whatever brand you'd like.
- Canned pumpkin puree: 100% pumpkin puree, not pumpkin pie filling.
- Egg: For richness and texture.
- Milk: Milk adds richness, but you can also use water.
- Chopped nuts: This is optional, and you can use whatever kind of nuts you'd like. Walnuts are my favorite for pumpkin muffins and bread.
Streusel Topping
- All-purpose flour
- Pumpkin pie spice: This really takes the streusel up a notch. I don't always flavor my streusel for muffins, but I think it truly makes these pumpkin muffins shine.
- Brown sugar and white sugar: I use both. The brown sugar gives the streusel a rich, caramel flavor, and the white sugar provides the streusel with its crunch.
- Butter: Melted butter, salted or unsalted (I prefer salted butter always).
Vanilla Glaze
- Powdered sugar
- Milk
See the recipe card for full information on ingredients and quantities.
How To Make Pumpkin Streusel Muffins
Step 1: Combine spice cake mix, canned pumpkin, egg, milk, and walnuts in a large bowl. Stir.
Step 2: Prepare a muffin pan by lining it with paper liners or spraying it with non-stick cooking spray. Divide batter between 18-20 muffin cups.
Step 3: Combine the topping mixture ingredients in a small bowl. Add a small spoonful of topping over each muffin.
Step 4: Bake muffins in the oven at 350 degrees for 20 minutes. Combine glaze ingredients. Allow muffins to cool for 15 minutes. Drizzle muffins with glaze.
Store leftover muffins in an airtight container at room temperature.
Pumpkin Muffin FAQs
No pumpkin pie spice mix? No problem! Make your own by combining 3 Tbsp. ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons nutmeg, and 1 ½ teaspoons ground cloves.
Allow muffins to cool completely, then individually wrap each muffin in a piece of plastic wrap or place them in a freezer bag. I prefer to wrap them individually, then put all the muffins into a freezer bag. Muffins can be stored in the freezer for 2-3 months.
More Muffin Recipes To Make
MADE THIS RECIPE AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!
Pumpkin Streusel Muffins
Ingredients
Muffin Batter
- 1 box spice cake mix
- 1 15 oz. can of pumpkin puree (NOT pumpkin pie filling)
- 1 large egg
- ½ cup milk
- ½ cup chopped walnuts optional
Topping
- ¾ cup all purpose flour
- 1 teaspoon pumpkin spice
- ½ cup brown sugar
- ¼ cup white sugar
- ½ cup melted butter
Glaze
- 1 ½ cups powdered sugar
- 3 Tablespoons milk
Instructions
- Combine spice cake mix, canned pumpkin, egg, milk and walnuts in a large mixing bowl.
- Prepare a muffin tin by lining it with paper liners or spraying it with nonstick cooking spray.Divide batter between 18-20 muffin cups.
- Combine topping ingredients together in a small bowl. Add a small spoonful of topping over each muffin.
- Bake muffins at 350 degrees for 20 minutes.
- Combine glaze ingredients.
- Allow muffins to cool for 15 minutes. Drizzle muffins with glaze.
Leave a Reply