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Best Easy Brown Sugar Pumpkin Muffins Recipe with Streusel

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These Perfect Brown Sugar Pumpkin Muffins with Streusel Topping are moist, tender, and packed with deep brown sugar flavor. Topped with a crunchy, buttery streusel, they’re the ultimate fall treat that comes together in just 35 minutes.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 cup packed dark brown sugar
  • 1 can (15 oz) pumpkin puree (100% pure pumpkin)
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • ¼ cup milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup all-purpose flour (for streusel)
  • ½ cup packed brown sugar (for streusel)
  • ¼ cup cold unsalted butter, cut into small cubes (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Make the streusel: In a small bowl, combine ½ cup flour, ½ cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Add cold butter cubes and work into dry ingredients using a pastry cutter, fork, or fingers until mixture resembles coarse crumbs with some pea-sized butter pieces. Refrigerate while making batter.
  3. In a medium bowl, whisk together 1 ¾ cups flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves.
  4. In a large bowl, beat 1 cup packed dark brown sugar and ½ cup vegetable oil together until smooth and slightly lighter in color, about 2 minutes.
  5. Add eggs one at a time, mixing well after each. Stir in pumpkin puree, milk, and vanilla extract until combined and smooth.
  6. Pour dry ingredients into wet ingredients. Gently fold together with a spatula or wooden spoon until just combined (a few lumps are fine; do not overmix).
  7. Divide batter evenly among muffin cups, filling each about ¾ full.
  8. Sprinkle chilled streusel generously over each muffin, pressing down lightly so it sticks.
  9. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden brown and streusel crispy.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use dark brown sugar for deeper flavor. Chill the streusel before baking to prevent it from melting into the muffins. Do not overmix the batter to keep muffins tender. Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, brown sugar muffins, streusel topping, fall baking, easy muffin recipe, pumpkin spice muffins

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