Moist Pumpkin Spice Muffins

Bring a bit of the autumn energy into your home with these pumpkin spice muffins topped with crispy buttery streusel. Fill your home with the smell of spice and autumn and your belly with the best muffin this season.











For the muffins:

  • ½ cup butter (softened)
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 eggs
  • ½ cup milk
  • 1 ½ cups pumpkin puree 
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp pumpkin spice
  • ½ tsp salt

For the streusel:

  • ¼ cup all-purpose flour
  • 3 tbsp granulated sugar
  • Pinch of salt
  • 4 tbsp butter (cold)
  • Pecans (for topping)


  1. Preheat the oven to 375°
  1. In a bowl cream together the butter and sugar until light and fluffy, then, add the eggs and thoroughly combine, then mix in the milk, and finally incorporate the pumpkin puree. Set aside.
  1. In a separate bowl combine the flour, baking soda, baking powder, spices, and salt. Mix this into the wet mixture. Once fully combined where there are no more flour streaks, set batter aside.
  1. For the streusel, in a bowl combine flour, sugar, and salt. Next, cube the cold butter into small pieces and then pinch and combine until the texture resembles wet sand and is clumpy, to do this I use my hands but a fork will work too.
  1. Line 2 large muffin tins with muffin liners (parchment paper works too) fill the tin about ¾ of the way to the top. Once the muffin tin is full sprinkle the streusel and chopped pecans on top.
  1. Bake for 20 minutes or until you can insert a toothpick and it comes out clean. Allow them to cool. Enjoy!