We are less than a week away from the first day of fall, and I’m ready for all the cozy, spiced baking that season brings. These Pumpkin Cinnamon Streusel Muffins are a perfect start: a soft, tender pumpkin spice muffin filled with a cinnamon swirl, topped with a buttery cinnamon streusel, and finished with an optional maple glaze. Think coffee cake in muffin form—comforting, flavorful, and ideal with a hot cup of coffee or tea.
The pumpkin muffin base is delicious on its own, but I added a few extra touches to bring the coffee cake vibe to these muffins. A layer of cinnamon sugar is sandwiched between two layers of pumpkin batter to create a classic swirl. A crisp, buttery streusel with cinnamon adds texture and contrast, and a generous drizzle of maple glaze ties the flavors together. The glaze is optional, but it really elevates the fall flavors.
Ingredients
- Flour. This recipe uses a mix of all-purpose and cake flour. Cake flour gives an exceptionally soft, tender crumb. If you only have all-purpose flour, substitute the cake flour amount with more all-purpose—your muffins will still turn out great.
- Pumpkin Puree. You’ll need 1 cup (about 240 g) of pumpkin puree. Measure it rather than using a whole can, and be sure to use plain pumpkin puree—not pumpkin pie mix, which contains added spices and sweeteners that will change the recipe.
- Spices. Cinnamon is the star here, supported by a bit of ground ginger and nutmeg. You can add cloves if you like, or substitute 3 teaspoons of pumpkin pie spice for the individual spices. If you prefer, use only cinnamon for a simpler flavor.
- Maple Flavoring. The maple flavor is used in the glaze and is optional. I like a concentrated maple flavoring for a strong maple note without extra sweetness. Pure maple syrup can be used instead if you prefer, but you may need to adjust the glaze consistency and sweetness.
Helpful Tools and Supplies
No special equipment is required, but these kitchen basics make the process easier and more consistent:
- Kitchen Scale. A scale is the most accurate way to measure ingredients and improves baking results. I often list gram weights alongside cup measurements for precision.
- Muffin Tin. A sturdy, nonstick 12-count muffin pan helps muffins bake evenly and makes cleanup easier. Use liners or a light coating of cooking spray.
- Cupcake/Muffin Liners. Liners make removing muffins easier and keep streusel from scattering. Tulip-style liners add a bakery look and help hold topping in place.
- Cookie Scoop. A 2-tablespoon cookie scoop (size 30 or 1 oz.) gives uniform muffin portions and speeds up filling the pan.
How to Make Pumpkin Cinnamon Streusel Muffins
- Make the cinnamon streusel and cinnamon swirl. The streusel is quick to assemble because it uses melted butter—no need to cut in cold butter. Mix the dry streusel ingredients, stir in the melted butter until crumbly, and set aside. For the cinnamon swirl, combine sugar and cinnamon in a small bowl and set aside.
- Mix the pumpkin muffin batter. This batter comes together in one bowl. Whisk together the dry ingredients, then add the wet ingredients (eggs, oil, and pumpkin). Stir gently until no flour streaks remain—do not overmix to keep the muffins light and tender.
- Fill the muffin tins. Prepare a 12-count muffin pan with liners or spray. Layer about 2 tablespoons of batter in each cup, sprinkle about ½ teaspoon of cinnamon sugar, then top with another 2 tablespoons of batter so cups are about ¾ full. Finish with a generous handful of cinnamon streusel, pressing lightly so it adheres during baking.
- Bake the muffins. Start baking at 425°F for 5 minutes to encourage a rounded dome, then reduce the oven to 350°F and bake for another 15–17 minutes until a toothpick comes out clean. Allow muffins to cool at least 10 minutes before glazing.
- Glaze the muffins. Whisk together powdered sugar, a little milk, and maple flavoring to make the glaze. Drizzle over slightly cooled muffins. The glaze is optional but adds a sweet maple finish that complements the pumpkin and cinnamon.
- Serve and store. Serve these muffins warm or at room temperature. Store in an airtight container at room temperature for 2–3 days, or freeze for up to 3 months.
Recipe Summary
These Pumpkin Cinnamon Streusel Muffins combine a tender pumpkin muffin base with a cinnamony swirl, a buttery cinnamon streusel, and an optional maple glaze. They bake up with a lovely dome and bakery-style texture—ideal for fall breakfasts, brunches, or snack time.
Notes
- Cake Flour: Using cake flour yields a softer muffin. If you only have all-purpose flour, substitute the cake flour amount with all-purpose.
- Oven Temperature: Don’t skip the temperature change: bake at 425°F for 5 minutes, then reduce to 350°F and continue baking while the muffins remain in the oven.
- Streusel: Compressing a handful of streusel in your hand and crumbling it over the muffins creates varied-sized crumbs and helps the topping stay put.
- Storage: Store in an airtight container at room temperature for 2–3 days, or freeze for up to 3 months.
If you make this recipe, please leave a comment and tag @sweetkitchencravings on Instagram or TikTok. I love seeing your photos and hearing how the muffins turned out. Happy baking!
Pumpkin Cinnamon Streusel Muffins
Fluffy pumpkin spice muffins layered with a cinnamon sugar swirl, topped with buttery cinnamon streusel, and finished with a maple glaze for a delicious fall treat.
5 from 6 votes
Author: Rachel
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Prep Time 25 minutes mins
Cook Time 22 minutes mins
Total Time 46 minutes mins
Yield 12 muffins
Ingredients
For the Cinnamon Streusel
- ¾ cup (98 g) all-purpose flour
- ⅓ cup (68 g) brown sugar
- ⅓ cup (68 g) granulated sugar
- ½ teaspoon cinnamon
- ¼ cup (57 g) unsalted butter, melted
For the Cinnamon Swirl
- ¼ cup (50 g) granulated sugar
- 1 teaspoon cinnamon
For the Pumpkin Muffin Batter
- ¾ cup (96 g) all-purpose flour
- ½ cup (64 g) cake flour
- 1 cup (210 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 2 large eggs, at room temperature
- ½ cup (120 g) vegetable or canola oil
- 1 cup (240 g) pumpkin puree
For the Maple Glaze (optional)
- 1 cup (112 g) powdered sugar
- 2 teaspoons milk
- 1 teaspoon maple flavoring
Instructions
- Cinnamon Streusel: In a bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Add the melted butter and mix with a fork until the mixture is crumbly. Set aside.
- Cinnamon Swirl: In a small bowl, combine the granulated sugar and cinnamon. Set aside.
- Pumpkin Muffin Batter: Preheat oven to 425°F. Line a 12-count muffin pan with liners or lightly grease each tin. In a large bowl, whisk together the flours, sugar, baking powder, baking soda, salt, and spices. Add the eggs, oil, and pumpkin and gently whisk until no flour streaks remain.
- Scoop half of the batter into each prepared muffin cup using a 2 tablespoon scoop. Sprinkle about ½ teaspoon of the cinnamon sugar into each cup, then top with another scoop of batter so cups are about ¾ full. Crumble streusel over each muffin and press lightly so it adheres.
- Bake at 425°F for 5 minutes. Without removing the muffins, reduce the oven temperature to 350°F and bake for an additional 15–17 minutes, for a total of about 20–22 minutes. Allow muffins to cool 10–15 minutes before glazing.
- Maple Glaze: Whisk the powdered sugar, milk, and maple flavoring until smooth. Drizzle over slightly cooled muffins and serve.
Notes
- Cake Flour: Substituting all-purpose for cake flour is fine; expect a slightly different crumb.
- Oven Temperature: Remember to lower the oven after the initial 5 minutes to create that domed top and proper texture.
- Streusel: Compressing and crumbling the streusel creates varied topping sizes that stay on during baking.
- Storing: Keep muffins in an airtight container for 2–3 days at room temperature or freeze for up to 3 months.
Did you make this recipe?Be sure to tag @sweetkitchencravings on Instagram!