last updated on October 30, 2026
These pumpkin streusel muffins are the perfect fall or winter breakfast. They are warm and soft and topped with lots of streusel. These muffins are part of my 12 Days of Thanksgiving Recipes and definitely belong in your kitchen on Thanksgiving.
These muffins can be served for breakfast or as a dessert! There are two types of people in this world — those who eat breakfast on Thanksgiving and those who don’t. I am definitely in the camp of eating breakfast on Thanksgiving. If you don’t, your stomach will shrink and you won’t be able to eat as much for dinner! Not to mention how hangry you’ll be. Trust me, it will just be better to eat breakfast, especially if it’s these pumpkin streusel muffins.
ingredients needed for pumpkin streusel muffins
muffins
- 2 1/2 cups flour
- 1 tbsp pumpkin pie spice
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 cup olive oil
- 1/2 cup greek yogurt
- 1 cup brown sugar
- 1 can pumpkin puree
- 2 eggs
- 1 tsp vanilla extract
streusel
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 1/2 cup flour
- 1/2 tsp pumpkin pie spice
- pinch of salt
other recipes you will love
- hotcake with cinnamon apples and miso butter
- brown butter cinnamon rolls
- pumpkin stuffed french toast
- cinnamon apple chia seed pudding
pumpkin streusel muffins
[PREP] 20 minutes
[COOK] 20 minutes
[TOTAL] 40 minutes
Ingredients
muffins
- 2 1/2 cups flour
- 1 tbsp pumpkin pie spice
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 cup olive oil
- 1/2 cup greek yogurt
- 1 cup brown sugar
- 1 15 oz can pumpkin puree
- 2 eggs
- 1 tsp vanilla extract
streusel
- 1/4 cup butter cold and cubed
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 1/2 cup flour
- 1/2 tsp pumpkin pie spice
- pinch of salt
Instructions
- Preheat the oven to 375F. Combine the dry ingredients in a medium sized bowl: the flour, pumpkin pie spice, baking powder, salt, baking soda. Stir until combined then set aside.
- In a large bowl, add the olive oil, greek yogurt, brown sugar, pumpkin puree, eggs, and vanilla. Whisk until well combined. Add the dry ingredients and mix until just combined, until there are no flour streaks remaining. Set aside.
- To make the streusel, add the brown sugar, rolled oats, flour, pumpkin pie spice, and salt to a bowl and mix to combine. Add the cold, cubed butter to the bowl. Use your fingers to break up each piece of butter, pressing it into the flour. The streusel should stick together if you squeeze it in your fist, but should crumble when you run it through your fingers.
- Line a muffin tin with baking cups. Scoop about 1/3 cup of batter into each one and top with a handful of streusel. Transfer to the oven and bake for 25-30 minutes, until an inserted toothpick comes out clean. Enjoy!
I love pumpkin recipes.. I’m definitely trying this recipe. Thank you for sharing.?
I made these for a bake sale and everyone kept telling me that they were delicious and couldn’t stop complementing. Highly recommend!
yay i’m so glad!!!!
I made these recently for a gathering with friends and they were fantastic! I followed the recipe exactly. The texture was perfect–very tender and soft. The muffins got a lot of height, which I love. The pumpkin flavor came through well and the streusel was delicious. I got about 14-15 muffins out of the recipe. I will definitely be making these again!
yay so glad you enjoyed these!!! the perfect fall breakfast 🙂