Pumpkin Spice Muffins With Brown Sugar Streusel Topping

Amy Manes
by Amy Manes
12 muffins
1 hr 5 min

I’m sure you’ve seen all kinds of pumpkin muffin recipes, but these pumpkin spice muffins with brown sugar streusel are going to blow you away! These fall muffins are loaded with brown sugar and topped with a generous heaping of crumbly pecan brown sugar streusel that you won’t be able to resist! These pumpkin muffins have the most amazingly large muffin tops and are fluffy and comforting on a cold day. You will want to save this recipe for later because you will want to make these all season long in the Fall! They make the perfect breakfast or afternoon treat.

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It’s September, and I’m probably not going to get sick of pumpkin spice recipes until maybe… April? I love pumpkin spice season!

These pumpkin spice muffins would be the perfect breakfast on a chilly fall morning. And the great thing about them is that they are loaded with brown sugar, which makes for a super dense, caremel-y, and moist muffin! Read on for how to make these brown sugar pumpkin muffins.

How to Make The Best Pumpkin Spice Muffins

In my opinion, these are one of the best renditions of a pumpkin spice muffin that I have had! As I said above, the key is to use brown sugar – and lots of it! As you’ll see in the recipe below, there is brown sugar in the muffin batter AND the crumbly streusel topping.

When you bake with brown sugar instead of white sugar, it creates an incredibly moist and dense treat. Plus, this gives your dessert a more caramelized flavor and a deeper color, which is perfect for any fall recipe!

Here are a couple of other things you will need to make the best pumpkin spice muffins:

  • 12 Cup Muffin Tin – this one from Sur La Table is my favorite!
  • Rodelle Vanilla Bean Paste or Rodelle Vanilla Extract – adding a touch of vanilla gives these pumpkin muffins a warm and cozy flavor
  • Parchment Paper – As you can see in my pictures, I lined my muffin tins with white parchment paper to get that adorable bakery style muffin look! These are super easy to make at home – just check out my recipe for Dark Chocolate Mocha Muffins for the instructions!

I hope that you enjoy making these pumpkin spice muffins this fall! If you’re interested in other fall recipes, be sure to check these ones out!

  • Spiced Chocolate Chip Banana Muffins
  • Spiced Vanilla Chai Cake with Vanilla Bean Frosting
  • Easy Apple Pie Bars with Shortbread Crust
  • Caramelized Burnt Sugar Cake with Brown Sugar Penuche Frosting
  • Caramel Coffee Sheet Cake with Chocolate Espresso Buttercream
  • White Chocolate Pumpkin Bread with Crumbly Streusel Topping
  • Halloween Monster Cookie Sandwiches
  • The Best Caramel Apple Coffee Cake

And as always, be sure to tag me in your photos on Instagram if you make my recipe or use in your photos! I love to see what you are baking.

Pumpkin Spice Muffins With Brown Sugar Streusel Topping
Recipe details
  • 12  muffins
  • Prep time: 40 Minutes Cook time: 25 Minutes Total time: 1 hr 5 min
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For the Pumpkin Spice Muffins
  • 2 cups all-purpose flour
  • 1 1/2 cups firmly packed brown sugar
  • 2 tsp pumpkin spice (See "Notes" section for substitute)
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup canned pumpkin
  • 1/2 cup unsalted butter (melted)
  • 2 large eggs (room temperature)
  • 1/3 cup whole milk (room temperature)
  • 1 tsp vanilla extract or vanilla bean paste
For the Crumbly Brown Sugar Streusel
  • 3/4 cup all-purpose flour
  • 1/2 cup chopped pecans (or other nut of choice)
  • 1/4 cup firmly packed brown sugar
  • 1 tsp pumpkin spice
  • 1/4 cup unsalted butter (melted)
For the Crumbly Brown Sugar Streusel
In a medium bowl, stir together the flour, pecans, brown sugar, and pumpkin spice. Add the melted butter, stirring until large clumps form. Squeeze the mixture with your hands to create bigger clumps. Freeze until ready to use.
For the Pumpkin Spice Muffins
Preheat oven to 350°F and line a 12-cup muffin tin. Set aside.
In a large bowl, whisk together the flour, brown sugar, pumpkin spice, baking soda, and salt. In a medium bowl, whisk together the pumpkin, melted butter, eggs, vanilla, and milk. Add the pumpkin mixture to the flour mixture and fold until well combined. Do not overmix.
Spoon batter into prepared pan, filling three-fourths full. Spoon 2 tablespoons of the brown sugar streusel on top of the batter of each muffin cup.
Bake for 20 -25 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack in the pan and then enjoy!
  • Pumpkin Spice Substitute – If you don’t have pumpkin spice on hand, don’t fret! Just use the following to create your own at home: ¼ cup ground cinnamon, 1 tbsp ground ginger, 1 tbsp ground nutmeg, 1½ tsp ground allspice, and 1½ tsp ground cloves. Mix the spices together in a small bowl and store in an airtight container for up to 6 months!
Amy Manes
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  • May Balsama May Balsama on Oct 05, 2021

    Sounds wonderful! Love the substitute suggestion for pumpkin spice. Thank you. Can't wait to make these muffins!

    • Amy Manes Amy Manes on Oct 06, 2021

      Thank you so much! I hope you enjoy these as much as I do :)

  • Catherine Catherine on Oct 06, 2021

    Can I use 1% or 2% milk instead of whole milk?

    • Amy Manes Amy Manes on Oct 06, 2021

      Yes you can! I always recommend whole milk because the added fat gives baked goods more moisture. But 1% or 2% would work just as fine. Enjoy!