Pumpkin Streusel Muffins
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These Perfect Pumpkin Streusel Muffins are so easy to make, you can whip them up anytime you want to spice up your morning routine. Try these delish pumpkin muffins for breakfast or as a snack as well!
Fall is here and we cannot ignore pumpkin! It’s one of our favorite ingredients for the fall season, besides apple, butterscotch, caramel and maple! YUM! Tasty with some Homemade Pumpkin Spice Syrup & Pumpkin Spice Latte on the side!
Pumpkin muffins are definitely one of my most-requested pumpkin recipes from the family, besides pumpkin cookies and pumpkin bread! Smells so heavenly when they are baking in the kitchen! We cannot resist!
You’ll love the streusel topping baked on top of the muffins. It’s crunchy, sweet and deliciously addictive! Who wouldn’t want to start off the day with these pumpkin muffins with streusel topping?
Ingredients You Need
Pumpkin Muffins
- brown sugar
- granulated sugar
- all-purpose flour
- baking soda
- baking powder
- cinnamon
- salt
- unsalted butter, melted
- eggs
- milk or buttermilk
- vanilla extract, if desired
- pumpkin puree
- Add-ins and flavorings of your choice, like walnuts, maple syrup, etc.
, if desired
Streusel Topping
- all purpose flour
- brown sugar
- granulated sugar
- salt
- cinnamon
- unsalted butter, melted
Selecting Pumpkin
When selecting the canned pumpkin
, you need 100% pure pumpkin and not pumpkin pie filling
. Pumpkin pie filling
is already sweetened and flavored with spices and would not work well in the muffins. This is pretty standard when baking with pumpkin, unless the recipe specifies otherwise!
How To Make The Pumpkin Muffins with Streusel
Streusel Topping
- Whisk together the flour, sugars, salt and cinnamon together. Add melted butter and stir together.
- Mixture should like like wet sand and should have lots of big chunks. Do not smooth out, place in fridge until ready to use. Set aside.
- Add 1 cups pecan halves and pieces to mix for some crunch!
Pumpkin Muffins
- Preheat oven to 375 degrees. Grease muffin pans or line with paper muffin liners.
- In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, and spices.
- Add the melted butter, milk and eggs, mix until smooth. Add in any add-ins if you wish, like chocolate chips or nuts.
- Spoon the batter into the prepared muffin pans. Fill cups at least 3/4 full.
- Sprinkle as much streusel as you want on top of the muffins.
- Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.
.Baking Tips
- Using pumpkin puree gives such a moist texture to the muffins and baked goods.
- However, whether you’re baking pumpkin pie or pumpkin loaf, you’re fighting against the moisture in the pumpkin purée to get it baked through completely.
- Per The Kitchn – Mistakes to Avoid When Baking with Pumpkin Purée, always use a probe thermometer or a skewer to test the thickest part of your pumpkin loaf of pie. Bake loaves and muffins until they reach 200°F and pies to 175°F.
These pumpkin muffins with streusel topping are perfect for Fall baking! Break out the muffin pans
and lets bake some love! Baked Pumpkin Cake Donuts are a delicious pumpkin option too! Enjoy!
More Muffins to Love!
- Peanut Butter Muffins
- Banana Cream Cheese Bread with Peanut Butter Streusel
- Cinnamon Swirl Streusel Coffee Cake
- Healthy Whole Wheat Blueberry Muffins – Sugar Free & Vegan Options
- Chocolate Banana Muffins
- Perfect Banana Chocolate Chip Muffins! Fluffy & Moist!
- Chocolate Peanut Butter Muffins
- Cinnamon Apple Muffins – GF, Keto | Low-Carb, Sugar-Free
- Best Blueberry Crumble Muffins
- Best Pumpkin Cranberry Muffins
Coffee Cake Desserts!
Pumpkin Streusel Muffins
Ingredients
Pumpkin Muffins
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ½ cup butter melted
- 2 large eggs
- ¾ cup milk or buttermilk
- 1 teaspoon vanilla extract if desired
- 1 cup pumpkin puree
- Add-ins and flavorings of your choice
Streusel Topping
- ½ cup all purpose flour
- 2 tablespoons brown sugar
- 1 ½ tablespoons granulated sugar
- ⅛ teaspoon salt
- 1 teaspoon cinnamon
- ¼ cup butter melted
Instructions
Streusel Topping
- Whisk together the flour, sugars and cinnamon together. Add melted butter and stir together. Mixture should like like wet sand and should have lots of big chunks. Do not smooth out, place in fridge until ready to use. Set aside.
Pumpkin Muffins
- Preheat oven to 375 degrees. Grease muffin pans or line with paper muffin liners.
- In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, and spices.
- Add the melted butter, milk and eggs, pumpkin and vanilla and mix until smooth.
- Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.
- Sprinkle as much streusel as you want on top of the muffins.
- Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.
Kim these pumpkin muffins look and sound wonderful – awesome colour and texture. And I personally also like the fact they don’t appear to be overly sweet. That’s a huge bonus for me. Nicely done!
We love colder days ! These are just great for afternoon snack and office brunch !
Yes! I am so sorry about that! Thank you for catching that and I hope you enjoy Sue!! xo
OOPS! No pumpkin listed in the ingredients for pumpkin muffins. No pumpkin added in the directions either. I’m assuming 1 can stirred in with the wet ingredients towards the end?