Pumpkin Streusel Muffins

These pumpkin muffins are so easy and delicious, you will be making them all year long. The sweet cinnamon flavor of the streusel topping is a great contrast to the spicy warmth of the pumpkin filling!

The “healthy pumpkin streusel muffins” are a delicious fall treat. They are made with whole wheat flour, pumpkin purée, and pure maple syrup. They are also gluten-free, vegan, and dairy-free.

Season of pumpkin baking is here! Enjoy these delightfully soft pumpkin muffins with a buttery streusel topping. Make these simple pumpkin streusel muffins for a delightful autumn treat!

Muffins with Pumpkin Streusel

Let’s add some pumpkin spice to the mix this morning…hehe. Let’s create some deliciously spiced pumpkin streusel muffins, shall we? They’re incredibly soft, full of pumpkin flavor, and topped with a brown sugar streusel that’s hard to resist. Plus, you can cook them in one dish and eat them in about half an hour. It may seem too good to be true, but I guarantee they’re just as fantastic as they seem.

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Pumpkin streusel muffins made in one bowl

Now, I understand that this recipe seems to have a lot of ingredients, but the good news is that you can make these pumpkin muffins in only one dish. So, even though you’ll need a few additional spices, the clean-up will be so simple that you won’t even notice.

  • Make sure you’re using pumpkin puree rather than pumpkin pie mix! Only “pumpkin” should be mentioned on the reverse, with no additional sweeteners, spices, or tastes!
  • Sugar: For the pumpkin muffins as well as the streusel topping, you’ll need both brown and white sugar. However, if you don’t have one on hand, you may easily substitute one!
  • All-purpose flour gives your pumpkin muffins the ideal amount of structure and helps the streusel topping stick together.
  • Vegetable Oil: Using vegetable oil in your pumpkin muffins will make them moist and smooth.
  • Milk will help keep these autumn muffins light and fluffy by thinning down the mixture a touch.
  • 2 eggs are required to make your muffins fluffy without becoming too cakey or thick.
  • Baking Soda + Baking Powder: A combination of baking soda and baking powder will ensure that your muffins rise to their full potential.
  • To create these pumpkin streusel muffins, you’ll need ground cinnamon, ginger, nutmeg, and cloves. You may also use pumpkin pie spice, but we like to create our own since it allows us to really amp up whatever tastes we choose!
  • Salt is essential in baked foods. A little goes a long way, but it really helps to round out the taste profile of your sweet goods so they aren’t all the same sweetness!
  • Pecans: For a little more crunch, we like to add nuts to streusel. You are allowed to use whatever nuts that you have on hand. These muffins are delicious with pecans, walnuts, or almonds. You’re not a fan of nuts? It’s not a huge deal! Just leave them out of the streusel!
  • Maple Syrup: A touch of maple syrup in the streusel gives the buttery topping an additional homey autumn punch.

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How to make the best pumpkin streusel muffins

One of our favorite simple recipes for bakers of all abilities is these incredibly soft pumpkin muffins! With a few simple tricks, you’ll be able to make excellent muffins every time.

  • Make excellent pumpkin puree: When you have a basic recipe, your ingredients will truly shine. Make careful to use a high-quality pumpkin puree to achieve the most pumpkin flavor. (This is not a sponsored post!) We adore Libby’s. If you don’t have any pumpkin on hand, try this simple DIY pumpkin recipe!
  • Make sure you’re using pumpkin puree: don’t even think of using pumpkin pie mix. The components in canned pumpkin pie mix are not interchangeable with ordinary pumpkin puree.
  • Overmixing the batter causes more gluten to form, resulting in a bready texture, sometimes known as dry muffins. Mix the mixture until it’s completely smooth and there are no visible pockets of flour, but avoid the impulse to keep mixing after it’s all combined!
  • Don’t forget the spices: Pumpkin taste alone isn’t all that exciting. To create the tastiest pumpkin streusel muffins, you’ll need the right combination of warm spices.
  • No one loves a dry muffin, so underbake them a bit. Take the muffins out when they’re a bit underdone for wonderfully moist muffins, since baked products continue to bake as they cool.

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Do you want to eat as much pumpkin as possible while you can? This autumn, check out all of our other favorite pumpkin treats:

And there are so many more!

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Okay, my sweethearts. I’m going to bake pumpkin streusel muffins right now. I’ll see you in the kitchen.

Print

With a crispy, buttery streusel topping, you can take your basic pumpkin muffins to the next level! These wonderfully delicious pumpkin streusel muffins will make you want to eat them all!

  • Sofi is the author of this piece.
  • 15-minute prep time
  • 15 minutes to prepare
  • 30 minutes in total
  • 12 muffins (1 time)
  • Breakfast is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • 15-minute prep time
  • 15 minutes to prepare
  • 30 minutes in total
  • 12 muffins (1 time)
  • Breakfast is a category of food.
  • Oven method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • 15-minute prep time
  • 15 minutes to prepare
  • 30 minutes in total
  • 12 muffins (1 time)
  • Breakfast is a category of food.
  • Oven method
  • American cuisine

Ingredients

for the muffins with pumpkin

  • 1 1/2 cup pureed pumpkin
  • 1/2 cup sugar (granulated)
  • a half cup of brown sugar
  • 1 and 3/4 cup flour
  • a half-cup of vegetable oil
  • 1/4 milk
  • 2 room temperature eggs
  • 1 teaspoon bicarbonate of soda
  • baking powder (1/2 teaspoon)
  • 2 tablespoons cinnamon powder
  • 1 teaspoon ginger powder
  • 1/2 teaspoon nutmeg powder
  • a quarter teaspoon of garlic
  • 1/2 salt

for the streusel topping

  • melted 1/2 cup unsalted butter
  • 1 cup flour, all-purpose
  • 3/4 cup sugar (brown)
  • a quarter teaspoon of salt
  • 3/4 cup pecans, finely chopped
  • 1 and a half tablespoons maple syrup

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit. Spray 12 muffin cups with cooking spray and line with muffin liners. Remove from the equation.
  2. Combine the pumpkin puree, sugars, vegetable oil, milk, eggs, and vanilla extract in a large mixing bowl. Mix thoroughly.
  3. Combine the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt in a mixing bowl.
  4. Stir the dry ingredients into the wet until everything is completely blended.
  5. Scoop batter into prepared muffin pans, filling them about 2/3 full. Remove from the equation.
  6. To prepare the streusel, whisk together all of the streusel ingredients in a mixing dish (I like to use the same bowl I made the muffins into keep clean up easy peasy). Mix everything together until it resembles wet sand. Divide the streusel equally among the 12 muffins and sprinkle it over the batter.
  7. Depending on the size of your muffins, bake for 15-17 minutes at 375°F. When a knife put into the middle comes out mainly clean, remove the muffins from the oven. Allow to cool for a few minutes before serving!

Pumpkin muffins with streusel topping, pumpkin muffins, pumpkin recipes

Notes

  1. Make sure you use pumpkin puree rather than pumpkin pie mix! Pumpkin should be the sole ingredient listed on the back!

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These pumpkin streusel muffins are a delicious fall treat. They have all the flavors of pumpkin pie without the guilt! The best part is that they only have about 200 calories per serving, so you can enjoy them for breakfast or dessert. Reference: pumpkin streusel muffins calories.

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