Pumpkin streusel muffins are moist pumpkin muffins topped with a sweet streusel crumble. These pumpkin muffins make a good breakfast or dessert!
Pumpkin streusel muffins are the kind of muffin that you can enjoy for breakfast or for dessert. The streusel really gives the muffins a little something extra and makes them sweet enough to enjoy any time of day!
The muffins themselves are moist without being heavy or greasy, and they have a nice pumpkin spice flavor. They’re also really easy to make, and they mix up in practically no time at all.
How to make pumpkin streusel muffins
To make the topping, stir the flour, sugar, honey, and cinnamon together in a medium bowl. Stir in the melted butter until combined. Set aside.
To make the muffins, whisk the sugars together with the pumpkin puree in a large bowl. Add the eggs, vegetable oil, and vanilla. Mix in until well-combined.
Stir in the flour, baking powder, pumpkin spice, and salt just until combined.
Divide the batter between the prepared muffin tin cups. Please don’t be tempted to try to fit the batter into 12 standard cups as it will overflow.
Top the batter with the streusel.
Bake for 20-30 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cool in muffin tin for 10 minutes, and then remove to a wire cooling rack to finish cooling.
Tips
- Topping: To get larger pieces in your streusel, gently press the streusel into crumbles before sprinkling over the batter.
- Pumpkin: Be sure to use pumpkin puree, not pumpkin pie mix.
- Pumpkin pie spice: You can make your own spice blend with this recipe.
- Muffin tins: Please don’t be tempted to try to fit the batter into 12 muffin tin cups. The muffins will be full as it is (check out the pictures above) and will overflow with the extra batter in them.
Storing
These muffins can be stored, covered, at room temperature for up to 4 days.
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Pumpkin Streusel Muffin
Ingredients
Topping
- 2/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter (melted)
Muffins
- 1 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 cup pumpkin puree
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Preheat oven to 375F. Grease or line 14 standard muffin tin cups. Set aside.
- To make the topping, stir the flour, sugar, honey, and cinnamon together in a medium bowl.
- Stir in the melted butter until combined.
- Set aside.
- To make the muffins, whisk the sugars together with the pumpkin puree in a large bowl.
- Add the eggs, vegetable oil, and vanilla. Mix in until well-combined.
- Stir in the flour, baking powder, pumpkin spice, and salt just until combined.
- Divide the batter between the prepared muffin tin cups. Please don't be tempted to try to fit the batter into 12 standard cups as it will overflow.
- Top the batter with the streusel.
- Bake for 20-30 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Let cool in muffin tin for 10 minutes, and then remove to a wire cooling rack to finish cooling.
Notes
- Topping: To get larger pieces in your streusel, gently press the streusel into crumbles before sprinkling over the batter.
- Pumpkin: Be sure to use pumpkin puree, not pumpkin pie mix.
- Pumpkin pie spice: You can make your own spice blend with this recipe.
- Nutrition values are estimates.
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