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Home » Breakfasts » Muffins » Pumpkin Streusel Muffins

Pumpkin Streusel Muffins

Posted by: Kate / Breakfasts, Muffins / Posted: 09/29/20 / Last updated: 09/29/20

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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 on a black wire cooling rack

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

Pumpkin muffin batter in a white mixing bowlTo 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.

Raw muffin batter in a silver muffin tin

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.

Baked pumpkin streusel muffins in a silver muffin tin.

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.

Overhead picture of rows of pumpkin streusel muffins

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.

Row of pumpkin streusel muffins on a wooden cutting board

More pumpkin recipes!

  • Easy Pumpkin Bread
  • Pumpkin Pancakes
  • Pumpkin Chocolate Chip Muffins

If you’ve tried this pumpkin streusel muffin recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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Pumpkin Streusel Muffin

Moist pumpkin muffins topped with a struesel crumble.
Author:I Heart Eating
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings:14 muffins
Course: Breakfast
Cuisine: American
Keyword: Pumpkin Streusel Muffin, Pumpkin Streusel Muffin Recipe
Pumpkin Streusel Muffins on a black wire cooling rack
Print Rate Pin

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
US Customary - Metric

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. 

Nutrition Information

Serving: 1muffinCalories: 244kcal (12%)Carbohydrates: 42g (14%)Protein: 3g (6%)Fat: 8g (12%)Saturated Fat: 6g (30%)Cholesterol: 28mg (9%)Sodium: 110mg (5%)Potassium: 134mg (4%)Fiber: 1g (4%)Sugar: 24g (27%)Vitamin A: 2807IU (56%)Vitamin C: 1mg (1%)Calcium: 42mg (4%)Iron: 2mg (11%)
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I'm Kate Dean- mom to four young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family's favorite tried-and-true recipes.

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