Nothing says Fall Baking like the warm aroma of Pumpkin Muffins with Streusel Topping filling your kitchen. These moist, spiced muffins topped with a crunchy oat streusel are my go-to for cozy breakfasts or coffee dates with friends. Ready in under an hour, they’re perfect for using up that can of pumpkin puree and make weekly meal prep a breeze. My family devours these, and I bet yours will too! Let’s bake some autumn magic with Pumpkin Muffins with Streusel Topping.
Ingredients for Pumpkin Muffins with Streusel Topping
Here’s what you’ll need for Pumpkin Muffins with Streusel Topping (makes 18 muffins, serves 9–12):
Muffins:
- 2 ½ cups (300g) all-purpose flour
- ½ cup (45g) old-fashioned oats
- 4 tsp (8g) pumpkin pie spice
- 2 tsp (10g) baking soda
- 1 tsp (4g) baking powder
- 1 tsp (6g) table salt
- 1 ½ cups (360g) canned pumpkin puree (not pumpkin pie filling)
- 1 cup (200g) packed light brown sugar
- 1 cup (200g) granulated sugar
- ⅔ cup (160ml) vegetable oil
- ½ cup (120g) unsweetened applesauce
- 3 large eggs (150g)
- 1 tsp (5ml) vanilla extract
- ¼ cup (40g) raisins
Streusel Topping:
- ¼ cup (50g) packed light brown sugar
- 2 tbsp (28g) unsalted butter, softened
- 2 tbsp (10g) old-fashioned oats
- 2 tbsp (15g) all-purpose flour
Equipment
- 2 standard muffin tins (12-cup each, for 18 muffins)
- Paper liners or non-stick cooking spray
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowl
- Whisk or electric mixer
- Spoon or scoop
- Wire rack
Ingredient Tips
- Pumpkin Puree: Use 100% pure pumpkin (e.g., Libby’s) for Pumpkin Muffins with Streusel Topping; avoid pumpkin pie filling with added spices.
- Pumpkin Pie Spice: Make your own with 2 tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, ½ tsp allspice if needed.
- Oats: Old-fashioned oats add texture; quick oats work but may be less crunchy.
- Applesauce: Keeps muffins moist; sub with more oil or mashed banana for a twist.
- Raisins: Swap with chocolate chips or dried cranberries for variety.
Directions for Pumpkin Muffins with Streusel Topping
Let’s bake these cozy Pumpkin Muffins with Streusel Topping!
Preheat and Prep
- I preheat the oven to 350°F (175°C) and line 18 muffin cups with paper liners or spray with non-stick cooking spray for easy release.
Mix Dry Ingredients
- In a large bowl, I whisk 2 ½ cups flour, ½ cup oats, 4 tsp pumpkin pie spice, 2 tsp baking soda, 1 tsp baking powder, and 1 tsp salt until evenly combined.
- This ensures a perfect rise.
Combine Wet Ingredients
- In another large bowl, I mix 1 ½ cups pumpkin puree, 1 cup brown sugar, 1 cup granulated sugar, ⅔ cup vegetable oil, ½ cup applesauce, 3 eggs, and 1 tsp vanilla extract until smooth.
- I fold in ¼ cup raisins for a sweet pop.
Make the Batter
- I add the wet ingredients to the dry ingredients and stir gently until just combined, avoiding overmixing to keep the muffins fluffy—small lumps are fine!
Prepare Streusel Topping
- In a small bowl, I blend ¼ cup brown sugar with 2 tbsp softened butter until creamy.
- I mix in 2 tbsp oats and 2 tbsp flour with a fork until crumbly, perfect for that crunchy top.
Assemble and Bake
- I spoon the batter into the muffin cups, filling each ⅔ full (about 2 tbsp).
- I sprinkle the streusel evenly over each, pressing lightly.
- I bake for 25–35 minutes until a toothpick comes out with a few moist crumbs.
- I cool in the tins for 5 minutes, then transfer to a wire rack.
Nutrition
- Prep Time: 15–20 minutes
- Cook Time: 25–35 minutes
- Total Time: 40–55 minutes
- Servings: 9–12 (1–2 muffins per serving)
- Calories: ~220–250 kcal per serving (1 muffin)
- Macros per Serving: 30g carbs, 3g protein, 10g fat, 2g fiber
- Nutrition Highlights: Good source of vitamin A (70% daily value from pumpkin), moderate fiber (2g), naturally moist.
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Pumpkin Muffins with Streusel Topping
Try these twists for Fall Baking fun:
- Nutty Crunch: Add ⅓ cup chopped pecans or walnuts to the batter for extra texture in Pumpkin Muffins with Streusel Topping.
- Choco-Chip: Swap raisins for ⅓ cup chocolate chips, inspired by Layla Cooks’ Chocolate Overnight Oats.
- Spice Boost: Increase pumpkin pie spice to 5 tsp or add ¼ tsp cloves for deeper flavor.
- Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum, per Layla Cooks’ Mini Banana Muffins.
- Vegan Swap: Replace eggs with 3 flax eggs (1 tbsp ground flaxseed + 3 tbsp water each) and oil with coconut oil, per Food and Tips’ The Best Peach Sorbet.
Serving Ideas:
- Pair with Layla Cooks’ Vanilla Raspberry Iced Latte for a cozy treat.
- Serve with Layla Cooks’ Easy Peanut Butter Cookies for a dessert spread.
- Enjoy with Layla Cooks’ Cucumber Blueberry Feta Salad for a balanced brunch.
Storage
I store Pumpkin Muffins with Streusel Topping in an airtight container at room temperature for up to 4 days, lined with paper towels to keep the streusel crisp. For longer storage, I refrigerate them for up to 1 week. To freeze, I wrap each muffin in plastic wrap and store in a freezer-safe bag for up to 3 months; thaw at room temperature for 1 hour or microwave for 20–30 seconds. Pro tip: Warm in a 300°F oven for 5 minutes to revive the streusel’s crunch!
Serving Tips
- Presentation: Display on a rustic tray with a sprinkle of cinnamon for autumn vibes.
- Pairings: Serve with chai tea, coffee, or Layla Cooks’ Coconut Cooler for a refreshing twist.
- Toppings: Spread with cream cheese or honey for extra richness.
- Portion Size: 1–2 muffins per serving; halve for smaller snacks.
- Occasions: Perfect for breakfast, brunch, or cozy Fall Baking gatherings with Pumpkin Muffins with Streusel Topping.
FAQs About Pumpkin Muffins with Streusel Topping
Here are answers to common questions about making Pumpkin Muffins with Streusel Topping:
Can I use pumpkin pie filling instead of puree?
No, use pure pumpkin puree; pie filling has added sugar and spices that alter the flavor.
What if I don’t have pumpkin pie spice?
Mix 2 tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, and ½ tsp allspice as a substitute.
How do I keep muffins moist?
Don’t overmix the batter and use applesauce to lock in moisture.
Will kids like this Fall Baking treat?
My 7-year-old loves the sweet streusel! Add chocolate chips for extra kid appeal.
Can I make mini muffins instead?
Yes, use mini muffin tins and bake for 12–15 minutes; makes about 36 minis.
More Delicious Breakfast Recipes You’ll Love
- Pancake Mini Muffins
- Baked Ham and Cheese Croissants
- Chocolate Chip Cookie Bars.
- Brown Sugar Banana Pancakes
- Chocolate Cinnamon Rolls: Your New Favorite Sweet Breakfast!
Conclusion
Pumpkin Muffins with Streusel Topping are the ultimate Fall Baking treat, blending rich pumpkin flavor with a crunchy streusel for cozy mornings or snacks. They’re easy, meal-prep-friendly, and a family hit. Try Pumpkin Muffins with Streusel Topping and share your favorite pairings in the comments—I’m always up for new ideas!
Pumpkin Muffins with Streusel Topping
Ingredients
For the Muffins:
- 2 ½ cups 300g all-purpose flour
- ½ cup 45g old-fashioned oats
- 4 tsp 8g pumpkin pie spice
- 2 tsp 10g baking soda
- 1 tsp 4g baking powder
- 1 tsp 6g table salt
- 1 ½ cups 360g canned pumpkin puree (not pumpkin pie filling)
- 1 cup 200g packed light brown sugar
- 1 cup 200g granulated sugar
- ⅔ cup 160ml vegetable oil
- ½ cup 120g unsweetened applesauce
- 3 large eggs 150g
- 1 tsp 5ml vanilla extract
- ¼ cup 40g raisins
For the Streusel Topping:
- ¼ cup 50g packed light brown sugar
- 2 tbsp 28g unsalted butter, softened
- 2 tbsp 10g old-fashioned oats
- 2 tbsp 15g all-purpose flour
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and line 18 muffin cups with paper liners or spray with non-stick cooking spray for easy release.
Mix Dry Ingredients
- In a large bowl, I whisk 2 ½ cups flour, ½ cup oats, 4 tsp pumpkin pie spice, 2 tsp baking soda, 1 tsp baking powder, and 1 tsp salt until evenly combined. This ensures a perfect rise.
Combine Wet Ingredients
- In another large bowl, I mix 1 ½ cups pumpkin puree, 1 cup brown sugar, 1 cup granulated sugar, ⅔ cup vegetable oil, ½ cup applesauce, 3 eggs, and 1 tsp vanilla extract until smooth. I fold in ¼ cup raisins for a sweet pop.
Make the Batter
- I add the wet ingredients to the dry ingredients and stir gently until just combined, avoiding overmixing to keep the muffins fluffy—small lumps are fine!
Prepare Streusel Topping
- In a small bowl, I blend ¼ cup brown sugar with 2 tbsp softened butter until creamy. I mix in 2 tbsp oats and 2 tbsp flour with a fork until crumbly, perfect for that crunchy top.
Assemble and Bake
- I spoon the batter into the muffin cups, filling each ⅔ full (about 2 tbsp). I sprinkle the streusel evenly over each, pressing lightly. I bake for 25–35 minutes until a toothpick comes out with a few moist crumbs. I cool in the tins for 5 minutes, then transfer to a wire rack.
Notes
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