Pumpkin Muffins with Streusel Topping
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.
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.