Streusel-Topped Pumpkin Muffins

Pumpkin Muffins with Streusel Topping


Pumpkin season is upon us! While corporations are using pumpkin-spice-everything in their marketing to draw autumn enthusiasts into stores, I prefer to whip up my own punkin’ goodness in the kitchen—okay, and maybe I occasionally slip out to get my paws on a PSL.

But there’s something so special about popping those seasonal treats straight out of the oven. For starters, or course, you can generally get a whole batch of baked goods for the price you’d shell out for one at the bakery. Then let’s not forget that heavenly aroma that seeps throughout your home when you’re baking fall goodies! Nothing says “fall is here” like the wafting of those heavenly, spicy scents.


Pumpkin Muffins with Streusel Topping


These muffins are comfort in a pan. They’re simple, crumbly and oh-so-delicious. I highly recommend gobbling one (or two, or three…) up while wrapped in a blanket with a good book and a steamy mug of coffee or your favorite tea.


Streusel-Topped Pumpkin Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

Comforting pumpkin muffins with a crumb topping and just the right amount of spice. The perfect fall breakfast!


  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar
  • 6 tablespoons mild cooking oil (we used vegetable, but canola or coconut may be substituted)
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • For the streusel topping:
  • 2 tablespoons softened butter
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 cup all-purpose flour


  1. Preheat oven to 350 degrees F. Spray a muffin pan with nonstick cooking spray or fill the cups with paper liners.
  2. In a medium bowl, beat together the pumpkin puree, granulated sugar, brown sugar, oil, and eggs.
  3. In a large bowl, whisk together the flour, salt, baking soda, baking powder and pumpkin pie spice.
  4. Pour the liquid mixture into the dry ingredients and stir; do not overmix. Use a cookie scoop to even divide the batter into the muffin pan.
  5. For the topping, combine the butter, sugar, cinnamon and flour in a small bowl using your fingers or a pastry blender to create a coarse mixture. Sprinkle half the mixture over the muffins.
  6. Place the pan into the oven on a center rack, and bake for 25 minutes or until a pick inserted into the center of the muffins comes out clean.
  7. Remove muffins from the oven and place pan on a wire rack to cool. Immediately sprinkle the remaining streusel topping onto hot muffins to conceal any gaps caused by the doming of the muffin tops during baking.

Recipe adapted from Cookie Madness.


Pumpkin Muffins with Streusel Topping



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