Pumpkin Streusel Muffins

Welcome to your next favorite fall treat! These Pumpkin Streusel Muffins blend the rich, cozy flavors of pumpkin and warm spices with a crunchy, buttery streusel topping that’s simply irresistible. Moist, tender, and packed with autumn goodness, these muffins are perfect for breakfast, snack time, or dessert. Whether you’re baking for a crowd or just craving something comforting, this recipe is straightforward and sure to impress.

Why You’ll Love This Recipe

There’s something magical about the combination of pumpkin and streusel. These muffins bring together that perfect balance of soft, fluffy crumb and a crisp, crumbly topping that adds texture and sweetness in every bite. Plus, they’re made with simple pantry staples and wholesome ingredients like pumpkin puree and chopped nuts, making them a wholesome indulgence. The cinnamon and nutmeg add that quintessential fall aroma, while the chopped walnuts or pecans provide a delightful crunch. Another great reason to love this recipe? It’s easy to customize — add chocolate chips, swap nuts, or even sprinkle a little cinnamon sugar on top for extra flair.

The Ingredient Lineup

• 2 cups all-purpose flour – The base for these muffins, providing structure and softness.
• 1 teaspoon baking powder – Helps the muffins rise and become fluffy.
• 1 teaspoon baking soda – Works with the acidic pumpkin to give lift.
• 1/2 teaspoon salt – Enhances all the other flavors.
• 1 teaspoon ground cinnamon – The warm spice that defines fall baking.
• 1/2 teaspoon ground nutmeg – Adds a subtle, nutty depth to the spice blend.
• 1 cup pumpkin puree – Adds moisture, flavor, and that lovely orange hue.
• 1/2 cup vegetable oil – Keeps the muffins moist and tender.
• 1 cup granulated sugar – Sweetens the batter evenly.
• 2 large eggs – Binds the ingredients and adds richness.
• 1 teaspoon vanilla extract – Brings out the sweetness and spices.
• 1/2 cup chopped walnuts or pecans – For crunch inside the muffin and streusel.
• 1/2 cup brown sugar – Provides caramel notes in the streusel topping.
• 1/4 cup rolled oats – Adds texture and a rustic touch to the streusel.
• 1/4 cup cold butter, cubed – Creates the crumbly, buttery streusel topping.

What You’ll Need (Gear)

• Muffin tin – To shape your muffins perfectly.
• Muffin liners – For easy removal and cleanup.
• Mixing bowls – One for wet ingredients, one for dry.
• Whisk and spatula – For mixing and folding batter.
• Measuring cups and spoons – Accuracy is key for baking success.
• Pastry cutter or fork – To mix the streusel topping until crumbly.
• Cooling rack – To cool the muffins evenly without sogginess.

Step-by-Step: Pumpkin Streusel Muffins

Step 1: Prep your oven and muffin pan

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups well to prevent sticking.

Step 2: Combine the dry ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures the leavening and spices are evenly distributed.

Step 3: Mix the wet ingredients

In a separate bowl, beat the eggs with the granulated sugar until smooth. Add the pumpkin puree, vegetable oil, and vanilla extract, mixing until fully incorporated.

Step 4: Bring wet and dry together

Slowly add the dry ingredients into the wet mixture, stirring gently with a spatula just until combined. Avoid overmixing to keep the muffins light and tender.

Step 5: Stir in the nuts

Fold in half of the chopped walnuts or pecans, reserving the rest for the streusel topping.

Step 6: Make the streusel topping

In a small bowl, combine the brown sugar, rolled oats, reserved nuts, and cold butter cubes. Use a pastry cutter or fork to cut the butter into the mixture until it resembles coarse crumbs.

Step 7: Fill muffin cups and add streusel

Spoon the batter evenly into the muffin cups, filling each about 3/4 full. Generously sprinkle the streusel topping over each muffin.

Step 8: Bake to perfection

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and slightly crisp.

Step 9: Cool and enjoy

Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a cooling rack. This prevents sogginess and keeps the streusel crisp.

Low-Carb/Keto Alternatives

• Replace all-purpose flour with almond flour or coconut flour (adjust quantities as coconut flour absorbs more liquid).
• Use erythritol or monk fruit sweetener instead of granulated and brown sugar.
• Swap vegetable oil for melted coconut oil or avocado oil for healthy fats.
• Omit rolled oats from streusel or substitute with chopped nuts for texture.

Mistakes That Ruin Pumpkin Streusel Muffins

• Overmixing the batter: This develops gluten and results in dense, tough muffins.
• Using too much oil: Can lead to greasy muffins that don’t hold their shape well.
• Not chilling the butter for streusel: Warm butter won’t create that crumbly texture.
• Skipping the muffin liners or greasing: Makes removing muffins difficult and can cause breakage.
• Incorrect oven temperature: Too hot can burn the streusel while leaving the inside undercooked; too low and muffins become dry and pale.

Storage Pro Tips

• Store cooled muffins in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze muffins individually wrapped in plastic wrap and then placed in a freezer bag for up to 3 months.
• To reheat, warm muffins in the microwave for 20-30 seconds or in a toaster oven until warmed through and streusel is crisp.
• If refrigerating, bring muffins back to room temperature before serving to enjoy the best texture.

Your Questions, Answered

Can I use canned pumpkin or fresh pumpkin puree?

Canned pumpkin puree is ideal for this recipe because it’s smooth and consistent in moisture content. However, you can use homemade fresh pumpkin puree — just make sure it’s well strained and thick to avoid extra moisture that can affect muffin texture.

What nuts work best in the streusel topping?

Both walnuts and pecans are excellent choices for the streusel topping due to their buttery flavor and texture. You can also experiment with almonds or hazelnuts if you prefer, but keep them chopped to small pieces to blend well.

How can I make these muffins vegan?

To veganize this recipe, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and replace vegetable oil with melted coconut oil or another plant-based oil. Use a vegan sugar if needed to ensure it’s processed without bone char.

Can I add mix-ins like chocolate chips or dried fruit?

Absolutely! Adding chocolate chips, dried cranberries, or raisins can add extra bursts of flavor and texture. Fold in about 1/2 cup of your preferred mix-ins when you add the nuts for best results.

Next Up in Your Queue

• For another pumpkin-packed dessert, try the Easy Pumpkin Dump Cake.
• If you love creamy fall flavors, don’t miss the Pumpkin Cheesecake Bars—a perfect blend of cheesecake and pumpkin spice.
• Looking for a classic muffin to add to your repertoire? The Classic Blueberry Muffins are a crowd-pleaser anytime of year.

Final Bite

These Pumpkin Streusel Muffins are a celebration of everything warm and cozy about fall baking. With their tender crumb, perfectly spiced pumpkin flavor, and irresistible streusel topping, they’re sure to become a staple in your baking rotation. Whether you’re enjoying them fresh from the oven or packing them for on-the-go snacks, these muffins deliver comfort and delight in every bite. So grab your mixing bowls and get ready to fill your kitchen with the smell of autumn magic!

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