These pumpkin streusel muffins are light, fluffy, and fragrantly spiced. The streusel topping adds that perfect bit of sweet crunch and they’re just right on a fall morning.
pumpkin streusel muffins welcome in fall
Meet the perfect fall pumpkin muffin: it’s soft and moist, perfectly spiced, rises well, has a nice variety of texture, and tastes freaking amazing. (It’s like something you’d get at your favorite little B&B.) These pumpkin streusel muffins are officially the best way to greet the coziest season.
ingredients for pumpkin streusel muffins
- canned pumpkin
- freeze leftover canned pumpkin for a future batch.
- vegetable oil
- granulated + brown sugar
- all purpose flour
- rolled oats
- substitute walnuts or leave out entirely.
- cinnamon, ginger, allspice, cloves, nutmeg. You might also use a readymade pumpkin pie spice.
- baking powder and baking soda
easy muffin prep
The batter requires just one bowl and a whisk, it’s one of the perks of using oil instead of butter. You’ll need another small bowl for the streusel, but it’s well worth it for the wonderful buttery/crunchy topping of sugar, flour, oats and pecans.
can I make these muffins ahead?
You can mix up the batter for these pumpkin streusel muffins the night before and bake them up in the morning if you like. Just apply the streusel topping and bake.
what can I do with my leftover canned pumpkin?
Save leftover canned pumpkin for a future batch ~ just measure it out and freeze in a zip lock freezer bag. Need further inspiration? Check out my pumpkin recipe archives 🙂
can you freeze these pumpkin muffins?
Yes, they’ll freeze well. Let them cool completely first, then wrap in plastic, then in foil. Plan to use within 3 months. Thaw on the counter.
how long will these muffins last?
These muffins will last a few days on the counter, covered loosely.
can you make this recipe as mini muffins?
Yes, definitely! Simply make the recipe as is, fill your mini muffin tin, and bake at 350F for about 10-15 minutes. Keep an eye on them, since they’ll cook quickly!
can I reheat these?
To refresh a leftover muffin microwave it for 20 seconds…it’ll be warm and fragrant, like it just came out of the oven. If you’d like to reheat a bunch of them, place them in a pan and cover loosely with foil and heat in a 250F oven for about 10 minutes or until warmed.
fyi ~ these pumpkin streusel muffins are amazing
These muffins were first published way back in 2011, back when the blog was young and my photography skills were…not what they are today. But while the photos needed an update, the recipe turned out just perfect, no changes needed. Definitely skip the cold morning outing to the coffee shop and bake up a batch, you’ll eat better and save money too.
if you love pumpkin muffins I’m pretty sure you’ll also love…
- Pumpkin Spice Crisp
- Chewy Chocolate Chip Pumpkin Cookies!
- Easy One Bowl Pumpkin Bread
- Libby’s Pumpkin Pie Recipe
- Pumpkin Doughnut Muffins
- Pumpkin Doughnut Cake
- Maple Glazed Pumpkin Muffins
- Pecan Praline Pumpkin Cake
Pumpkin Streusel Muffins
- muffin pan with muffin liners
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 2/3 cup canned pumpkin
- 1/2 cup buttermilk
- 2 tablespoons molasses
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp of allspice
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1/2 teaspoon salt
for the streusel
- 1/4 cup all-purpose flour
- 3 tablespoons brown sugar
- 2 tbsp rolled oats
- 1/2 cup chopped pecans
- 2 tablespoons butter at room temperature
- Set the oven to 375F
- In a large bowl whisk the oil and sugars, and then beat in the eggs, pumpkin, buttermilk and molasses.
- In another bowl, mix the dry ingredients together.
- Make the streusel topping in a third bowl, using your hands to cut in the butter until the whole thing is thoroughly combined and crumbly.
- When you’re ready to bake, mix the dry ingredients into the wet, stirring just enough to combine. Fill 12 muffin cups nicely full, and sprinkle the streusel topping liberally over the muffins.
- Bake for about 20 minutes until a toothpick inserted in the center comes out clean.
- Let them cool for a few minutes in the pan before taking them out.
Questions and Reviews
Made a double batch because I had pumpkin left over and didn’t want to waste it, especially since it was a home grown sugar pumpkin that I roasted and processed. Oh boy are these muffins delicious and I think the kids are going to love them Christmas morning! As always your recipes are amazing.
These muffins were SO delicious! I doubled the topping because you can never have enough strudel on top! With a morning espresso these made our day!
I made these as mini muffins and they were a bit hit! I also increased the amount of spices a bit for more flavor. I want to try and make as a loaf. How much baking time should I consider for a loaf recipe?
I bet they were so cute! For a loaf pan I’d check it after 25 minutes, and go from there. You might check out my perfect pumpkin bread recipe.
It’s that time of year again, isn’t it? I’ve already had my first pumpkin spice latte. I’ve got a can of pumpkin in the cupboard, and had planned to make muffins this weekend. I think these might be the ones!