Easy Pumpkin Streusel Muffins

Homemade pumpkin streusel muffins taste just like pumpkin pie but come together quickly and easily. Topped with a crunchy oat streusel, each muffin is incredibly moist, delightfully spiced, and flavorful.

OVERVIEW

• Skill Level: Beginner
• Components Used: Fruit or Veg Quick Bread Master Recipe, Streusel Topping

These pumpkin muffins remind me so much of a perfect pumpkin pie. The silky smooth batter is almost custard-like and features all of the warm flavors we love about fall. 

What makes these pumpkin streusel muffins so easy

• If you’ve ever made muffins, you know that the batter comes together with 3 simple steps: mix the dry ingredients, mix the wet ingredients, and then mix them together. That’s it!
• The crunchy oat streusel only requires a few ingredients and minutes to make.
• From start to finish, these muffins are ready in under an hour.

Variation Ideas:

Chocolate Chip Pumpkin Muffins: Add up to 2 ½ cups chocolate chips to the batter.

Pumpkin Muffins with Cardamom Orange Glaze: After the muffins have cooled, drizzle cardamom orange glaze on top.

Pumpkin Muffins with Nut Streusel: Swap the oats in the streusel recipe for 50 grams (½ cup) chopped pecans or walnuts.

HOW TO MAKE EASY PUMPKIN STREUSEL MUFFINS

This recipe stems from my Fruit or Veg Batter Bread Master Recipe. I chose simple additions like pumpkin puree, pumpkin pie spice, and an oat streusel topping to make this fall classic.

MAKE THE STREUSEL TOPPING

Yes, start with the streusel topping! Combine the brown sugar, granulated sugar, cinnamon, flour, salt, and oats together in a small bowl. Stir in the melted butter until you can no longer see white streaks from the flour. Set the streusel aside while you make the muffin batter.

MAKE THE MUFFIN BATTER

In a large bowl, whisk together all of the dry ingredients including the pumpkin pie spice mix.

In another bowl, combine all of the wet ingredients including the pumpkin. Whisk together until the eggs are fully incorporated.

Pour the wet ingredients into the bowl with the flour mixture. Use a rubber spatula and stir to combine. This should only take about 30-45 seconds to fully incorporate. Try not to overmix to avoid dense muffins.

Portion the pumpkin muffin batter evenly into prepared muffin cups. You can make your own with parchment paper or use store-bought paper liners. Sprinkle a generous amount of the oat streusel over the top of the muffins.

BAKE

Bake the muffins for 16-20 minutes, until the tops are golden brown. Check if the muffins are done by gently pressing the top of the muffin with your finger. The topping should be crisp and the muffin should slightly spring back. Let the muffins cool for at least 5 minutes before moving to a wire rack.

FAQ

Are canned pumpkin and pumpkin puree the same thing?

Canned pumpkin and pumpkin purée are the same thing – the cleaned, steamed, and reduced-to-a-pulp flesh of the pumpkin.

Avoid using pumpkin pie filling – it also comes in a can but contains sweeteners and spices. While convenient if you don’t have your own spices, it can sometimes be too sweet. The label should say “100% Pure” when looking for canned pumpkin.

What if I don’t have pumpkin pie spice?

Pumpkin pie spice mix is a fairly common ingredient found in the baking aisle of most larger grocery stores. If you can’t find it, make your own homemade version of pumpkin flavor with spices you likely have at home.

Make-Ahead Pumpkin Muffins

How to prep ahead: Make and store muffin batter in the refrigerator for up to 3 days. When ready to bake, portion the batter directly from the refrigerator into a prepared muffin tin and bake. The batter does not need to come to room temperature.

How to Store Pumpkin Muffins

Room temperature: For best results and flavor, enjoy muffins with a streusel topping the same day they are baked. Store for a longer amount of time in an airtight container at room temperature for up to 4 days.

Freezer: Let muffins cool completely and freeze in a single layer on a baking sheet for 1 hour until frozen solid. Once frozen solid, transfer the muffins to a zip-top bag and squeeze out all of the air. Freeze for up to 2 months. When ready to serve, thaw in the refrigerator and microwave for a few seconds to refresh.

MORE RECIPES FROM BAKER BETTIE!

If you loved this recipe, you might like to try these other delicious pumpkin recipes!

• Easy Pumpkin Pancakes
• Classic Pumpkin Scones
• Moist Pumpkin Bread with Pecans
• Soft Pumpkin Cookies with Cream Cheese Frosting