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 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.
Ingredients
For the Oat Streusel Topping:
- 100 grams (½ cup) brown sugar, light or dark
- 100 grams (½ cup) granulated sugar
- 75 grams (½ cup + 2 tablespoons) all-purpose flour
- 1 ½ teaspoons cinnamon
- pinch of salt
- 50 grams (½ cup) rolled or quick oats
- 56 grams (4 tablespoons, ½ stick) unsalted butter, melted
For the Pumpkin Muffins:
- 240 grams (2 cups) all-purpose flour
- 200 grams (1 cup) granulated sugar
- 10 grams (1 tablespoon) baking powder
- ½ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice (store bought or homemade pumpkin pie spice mix)
- 113 grams (½ cup, 120 milliliters) neutral oil (vegetable, canola, safflower, grapeseed)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 85 grams (6 tablespoons, 90 milliliters) milk (skim, 1%, 2%, whole, or dairy-free), room temperature
- 480 grams (2 cups) pumpkin puree
Instructions
Prep:
- At least 30 minutes before baking, measure out the milk (85 grams/ 6 tablespoons) and set it out with the eggs (2 large) to come to room temperature. Measure out the rest of the ingredients.
- Position an oven rack to the center position. Preheat the oven to 400°F/205°C.
- Prep your muffin tin(s) with muffin liners.
Make the Topping:
- In a medium bowl, whisk the brown sugar (100 grams/ ½ cup), granulated sugar (100 grams/ ½ cup), flour (75 grams/ ½ cup + 2 tablespoons), cinnamon (1 ½ teaspoons), salt (a pinch), and oats (50 grams/ ½ cup) together.
- Stir in the melted butter (56 grams/ 4 tablespoons) and mix with your hands until crumbly. Set aside.
Make the Batter:
- In a large mixing bowl, whisk together the flour (240 grams/ 2 cups), sugar (200 grams/ 1 cup), baking powder (10 grams/ 1 tablespoon), salt (½ teaspoon), and pumpkin pie spice (2 teaspoons).
- In a separate bowl, lightly whisk together the oil (113 grams/ ½ cup), eggs (2 large), vanilla extract (2 teaspoons), milk (85 grams/ 6 tablespoons), and pumpkin puree (480 grams/ 2 cups) until well combined.
- Pour the wet ingredients into the dry ingredient bowl.
- Stir with a spoon or silicone spatula until just combined. This should only take about 30-45 seconds of mixing. The batter will be pretty thick and lumpy. Do not over-mix or the bread will become tough.
- Divide the batter evenly between the muffin cups, leaving about ½-inch from the top.
- Sprinkle the streusel topping liberally on top of each muffin.
Bake:
- Bake for 17-20 minutes until lightly golden brown and the tops spring back when gently pushed.
- Set the muffin trays on a cooling rack to cool for at least 10 minutes before serving.
- Store uneaten muffins covered in foil or plastic wrap at room temperature for up to 3 days.
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