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Pumpkin muffins with streusel topping.
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5 from 5 vote

Pumpkin Spice Streusel Muffins

These Pumpkin Streusel Muffins are packed with fall spices and topped with a buttery, brown sugar spiced streusel. Perfect for brunch or a grab-and-go breakfast, they’re moist, tender, and irresistible!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: muffins, pumpkin
Servings: 12 muffins
Calories: 148kcal
Author: Lora

Equipment

Ingredients

For the muffins:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 teaspoons pumpkin-pie spice or 1 teaspoon cinnamon + ½ teaspoon fresh nutmeg + ½ teaspoon ginger + pinch of ground cloves if you have it
  • 1 teaspoon ground cinnamon I like to add an extra amount of cinnamon
  • 1 ⅓ cup canned solid-pack pumpkin NOT pumpkin pie filling
  • ⅓ cup vegetable or another neutral cooking oil
  • 2 large eggs
  • 1 ¼ cups plus 1 Tablespoon granulated sugar

For the streusel topping:

Instructions

For the muffins:

  • Heat oven to 350 degrees. Spray the muffin tins with nonstick baking spray or line with paper muffin cups (if you use muffin liners, spray the liners so the muffins will peel out easily).
  • Stir or whisk together flour, baking powder, baking soda, salt and spice in medium bowl.
  • In a larger bowl, whisk together pumpkin, oil, eggs and sugar. Add dry ingredients to wet and stir until just combined. Divide batter among muffin cups.

For the streusel topping:

  • Stir together sugars, flour, salt and cinnamon with a fork. Add in the melted butter and stir until the mixture resembles wet sand.
  • Sprinkle the streusel topping on top of each muffin. Use your fingertips to gently press the streusel down so it stays on top of the batter to help keep them in place.
  • Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
  • Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Nutrition

Calories: 148kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 179mg | Potassium: 28mg | Fiber: 1g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 0.04mg | Calcium: 26mg | Iron: 1mg