Easy Pumpkin Streusel Muffins Recipe

Pumpkin streusel muffins are a great sweet treat for dessert or breakfast during the Fall months, and all year long really. Make regular size, jumbo or into mini pumpkin muffins for little hands to pop into their mouths.

Pumpkin Muffins with Streusel Topping

It’s September, which means all things pumpkin in our house! Ok, who’s lying..I make things like our 2 ingredient pumpkin muffins and these year round. It is just my all time favorite flavor ever, and so versatile.

Love crushed nuts, then by all means add those babies right into the batter. Just like a little, then just add them to the muffin crumb topping on the very top. All the add ins and ons are up to you.

There are essentially two different recipes to complete this. You will make the topping separately and add to the top of the batter right before baking them. That definitely can have variations to it. You could add raisins, allspice if you love that, even dried cranberries would be good. You are going to need to get out the following ingredients to get started:

Ingredients

1. Canned pumpkin puree or make your own pressure cooker pumpkin and blend to make it smooth, then add in.
2. All purpose flour
3. Baking soda and baking powder
4. Brown sugar
5. Egg
6. Milk and oil
7. Old fashioned oats
8. Pumpkin pie spice
9. Raisins and walnuts inside are optional

Brown sugar, softened but not melted butter, flour and spices make up the topping basics. From there you could add other things. If you wanted to add white chocolate chips I would add to the batter vs the top or they may burn.

These are a sort of pumpkin oatmeal muffin really. If you have never added this heart healthy ingredient in your baked goods it is great. Not only does it add fiber (you’d never know) but it’s a great binding element vs. using more and more flour.

I really do like these amped up with a lot of add ins. Just like our pumpkin cranberry bread I love the added texture, not just the flavors. Let your imagination run, just use the base as stated below. There is a printable recipe card at the bottom of this post. I have a quick rundown here so you can see just how easy these are to throw together:

How to Make Pumpkin Muffins with Streusel

• Preheat oven to 375 degrees F. In a medium bowl whisk together dry ingredients. In another bowl combine together wet ingredients like butter and sugars until light and fluffy. Keep raisins and oats aside and then slowly incorporate them together.
• Fold in the oats, nuts and raisins at the end. Combine streusel ingredients in a bowl with a fork until it is crumbly and incorporated.
• Spray muffin tin or add liners to cups and fill 3/4 of the way full.
  • Sprinkle streusel on top and gently touch so it sticks to batter and stays on. Bake for 18-20 minutes or until toothpick comes out clean or when touched gently in the middle they spring back.
  • This is how long to bake mini muffins instead
• Remove pan and move muffins to a cooling rack.
• I like to remove the 12 – 18 muffins right away from the pan when done so they don’t continue baking in the hot pan and get too dry.

Can you bake pumpkin muffins in air fryer?

You can use paper or silicone muffin cups. I prefer paper so the muffin comes out clean and because the latter is kinda’ a hassle to clean. The only exception to this rule is when I make air fryer muffins, you kind of have to use them for that. You could alternatively just spray your muffin pan very lightly with non stick spray.

How Long do You Bake Pumpkin Muffins?

You do not want to cook these too long if you want them to stay moist. 18 minutes is typically perfect. If using a toothpick you want moist crumbs to be attached. Using your finger, touch in the center. If they spring back immediately they are done, if your finger sinks you need to add 2 more minutes.

You could almost use this batter to make baked pumpkin donuts too. I wouldn’t add any add ins if you make it that way. Then instead of the crumble when done you could just sprinkle with powdered sugar to added sweetness. That can be fun and served as a sweet breakfast as well, or a yummy Fall dessert idea.

What if you don’t want THAT many because there are only 2 or 3 of you at home? You can totally use my guide on how to half a recipe which includes what you do with that 1 egg. It isn’t as hard as you might think. Another alternative is to make the whole thing and freeze half of them. We do this often and this is how you do it:

How to Keep Leftover Pumpkin Muffins Moist

• Allow muffins to completely cool.
• Lay them in one layer inside a gallon freezer bag.
• Zip the bag almost all the way closed.
• In the remaining opening suck all of the air out and zip quickly.
• Lay inside the freezer flat and remove one at a time or take out the whole thing, rewarm in microwave and enjoy.

After you make and fall in love with these you should make zucchini pumpkin muffins and serve them both with a cup of Dalgona coffee in the morning.