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Easy Homemade Pumpkin Streusel Muffins

Pumpkin streusel muffins are a great sweet treat for dessert or breakfast during the Fall months, and all year long really.

Pumpkin Oatmeal Muffins

These homemade pumpkin streusel muffins are fluffy and the perfect size to grab and go to start any morning. Make plain or add this sweet topping to amp up the yumminess. One of the best muffin recipes we have on The Typical Mom blog. (affiliate links present)

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.

Let’s talk a bit about my favorite things when it comes to muffins though shall we?

  1. You really should get a 24 cup muffin pan, or opt for a quicker baking time with mini muffins.
  2. I ALWAYS use muffin liners and you should too. They make cleanup easier and grab and go breakfasts a thang. 😉
    1. No pan, no problem! Use these self standing muffin cups instead!
  3. This is the best way to store leftovers so they don’t get smushed!
muffin recipe

Pumpkin Crumb Muffins

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:

  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 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.

Pumpkin Muffins

Pumpkin Oatmeal Muffins

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.

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.

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.

Pumpkin Walnut Muffins

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:

Homemade 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 20 minutes or until toothpick comes out clean or when touched gently in the middle they spring back.
  • 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.

Pumpkin raisin Muffins

Pumpkin Spice Muffins

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.

Small Batch Pumpkin Streusel Muffins

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:

  • 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.

Pumpkin Muffin with streusel topping

Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!

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the typical mom

Pumpkin Streusel Muffins

Pumpkin streusel muffins are a great sweet treat for dessert or breakfasts during the Fall months, and all year long really.
Course Breakfast, Dessert
Cuisine American
Keyword muffins, oatmeal, pumpkin, streusel, walnut
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12
Calories 265kcal
Author The Typical Mom

Ingredients

Instructions

  • Preheat oven to 375 degrees F. In a bowl combine dry ingredients. In another bowl whisk together wet ingredients (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 20 minutes or until toothpick comes out clean or when touched gently in the middle they spring back.
  • Remove pan and move muffins to a cooling rack.

Video

Nutrition Facts
Pumpkin Streusel Muffins
Amount Per Serving (2 oz)
Calories 265 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Cholesterol 17mg6%
Sodium 143mg6%
Potassium 255mg7%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 16g18%
Protein 4g8%
Vitamin A 677IU14%
Vitamin C 1mg1%
Calcium 69mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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