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Pumpkin Muffins with Spiced Streusel Topping Recipe

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4.3 from 6 reviews

Delightfully spiced pumpkin muffins topped with a buttery oat streusel, perfect for cozy breakfasts or snacks. These moist and fluffy muffins combine classic fall spices with pumpkin purée, delivering a warm, comforting treat that’s easy to prepare and bake.

  • Total Time: 35 minutes
  • Yield: 12 muffins

Ingredients

Streusel Topping

  • 1/4 cup old-fashioned rolled oats
  • 2 tablespoons light brown sugar (dark brown sugar may be substituted)
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon kosher salt
  • 2 tablespoons unsalted butter, cold and cut into small pieces

Muffin Batter

  • 4 1/4 ounces all-purpose flour (120g, approximately 1 cup)
  • 3 ounces whole wheat flour (86g, approximately 3/4 cup)
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 3 ounces unsalted butter, room temperature
  • 3/4 cup packed light brown sugar (166g)
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 1/3 cups pumpkin purée (314g)

Instructions

  1. Preheat Oven and Prepare Pan: Place an oven rack in the middle and preheat to 350°F. Line a 12-cup muffin pan with liners and lightly spray them with baking spray.
  2. Make Streusel Topping: In a medium bowl, combine oats, brown sugar, flour, cinnamon, and salt evenly. Add cold butter pieces and mix using a fork or fingers until the mixture is crumbly and butter is incorporated.
  3. Mix Dry Ingredients for Muffins: In another bowl, whisk together all-purpose flour, whole wheat flour, baking powder, cinnamon, allspice, nutmeg, ginger, and salt until combined.
  4. Cream Butter and Sugar: Using a stand mixer with paddle attachment or hand mixer, cream the room temperature butter, brown sugar, and vanilla on high speed for 2-3 minutes until fluffy and light.
  5. Add Eggs: On medium speed, add eggs one at a time, making sure each is fully incorporated before adding the next.
  6. Combine Pumpkin and Dry Ingredients: Fold in the pumpkin purée with a spatula, then quickly mix in the dry ingredients. The batter may look curdled after adding pumpkin but will come together. Avoid over mixing to keep muffins light.
  7. Fill Muffin Cups and Add Streusel: Spoon batter into muffin cups nearly full, gently pressing down if needed. Top each muffin with about 1 tablespoon of streusel, pressing gently to adhere.
  8. Bake Muffins: Bake in preheated oven for 18-22 minutes until a toothpick inserted in the center comes out clean.
  9. Cool Muffins: Let muffins cool for 5 minutes in pan, then transfer carefully to a wire rack to cool completely, using a butter knife to release edges if needed.
  10. Storage: Store muffins in an airtight container at room temperature for 4-5 days or freeze up to 3 months. Thaw frozen muffins in microwave for a few minutes before serving.

Notes

  • Use cold butter in the streusel for a crumbly texture.
  • Do not over mix the batter to keep muffins tender and light.
  • Line the muffin pan with liners and spray lightly to ensure easy removal.
  • Adjust spices to taste for a milder or spicier muffin.
  • Can substitute whole wheat flour with all-purpose for a lighter texture.
  • Freeze leftover muffins to maintain freshness.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/pumpkin-muffins-with-spiced-streusel-topping-recipe/