Pumpkin Cinnamon Streusel Muffins are the perfect treat on a crisp Autumn morning. Made with real pumpkin and topped with a buttery cinnamon streusel topping, this pumpkin muffin recipe is easy to make and full of warm spices throughout.
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Fall is my most favorite season of the year because of my obsession with all things PUMPKIN! From my Pumpkin Bars, to my favorite Pumpkin Bread, and even Pumpkin Pancakes, I can’t get enough! Something about the cozy warm spices in Fall baking, cooler weather, sweaters, and all things comfy. When I made these pumpkin streusel muffins for the first time a while back, I immediately knew they would be a new favorite. Pumpkin spice flavors throughout moist, fluffy pumpkin muffins and topped with a cinnamon streusel that takes them to the next level of deliciousness.
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Ingredient Notes for making Pumpkin Muffins with Cinnamon Streusel
To see exact ingredient amounts and step by step directions, scroll below to printable recipe card.
MUFFINS
- Flour– you’ll want to use all purpose flour for these muffins.
- Old Fashioned Oats– make sure they aren’t quick oats, it should specifically say old-fashioned oats or rolled oats.
- Sugars– you will use both light brown sugar and white granulated sugar.
- Baking Powder/ Baking Soda/ Salt– this gives the muffins their texture and rise, ensure freshness by changing out the baking powder and soda every six months.
- Cinnamon/ Nutmeg/ Allspice/ Ginger– these spices bring all the Fall flavors. You can also add in some pumpkin pie spice or cloves as that’s a great addition too.
- Applesauce– I use unsweetened, however, any type works great.
- Eggs– you’ll need 2 large eggs at room temperature.
- Pumpkin– make sure you use pumpkin puree and not pumpkin pie filling. I use Libby’s canned pumpkin.
STREUSEL
- Butter– you’ll want to use cold, unsalted butter. Make sure its cold as you will use a pastry blender to combine into crumbs for the topping.
- Sugars– you will need both white and brown sugar for the streusel.
- Flour– all purpose is best, however, you can substitute gluten free flour at an even 1:1 ratio.
- Cinnamon– brings all the warm flavor.
How to make Pumpkin Cinnamon Streusel Muffins
- Preheat oven to 350* F and line a muffin tin with paper or silicone liners. You can also grease the muffin tin with cooking spray if desired.
Streusel
- In a small bowl, combine the butter, sugar, and brown sugar using a pastry blender.
- Add in the flour and cinnamon, blending until small crumbs are formed. Set mixture aside.
Muffins
- In a medium bowl, combine the dry ingredients (flour, oats, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ginger).
- Once combined, add in the applesauce, eggs, and pumpkin stirring until just combined.
- Fill prepared muffin cups about ⅔ full and evenly sprinkle streusel on top of muffin batter.
- Place muffin pan into preheated oven and bake for about 16 minutes, or until toothpick comes out clean when inserted in center of muffin.
- Remove from oven and allow to cool slightly before enjoying!
Recipe Tips and Variations
- To keep the muffins evenly sized, use a ½ cup measuring cup or large baking scoop. This helps them to cook evenly and not have one bigger than the other.
- Cooking time varies in ovens, so use a toothpick to check if done. Insert in center and if it comes out clean, they can be removed from oven. If not, add a few minutes.
- Do not over-mix ingredients as this will result in a dry, dense muffin. Stir until just combined.
- Some yummy add in’s are chopped nuts, raisins, chocolate chips, or dried cranberries. Add about ½ cup to the batter.
- If desired, you can drizzle a powdered sugar glaze on top to finish the muffins off.
Storing Pumpkin Spice Muffins
- These are best at room temperature. Once fully cooled, place muffins into an airtight container and store for up to 4 days,
- If placing in the refrigerator, the muffins are good up to 6 days.
- Place cooled muffins into a freezer-safe seal-able plastic bag or a freezer-safe airtight container and remove as much air as possible. You can freeze frozen muffins up to 3 months.
- To reheat, remove a muffin (or muffins) from the freezer and allow to thaw overnight in the fridge. Or, let the muffins come to room temperature on the counter for a couple of hours. You can place in the microwave to heat in 20 second increments until desired temperature is reached.
More Pumpkin Recipes to try
Pumpkin Spice Donuts– this easy recipe includes an irresistible combination of pumpkin and warm spices, making these the perfect breakfast or anytime treat! With a crunchy cinnamon sugar coating and a melt in your mouth pumpkin flavored center, these pumpkin donuts are hard to resist!
Pumpkin Chocolate Chip Cookies– incredibly flavor packed and easy to make! Moist, almost cake-like cookies that are loaded with Fall flavor!
Easy Pumpkin White Chocolate Chip Cookies– made with real pumpkin, warm spices, and white chocolate chips, these perfectly soft and chewy pumpkin cookies are sure to become a new family favorite!
Pumpkin Banana Bread– satisfy your autumn cravings with this delicious and easy-to-make quick bread recipe.
Pumpkin Cinnamon Roll Bake– deliciousness. Warmth. Baked goods. Fall. All of these words describe this Pumpkin Cinnamon Roll Bake, and you’re going to love it even if you don’t like pumpkin!
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The Best Pumpkin Streusel Muffins
Ingredients
MUFFINS
- 1 ½ cups flour *all purpose
- ½ cup old fashioned oats
- ½ cup brown sugar
- ¼ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon ginger
- ½ cup applesauce
- 2 eggs
- 1 cup pumpkin
STREUSEL
- 5 tablespoon butter
- ¼ cup sugar
- ¼ cup brown sugar
- ¾ cup flour *all purpose
- 2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350* F and line a muffin tray with paper or silicone liners.
Streusel
- In a small bowl, combine the butter, sugar, and brown sugar using a pastry blender.
- Add in the flour and cinnamon, blending until small crumbs are formed. Set aside.
Muffins
- In a medium bowl, combine the flour, oats, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ginger.
- Once combined, add in the applesauce, eggs, and pumpkin stirring until just combined.
- Fill prepared muffin cups about ⅔ full and evenly divide streusel on top of muffin batter.
- Place muffin tray into preheated oven and bake for about 16 minutes, or until toothpick comes out clean when inserted in center of muffin.
- Remove from oven and allow to cool slightly before enjoying!
Nutrition
Gina says
Do you need the Oats, or can it be omitted? Would I use more flour in its place?
Kristin says
I haven’t personally tried this, however, I have always heard that you can substitute ¾ cup of all-purpose flour for each cup of oats.
Diane B Cottingham says
I haven’t made this yet, but will soon. Directions include ‘a can of pumpkin’ —- the one in my pantry right now is a large 29 oz one …… could you please specify the size? Thanks
Kristin says
Hi!! It is actually 1 cup pumpkin, so if you have a 29 oz can, you have plenty! Hope you enjoy these, keep me posted!!