Sweet & Spiced Pumpkin Streusel Muffins You’ll Devour!
Deliciously moist pumpkin muffins topped with a sweet and spiced streusel, perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree
- ¾ cup sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ cup chopped nuts (optional)
- ½ cup rolled oats (for streusel)
- ¼ cup melted butter (for streusel)
- ¼ cup brown sugar (for streusel)
- 1 tsp ground cinnamon (for streusel)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If using, fold in the chopped nuts.
- In a separate bowl, combine the rolled oats, melted butter, brown sugar, and cinnamon to make the streusel topping.
- Fill each muffin cup about ¾ full with the batter and sprinkle the streusel on top.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store muffins in an airtight container for up to 3 days.
- These muffins freeze well; wrap individually and store in the freezer.
- Feel free to add chocolate chips for an extra treat!
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg