How to make delicious pumpkin muffins super soft and moist and flavorful with a crunchy streusel topping. This recipe is very easy to make and these muffins are perfect for breakfast or a snack.
Pumpkin muffins with crumb topping
These delicious pumpkin muffins are simply my favorite moist pumpkin bread recipe but in an individual version, a perfect fall breakfast
They are made with pumpkin puree, a blend of warm pumpkin pie spice and brown sugar, which gives these muffins a moist, soft texture and a delicious pumpkin flavor.
With a delicious and flavorful crumb topping, more precisely a buttery streusel that brings a crunchy touch to the mouth and perfectly matches the taste and flavor of these pumpkin spice muffins.
These pumpkin muffins are easy to make at home and perfect for enjoying the pumpkin season. You can add a delicious vanilla glaze or cream cheese icing and enjoy them for breakfast or a snack.
>> See all the muffin recipes on the blog
Ingredients and substitutions
To make the streusel mixture, we make a mixture of dry ingredients, wheat flour, almond meal, brown sugar, and fleur de sel, and optionally cinnamon to add a spicy flavor.
Then add cold unsalted butter and crumble until you get a sandy mixture with little balls of dough that will harden during cooking and give that crunchy texture.
- Vegetable oil: A neutral vegetable oil such as sunflower oil, rapeseed oil, or grape seed oil.
- Sugar: A mixture of white granulated sugar and brown sugar to flavor the recipe such as dark brown sugar or light brown sugar.
- Eggs: Use medium eggs at room temperature.
- Milk: Use preferably buttermilk, plain yogurt, sour cream, or even unsweetened applesauce.
- Pumpkin: I use homemade pumpkin purée but you can simply use canned pumpkin.
- Flour: Use all-purpose flour which you can replace with whole wheat flour or a gluten-free flour mix.
- Yeast: Baking soda is preferable, but you can replace it with a packet of baking powder.
- Spices: Ground cinnamon and a pumpkin spice mix
- Vanilla and salt: Essential for flavoring and bringing out all the flavors.
⚠️ You will find the quantities and complete instructions in the recipe card at the end of the page.
How to make pumpkin muffins
1 - Make the crumb topping
- In a medium bowl place all the dry ingredients, wheat flour, almonds meal, brown sugar, and sea salt.
- Then add the cold butter pieces and crumble with your fingertips until you get a sandy mixture with small pieces.
- Cover with plastic wrap and place in the refrigerator.
2- Mixing wet ingredients
- Place vegetable oil, brown sugar, and white sugar in a large bowl.
- Mix with an electric mixer for 1-2 minutes until the mixture is smooth and liquid.
Tip: When the muffins are cooled you won't feel the oil in your mouth, but you can replace it with the same amount of melted butter.
3 - Add pumpkin
- Add the eggs and vanilla extract and mix again with an electric mixer for 1 minute to incorporate.
- Then add the pumpkin puree and mix with the mixer to incorporate it.
Tip: Making your own homemade pumpkin puree is quick and easy. Simply steam the pumpkin pieces for about 20 minutes and then mash them with a puree press.
4 - Add the dry ingredients
- Add the dry ingredients, flour, baking soda or baking powder, a pinch of salt, ground cinnamon, and the all-season spice mix.
- And mix this time delicately with a spatula or a wooden spoon until you obtain a very homogeneous mixture.
Tip: Add chocolate chips, dried raisins or chopped nuts for even more delicious muffins.
5 - Baking
- Preheat oven to 392°F / 200°C and prepare a muffin pan with paper liners.
- Pour the pumpkin muffin batter into the prepared muffin tin, filling them well to get nice bumps on top of the muffins.
- Then add the streusel mixture on top.
- Then lower the temperature to 374°F / 190°C and bake for 20 minutes until golden and puffy.
- Remove the pumpkin streusel muffins from the oven and let them cool in their pan before moving them to a wire rack.
Tip: Pumpkin muffins are done if the toothpick inserted comes out clean with no trace of liquid dough, otherwise extend baking time by 5 minutes.
Storage and freezing
Room temperature: Pumpkin muffins can be stored at room temperature for 1 week, and placed in an airtight container.
In the freezer: placed in a box or in storage bags, you can keep them for up to 3 months in the freezer. Let them return to room temperature slowly or use the defrost function of your microwave.
More pumpkin recipes
- Pumpkin spice latte
- Pumpkin pie spice mix
More muffin recipes
- Banana Bread Muffins
- Bakery style Chocolate Chip Muffins
- Nutella Muffins
- Double Chocolate Muffins
- Banana Chocolate Muffins
- Healthy Banana Oatmeal Muffins
- Blueberry Streusel Muffins
- Lemon Muffins
- Lemon Poppy Seed Muffins
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Pumpkin Streusel Muffins
- Total Time: 35 minutes
- Yield: 12 muffins
Delicious recipe for super moist pumpkin muffins with a crunchy streusel topping (makes 12 - 14 muffins)
- 40 g (¼ cup)Flour - all-purpose
- 40 g (⅓ cup) Almond meal
- 1 tbsp Brown sugar
- 1 pinch Fleur de sel - sea salt
- 40 g (¼ cup) Butter - unsalted and cold
- 120 ml (½ cup) Vegetable oil - grape seed oil
- 100 g (½ cup) Sugar - granulated
- 50 g (¼ cup) Brown sugar
- 2 eggs - room temperature - about 115 g
- 2 tsp Vanilla extract
- 60 ml (¼ cup) Buttermilk - or yogurt, sour cream
- 250 g (1 cup) Pumpkin puree
- 220 g (1 ¾ cup) Flour - All-purpose
- 1 tsp. baking soda - about 6 g
- 2 tsp Ground cinnamon
- ½ tsp. All-spice mix - or pumpkin pie mix
- ½ tsp salt
- Place in a medium bowl, flour, almond meal, brown sugar, sea salt and butter cut into pieces and cold.
- Mix with your fingertips until you have a sandy mixture.
- Gather the dough to form a ball and crumble into small pieces.
- Cover with plastic wrap and place in the fridge while preparing the muffins.
Muffin batter :
- Preheat oven to 392°F / 200°C and line a muffin pan with paper liners.
- In a large bowl place the vegetable oil with the granulated sugar and brown sugar and mix with an electric mixer for 1 minute until smooth.
- Add the eggs and vanilla and mix again to incorporate.
- Then add the pumpkin puree and buttermilk and mix with a mixer until the mixture is smooth.
- Finish by adding the dry ingredients, flour, baking soda, salt and spices and mix gently with a flexible spatula until the mixture is smooth and thick.
- Pour the batter into the paper cups, filling them ¾ full.
- Add the streusel on top of the muffin batter.
- Bake in the oven at 374°F / 190°C for about 20 minutes until they are puffed and golden on top.
- Check with a toothpick and it should come out clean.
- Let the muffins cool a bit before turning them out and letting them cool completely on a cake rack.
Storage: in a storage box at room temperature for one week or in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: muffins, breakfast
- Cuisine: American
Keywords: pumpkin muffins, pumkin crumb muffins, pumkin streusel muffins, pumkin muffins with crumb topping
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