Pumpkin Streusel Muffins
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Pumpkin Streusel Muffins are easy to make and deliciously light with all the fall pumpkin flavor you love! A buttery streusel adds just the right delicate crunch on top, and the warm spices make your kitchen smell incredible as they bake. Perfect for breakfast, brunch, or an afternoon treat with coffee!
“Perfect pumpkin muffins with just the right spice! … Thank you for another great recipe!”
Why This Recipe is a Keeper!
There are numerous pumpkin muffin recipes available, and all are likely wonderful. However, this is not just another pumpkin muffin recipe. This is a no-fuss, easy-to-pull-together pumpkin muffin recipe that’s super light, lower in fat, moist, and so tender.
They await any seasonal embellishment you wish to bestow on them, like pecans in the streusel or a drizzle of icing. Each bite has that ideal balance of pumpkin goodness topped with a buttery cinnamon streusel crunch on top.
This streusel muffin recipe is:
- The perfect texture and contrast. They’re tender, moist, and light, while the buttery streusel topping adds satisfying crunch.
- Versatile! They’re perfect for breakfast, brunch, or a light dessert. They can be dressed up with pecans or walnuts in the streusel or a drizzle of glaze over the top.
- A crowd-pleaser! This big-batch recipe yields 24 muffins, making it perfect for sharing, freezing, or stocking up for cozy fall mornings.
- Easy! These Pumpkin Streusel Muffins were easy for me to do in a client’s kitchen because they don’t require a mixer for creaming butter and sugar or very many other steps. Because they’re so easy, they’re a great recipe to make with your kids.
- Freezer-friendly! Enjoy some fresh, then freeze the rest once cooled. Can be frozen in an airtight container for up to 3 months.
These, along with my Chocolate and Zucchini Muffins, were long-time favorites of my personal chef clients, so they’ve been tested and retested numerous times!
How to Make Pumpkin Streusel Muffins:
Recipe Ingredients:
Here’s everything you’ll need to make this easy pumpkin muffin recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Applesauce: Applesauce replaces some of the fat. Use unsweetened applesauce.
- Pumpkin Puree: Use plain pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that will throw off the flavor and texture.
- Pumpkin Pie Spice: Pumpkin pie spice primarily consists of cinnamon, ginger, nutmeg, allspice, and sometimes cloves. If you have all those ingredients, you can make your own.
- Cinnamon: I’m sensitive to cinnamon overload, and even though there is cinnamon in the pumpkin pie spice and in the streusel topping, I promise it’s not too much.
- Butter: If using salted butter, you can skip the pinch of salt. (Not shown in the photo because it’s only a pinch.)
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Place a rack in the center of the oven, then preheat it to 350 degrees.
- Line two standard 12-cup muffin tins with paper muffin cups.
- Combine the streusel topping ingredients in a small bowl. Set aside.
- In a large mixing bowl, whisk the egg whites and whole egg until blended.
- Add sugar, applesauce, pumpkin, and oil and whisk until combined.
- Combine dry ingredients (flour through pumpkin pie spice) in a separate bowl.
- Add to pumpkin mixture and stir until dry ingredients are incorporated, being careful not to overmix.
- Fill muffin tins 3/4 full.
- Sprinkle the streusel topping evenly over the muffins. Gently press with a clean spoon so it adheres.
- Bake for 18 to 22 minutes or until a toothpick inserted into the middle comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Chef Tips and Tricks:
- The melted butter for the streusel should be completely cool before adding the other ingredients. If it’s still warm, the sugar will melt, and your topping will be pasty, or worse, greasy.
- Don’t overmix the streusel! It should be crumbly, not pasty.
- Make the streusel topping first, then place it in the refrigerator so the butter can chill and firm up.
- Don’t overmix the batter. Once you combine the dry ingredients with the wet, mix just until they are combined. Overmixing can make the muffins tough instead of light and tender.
- After sprinkling the streusel over the muffins, gently press it into the batter so it adheres. Don’t use your fingers because the warmth will soften the streusel.
- Be careful not to overbake; check for doneness a minute or two early. A toothpick should come out clean or with just a few moist crumbs.
Recipe FAQs:
Absolutely! See the storage information below. In short, cool completely then store in an airtight container for up to 3 days.
Yes, definitely! Cool them thoroughly, then wrap individually and store in freezer-safe bags or another airtight container. Reheat briefly in the microwave for a fresh-baked texture.
VARIATIONS:
- Add chopped pecans or walnuts to the muffins or to the streusel topping.
- Add mini chocolate chips.
- Lightly drizzle the muffins with glaze.
STORAGE:
- Cool completely, then store in an airtight plastic or glass container at room temperature for up to 3 days. Place a piece of paper towel on the bottom to absorb moisture; replace it as needed. This helps keep the streusel from getting soggy.
- Avoid storing in a zipper-top bag on the counter, as the bag will crush the streusel, making it soggy.
Serve with:
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Pumpkin Streusel Muffins
Ingredients
Streusel Topping
- 2 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 3/4 cup all-purpose flour
- 1/4 cup unsalted butter, (1/2 stick) melted and cooled
Muffins
- 4 egg whites
- 1 whole large egg
- 2 cups granulated sugar
- 1/2 cup unsweetened applesauce
- 1 can (15-ounce) pumpkin puree, (not pumpkin pie mix)
- 1/4 cup canola, or vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
Instructions
Streusel Topping
- Combine the streusel topping ingredients in a small bowl and mix until the mixture is crumbly. Set aside or refrigerate.
Muffins
- Preheat oven to 350 degrees. Place a rack in the center of the oven. Line two standard 12-cup muffin tins with paper muffin cups.
- In a large mixing bowl, whisk the egg whites and whole egg until blended. Add sugar, applesauce, pumpkin, and oil and whisk until combined.
- Combine dry ingredients (flour through pumpkin pie spice) in a separate bowl. Add to pumpkin mixture and stir until dry ingredients are incorporated, being careful not to overmix.
- Fill muffin tins 3/4 full. Sprinkle the streusel topping evenly over the muffins. Gently press with a clean spoon so it adheres.
- Bake for 18-22 minutes or until a toothpick inserted into the middle comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Let the melted butter cool completely before mixing; warm butter will melt the sugar and make the streusel greasy.
- Mix the streusel just until crumbly, not pasty.
- Make the streusel first and chill it while preparing the batter.
- Mix the batter only until the dry ingredients are incorporated to keep the muffins light and tender.
- After sprinkling, gently press the streusel onto the batter with a spoon so it sticks, not your fingers.
- Don’t overbake; start checking a minute or two early. A toothpick should come out clean or with a few moist crumbs.
- Cool completely, then store in an airtight plastic or glass container at room temperature for up to 3 days. Place a piece of paper towel on the bottom to absorb moisture; replace it as needed. This helps keep the streusel from getting soggy.
- Avoid storing in a zipper-top bag on the counter, as the bag will crush the streusel, making it soggy.
- Can be frozen in an airtight container for up to 3 months.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
What else can you use than sugar? Sugar is not good for me but I know it needs some sweetness.
Hi, Mariann, Thanks so much for your question. When I made these for clients that could not have refined sugar, I often used coconut sugar which you can use just like regular sugar. I sometimes used erythritol, but it can be a little hard on your digestive system in large quantities. Thanks so much and if you use something else that works, please let me know.
They look Yummy! Can I turn this out into an 8 inch or 9 inch snack cake, instead? If so, how long to bake for?
Hi and thanks so much for your question. I haven’t tested the muffins that way but I don’t see why not. I would bake at 350 degrees like the muffins and keep an eye on it. If you try it, please let me know how it goes. Thanks again!
Perfect pumpkin muffins with just the right spice! I top with bourbon walnut flavored sugar and sometimes add in mini chocolate chips. Thank you for another great recipe!
Hi, Deb, Thanks so very much and so happy you love these! I’ve been making these for almost as long as I’ve been a personal chef and everyone LOVES them. And yes, they’re perfect for dressing up in numerous ways. Thanks again!!
Can’t tell you how many times I have made these over the years since you gave me the recipe. This recipe and the balsamic vinaigrette are my two favorite recipes from you!
Thanks so very much, Martha! Great to hear from you and so glad those recipes always work for you. If you haven’t tried my Roasted Beet Salad, that balsamic vinaigrette is perfect with it. Do give it a try. Thanks again!