Pumpkin Streusel Muffins

5 from 1 vote

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!

Prep Time20

Cook Time20

Total Time40

Course: Breads and Muffins

Cuisine: American

Diet: Low Fat, Low Lactose

Servings: muffins

Author: Carol | From A Chef's Kitchen

Equipment

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

Recipe from 2016 retested and updated.

TIPS:

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.

MAKE AHEAD:

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.

FREEZER-FRIENDLY:

Can be frozen in an airtight container for up to 3 months.

Nutrition