Pumpkin Streusel Muffins
Pumpkin Streusel Muffins are heavenly! These fantastic muffins explode with pumpkin flavor. They include pumpkin pie spice, raisins and oatmeal along with a streusel topping. They’re hearty as well as scrumptious! This also makes a big batch of muffins – 24 total, so it’s a terrific recipe for company and holidays.
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I was asked to make some breakfast “stuff” for a Mother-Daughter Tea at our church back in May. I decided to make up several different kinds of muffins since I knew so many others were making breakfast casseroles. I tossed together Maple Pecan Pie Muffins, Maple Apple Pie Muffins and these wonderful muffins. When I handed over all the goodies for the breakfast, the gal’s eyes lit up saying she couldn’t wait to try these!
Pumpkin Streusel Muffins are really something to write home about. These muffins have great texture, plus the streusel topping puts them over-the-top! They’re rich, sweet and a perfect brunch idea any time of the year. Granted, most people want to bake pumpkin treats in the fall, but it’s so easy to purchase canned pumpkin any time of the year nowadays (unlike 30 or 40 years ago), that you can make these luscious muffins all-year-round. Yay!
Pumpkin Streusel Muffins are totally delectable!
While these muffins are on the heartier side, they’re also good and sweet. 🙂
My husband loved how these muffins turned out.
The muffins have oatmeal in the muffin as well as in the streusel topping.
Here’s what I did.
I used these ingredients for the muffins.
Place UNBLEACHED flour in a mixing bowl (bleached flour toughens baked goods). Add brown sugar, granulated sugar, oatmeal, pumpkin pie spice, baking soda, baking powder and salt.
Stir ingredients well to combine; set aside.
In a medium mixing bowl, place pumpkin, eggs, raisins, applesauce and oil.
Add vanilla extract.
Whisk ingredients to combine.
Add liquid mixture to dry mixture.
Stir until just moistened. Don’t over-mix the batter.
Line two 12-tin muffin pans with paper liners. Spray each well with cooking spray. Spoon the pumpkin batter into each muffin tin almost to the top.
I used these ingredients for the streusel topping.
Soften butter. Add oatmeal, unbleached flour and brown sugar.
Stir well to combine.
Sprinkle the streusel topping evenly over top of the 24 muffin tins. Press lightly with finger tips so streusel topping will adhere slightly to the muffins.
Bake at 425 degrees for 5 minutes. Reduce heat to 350 degrees. Bake about 15-19 minutes longer, or until a toothpick inserted in center comes out clean.
Cool muffins. Gently remove with a table knife from muffin tin and place muffins on cooling racks.
These Pumpkin Streusel Muffins are filled with raisins!
These muffins are great to take to potlucks or holiday breakfasts because they make a lot.
Every bite will have you drooling!
While anything pumpkin is great for fall baking, the ingredients are easily accessible all year round.
Here’s the recipe.
PUMPKIN STREUSEL MUFFINS
(Recipe adapted from All Recipes, Pumpkin Muffins With Streusel Topping)
Pumpkin Streusel Muffins
Equipment
- 2 12-tin regular size muffin pans
- paper liners
- 1 large mixing bowl
- 1 wooden spoon
- 1 medium mixing bowl
- 1 whisk
- 1 small mixing bowl
- 1 fork
- measuring cups
- measuring spoons
- 2 wire cooling racks
Ingredients
MUFFINS:
- 2 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/2 cup old-fashioned oatmeal uncooked
- 4 tsp. pumpkin pie spice
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. sea salt
- 1 1/2 cups pumpkin puree (12-ounces)
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 2/3 cup vegetable oil or use coconut oil or avocado oil
- 1/2 cup applesauce
- 3 large eggs
- 1 tsp. pure vanilla extract
- 1/2 cup raisins (four-ounces)
STREUSEL TOPPING:
- 1/2 cup light brown sugar packed
- 1/4 cup salted butter softened (1/2 stick)
- 1/4 cup old-fashioned oatmeal uncooked
- 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
Instructions
- Preheat oven to 425º.
- Place muffin liners in two 12-tin regular muffin tins.
- Spray each liner with cooking spray.
- Set aside.
- In a large mixing bowl, combine flour, brown sugar, granulated sugar, oatmeal, pumpkin pie spice, baking soda, baking powder and sea salt.
- Stir until well combined.
- In a medium mixing bowl, combine pumpkin puree, oil, applesauce, eggs and vanilla extract.
- Whisk until very well incorporated.
- Add pumpkin mixture and raisins to the dry mixture.
- Stir only until ingredients are moistened.
- Divide pumpkin batter between the 24 muffin tins, filling almost to the top.
- Sprinkle Streusel Topping over top of muffins.
- Press streusel into the tops of the muffin batter so the mixture will adhere.
- Bake at 425º for 5 minutes.
- Reduce heat to 350º and bake an additional 15-20 minutes, until a toothpick inserted in center comes out clean.
- Cool in pans about 10 minutes before removing muffins to wire cooling racks.
STREUSEL TOPPING:
- Mix brown sugar, butter, oatmeal and flour in a small mixing bowl with a fork until very well incorporated.
- Mixture will be crumbly.
- Divide mixture between the 24 muffin tins.
Notes
Nutrition
These are great muffins for a family brunch.
I doubled the streusel topping ingredients for richer flavor and better coverage!
Pumpkin breads, muffins and desserts are always well received wherever I take them.
Pumpkin Streusel Muffins will put you in a happy mood!
You may also enjoy these delicious recipes!
Pumpkin Chocolate Chip Muffins
2 Comments
Monique
July 29, 2023 at 5:55 am
My batter was much thinner than yours in the photos. And the muffins were also too soft and wet, and soggy, now I saw later in the photo that you used 3 cups of flour, but the ingredients list is is written 2.5 cups
Teresa Ambra
July 30, 2023 at 9:37 pm
Hi, Monique. The recipe uses 2 1/2 cups flour in the batter and another 1/2 cup flour plus oatmeal in the streusel topping. I do use unbleached flour, perhaps that made the difference. If you do end up with a wet, soggy batter (for any muffin recipe) you may have to cook it longer than a thicker batter.