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–+ servings

Pumpkin Streusel Muffins

Teresa Ambra
Pumpkin Streusel Muffins are fantastic. These muffins are hearty, rich and totally satisfying, especially for those who enjoy sweet treats with their morning coffee. They're also perfect for any breakfast or brunch menu. The muffins just pop with pumpkin flavor and have a streusel topping that puts them over-the-top. These luscious muffins can be enjoyed year round--don't wait until the fall!
4 from 3 votes
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 24
Calories 246 kcal

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

Recipe adapted from All Recipes.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 246kcalCarbohydrates: 39gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 28mgSodium: 245mgPotassium: 116mgFiber: 1gSugar: 23gVitamin A: 2480IUVitamin C: 1mgCalcium: 41mgIron: 1mg
Keyword breakfast, brunch, muffins, pumpkin, pumpkin muffins, raisins
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