I am not a fan of pumpkin. I personally think Pumpkin Pie tastes like baby food. However, I absolutely love the Pumpkin Streusel Muffins. They go great with a cup of coffee, and aren’t too sweet. Costco has some of my favorite ones so I decided to recreate them at home, and honestly, they’re even better. Give them a try. They’re so easy, and so good. Oh, and you’ll use a whole can of pumpkin, so none leftover in the fridge. It’s a win win.
PrintPumpkin Streusel Muffins
Moist and fluffy pumpkin muffins with a sweet cinnamon streusel topping. And
- Prep Time: 5 Minutes
- Cook Time: 25 Minutes
- Total Time: 30 Minutes
- Yield: 24 1x
- Category: Desserts
Ingredients
1 1/2 Cups Sugar
1/2 Cup Vegetable Oil
3 Eggs
1 tbsp Vanilla Extract
1 15 oz Can Pumpkin Puree
2 Cups Flour
1/2 tbsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
1 1/2 tsp Cinnamon
1/2 tsp Ginger
1/2 tsp Nutmeg
1/2 tsp Cloves
2 tbsp Milk
Streusel:
1/2 Cup Flour
1/4 Cup Sugar
5 tbsp Brown Sugar
1/2 tbsp Cinnamon
6 tbsp Softened Butter
Instructions
Whisk sugar and oil. Add the eggs and vanilla.
Whisk in the pumpkin.
Sift in the dry ingredients and mix. Fold in the milk.
Mix all the streusel ingredients until combined.
Line 2 muffin trays with liners. Using a large cookie scoop, scoop in the batter. Top with a tbsp of streusel.
Bake at 325 F for 23-27 minutes. Enjoy!
Notes
Alternatively you can bake them in two loaf pans. They will need to bake for 60-75 minutes.
Nur Ashour
You are so sweet!
Suzette Youngblood
Absolutely delicious! Made dairy-free with almond milk and some plant butter for streusel.. so tender and delicious and just perfect! Might add nuts to streusel next time but still delicious as is. Thanks for a great recipe. Suzette
Nur Ashour
Thanks for making them!
Cecelia Miller
I wanted a quick easy pumpkin muffin this morning so I started looking online. Many popped up but I chose yours because it was quick. Since it’s just 2 of us and we’re seniors, I made half of a 1X batch. It made exactly 12 muffins which is what I wanted. My husband is not always a fan of things pumpkin so it was a surprise to hear him say “You can make these again. They are fantastic.” The muffins were moist, flavorful, and the crumb topping was perfect–not too sweet. Living at 9000 ft. elevation in Colorado, trying new recipes is somewhat of an experiment. Sometimes I have to figure out changes to leavenings, sugars, temperatures…These required no changes on the first attempt and will definitely be a repeat item. I don’t do any social media so posting a picture of my muffins is not possible through this comment channel. But know I will be using this recipe again and will check out some of your other ones. Thank you for such a easy, wonderful, flavorful pumpkin muffin.
Nur
I’m so glad you loved them as much as we do! I also love how easy they are to make, and eat . I’m not a pumpkin lover myself and I’m obsessed with these. They also freeze very well.
I would encourage you to try my coconut hareesa cake and Italian cream cake next. They are too die for!
If you find yourself on TikTok or Instagram I post a lot of step by step videos. And if you need any direction in adjusting recipes for altitude feel free to reach out. I was born and raised in Denver and know how it can be and be. Im glad you found my page and hope you love it! And as we say in Arabic, “Sahtain” which means I hope you enjoy this meal in good health.