These Pumpkin Streusel Muffins are easy, full of pumpkin flavor, and the perfect fall treat. Made with real pumpkin puree and my favorite blend of spices!

Pumpkin is definitely one of my favorite seasonal flavors. It is so versatile and easy to use. Especially in sweets.

This pumpkin muffins with streusel topping is the perfect way to get your fall flavor fix. Sweet, but not too sweet, and an incredibly bold pumpkin flavor. The topping is made with cinnamon, brown sugar, and butter which makes the most incredibly delicious final touch.

Bottom line is that you need to make these. You will fall in love.

Pumpkin Muffin Ingredients:

The list of ingredients for this easy muffin recipe is long, but all are pantry staples and most likely already something you have on hand!

Brown Sugar- Brown sugar adds a slight molasses flavor that gives you a wonderful boost of fall goodness.
Oil- I use vegetable oil, but we have also used applesauce! It adds moisture and is a great substitute.
Eggs- Large eggs at room temperature.
Pumpkin- Be sure to use pumpkin puree and avoid pumpkin pie mix. The mix has added ingredients that you don’t want in your muffins.
Water- Plain ol’ H2O
Flour- All-purpose, or white flour, is best for this recipe.
Baking Powder and Baking Soda- Leavening agents that help make your muffin nice and fluffy.
Pumpkin Pie Spice- I like to use homemade, but you can find a pre mixed pie spice in the baking aisle of most grocers.
Salt- Salt always helps to enhance flavors

Oil Substitute:

In this recipe you can substitute equal amounts of soft butter or applesauce for the oil. I have also heard you can use an over ripe mashed banana. I have also had great success with coconut oil in my baked goods.

pumpkin streusel muffins on one sweet appetite

How to make streusel topped pumpkin muffins:

Preheat your oven to 350 degrees. Line a muffin tin with 10-12 liners.
Whisk together the 3/4 cup brown sugar, applesauce, eggs, pumpkin and water in a large bowl.
Shift 1 1/2 cups flour, baking powder, baking soda, pumpkin pie spice, and salt in a small bowl. Fold into your wet ingredients until just incorporated.
Fill your cupcake liners 3/4 full with your batter.
In a small bowl whisk together the 1/3 cup brown sugar, 1/4 cup flour, 1/4 teaspoon cinnamon. Cut in the soft butter until a crumbly mixture is formed. Sprinkle evenly over your muffins.
Bake 18-20 minutes or until a toothpick comes out clean.

How to freeze muffins:

Too many muffins and not sure what to do with them? Great news is that this muffin recipe is freezer friendly! Follow the instructions below and keep them in the freezer for up to 3 months!

Helpful tools for this recipe:

Muffins are a simple breakfast or brunch recipe. To help make the process of baking even simpler, I use the following items:

A Hand Mixer– You can always use a stand mixer, but I find hand mixing is better to avoid over mixing.
Silicone Spatulas– These spatulas are amazing. They are soft enough to scrape the side of the bowl but tough enough to fold the batter! We use them for everything.
Cupcake Liners– These are essential! They help keep your moist muffin from sticking to your cupcake tin and help remove them from the tin in seconds.
Cupcake or Muffin Tins– To get that classic shape, you have to use a muffin tin. These are inexpensive and last forever!
Cupcake Scoop– Ok, this one is not necessary, but it is so incredibly helpful. It keeps all of your muffins even in size which makes your end result look bakery worthy!

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PS- Did you know you can add pumpkin to your furry friends treats? Check out the recipe here.

Pumpkin Streusel Muffins

Pumpkin Muffin Ingredients:

Oil Substitute:

How to make streusel topped pumpkin muffins:

How to freeze muffins:

Helpful tools for this recipe:

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