These Easy Pumpkin Streusel Muffins are moist, delicious and full of pumpkin flavor. The streusel topping adds a nice crunch and every bite is enjoyed. Enjoy these pumpkin muffins with your breakfast or lunch (or pack them away for a school lunch time).
Easy Pumpkin Streusel Muffins are so soft, flavorful and has the perfect amount of fall spice that any good pumpkin muffin would have. The cinnamon, nutmeg and cloves are just what a fall recipe needs.
We love all things pumpkin and fall over here. And really, these muffins are so good that you will be wanting them in March, not just during autumn. Pumpkin recipes come in all shapes and sizes such as Pumpkin Chocolate Chip Muffins, Pumpkin Chocolate Chip Cake, and Pumpkin French Toast.
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Ingredients
- eggs
- sugar
- pumpkin
- vegetable oil
- all purpose flour
- baking soda
- baking powder
- cinnamon
- cloves
- ginger
- vanilla extract
- salt
- flour
- brown sugar
- butter - melted
One bowl recipe
The best part about these muffins is you can make it in one bowl. One bowl and done. I do like to mix all of the dry ingredients together first, then add all of the wet ingredients.
Alternatives
- chocolate chips
- you don't have to add the vanilla extract, but I feel it helps bring out the flavors of the muffins
- dried cranberries
- a mini muffin pan works great for smaller, easier to manage muffins
Canned pumpkin
I use canned pumpkin in all of my pumpkin recipes. I know many have used fresh pumpkin. You certainly can, if that is something you enjoy doing.
Freezer friendly
These delicious pumpkin muffins are freezer friendly! Make up a batch, then bake and let cool completely. Then place them in an airtight, freezer friendly container. The muffins will stay fresh for up to 3 months.
To enjoy, pull out as many as you like and let thaw. They thaw well in a lunchbox. Pull one out of the freezer, place in a lunchbox and it should be thawed (depending on when lunchtime is!) and ready to eat by lunchtime. Perfect for hungry kids (and mom and dad).
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📖 Recipe
Easy Pumpkin Streusel Muffins
Print PinEquipment
- 1 muffin tin
Ingredients
For The Muffins
- 3 eggs
- 1 ½ cups sugar
- 16 oz pumpkin puree
- 1 ½ cup vegetable oil
- 3 cups all purpose flour
- 2 teaspoon baking soda
- 2 teaspoon baking powder
- 2 teaspoon cinnamon
- 1 teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
For The Streusel
- ½ cup flour
- 1 cup brown sugar
- ¼ cup butter melted
Instructions
- Preheat oven to 375℉. Grease muffin tins with nonstick cooking spray.
- Mix all muffin dry ingredients in a large mixing bowl. Then mix in the wet muffin ingredients.
- Place pumpkin batter in greased muffin tins filling ¾ full.
- In a separate bowl, mix together the streusel ingredients, flour, brown sugar and melted butter. Mix it together until it resembles crumbs.
- Sprinkle the streusel mixture on top of the pumpkin batter.
- Bake in a 375℉ oven for 22 minutes or until a toothpick test clean.
- Let cool in the muffin tins for 10 minutes. Then carefully remove from the muffin tins and place on a cooling rack to cool completely.
HeAther says
Thank you so much!! I love this recipe, I made them for a Class Halloween party. the muffins turned out beautifully and so easy!
Kim says
I'm so glad you enjoyed them!