Pumpkin Cinnamon Streusel Muffins

These pumpkin cinnamon streusel muffins are my favorite for cozy weekend breakfasts or quick snacks. They are bursting with warm autumn flavors and topped with a perfectly crumbly streusel that adds a delightful texture contrast.

I whipped these muffins up on a chilly morning when I needed a comforting treat. They quickly became a go-to for sharing over coffee with friends.

Ingredients

• All-purpose flour: forms the tender crumb base for the muffins so choose a good quality brand for best texture
• Baking powder and baking soda: work together to help the muffins rise and stay light
• Ground cinnamon and nutmeg: add a fragrant warmth perfect for fall baking use fresh spices for maximum flavor
• Salt: balances the sweetness and enhances overall taste
• Granulated sugar: sweetens evenly while brown sugar adds moisture and a subtle molasses note
• Large eggs: bind the ingredients smoothly making sure the muffins hold together
• Canned pumpkin puree: keeps the muffins moist and rich it’s best to use pure pumpkin without added spices or sugars
• Unsalted butter melted: adds richness and tender crumb control you can substitute with coconut oil if preferred
• For the Streusel Topping
• Brown sugar: adds sweetness and helps create that crisp topping
• Rolled oats: provide texture contrast and a bit of chewiness
• All-purpose flour: helps bind the streusel mixture
• Unsalted butter melted: enhances richness and helps the topping to brown

Instructions

Preheat The Oven and Prepare the Pan:

Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with paper liners. This prevents sticking and helps with even cooking.

Mix Dry Ingredients:

In a large mixing bowl, whisk together the flour baking powder baking soda cinnamon nutmeg salt granulated sugar and brown sugar. This ensures all leavening and spices are evenly distributed.

Combine Wet Ingredients:

In a separate bowl, beat the eggs with the pumpkin puree and melted butter until smooth and uniform in texture. This helps the wet ingredients blend easily with the dry.

Gently Mix Wet and Dry Ingredients:

Pour the wet mixture into the dry mixture and fold gently with a spatula. Avoid overmixing to keep the muffins tender and fluffy. Stop mixing once no dry streaks remain.

Prepare Streusel Topping:

In a small bowl, combine the brown sugar rolled oats flour and melted butter. Mix until crumbly with varying sizes of clumps to get that classic streusel texture.

Fill Muffin Cups and Add Streusel:

Spoon the batter evenly into the prepared muffin cups filling about three quarters full. Generously sprinkle the streusel topping over each muffin for maximum crunch.

Bake Until Golden and Set:

Bake for 20 to 25 minutes until the muffins rise and the tops turn golden brown. A toothpick inserted in the center should come out clean when done. Let muffins cool slightly before enjoying.

Cinnamon is my favorite ingredient here. Its warm spice adds a cozy feel that reminds me of autumn mornings baking with my mom. Every time I make these muffins the house fills with that comforting aroma that brings back wonderful family memories.

Storage Tips

Store muffins in an airtight container at room temperature to keep them fresh for up to three days. For longer storage wrap individually and freeze for up to a month. Thaw overnight and warm gently before serving to enjoy the fresh-baked taste.

Ingredient Swaps

If you do not have canned pumpkin you can substitute with cooked and pureed sweet potato or butternut squash which provide similar moisture and flavor. To make these gluten free use a 1 to 1 gluten-free flour blend but note the texture will be slightly different.

Serving Ideas

These muffins pair wonderfully with a spread of cream cheese or a drizzle of honey on top. For a more indulgent breakfast serve alongside scrambled eggs and fresh fruit for a balanced meal. They also make a lovely snack with a cup of chai or coffee.

Seasonal Twists

In the winter add a pinch of ground cloves or ginger to the dry ingredients for extra warmth. During spring try swapping cinnamon for cardamom and adding fresh blueberries for a fruit boost. In late fall a handful of chopped toasted pecans sprinkled over the streusel adds a nice crunch and nutty flavor.

This recipe is perfect for bringing warmth and comfort to any autumn morning while being quick and easy to make.

Frequently Asked Recipe Questions

→ What gives these muffins their moist texture?

The pumpkin puree and melted butter add moisture, while gentle mixing prevents overdeveloping gluten, keeping the muffins tender.

→ How does the streusel topping enhance the muffins?

The streusel adds a crunchy, sweet contrast with oats and brown sugar, providing texture that complements the soft muffin.

→ Can I use fresh pumpkin instead of canned puree?

Yes, cooking and pureeing fresh pumpkin until smooth works well, though canned pumpkin puree is more convenient.

→ How do I know when the muffins are done baking?

They are ready when golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.

→ Can these muffins be frozen for later?

Absolutely. Let them cool completely, then freeze in an airtight container for up to 2 months. Thaw before serving.