There is nothing more comforting on a brisk fall morning then a delicious pumpkin muffin! These pumpkin muffins with streusel topping can be made in 1 bowl and you don’t need a mixer. Plus, it takes just 15 minutes to make!
These extra soft and fluffy pumpkin muffins are based off of my pumpkin bread recipe. It’s a simple recipe that can be made by hand and in just one bowl!
Craving even more fall recipes? Check out my pumpkin bread and apple crisp cheesecake!
Tell me about this recipe!
- These soft and moist muffins are made in just one bowl, and all you need is a whisk and a rubber spatula!
- Get bakery style muffins by baking the muffins in a very hot oven, then lowering the temperature. This will give a rise to your muffins and give you extra tall muffin tops!
- The muffins are covered in a crunchy pumpkin pie spice streusel! You can leave off the streusel if you prefer your muffins plain.
- You can easily freeze this muffins so you can have a ready made breakfast all fall long!
Pumpkin Puree: make sure you are using pumpkin puree and not canned pumpkin pie filling! Check the ingredients if you aren’t sure.
Flour: I’m using all purpose flour for the muffins and the streusel. I haven’t tested this recipe with gluten free flour.
Spices: I’m using a combination of cinnamon, cloves, nutmeg and ginger. I then used some pumpkin pie spice for the streusel.
Eggs: I tested this recipe with large eggs.
Oil: make sure to use a neutral oil, like vegetable oil, sunflower oil or canola oil. This makes our muffins extra moist!
Milk: feel free to use a dairy free milk.
Step by Step Instructions
Step 1: In a jug or a medium bowl, whisk together all of the dry ingredients from the streusel. Once combined, pour in the melted butter. Use a fork or a whisk to whisk everything together until it is evenly moist. Place in the fridge while you work on the muffins.
Step 2: In a large bowl, whisk together all of the wet ingredients – the eggs, oil, milk, vanilla extract, sugar and pumpkin puree. Whisk until smooth.
Step 3: Pour the remaining dry ingredients into the wet ingredients. Use a rubber spatula to fold everything together until smooth. Preheat the oven to 425°Fahrenheit/220°Celsius.
Step 4: Place muffin liners in a muffin pan. Fill each muffin case to the top with the muffin batter, then sprinkle over your streusel. I gently press the streusel into the batter! Bake for 5 minutes, then without opening the door, lower the temperature 350°Fahrenheit/175°Celsius and bake for another 16-17 minutes. Let the muffins cool in the pan for about 10 minutes before removing and allowing them to cool completely on a wire rack.
Recipe Tips & Tricks
- Use a weighing scale – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Use the fluff and sprinkle method to measure your flour – if you aren’t using a scale to measure ingredients then make sure you are measuring your flour correctly! Go to this link here to find out how to do that. If you use too much flour, then you won’t have those delicious moist crumbs!
- Extra Pumpkin Puree? This recipe doesn’t use a whole can of pumpkin puree, so why not use the leftovers to make pumpkin spice soft pretzels, pumpkin cookies or pumpkin spice syrup?
Frequently Asked Questions
You can keep them in an airtight container for 1 day at room temperature or for 5 days in the fridge. You can also freeze these muffins! Just place in a freezer bag and freeze for up to 2 months. Defrost overnight in the fridge or defrost in the microwave.
You don’t have to! You could leave them plain, sprinkle over a bit of sugar before baking, or add my oat streusel topping.
Try these fall bakes next!
Have you made this recipe? Please rate the recipe below! Don’t forget to follow me on Instagram @alpineella and Pinterest!
Pumpkin Muffins with Streusel Topping
- Muffin pan
- 6 tablespoons unsalted butter melted
- ¾ cup all purpose flour
- ½ cup light brown sugar
- 1 tablespoon white sugar
- pinch salt
- 1 ½ teaspoons pumpkin pie spice
- 1 ¼ cup sugar
- 1 ⅓ cup pumpkin puree
- 8 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- ¼ cup whole milk
- 2 large eggs
- 2 cups all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ teaspoon fine salt
- Whisk together all of the streusel ingredients until all the crumbs are moist. Place in the fridge.
- Preheat the oven to 425°Fahrenheit/220°Celsius and line a muffin pan with 12 muffin liners.
- In a large bowl, whisk together all of the wet ingredients until smooth.
- Add the dry ingredients and fold everything together until the muffin batter is smooth.
- Scoop out the muffin batter into the muffin liners to the top. Take out the streusel and sprinkle over the muffins, gently press the streusel into the muffin batter.
- Bake for 5 minutes, then without opening the oven door, lower the temperature to 350°Fahrenheit/175°Celsius and bake for an additional 16-18 minutes.
- Take the muffins out of the oven and let them cool in the pan for 10 minutes. Take them out and place on a wire rack to cool completely.
Moist and flavorful muffins with a delicious crumb topping! We added the vanilla glaze, too! Thanks for a keeper of a recipe!
thanks so much for your review!
Could you use homemade puree?
I haven’t tried it with homemade puree but I think it would have too much moisture!