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!
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These extra soft and fluffy pumpkin muffins are based on my pumpkin bread recipe. It's a simple recipe that can be made by hand and in just one bowl!
When testing these muffins, I baked them in a very hot oven for the first few minutes, then lowered the oven temperature. This gives a rise to the muffins so we get taller muffin tops!
I topped the muffins with a crunchy pumpkin spice streusel, but you can always leave that out if you prefer your muffins plain.
What I love doing when I make these muffins is freezing them, then I microwave them when I'm ready for a lil pumpkin spice sweet treat!
Simple Pantry Ingredients
- Make sure you are using pumpkin puree and not canned pumpkin pie filling! Check the ingredients if you aren't sure.
- I'm using a combination of cinnamon, cloves, nutmeg and ginger. I then used some pumpkin pie spice for the streusel.
- Make sure to use a neutral oil, like vegetable oil, sunflower oil or canola oil. This makes our muffins extra moist!
Pumpkin Muffins Made Without a Mixer
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.
My Muffin Tips
- 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 some homemade pumpkin sauce to use in your morning coffee?
Try these fall bakes next!
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Thank you!
Ella
Recipe
Pumpkin Muffins with Streusel Topping
Equipment
- Muffin pan
Ingredients
Streusel Topping
- 6 tablespoons (84 grams) unsalted butter melted
- ¾ cup (100 grams) all purpose flour
- ½ cup (106 grams) light brown sugar
- 1 tablespoon white sugar
- pinch salt
- 1 ½ teaspoons pumpkin pie spice
Muffins
- 1 ¼ cup (240 grams) sugar
- 1 ⅓ cup (300 grams) pumpkin puree
- 8 tablespoons (90 ml ) vegetable oil
- 2 teaspoons vanilla extract
- ¼ cup (60 ml) whole milk
- 2 large eggs
- 2 cups (220 grams) 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
Instructions
- Whisk together all of the streusel ingredients until all the crumbs are moist. Place in the fridge.6 tablespoons (84 grams) unsalted butter, ¾ cup (100 grams) all purpose flour, ½ cup (106 grams) light brown sugar, 1 tablespoon white sugar, pinch salt, 1 ½ teaspoons pumpkin pie spice
- 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.1 ¼ cup (240 grams) sugar, 1 ⅓ cup (300 grams) pumpkin puree, 8 tablespoons (90 ml ) vegetable oil, 2 teaspoons vanilla extract, ¼ cup (60 ml) whole milk, 2 large eggs
- Add the dry ingredients and fold everything together until the muffin batter is smooth.2 cups (220 grams) 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
- 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.
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Trisha says
Moist and flavorful muffins with a delicious crumb topping! We added the vanilla glaze, too! Thanks for a keeper of a recipe!
Ella says
thanks so much for your review!
Judy says
Could you use homemade puree?
Ella says
I haven't tried it with homemade puree but I think it would have too much moisture!