Pumpkin Cinnamon Streusel Muffins

This morning I woke up to the first true chill of Autumn in the air. Dreary, rainy and a cool 40 degrees. You know, the kind of morning where you want to do nothing else but wrap up in a blanket with your dogs, eat comfort food and catch up on your DVR. The comfort food of choice? These delicious pumpkin muffins with streusel topping!

But this just isn’t any pumpkin muffin. This is the pumpkin muffin. The kind of muffin that you can’t get out of your head. Moist and tender with a brown sugar swirl running through the middle and topped with a pecan streusel. Who cares if you’ve already devoured one when it came out of the oven, a little bite of another won’t hurt. Your secret is safe with me! 😉

So go ahead and fill your home with the fragrance of fall with these spiced pumpkin streusel muffins, I’ll start the coffee!

Pumpkin Cinnamon Streusel Muffins

Yield: 24 muffins

Prep Time: 15 minutes

Cook Time: 22 minutes


For the Muffins:
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon allspice
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin puree
2 large eggs
1 teaspoon vanilla extract

For the Brown Sugar Cinnamon Filling:
1 cup light brown sugar
1/2 teaspoon cinnamon

For the Streusel Topping:
1 1/4 cup old fashioned oats
1/2 cup chopped pecans
1 tablespoon all purpose flour
1/3 cup light brown sugar
1 teaspoon cinnamon
Dash of nutmeg
6 tablespoons cold butter, cut into chunks


Preheat the oven to 350 degrees F. Line two muffin tins with paper liners or spray with cooking spray; set aside.
To make the brown sugar cinnamon filling, in a small bowl, combine the brown sugar and cinnamon; set aside.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger and allspice; set aside.
In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined. Add the flour mixture, stirring gently, until the ingredients are just combined. Do not overmix!
Fill each muffin cup halfway with batter. Sprinkle the brown sugar cinnamon filling over each muffin cup. Top the muffins with remaining batter so the filling is covered.
For the streusel topping: in a small bowl mix together the oats, pecans, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly. Top each muffin with streusel topping.
Bake until muffin tops are just firm and toothpick inserted into the center comes out clean, about 18 to 22 minutes. Remove pans from oven and cool on a wire rack.

Source: adapted from Two Pea's & Their Pod

One Year Ago: Pumpkin Muffins 

Two Years Ago: Baked Ziti          

17 Responses to “Pumpkin Cinnamon Streusel Muffins”

  1. #
    Inês Oliveira — October 5, 2012 @ 11:13 am

    Looking delicious!!!

  2. #
    Blog is the New Black — October 5, 2012 @ 11:22 am

    These looka nd sound amazing!

  3. #
    colleen @ Secrets from the Cookie Princess — October 5, 2012 @ 1:20 pm

    Stop. Seriously. Stop making delicious muffins that make me lick the computer screen. (The computer screen still isn’t tasty.)

  4. #
    Erin @ Erin's DC Kitchen — October 5, 2012 @ 1:47 pm

    I know 40 degrees and rainy sucks, but it feels like fall! It’s been in the mid 80’s all week here in DC, I’m so over it! I want muffin-eating, snuggle up and read a book weather 😉

  5. #
    Erin @ Texanerin Baking — October 5, 2012 @ 5:14 pm

    The streusel looks especially amazing! And I could see how this is “the” pumpkin muffin. And I wanted to say that I love that you gave us a texture shot. I’m always worried about making something without seeing a shot of the inside!

  6. #
    Julie S — October 5, 2012 @ 6:28 pm

    Would these ship well? I’m new to sending treats in the mail and I’m still trying to figure out what ships best. I sent out your cornstarch Choco chip cookies and the rolo cookies and they were both well received! My husband and I love your blog…!

  7. #
    Ashley @ Wishes and Dishes — October 5, 2012 @ 6:40 pm

    Love the streusel topping – i bet these smell amazing while baking! Have a great weekend!

  8. #
    ChgoJohn — October 5, 2012 @ 8:32 pm

    The cinnamon streusel topping is what makes there muffins fantastic. Great idea, Christina!

  9. #
    Kiran @ KiranTarun.com — October 5, 2012 @ 9:45 pm

    Oh my! I love this season and hope we feel the same autumny air soon, here in Florida.

  10. #
    Laura Dembowski — October 6, 2012 @ 7:44 am

    I love pumpkin muffins, but these are taken to another degree with the swirl and topping! I am not enjoying this very fall-like weather. Here’s hoping for a burst of warm air!

  11. #
    Christin@fortmillscliving — October 7, 2012 @ 6:21 pm

    That does look like THE pumpkin muffin. All my favorite fall spices and the streusel looks amazing!

  12. #
    Laurie — October 7, 2012 @ 8:01 pm

    I’ve been making the same pumpkin bread recipe for 10 years (which I also make into muffins). I’ve never even been tempted to try another recipe until now. If it weren’t 9pm, I would make them now (I”m such a baking geek that I actually have all the ingredients in the house). Maybe tomorrow evening. Then, I can bring them to work on Tuesday (since tomorrow we’re off for Columbus day).

    Thank you so much for sharing!!!!

  13. #
    nicole @ I am a Honey Bee — October 11, 2012 @ 12:56 pm

    this is the kind of muffin I am going to make when i make muffins. huge fluffy muffin topped off with yummy goodies. I love sky high muffins

  14. #
    Linda Etter — October 12, 2012 @ 9:15 pm

    I made these for book club and they were truly delicious! But I only got 12 out of the recipe, not 24.

  15. #
    Dan — October 17, 2012 @ 1:19 pm

    Great recipe, but i used normal sized muffin tin and I only got a dozen w/batter, and had leftover streusel. You may have used a smaller tin.

  16. #
    Heather — October 22, 2012 @ 8:55 pm

    I made these tonight and they were awesome! I did substitute the regular flour for wheat flour and also substituted the sugar for unsweetened applesauce. An attempt to make them a little healthier :)They were so moist and light to eat.

  17. Pingback: Sweet Pea's Kitchen » Pumpkin Roundup

Leave a Comment