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Pumpkin Muffin with Streusel topping on a. baking rack with more muffins blurred out behind it.
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Pumpkin Muffins with Streusel Topping

These pumpkin muffins have a heavenly streusel topping that adds a little crunch to the tender and moist muffin below. They are delightful any time of day, whether you're savoring them with a steaming cup of coffee in the morning or indulging in an afternoon snack.
Course Dessert, Side Dish, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 326kcal
Author Chellie Schmitz
Cost $10

Equipment

Ingredients

Streusel

  • 4 tablespoons unsalted butter cold, cut into cubes
  • ½ cup flour
  • ½ cup brown sugar
  • ½ teaspoon cinnamon

Muffins

  • 2 eggs
  • 3/4 cup coconut oil warmed to room temperature
  • 1 cup pumpkin puree homemade or canned ( pure pumpkin, not pie filling)
  • 1 teaspoon vanilla extract
  • 3/4 cups sugar
  • 1 1/2 cups flour
  • 1 teaspoons baking soda
  • 1 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt

Instructions

  • Preheat the oven to 400°.
  • Using a pastry blender, mix the butter, flour and sugar together until crumbly. Store in the refrigerator to keep it cold, until ready to use.
  • Mix the eggs, oil, pumpkin, vanilla extract, and sugar together, stir well.
  • In a separate bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
  • Pour the wet ingredients into the dry ingredients and stir until combined. Do not over stir.
  • Generously fill 12 greased or paper-lined muffin cups.
  • Top the muffins with the streusel topping.
  • Bake at 400 degrees for 16-20 minutes.
  • Remove from the oven and cool the muffins in the tin, for 10 minutes before moving the individual muffins to a cooling rack.

Notes

  • I've lightened up these muffins by using coconut oil to replace the traditional vegetable oil. You can also use unsweetened applesauce to lighten it up even more.
  • If your coconut oil is solid, gently warm it in the microwave until it is liquid and at room temperature.
  • You can use muffin liners, grease a traditional muffin tin, or use Silicone.
  • This recipe makes 12 generous muffins. If you want a smaller batch, hover over the number of servings in the recipe card and use the slider to adjust the amount.
  • Ovens vary, so begin checking for doneness at 15 minutes.
  • These work well as mini muffins too. Just make sure you check them after about 12 minutes, they shouldn't need to bake as long.

Nutrition

Calories: 326kcal | Carbohydrates: 40g | Protein: 3g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 204mg | Potassium: 125mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3335IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg