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Pumpkin Streusel Muffins

developed & tested by:

Carissa Erzen
These moist pumpkin streusel muffins are loaded with a whole can of pumpkin and topped with a brown sugar pecan streusel. Ready in under one hour!
5 from 1 vote
Print Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 312 kcal

Equipment

Ingredients
  

Streusel Topping

  • ½ cup all purpose flour
  • ⅓ cup dark brown sugar
  • ¼ cup chopped pecans
  • 1 teaspoon pumpkin pie spice
  • 4 Tablespoons unsalted butter, softened

Pumpkin Muffins

  • ½ cup unsalted butter, softened (1 stick)
  • ½ cup granulated sugar
  • ¼ cup dark brown sugar
  • 15 ounces canned pumpkin puree (one can) (not pumpkin pie filling)
  • 2 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • ¼ cup milk
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt

Instructions
 

  • Preheat the oven to 350°F. Line a muffin tin with muffin/cupcake liners.
  • Prepare the streusel by combining the all purpose flour, brown sugar, chopped pecans, pumpkin pie spice, and softened butter in a mixing bowl. Use a large spoon, silicone spatula, or your hands to mix the mixture until it's crumbly. Set aside.
  • In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until it is pale and fluffy, after a few minutes.
  • Add the pumpkin puree, egg, vanilla, and milk. Mix on low speed until it’s well combined, after about 1 minute.
  • Add the all purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. Gently mix with a large spoon or silicone spatula until you no longer see dry pockets of flour. Scrape the sides and bottom of the bowl to ensure everything is well mixed.
  • Use a cookie scoop or a large spoon to drop muffin batter into each muffin cup to fill it nearly to the top. Sprinkle the pecan streusel topping on top.
  • Bake the muffins for 18 to 22 minutes, until a toothpick inserted into the center of the muffins comes out without any wet batter stuck to it. Enjoy!!

Notes

  • Don’t use canned pumpkin pie which contains added sugar and other ingredients that will totally mess up your muffins. Use canned pumpkin that only contains one ingredient - pumpkins!  
  • Storing: Store cooled muffins in an airtight container at room temperature for up the 3 days. To freeze, wrap cooled muffins individually in plastic wrap then in aluminum foil and store in the freezer for up to 3 months.

Nutrition

Serving: 1 muffin (of 12)Calories: 312kcalCarbohydrates: 43gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 58mgSodium: 149mgPotassium: 148mgFiber: 2gSugar: 20gVitamin A: 5.919IUVitamin C: 2mgCalcium: 59mgIron: 2mg
Keyword pumpkin muffins, pumpkin streusel muffins
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