Pumpkin Streusel Muffins By Kelly Miller • October13,2011 • Updated February 4, 2022 • 3 Comments 1.6K Jump to Recipe Pumpkin Streusel Muffins recipe made with pumpkin puree and spices in the batter, and topped with a brown sugar streusel crumb topping. The perfect fall breakfast! I saw a recipe for pumpkin coffee cake that I couldn’t wait to try. Lately I’ve been making everything into individual servings to portion control a little better, so I modified the recipe for muffins instead of a whole coffee cake. These came out great, just the right amount of sweetness for a breakfast muffin. I was able to get about 15 muffins with this recipe and there was plenty crumb topping for each muffin. I plan on making these alongside my French Toast Casserole for our annual Thanksgiving breakfast. I’m totally on a pumpkin kick since my local supermarket FINALLY restocked! YAY! Pumpkin Streusel Muffins Pumpkin Streusel Muffins recipe made with pumpkin puree and spices in the batter, and topped with a brown sugar streusel crumb topping. The perfect fall breakfast! 5 from 1 vote Print Pin Rate Course: BreakfastCuisine: AmericanKeyword: recipe for pumpkin streusel muffins Prep Time: 20 minutes minutesCook Time: 25 minutes minutes Servings: 24 muffins Calories: 141kcal Author: Kelly Miller IngredientsFor the muffins:▢ 1/2 cup butter softened▢ 1 cup sugar▢ 2 eggs▢ 15 oz can pumpkin▢ 1 teaspoon vanilla▢ 2 cups flour▢ 1 teaspoon baking soda▢ 1 teaspoon baking powder▢ 1/2 teaspoon cinnamon▢ 1/4 teaspoon saltFor the streusel topping:▢ 1/4 cup brown sugar▢ 1/4 cup sugar▢ 1/2 teaspoon cinnamon▢ 2 tablespoons cold butter InstructionsCream together butter, sugar, and eggs beating well after each egg is added.Combine pumpkin and vanilla and set aside.Mix flour, baking soda, baking powder, and pumpkin pie spice.Gradually add flour mixture and pumpkin mixture to creamed sugar, alternating between wet and dry.Divide batter equally among 2 muffin tins (24 muffins) that have been lined with cupcake liners.For topping, blend ingredients with a pastry blender or small food processor.Sprinkle a generous amount of topping over muffins.Bake at 350 for about 25 minutes.Cool and serve. NutritionCalories: 141kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 119mg | Potassium: 75mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2925IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 1.6K
Jan says October 13, 2011 at 4:20 am Yum! I'm so glad I saw these on This Chick Cooks. I can't wait to try them. Thanks! Reply
Ellie says October 19, 2011 at 3:39 pm Yummy!!! I'm coming over! 🙂 But I am putting pumpkin on my list so I can try this! Reply
Katie says November 4, 2012 at 1:34 am Yummy! These look so delicious! Perfect for fall – I'll have to save this one! Thanks for the recipe! Reply