Pumpkin Cinnamon Streusel Muffins

Why These Pumpkin Cinnamon Streusel Muffins Hit the Spot

These pumpkin cinnamon streusel muffins came about after a serious pumpkin craving hit me. I had already baked pumpkin Nutella bread, pumpkin chocolate chip bread, and a batch of pumpkin granola. While unpacking kitchen boxes, I found several cans of pumpkin I had stocked up on during the last shortage. So I pulled out my mixing bowl and got to work. My favorite spice is cinnamon, so I added a brown sugar cinnamon filling in the middle and a cinnamon streusel on top. The result is a tender, moist muffin with a sweet surprise in every bite.

Three Reasons to Love This Easy Pumpkin Muffin Recipe

• The hidden brown sugar cinnamon filling gives each bite a sweet surprise that keeps you coming back for more.
• The oat streusel topping adds a buttery crunch that contrasts the tender pumpkin muffin.
• This easy pumpkin muffin recipe uses simple pantry staples and comes together in under an hour.

Key Ingredients for Pumpkin Cinnamon Streusel Muffins

• Canned pumpkin: Use pure pumpkin puree, not pumpkin pie filling. It gives the muffins a rich, earthy flavor and moist texture. No substitution needed, but if using fresh, drain well.
• Cinnamon: This recipe uses a lot of cinnamon, so use a fresh, high-quality spice. It provides the warm, aromatic flavor that pairs perfectly with pumpkin.
• Oats: Old-fashioned rolled oats work best for the streusel. Quick oats can be used but will give a finer texture. Avoid steel-cut oats as they won’t soften enough.

Kitchen Tools for Pumpkin Cinnamon Streusel Muffins

• Two 12-cup muffin tins
• Paper liners or cooking spray
• Medium and large mixing bowls
• Whisk
• Small bowls for filling and streusel

Simple Tips for Perfect Pumpkin Cinnamon Streusel Muffins

When mixing the batter, stir just until the dry ingredients disappear. Overmixing can make the muffins dense. For the filling, use a small spoon to sprinkle it evenly over the half-filled cups. Don’t press it down. The streusel topping should be crumbly, not wet. If it feels too soft, add a tablespoon more oats. Use your hands to work the butter into the dry ingredients until it forms pea-sized clumps.

Expert Advice for Moist and Fluffy Pumpkin Muffins

The water in the batter might seem unusual, but it helps keep the muffins moist without adding extra fat. Make sure your eggs are at room temperature so they blend smoothly into the pumpkin mixture. To check for doneness, insert a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs, not wet batter. Let the muffins cool in the pan for five minutes, then transfer to a wire rack to prevent soggy bottoms.

Layering the Filling and Topping for Best Results

The key to these muffins is the layering. Start by filling each muffin cup halfway with batter. Use a small spoon to sprinkle the brown sugar cinnamon filling evenly over the batter. Don’t stir it in. Then add the remaining batter on top, spreading it gently to cover the filling. Finally, pile on the streusel topping. The filling may sink slightly during baking, which creates a lovely swirl. For a taller muffin top, fill the cups almost to the rim and bake immediately.

Easy Variations for Pumpkin Cinnamon Streusel Muffins

If you want to change things up, fold in 1/2 cup of chocolate chips or chopped pecans into the batter. For a less sweet muffin, reduce the sugar in the batter to 1 cup. You can also swap half the all-purpose flour for whole wheat flour for a heartier texture. To make these dairy-free, use a plant-based butter substitute in the streusel and skip the butter on top.

How to Serve Pumpkin Cinnamon Streusel Muffins

These muffins are wonderful warm from the oven with a pat of butter melting into the streusel. They also make a great grab-and-go breakfast alongside a cup of coffee or hot tea. For a fall-themed brunch, serve them with apple cider and a side of scrambled eggs.

Storing Pumpkin Cinnamon Streusel Muffins

Store leftover muffins in an airtight container at room temperature for up to 3 days. If you live in a humid climate, refrigerate them to keep the streusel from softening. Bring to room temperature before serving or reheat briefly.

Freezing Pumpkin Cinnamon Streusel Muffins

To freeze, wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag. They will keep for up to 3 months. Thaw at room temperature or reheat directly from frozen in a 350°F oven for 8-10 minutes.

Reheating Pumpkin Cinnamon Streusel Muffins

The best way to reheat these muffins is in a 350°F oven for 5-7 minutes. This restores the crispness of the streusel topping. If you’re in a hurry, microwave a single muffin for 20 seconds, but the topping will be softer.

Frequently Asked Questions About Pumpkin Cinnamon Streusel Muffins

Equipment

• muffin tins
• mixing bowls
• whisk
• wire rack
• toothpick

Recipe

Pumpkin Cinnamon Streusel Muffins

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Prep

PT0M

Cook

PT0M

Total

PT0M

Servings

14 servings

Cuisine

American

Course

Breakfast

Ingredients

• 1.75 cup all purpose flour
• 1 tsp baking soda
• 0.5 tsp salt
• 0.5 tbsp cinnamon
• 1.5 tsp nutmeg
• 1.5 cup sugar
• 0.5 cup canola oil
• 0.333 cup water
• 1 cup canned pumpkin
• 2 eggs
• 1 tsp vanilla extract
• 1 cup brown sugar
• 0.5 tsp cinnamon
• 1.25 cup oats
• 1 tbsp flour
• 0.333 cup brown sugar
• 1 tsp cinnamon
• nutmeg
• 6 tbsp butter (cold, cut into chunks)

Instructions

1. Preheat the oven to 350 degrees F. Line two muffin tins with paper liners or spray with cooking spray. Set aside.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined.
4. Slowly stir in the flour mixture. Mix until ingredients are combined.
5. For the brown sugar cinnamon filling: in a small bowl, mix the brown sugar and cinnamon together. Set aside.
6. For the streusel topping: in a small bowl mix together the oats, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly.
7. Fill muffin cups half way full with the pumpkin batter. Sprinkle the brown sugar cinnamon filling over each half filled muffin cup. Fill the muffins cups with the remaining batter. Top each muffin with streusel topping.

Nutrition (per serving, estimated)

Calories

340 kcal17% DV

Protein

4 g8% DV

Fat

13 g17% DV

Carbs

54 g20% DV

Fiber

2 g7% DV

Sodium

270 mg12% DV

% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.

complete the meal

Pairs Well With

BreakfastBaked Pumpkin Donut Holes