Easy Pumpkin Streusel Muffins

These Easy Pumpkin Streusel Muffins are the BEST when it comes to easy pumpkin muffin recipes. Made with pantry ingredients you probably already have on hand like pumpkin puree, brown sugar, pecans and fall spices, these tender crumb cake muffins are quick and easy to make and the perfect way to share your favorite fall flavors.

Heather

Prep Time 15

Cook Time 20

Total Time 35

Serving Size Muffins

Ingredients

Pumpkin Muffins

3 1/2 cup all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 tablespoon pumpkin pie spice
1 teaspoons cinnamon
1 teaspoons allspice
1 teaspoons salt
3 cup sugar
4 large eggs
15 ounces pumpkin puree
3/4 cup vegetable oil
2 teaspoons vanilla extract

Streusel Topping

1 1/4 cup all purpose flour
1/2 cup brown sugar
1/3 cup sugar
1 cup pecans, chopped
1 teaspoon cinnamon
6 tablespoons melted butter

Instructions

Preheat oven to 350°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
Make your streusel topping first. Mix together the streusel ingredients of flour, brown sugar, white sugar, cinnamon, chopped pecans and melted butter in medium sized bowl and aside.
Making your pumpkin batter by combining the muffin ingredients of flour, baking soda, baking powder and spices in a large bowl. Set aside.
In a medium sized bowl whisk together sugars, eggs, vanilla, vegetable oil and pumpkin puree until combined.
Pour the wet ingredients into the dry ingredients and gently fold together until they are combined.
Spoon or pour your pumpkin batter into your prepared muffin pan, filling your muffin tins 2/3 of the way full. Add approximately 1 tablespoon of your streusel topping to your muffins keeping in mind your muffins will rise during cooking.
Move your muffin tins to your preheated oven and bake for 19-21 minutes.
After removing your muffins from the oven, allow them to stay in the muffin tin for 5 to 10 minutes before moving them to a wire rack to cool completely.
These pumpkin streusel muffins can be stored in an airtight container at room temperature for 4 to 5 days or moved to the refrigerator for up to a week.

Notes

Pro Tips for Perfect Pumpkin Muffins

Most Important Tip - Do no overmix your batter. You want your pumpkin batter to be combined but do not over mix it. Overmixing makes more gluten and a denser muffin.

Allergies - If you are allergic to nuts, leave out the pecans from your streusel.

Streusel Topping - Mix up your streusel topping before making your muffins. This way your muffins aren't sitting while you bring your topping together.

Topless - These muffins are delicious on their own. Don't feel you need to add the topping to get great flavor with these. The pecan topping is just the frosting on the cake, so to speak.

Filling - To fill your muffin tins easily, use a large spoon or a small measuring cup .. I use a 1/4 cup to make the process as quick and mess-free as possible.

Pumpkin Puree - When grabbing your pumpkin puree from the store or your pantry, make sure you are using pumpkin puree and not pumpkin pie filling. The cans look so similar.

Freezing Pumpkin Muffins: These muffins freeze beautifully so feel free to freeze them for up to 3 months. Then simply thaw them overnight in the refrigerator.