Pumpkin Muffins with Streusel Topping98 Reviews
- Prep: 30 min
- Cook: 25 min
- Ready In: 55 min
“This is a moist and hearty breakfast muffin made with fresh pumpkin, oatmeal, and brown sugar.” - by BRETTNSHARA
Original recipe yields 1 1/2 dozen muffins
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
- Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
- Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
- Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.
Amount Per Serving (18 total)
- 292 cal
- 10.7 g
- 46.6 g
Based on a 2,000 calorie diet
Reviews (98)Rate This Recipe
"I’m always pleased when I’m the first reviewer of a recipe and can write an enthusiastic and positive review. I do have my criticisms of this recipe, but they’re no biggies and don’t detract from the..." See more resulting muffin at all. First, don’t bother measuring out 1-1/2 c. of the pumpkin. After doing so there was so little left in the 15 oz. can that I just used all of it. Second, I found that just 1/4 c. of raisins was skimpy – so I added another 1/4 cup. My remaining criticisms are slightly more important. As I looked over the ingredients and then the batter itself, I could see this was going to make way more than 18 muffins; and so it did. I got 24 perfectly sized and rounded muffins. The instructions to make the streusel are unconventional, so I chose to prepare it in the standard manner of mixing the flour and sugar, adding the butter until crumbly (I use a fork) and finally the oats. Because there were 24 muffins, not 18, I was short of topping and had no motivation to drag things out again to make another batch. I had enough to top 12 muffins very nicely and chose to leave the other 12 without. With or without topping, they’re lovely. They’re light and fluffy, not heavy and dense. Without streusel they’d be great with cream cheese frosting, but they’re just perfect as is. They’re gorgeous too, and just as delicious as they are pretty, not overly sweet and lightly spiced, so the pumpkin unmistakably takes center stage. Bonus: the topping actually stays put!"
"If I were to rate this as a regular size muffin I'd give it 4 stars, but as a mini muffin this gets 5! I was able to make 12 regular muffins and 40 mini muffins. Make sure to double the streusel mixtu..." See morere. Also, I added about 1/2 cup of finely chopped pecans to the streusel; so glad I did! I found that the minis had the perfect balance of streusel-to muffin for optimal flavor; de-friggin'-liscious! I've Pinned the recipe and will be making these numerous times this fall. Great to make, store half to eat within a few days and freeze the rest. Then, as you want a muffin or two, remove from freezer and heat in microwave. Thanks for sharing!"
"Was craving something with pumpkin and this did the trick! So moist and great flavor, the only thing I would do differently is add some chopped pecans to the streusel...other than that perfect! Updat..." See moree: I added a cream cheese filling to these muffins and it worked out perfectly! I made the filling out of: 8 ounces cream cheese, softened, 1 cup powdered sugar & 1/2 teaspoon vanilla. I then placed the mixture on plastic wrap and made a log out of it, wrapped it up and put in the freezer for a few hours and then just sliced it when I needed it to put in the center of the muffin batter. So good!"
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