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Pumpkin Spice Streusel Muffins
5 from 12 votes

Pumpkin Spice Streusel Muffins

Pumpkin Spice Streusel Muffins feature thick, moist pumpkin-spiced batter studded with warm spices and topped with a crumbly streusel of brown sugar, flour, cinnamon, and butter. The muffins offer a soft crumb with a crisp topping, delivering seasonal flavors enhanced by fresh orange zest and juice.

Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
Servings: 9 muffins
Calories: 252 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 ¾ cups all-purpose flour
  • ½ cup brown sugar packed
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¾ tsp ground cinnamon
  • ¼ tsp salt
  • ⅛ tsp ground nutmeg
  • ⅛ tsp allspice
  • 1 egg large
  • ¾ cup pumpkin puree
  • ¼ cup avocado oil (or vegetable/canola oil)
  • 1-2 tsp orange zest
  • 1 TBSP orange juice (from the same orange you zested)
STREUSEL TOPPING:
  • ¼ cup light brown sugar (packed)
  • ¼ cup all-purpose flour
  • ½ tsp ground cinnamon
  • 2 TBSP unsalted butter melted

Instructions

    Cup of Yum
  1. Preheat oven to 400℉. Line a muffin tin paper or parchment liners.
  2. First make the streusel topping. Melt butter. Add brown sugar, flour and cinnamon in a small-medium bowl and mix well to break up any clumps of sugar. Pour in half the melted butter and mix well with a fork. Pour in remaining butter and mix with your fingers until mixture resembles soft crumbles of slightly wet sand. Set aside.
  3. In a medium bowl, combine flour, brown sugar, baking soda, baking powder, cinnamon, salt, nutmeg, and allspice in a bowl and whisk to incorporate.
  4. In a large mixing bowl, combine wet ingredients: egg, pumpkin puree, oil, orange zest, and orange juice.
  5. Add flour mixture to the wet ingredients, stirring with a fork until just incorporated with no flour bits remaining. Take care not to overmix. The batter will be very thick and sticky.
  6. For extra fluffy muffins with a taller rise, cover mixing bowl with a clean dishcloth and let the batter rest for 15 minutes.
  7. Scoop batter into lined muffin tin, filling to the top of the muffin liner for larger muffins or at the 1/2 way mark for smaller muffins. I use between 3-4 TBSP batter per muffin cup. Recipe yields 8-9 larger muffins or 12 smaller muffins.
  8. Sprinkle each one generously with streusel.
  9. Place muffins in the oven on the center rack. After closing the door, decrease oven temperature to 350℉. The higher bake time in the beginning helps the muffins rise taller.
  10. Bake on the center rack in the center of the oven for 22-24 minutes, using a toothpick inserted into the center of the loaf to test doneness. If making 12 smaller muffins, check them at around 16 minutes.
  11. Commence faceplant!

Notes

  • To make pumpkin spice streusel bread, pour the batter into an 8x4 inch loaf pan, top with streusel, and bake at 350°F for 45–50 minutes until a toothpick comes out clean.
  • Serve muffins or bread with butter, apple butter, pumpkin butter, or peanut butter as desired.
  • The nutrition facts provided apply to nine muffins and are estimations.
  • A simple glaze of powdered sugar, orange juice, orange zest, and vanilla can be drizzled over muffins for extra flavor.

Nutrition Information

Calories 252kcal (13%) Carbohydrates 41g (14%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 2g (10%) Cholesterol 22mg (7%) Sodium 200mg (8%) Potassium 122mg (3%) Fiber 1g (4%) Sugar 19g (38%) Vitamin A 3243IU (65%) Vitamin C 2mg (2%) Calcium 38mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 9 muffins

Amount Per Serving

Calories 252

% Daily Value*

Calories 252kcal 13%
Carbohydrates 41g 14%
Protein 4g 8%
Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 22mg 7%
Sodium 200mg 8%
Potassium 122mg 3%
Fiber 1g 4%
Sugar 19g 38%
Vitamin A 3243IU 65%
Vitamin C 2mg 2%
Calcium 38mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.