Pumpkin Muffins with Cinnamon Streusel

The Best Pumpkin Muffins with Cinnamon Streusel

• Soft, moist muffins. Pumpkin puree packs these muffins full of fall flavor and makes them super soft and moist.
• Dairy-free. Like the muffin batter, my streusel topping uses coconut oil instead of butter.
• Crispy, crunchy contrast. The pecans in the topping get nice and toasty in the oven and pair perfectly with the pumpkin and warm spices.
• Quick to make. These pumpkin streusel muffins are ready for the oven in 10 minutes!

Key Ingredients

You only need a few simple ingredients to make a batch of the fluffiest homemade pumpkin streusel muffins for an easy grab-and-go breakfast. Here are my notes, with the full ingredient amounts listed in the recipe card after the post.

For the Pumpkin Muffins

• White Whole Wheat Flour – You could substitute whole wheat with all-purpose flour if needed.
• Brown Sugar – This contains more minerals than classic white sugar and gives the muffins a better texture.
• Pumpkin Pie Spice – You should be able to find this in the spice aisle at your local grocery store. Otherwise, you can use a blend of cinnamon, nutmeg, cloves, and ginger, or simply swap in cinnamon or nutmeg on their own.
• Baking Soda, Baking Powder, and Salt – Using both baking soda and powder ensures a beautiful rise. Check the expiration dates and make sure that your leavening is fresh so that it activates properly.
• Pumpkin Puree – I suggest using canned pumpkin puree. Homemade puree contains too much liquid for these muffins. Also make sure to buy 100% pure pumpkin, and not pumpkin pie filling, which has added sweeteners.
• Vanilla Extract – Use real vanilla extract and not imitation vanilla for the best flavor.
• Eggs – To bind the ingredients. I haven’t yet tested this muffins recipe with a flax egg or vegan egg replacement; if you do, let me know in the comments!
• Coconut Oil – Melted or warmed so that it’s liquid. You could use another vegetable oil here, like canola, if needed.

For the Cinnamon Pecan Streusel

• Flour – You can use the same flour here that you used to make your muffin batter.
• Brown Sugar – Or white sugar, whichever you have on hand.
• Cinnamon – Or additional pumpkin pie spice if you’d like.
• Coconut Oil – Again, you can use an alternative oil here, or melted butter if you’re not making dairy-free muffins.
• Pecans – Chopped pecans or almonds would go nicely here. Feel free to skip the nuts if you need a nut-free recipe.

How to Make Pumpkin Muffins From Scratch

It takes less than 10 minutes to prepare your muffin batter and pecan streusel. The hardest part is waiting for these bad boys to bake! Follow these steps to bake these easy pumpkin muffins:

• Mix the dry ingredients. Start by mixing together the flour, brown sugar, pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
• Combine with the wet ingredients. Next, combine the pumpkin puree, vanilla extract, eggs, and coconut oil in a medium-sized bowl and whisk together. Add the dry ingredients to the wet ingredients and mix until completely combined.

• Fill the pan. Meanwhile, grease a 12-count muffin tin with PAM. Fill the muffin wells 3/4 of the way full with batter.
• Add the streusel topping. Stir together the flour, brown sugar, cinnamon, chopped pecans, and coconut oil in a medium-sized bowl. Top each pumpkin muffin with a scoop of cinnamon pecan streusel.
• Bake! Bake these pumpkin muffins at 350ºF for 25 minutes, or until a toothpick inserted into the center comes out dry or with a couple of loose crumbs. Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack. I love tucking into a warm pumpkin muffin drizzled with maple syrup!

Tips for Bakery-Style Pumpkin Muffins

• Melt the coconut oil. It’s important to fully melt the coconut oil for your muffin batter. This helps the wet ingredients combine with ease. It’s also helpful to bring your eggs to room temperature.
• Pack in the streusel. After you top the muffin batter with a scoop of streusel, press the streusel down a little bit into the batter. That way, the streusel topping won’t fall off the finished muffins after baking.
• Serve warm. My favorite way to enjoy them! You can totally let your muffins cool completely before serving. But in the spirit of fall, I love to dig into them while they’re still warm. It’s just so cozy and comforting!

Serving Suggestions

Whether I’m baking these muffins for a cozy breakfast or Thanksgiving brunch, I don’t think I’ve ever seen leftovers at the table! There are so many occasions and countless ways that you can serve them. These are some ideas.

• Serve with nut butter. I love cutting these muffins in half and spreading creamy peanut butter or almond butter onto each side.
• Add a glaze. A drizzle of glaze is a great addition to these muffins, especially if you’re enjoying them as a snack or dessert.
• Pair them with savory dishes. Planning a big family brunch? Everyone will want to follow up this savory prosciutto spinach frittata with a sweet pumpkin muffin. Yum!
• Serve with apple slices: Sometimes one iconic fall flavor just isn’t enough. Round out your breakfast by pairing your muffins with fresh apple slices! You might also love these apple pumpkin muffins.

Storage and Freezing

More Easy Muffin Recipes

• Whole Wheat Strawberry Banana Muffins
• Cranberry Orange Muffins
• Morning Glory Muffins