These soft and fluffy pumpkin muffins are filled with cozy spice and real pumpkin, topped with a light and crunchy, dairy-free cinnamon pecan streusel. They’re ready in 30 minutes on a chilly fall morning!
If you’re a pumpkin fan, then you definitely need to try my pumpkin spice coffee cake, no-bake pumpkin spice energy bites, and my oatmeal chocolate chip pumpkin bars next.
I love enjoying a sweet breakfast treat now that fall is here! This easy pumpkin streusel muffins recipe is packed with cozy spices and sweet-savory pumpkin. I make my muffins with white whole wheat flour in place of all-purpose flour and coconut oil instead of butter. The coconut oil keeps these dairy-free pumpkin muffins extra moist and gives them a subtle coconut flavor. The sweet and crunchy pecan streusel on top is the perfect finishing touch!
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
- Store airtight. These pumpkin streusel muffins can be stored at room temperature for up to 24 hours or in the fridge for up to 1 week. Either way, keep them in an airtight container and hold off on storing them until they’ve cooled completely. The streusel will soften over time.
- Reheat when serving. If you’d like to warm up your muffins before enjoying them, you can reheat individual muffins in the microwave for about 15 seconds, or until your desired temperature is reached.
- Freeze the muffins for later. Once cooled, place your pumpkin muffins on a baking sheet and allow them to harden in the freezer for 2-3 hours. Once firm, wrap each one in plastic wrap and store them in a freezer-safe container. Frozen muffins last for up to 3 months. Thaw them out in the fridge before reheating and/or enjoying.
More Easy Muffin Recipes
Pumpkin Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
These soft, fluffy pumpkin muffins are easy to make and filled with cozy fall spices, topped with a crispy cinnamon pecan streusel. They’re ready in 30 minutes!
Ingredients
Scale
Pumpkin Muffins
- 2 cups gluten-free flour
- 1/2 cup maple syrup
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 15 oz. pumpkin puree
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup of coconut oil, melted
Cinnamon Pecan Streusel
- 1/3 cup of white whole wheat flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup coconut oil
- 1/3 cup of pecans, chopped
Instructions
- Preheat oven to 350°F.
- Mix Wet Ingredients: In a large bowl, mix pumpkin puree, maple syrup, vanilla extract, eggs and coconut oil until smooth.
- Mix Dry Ingredients: Add flour, pumpkin pie spice, baking soda, baking powder and salt. Using a wooden spoon mix together until flour is all incorporated.
- Make the Streusel: Combine flour, brown sugar, cinnamon, chopped pecans and coconut oil in a medium-sized bowl. Set aside.
- Assemble Muffins: Add cupcake liners to each muffin tin, fill the cups 3/4 of the way full with batter. Top each with a scoop of cinnamon pecan streusel.
- Bake for about 20 minutes, or until a toothpick inserted into the center comes out dry.
- Cool. Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack.
32 comments on “Pumpkin Muffins with Cinnamon Streusel”
I’ve been using this recipe for over a year and it continues to be my favorite. I usually use oat flour instead or a mixture of oat and all purpose. I also have a few tweaks: I tend to use slightly less coconut oil so they’re not too greasy, exclude the nuts, and add a few more dashes of the spices. These never fail to deliver moist, fluffy, and wonderfully flavorful treats that truly hit that year-round pumpkin spice craving. I enjoy the use of better ingredients while of course, not compromising on flavor. I would definitely recommend this recipe to fellow pumpkin fiends, or even less experienced bakers as it’s worth the effort and not too complex to make.
I’ve been using this recipe for over a year and it continues to be my favorite. I usually substitute the flour for oat flour or a mixture of oat and all-purpose. I have several tweaks: I tend to use slightly less coconut oil so they’re not too greasy and typically exclude the nuts while adding a couple more dashes of the spices. These never fail to yield moist, fluffy, and most of all flavorful goodies. Truly hitting the sweet spot for year-round pumpkin spice cravings. I enjoy the use of better ingredients that of course, don’t seem to compromise on flavor. I would highly recommend this recipe to other pumpkin fiends or even less experienced bakers as they’re worth it, and aren’t too complex to make.
Calorie and carb count please and ty🙂
Hi Janis! Full nutrition info including calories and carbs is in the recipe card at the bottom of the post. Enjoy!
I don’t like to use coconut oil in cooking. Have you tried the recipe with other oils? If so, did you use the same amount? Thank you in advance 🙂
no worries lisa, you could easily sub canola or vegetable oil instead. It’s a 1:1 ratio so you should be good!
Do you melt the coconut oil for the streussel as well?
Yup, sure do Dorothea! 🙂
I made these tonight.. Little late getting on board with the pumpkin craze. I used unsweetened applesauce instead of coconut oil( don’t have any, never tried it) and they came out moist. I loved them!gonna find me some coconut oil, make another batch, and compare.:) Thanks for this great recipe
Oh awesome to hear it Sandy, good call on the applesauce, it is a great substitute for any oil in a bread/muffin recipe. 🙂
Yum!! These muffins look delicious Krista. Man…am I out of the loop this summer! I love the new site! When did you go back to work? You still have time before little man goes off to school. 😉
haha.. thanks Lisa! Its happens to the best of us in the summer! So glad you like the recipe AND the new site. 🙂 I started working about 10 -14 hours a week doing some HR and Accounting stuff. Its been interesting. 🙂 Little man just started his mommy day out program this week, he loves it and has asked to go back which makes my heart smile. 🙂
Visiting from Saturday Night Live. I adore streusel, cinnamon, pumpkin and pecans! Can these muffins get anymore perfect!! I co-host Sweet and Savoury Sunday and would love for you to stop by and share this and other recipes with us. Have a great day!
Thanks so much Laura! So glad you liked the recipe. Hope you have a great long holiday weekend! 🙂
That streusal topping looks so good right now!
🙂 Thanks Jaren, its amazing!
Aww I can totally understand..your lil’ one is just wayy too cute for his own good hehe. Love the addition of coconut oil! Pumpkin + cinnamon + pecan = to die for! Pinning and can’t wait to try..or perhaps we can bake these together when I go down to Houston next time? I’m serious! I’ll def let you know!! 😉
haha.. thanks Min! He’s gonna be trouble growing up.. he’s definitely a cutie all the little girls give him kisses now! eek!
So glad you liked this recipe sweet friend. 🙂 And we can totally make this together when you come down.. I KNOW YOUR SERIOUS!! I am too! WE need to meet!!
I want to reach through this screen and eat the whole batch of these! That streusel topping is calling my name!
hahaa.. I know right! The streusel is amazing Chris! 🙂
These sure do look moist… I would probably eat at least 4 at a time 😉 Pinned!
haha.. umm… I almost did! 🙂
Wheeee! Pumpkin season is SO officially here. And I have yet to share one on my blog. Must fix that ASAP. 😉 These muffins look totally amazing, Krista! They look the moist-of-the-moist inside and that streusel! I might just eat that part plain! 😉
haha YEAH!!!! Can’t wait to see what you put up in the pumpkin realm, your so creative Sarah. 🙂
So excited to try these, they look great!
Thanks so much Meriem! The streusel topping is amazing!
I want these for breakfast, they look amazing!!
Thanks Matt!
Ya know, coconut oil is something I’ve never used before! I know I should probably get on board… I’m loving all the fall flavours by the way!
OH Ashley, you will love it. I use it all the time now, even instead of olive oil when I’m cooking because it has a higher cooking temp than olive oil does.
Getting ready to make a recipe with streusel topping here today. Why? Because it’s the best topping EVER. These look so fluffy and delish!
Um.. heck yes its the best topping! Totally on the same page with ya Melanie!