Pumpkin Muffins with Cinnamon Streusel

  • Author: Krista
  • prep_time Prep Time: 10 minutes
  • cook_time Cook Time: 20 minutes
  • total_time Total Time: 30 minutes
  • yield Yield: 12 1x
  • category Category: Breakfast
  • method Method: Oven
  • cuisine Cuisine: American


Get your morning off to a great start with one of these moist and fluffy Pumpkin Muffins! Topped with a lightly crunchy cinnamon pecan streusel, they’re easy to make in about 30 minutes.



Pumpkin Muffins

  • 2 cups gluten-free flour
  • 1/2 cup maple syrup
  • 2 1/2 teaspoon 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


  1. Preheat oven to 350°F.
  2. Mix Wet Ingredients: In a large bowl, mix pumpkin puree, maple syrup, vanilla extract, eggs and coconut oil until smooth.
  3. 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.
  4. Make the Streusel: Combine flour, brown sugar, cinnamon, chopped pecans and coconut oil in a medium-sized bowl. Set aside. 
  5. 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.
  6. Bake for about 20 minutes, or until a toothpick inserted into the center comes out dry.
  7. Cool. Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack.

Keywords: healthy pumpkin muffins, cinnamon muffins, muffins with pumpkin