Pumpkin Cinnamon Streusel Muffins
We can’t get enough pumpkin this fall. We started with pumpkin Nutella bread, it didn’t last long so we followed it up with pumpkin chocolate chip bread. My craving still wasn’t fulfilled, so I made a batch of pumpkin granola. I was unpacking our kitchen and came across several cans of pumpkin-I stocked up in case there was a shortage again. My pumpkin craving suddenly came back, so I baked pumpkin cinnamon streusel muffins.
My favorite spice is cinnamon-I can’t get enough. Pumpkin and cinnamon go perfectly together, so I added a special cinnamon brown sugar filling to the middle of these pumpkin muffins. I also added a cinnamon streusel on top. See, I told you I like cinnamon:) These pumpkin cinnamon streusel muffins are the perfect fall morning muffin. Enjoy!
Pumpkin Cinnamon Streusel Muffins
Yield: 14 muffins
Cook Time: 17-20 minutes
Ingredients:
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla extractBrown Sugar Cinnamon Filling:
1 cup brown sugar
1/2 teaspoon cinnamonStreusel Topping:
1 1/4 cup oats
1 tablespoon flour
1/3 cup brown sugar
1 teaspoon cinnamon
Dash of nutmeg
6 tablespoons cold butter, cut into chunksDirections:
1. Preheat the oven to 350 degrees F. Line two muffin tins with paper liners or spray with cooking spray. Set aside.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined.
4. Slowly stir in the flour mixture. Mix until ingredients are combined.
5. For the brown sugar cinnamon filling: in a small bowl, mix the brown sugar and cinnamon together. Set aside.
6. For the streusel topping: in a small bowl mix together the oats, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly.
7. Fill muffin cups half way full with the pumpkin batter. Sprinkle the brown sugar cinnamon filling over each half filled muffin cup. Fill the muffins cups with the remaining batter. Top each muffin with streusel topping.
8. Bake for 17-20 minutes or until a toothpick comes out clean. Remove pans from oven and cool on a wire rack. Remove muffins from tins and enjoy.
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SaveIf you like these pumpkin cinnamon streusel muffins, you might also like:
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These look delicious! I love the idea of using oats in the topping.
wow these look amazing
Those look fabulous Maria!
These look delicious. I am always looking for new ways to use the pumpkin I’m hoarding. I think this is a great start!
Great muffins… you can’t beat streusel topping!
What lovely pumpkin muffins – I think all muffins should be topped with streusel
Once I saw these I had to make them.. Literally .. I made them a half hour after seeing. SO amazing. This is now my favorite pumpkin recipe.
Thank you so much for sharing! 
twopeas replied: — October 18th, 2010 @ 8:27 am
Courtney-Yay! Glad you enjoyed the muffins!
Oh yum! I’m so not tiring of pumpkin yet either
Thank goodness! And these look fabulous.. Love the streusel topping!!
I can’t get enough cinnamon either! In fact my cousin told me last night that he hated it and I was speechless!
While I’m here I wanted to tell you that you won the finlandia cheese giveaway on my blog. yay for you! Just email me with your address and I’ll send it right out.
Congrats Maria!
twopeas replied: — October 18th, 2010 @ 8:26 am
Yea! I won! Thanks for letting me know. I will email you:)
Oops, here’s the link- http://lickthebowlgood.blogspot.com/2010/10/breaking-bread.html
Have a good day!
outstanding! pumpkin muffins aren’t something i’d get up from the couch to fetch and eat, but by including a cinnamon streusel, you’ve changed everything.
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These pumpkin muffins look awesome! Great minds think alike – I have to try this recipe!
I can’t get enough pumpkin either… I’ve been making lots of pumpkin goodies. These muffins look perfect!
Love love love pumpkin and these pumpkin muffins are no exception!
These look delish! I’ve just learned a fabulous trick to make your muffins rise higher and larger…heat your oven to 500 degrees F, place your muffins in then reduce heat right away to desired setting. (I like 400 degrees and reduce the baking time….) You’ll get higher tops on your muffins and a lighter, less dense muffin! Yum!
Love your blog, make stuff from it all the time. I made these tonight! I’ve been looking forward to a free evening to make these since you posted them. I was in a rush at the grocery store and totally made the amateur mistake of purchasing the pumpkin pie mix instead of the pumpkin pie puree. I thought for sure they would be a complete tragedy, but they still tasted good just super sweet. I’m thinking that the when recipes called for canned pumpkin they mean the 100% puree.
Thanks for the recipe!
twopeas replied: — October 27th, 2010 @ 7:25 am
Yes, you want to use pumpkin puree not pie filling, but I am glad they still turned out:)
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I made these this past weekend for my sunday school class and everyone loved them!!! I didn’t know how much streusel to put on top so I didn’t put that much and had lots left over, next time I’ll be adding more. They are amazing!!
twopeas replied: — November 5th, 2010 @ 10:23 am
Glad the sunday school class enjoyed the muffins! I always load on the streusel:)
Just made these yesterday & they were unbelievable!! Thanks so much for sharing the recipe!!!
for the streusel, what kind of oats do you use? quick oats or old fashion? i want to make these for thanksgiving this year, i lost my original pumpkin muffin recipe and this is the only one i’ve found worthy of taking its place.
twopeas replied: — November 15th, 2010 @ 4:54 pm
For this recipe, I used quick because I ran out of old fashion. Either will work!
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Thank you for this!! I have canned pumpkin I want to use and was looking for a way to make something
twopeas replied: — February 2nd, 2011 @ 9:16 pm
Glad I could help out:)
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I just put a batch in the oven – but I was only able to get 12 muffins – I don’t know how you can get 24 unless you make them very small. I have standard muffin cups. Thanks for recipe.
These were incredible. My entire family loved them. I’ll be making these again and bringing them to a light brunch gathering with girlfriends. Thanks so much!
Two Peas replied: — September 16th, 2011 @ 9:44 am
You are welcome! I need to make them soon:)
Maria, I just made these muffins this weekend, and they are down-right the best muffins I have ever had in my life. They just melt in your mouth, even three days later. I have been having them for breakfast with coffee or milk in the morning and they are just scrumptious. My fiance also has been raving over them and says they are the best thing I’ve baked. Thank you for much for sharing. I will be making these quite a bit since they are a hit everywhere. Planning on making more this weekend . Yum!
Two Peas replied: — October 4th, 2011 @ 1:29 pm
We love these muffins too. They are perfect for fall. Glad you enjoyed them!
I also used pumpkin pie filling and they were amazing. Oops on the puree
looks delicious. Love the brown sugar cinn filling with the streusel too…..i bet these are amazing.
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…So so awesome, these muffins have addressed my pumpkin craving…A keeper 4-sure!
Two Peas replied: — November 20th, 2011 @ 8:48 am
Glad you liked the muffins!
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These are AMAZING!
I was lazy and so I did not do the filling (instead added a bit more sugar and cinnamon to the batter). Had tons of streusel left over, so I am going to have to make it again, to the delight of my roommates.
Thanks!
I loved these muffins, altered the recipe a little and featured you on my new blog The Mommy Press with full credit. Thanks for the recipe we really enjoyed it!
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Made these this morning. They taste absolutely wonderful, the only thing I had a problem with was that I didn’t have enough batter at the end to fill all of the cups the rest of the way! I followed the instructions to a T, just filling them halfway before topping them with the brown sugar mixture, but I still ended up with only enough batter to cover about 15 of the 24 muffins. Ah well, I guess next time I’ll fill them a little less than halfway and see how that goes