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:
Pumpkin Cinnamon Muffins from Two Peas and Their Pod
Pumpkin Muffins from Dine and Dish
Easy Pumpkin Chocolate Chip Muffins from Our Best Bites
Chocolate Chip Pumpkin Muffins from What’s Gaby Cooking?
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This is one of the best muffin recipes I have ever made! I am allergic to dairy so I substituted coconut spread for the butter in the crumb topping. I also used half whole wheat flour and cut the oil in half by using applesauce. AMAZING recipe. Thank you!
Made these muffins today, and they were delicious.
These were sooo tasty!! I did omit the filling and used extra flour instead of oats for the struesel topping. The muffin it’s self was easy to make and puffed up beautifully. I wish you could have seen the look on my 3 year olds face and My husbands thanks!
How does this recipe make 24 muffins?? I am using standard muffin tins and followed the directions, only filling each cup half full to begin with. I went along my merry way, filling 24 halves (not really thinking about how little batter was left, I have to admit) before I realized there is no way on earth I would have enough batter to cover the filling! I now get to make another batch of filling. Thank goodness for a stocked pantry because I have the ingredients to do so, but please take a look at your recipe and revise. Perhaps the measurements need to be different?? Sounds good, but has taken way more time than I allotted.
Two Peas replied: — October 6th, 2012 @ 10:16 am
Thanks for catching that. It actually makes about 14 muffins. Typo! I am so sorry!
HOLY COW!!!!! These are phenomenal!!!! Even my picky 9 year old daughter loved them. And super easy to make too!!
Best pumpkin muffin recipe EVER! I’ve made these twice now in one week due to everyone wanting more! Followed it to a tee, and they turn out beautifully, thank you:)
Will the topping stay crunchy after freezing?
We loved these! Thanks so much for the recipe!
I just made these last night……sooooooo delicious!!!!!!
I just made these tonight and while mine aren’t as pretty as yours, they were delicious. Good recipe!
I just made these and they were absolutely fantastic!!
Hi there! I wanted to share my mention of you on my new blog along with my adaptation of this recipe. Thanks for the inspiration! http://midwoodmama.blogspot.com/2013/01/pumpkin-bread-yumminess.html
I just made this and was wondering if anyone else had A LOT of brown sugar/cinnamon mixture left over? I felt that using all of the sugar would have made them extremely sweet . . . . Did others use it all? I also had streusel left over too . . . I was concerned that the ratio of actual muffin to the sugar/streusel would have been really off. . .