Pumpkin Cinnamon Streusel Muffins

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pumpkin cinnamon streusel muffin recipe

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:)Β These pumpkin cinnamon streusel muffins are the perfect fall morning muffin. Enjoy!

Pumpkin Cinnamon Streusel Muffin Recipe on twopeasandtheirpod.com

Pumpkin Cinnamon Streusel Muffins

Moist pumpkin muffins with a sweet cinnamon streusel topping!

4 from 3 votes
Servings
14

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 extract
  • Brown Sugar Cinnamon Filling:
  • 1 cup brown sugar
  • 1/2 teaspoon cinnamon
  • Streusel 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 chunks

Instructions

  1. 1. Preheat the oven to 350 degrees F. Line two muffin tins with paper liners or spray with cooking spray. Set aside.
  2. 2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. 3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined.
  4. 4. Slowly stir in the flour mixture. Mix until ingredients are combined.
  5. 5. For the brown sugar cinnamon filling: in a small bowl, mix the brown sugar and cinnamon together. Set aside.
  6. 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. 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. 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.

If 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?

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Oh my…is it bad that I want to lick my computer screen? Seriously, these look amazing! I want one for breakfast! (is that bad, too?)

  2. I don’t have access to pumpkin where I live so is there another fruit/veggie I can substitute for this? It looks wonderful and happy fall!

  3. A topping and a filling? Awesome. I bet these are delicious! I think I’ve gone through 5 cans of pumpkin already. I have a half a can in the fridge- might make pumpkin scones today πŸ™‚

  4. I wish I had one of these for my breakfast Maria! They sound amazing and I adore a streusel topping on a muffin. And you can never have too much of pumpkin or pumpkin recipes in my opinion.
    It was so great meeting you last weekend. You are such a sweet and beautiful person, both inside and out. Hopefully next time we’ll have more time to chat.
    Have a great weekend Maria and I can’t wait to see the final pictures of your new kitchen. πŸ™‚

  5. The filling and streusel are a fantastic way to boost the flavors of these muffins. These will be added to my baking rotation.

  6. Wow – these look so good. I love streusel topping, but the addition of the brown sugar filling! I can’t wait to try these – I know they will be devoured in my house! Thanks for the great recipe.

  7. You are posting so many amazing pumpkin recipes that I can’t decide which to make first. This one looks just as yummy as the others! πŸ™‚

  8. I just finished my granola batch and I’m ready to try your pumpkin granola. This weekend, I hope! Gosh, my breakfast sure would be complete if I added these muffins!

  9. Cinnamon is my favorite spice too! Have you tried ordering cinnamon from Penzey’s? Their cinnamon is the best!

    I just made the second batch of your pumpkin granola last night! That recipe is such a gem! Thanks again πŸ™‚

  10. I love cinnamon so I give all your cinnamony additions a big thumbs up! I haven’t baked with pumpkin yet this year but I’m about to change that this weekend! πŸ™‚

    Happy Friday!
    ~ingrid

  11. I’m with you Maria – I’ve been baking with pumpkin like crazy this fall and I still have so many more recipes I want to try! Your muffins sound delish!

  12. I just made these! WONDERFUL, perfect blend of pumpkin, cinnamon and brown sugar! I ate one right out of the oven, I can’t wait to have them with coffee in the morning πŸ™‚ THANKS!

  13. 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. πŸ™‚ Thank you so much for sharing! πŸ™‚

  14. 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!

  15. 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. πŸ™‚

  16. 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!

  17. 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!

  18. 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!!

  19. 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.

  20. 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.

  21. 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!

  22. 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!

  23. 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!

  24. 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!

  25. 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 πŸ™‚

  26. 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!

  27. 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!

  28. 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.

  29. 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:)

  30. 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. . .

  31. I have a batch of these in the oven right now! The only thing I noticed is that I had a lot of the brown sugar/cinnamon filling left over at the end. I literally didn’t have the room in my muffin tins to add it! I am not sure if my muffin tin is smaller, or if i put too much muffin mix in. Regardless, they looked amazing already in the oven going in, I can’t wait to try them! Thanks for a great, easy recipe. πŸ™‚

  32. So I made these muffins last year, and people loved them so much I made about 5 batches and froze them for upcoming demands. I am NOT a baker, but making these is easy and people go crazy for them! I almost forgot about them this year until a lady from my church ordered 2 dozen! This is a great recipe, you MUST try it!

  33. I made these muffins in a standard muffin tin. I fill 14 muffin cups just as the recipe stated. It became pretty obvious that the muffins were over filled before I baked them. They overflowed the pan when they baked. I saw that it would probably happen and put a large sheet pan in the oven to catch any spills (which did happen). We also came to the conclusion that they were way too sweet. Sorry two peas but this recipe will not be making it into my recipe box. I think this is the first recipe of yours we have not liked.


  34. This was really good! I substituted sugar for honey using about 3/4 cups honey instead. Worked great. Would definitely make this again. Cooking time was longer than expected but I’m sure that’s due to the honey. πŸ™‚


  35. The muffins were delicious! I did cut back on the nutmeg though. It seemed to overpower the other flavors in the first batch. I have made them several times since!


  36. So… I did make these and they are good, but if you go to make these, #1 make sure that you have cupcake liners, not greasing the muffin tin. It did not work and I greased them very heavily #2 And do not fill them too full– because if you do, the streusel topping slides off and permanently glues the muffin to the pan. So I had to cut the tops off mine with a pancake turner to get them out of the pan, and then take a knife and go around the muffin pan part to get them out and then reassemble them. #3 And the recipe didn’t say what kind of oats on the topping, so I used old fashioned, which turned out good. #4 I thought with all the sugar in them anyway, they probably didn’t need a whole cup of brown sugar in the “filling” so I only used 1/3 cup, and I’m glad I did, because they are plenty sweet that way. and #5, why put 1/3 cup of water in there, if you have more pumpkin, use that instead…So now you all can make them better than I did

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