Pumpkin Muffins With Streusel Topping Recipe

Name: Pumpkin Muffins With Streusel Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 1/2 cup rolled oats; 4 teaspoons pumpkin pie spice; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 1/2 cups pumpkin puree; 1 cup brown sugar; 1 cup white sugar; 2/3 cup vegetable oil; 1/2 cup applesauce; 3 eggs; 1 teaspoon vanilla extract; 1/4 cup raisins (optional); 1/4 cup packed brown sugar; 2 tablespoons butter, softened; 2 tablespoons rolled oats; 2 tablespoons all-purpose flour

Servings: persons

2 1/2 cups all-purpose flour
1/2 cup rolled oats
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups pumpkin puree
1 cup brown sugar
1 cup white sugar
2/3 cup vegetable oil
1/2 cup applesauce
3 eggs
1 teaspoon vanilla extract
1/4 cup raisins (optional)
1/4 cup packed brown sugar
2 tablespoons butter, softened
2 tablespoons rolled oats
2 tablespoons all-purpose flour

1
Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
2
Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
3
Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
4
Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
5
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.

1359

kcal

Calories

Fat

198

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 1/2 cup rolled oats, 4 teaspoons pumpkin pie spice, 2 teaspoons baking soda, and more.

Yes, Pumpkin Muffins With Streusel Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Muffins With Streusel Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions