Best Pumpkin Muffins with Easy Streusel Topping
This is the best pumpkin muffin recipe! Light and tender with warm spices, these soft muffins are full of real pumpkin with an easy streusel topping of brown sugar, pecans, cinnamon and pumpkin seeds for a genuine bakery/coffee shop experience at home!
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Servings: 16 muffins
Ingredients
- 1 ¾ cups all purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup vegetable or canola oil
- 2 large eggs, beaten
- 2 tablespoons vanilla extract
- 15 oz. can pumpkin puree
Streusel Topping
- 1 cup all purpose flour
- ¾ cup brown sugar, packed
- ⅓ cup pumpkin seeds/pepitas, raw & unsalted
- ⅓ cup chopped pecans
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons butter, melted
Instructions
- Preheat oven to 375° Fahrenheit. Generously grease muffin tin or line tin with paper muffin cups.
- In a large bowl, mix together dry ingredients- flour, sugar, pumpkin pie spice, ground cinnamon, baking soda, baking powder and salt- using a whisk or fork.
- Using a mixer, blend wet ingredients- oil, eggs, vanilla and pumpkin puree- until smooth. Continue to mix while gradually adding in flour mixture until all of the flour mixture has been incorporated to create batter and there are no lumps. Spoon pumpkin muffin batter into muffin cups, filling each cup ¾ full.
- In a small bowl, toss together flour, brown sugar, ground cinnamon, pumpkin seeds and chopped pecans to create streusel topping. Pour melted butter over mixture and mix until mixture becomes like wet sand. Fill each muffin cup to the top with streusel mixture. Gently press mixture down into batter.
- Bake in preheated oven for 20-25 minutes or until inserted toothpick comes out clean. Recipe yields 16-18 muffins.