Pumpkin Cinnamon Streusel Muffins
Updated March 26, 2019
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
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. 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.
Have you tried this recipe?
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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. . .
Same. I doubled the recipe and wondered if that was, it but I just put the brown sugar/cinnamon back in the bag since it wasn’t a huge difference. I just piled the streusel on as well.
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. 🙂
I just made these. So amazing. I don’t know how long they will last!
I love the pictures along with your recipes.. Do you have any muffin recipes without eggs and dairy?
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!
These look amazing! Heading into the kitchen right now to make these delectable muffins. Thanks!!!
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.
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. 🙂
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!
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