One-Bowl Pumpkin Streusel Muffins
These easy One-Bowl Pumpkin Streusel Muffins are a pumpkin-lover’s dream! They have a beautifully soft and tender, moist crumb enhanced by the natural sweetness of pumpkin and warmth of pumpkin spices. Topped with an irresistible sweet and crunchy pecan streusel topping!
If you love pumpkin desserts, my no-bake pumpkin pie, best pumpkin bars, 3 ingredient pumpkin muffins and this easy pumpkin loaf are all must-try recipes for the fall!
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Moist Pumpkin Muffins
We love fall baking recipes and these streusel muffins are perfectly moist and deliciously spiced these muffins are bursting with autumnal flavors for one my favorite recipes to bake in the fall.
The layer of crumbly streusel topping lends a delicious contrast with its buttery and nutty crunch that adds to the comforting flavors. Muffin streusel is my favorite way to enjoy muffins. If you’re a streusel-lover too, try my blueberry banana streusel muffins next!
This homemade pumpkin muffins recipe is a hassle-free way to enjoy a homemade treat that’s both delicious and easy to prepare. They would be delightful for Thanksgiving entertaining on a breakfast brunch board.
Also try my popular pumpkin baking favorites like pumpkin pecan dump cake, easy pumpkin spice cake, mini pumpkin cheesecakes and this classic pumpkin roll.
Ingredients
Pumpkin Muffin:
- Pumpkin Puree – 1 ½ cups pumpkin puree
- Eggs – 2 large eggs, at room temperature
- Vegetable Oil – 1/2 cup
- Granulated Sugar – 3/4 cup
- Maple Syrup – 2 tablespoons
- Vanilla Extract – 2 teaspoons
- All Purpose Flour – 1 ½ cups all-purpose flour
- Baking Powder – 1 ½ teaspoons baking powder
- Pumpkin Pie Spice – 2 teaspoons
- Salt – 1/2 teaspoon
Streusel Topping:
- Butter – 4 tablespoons unsalted butter, melted
- All Purpose Flour – ½ cup + 2 tablespoons all-purpose flour
- Brown Sugar – ¼ cup brown sugar, packed
- Pecans – ⅓ cup pecans, finely chopped
- Salt – ¼ teaspoon
Substitutions & Variations: Walnuts can be used in place of pecans in the streusel. You can use 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves in place of the pumpkin pie spice for a cinnamon streusel topping.
To make these completely dairy free, use a dairy free butter in the streusel.
How to Make Pumpkin Streusel Muffins
STEP ONE – Preheat the oven to 375 degrees and line 12 muffin cups with liners. Set the pan aside.
STEP TWO – Whisk together the pumpkin puree, eggs, vegetable oil, granulated sugar, maple syrup, and vanilla extract in a large bowl until smooth and well combined.
STEP THREE – Add the flour, baking powder, pumpkin pie spice, and salt. Mix with a wooden spoon or silicone spatula until just combined. The batter will be thick with some lumps visible.
STEP FOUR – Scoop the batter into the liners, filling them about ⅔ full. You should have enough batter for 12 muffins. Tap the pan on the counter a few times to help settle the muffin batter.
STEP FIVE – Wipe any batter residue out of the bowl with a paper towel, then add all of the streusel ingredients. Mash them together with a fork until they look crumbly. Divide the streusel among the 12 muffins, sprinkling it on top of each.
STEP SIX – Bake the muffins in the preheated 375 degree oven for 18-20 minutes or until a tester inserted into the middle comes out clean and the streusel is beginning to turn golden.
STEP SEVEN – Cool the muffins in the pan for 10 minutes before moving them to a cooling rack. The muffins will have the best texture if allowed to cool for at least 30 minutes. Enjoy!
Sandra’s Tips & Tricks
- Make sure to use room temperature eggs as they will incorporate into the batter easier and lead to a better muffin texture once baked. To quickly bring your eggs to room temperature, place whole eggs in a bowl of warm (not hot) water for about 10-15 minutes.
- A whisk will help bring the wet ingredients together efficiently while a wooden spoon or silicone spatula will help mix in the dry ingredients and prevent overmixing.
- Though you can eat the muffins after they have cooled for about 10 minutes, the texture is best after they have been allowed to cool for at least 30 minutes.
- To portion out the batter evenly, you can use a large scoop or a ⅓ cup measuring cup.
Can I use melted butter in the muffins in place of vegetable oil?
No, I do not recommend using melted butter in the muffins in place of vegetable oil as it will change the texture of the muffins and make them drier. Melted butter is used in the streusel topping for flavor while vegetable oil is used in the muffins to help ensure a moist texture.
I don’t have paper muffins liners. What can I use instead?
You can simply spray each muffin cup with cooking spray before adding the batter. Or, brush them lightly with melted butter.
Storage Instructions
Keep the muffins in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 5 days.
Leftovers can be frozen using a freezer-safe container for up to 3 months. Thaw frozen muffins at room temperature or in the microwave.
Easy Pumpkin Muffins
- Total Time: 35 minutes
- Yield: 12 muffins
Description
These amazing One-Bowl Pumpkin Streusel Muffins are a pumpkin lover’s dream! They have a beautifully soft and tender, moist crumb enhanced by the natural sweetness of pumpkin and warmth of pumpkin spices. Topped with an irresistible sweet and crunchy pecan streusel topping!
Ingredients
1 1/2 cups pumpkin puree
2 large eggs, at room temperature
1/2 cup vegetable oil
3/4 cup granulated sugar
2 tablespoons maple syrup
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
For the streusel:
4 tablespoons unsalted butter, melted
1/2 cup + 2 tablespoons all-purpose flour
1/4 cup brown sugar, packed
1/3 cup pecans, finely chopped
1/4 teaspoon salt
Instructions
- Preheat the oven to 375 degrees and line 12 muffin cups with liners. Set the pan aside.
- Whisk together the pumpkin puree, eggs, vegetable oil, granulated sugar, maple syrup, and vanilla extract in a large bowl until smooth and well combined.
- Add the flour, baking powder, pumpkin pie spice, and salt. Mix with a wooden spoon or silicone spatula until just combined. The batter will be thick with some lumps visible.
- Scoop the batter into the liners, filling them about ⅔ full. You should have enough batter for 12 muffins. Tap the pan on the counter a few times to help settle the muffin batter.
- Wipe any batter residue out of the bowl with a paper towel, then add all of the streusel ingredients. Mash them together with a fork until they look crumbly. Divide the streusel among the 12 muffins, sprinkling it on top of each.
- Bake the muffins in the preheated 375 degree oven for 18-20 minutes or until a tester inserted into the middle comes out clean and the streusel is beginning to turn golden.
- Cool the muffins in the pan for 10 minutes before moving them to a cooling rack. The muffins will have the best texture if allowed to cool for at least 30 minutes.
Notes
Storage instructions:
Keep muffins in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 5 days.
Leftovers can be frozen using a freezer-safe container for up to 3 months. Thaw frozen muffins at room temperature or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
