One-Bowl Pumpkin Streusel Muffins
These Pumpkin Streusel Muffins are soft, moist and warmly spiced with a buttery brown sugar pecan topping. Made in one bowl and ready in about 35 minutes, they’re an easy fall baking treat for breakfast, brunch or snacking.
Want to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Try my pumpkin bars with cream cheese frosting and apple muffins next!
Why You’ll Love This Recipe
- Easy one-bowl recipe: Simple prep and less cleanup.
- Soft and moist: Pumpkin puree, warm spices and maple syrup give the muffins plenty of cozy fall flavor.
- Crunchy streusel topping: Brown sugar, butter and pecans add an irresistible sweet, buttery crunch.
Ingredients You’ll Need
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
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.
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 Pumpkin Streusel Muffins are soft, moist and warmly spiced with a buttery brown sugar pecan topping. Made in one bowl and ready in about 35 minutes, they’re an easy fall baking treat for breakfast, brunch or snacking.
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
