Nut Free Pumpkin Streusel Muffins
These super soft pumpkin streusel muffins taste like your favorite crumb cake. Easy enough for breakfast, special enough for dessert. Pumpkin streusel muffins are a great recipe to welcome friend and family this fall!
Print Recipe
Equipment
- muffin pan
- muffin liners
- Mixing bowls
- Whisk
Ingredients
Muffins:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice*
- ½ tsp salt
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup packed brown sugar light or dark
- 1 and 1/2 cups canned pumpkin puree about 1 can
- 2 tsp vanilla
- 2 large eggs room temperature
- ¼ cup milk at room temperature*
Crumb Topping:
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup packed brown sugar light or dark
- 1 tsp pumpkin pie spice*
- 6 tbsp butter melted
Instructions
Make the muffins:
- Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so you will need two muffin tins.
- In a large bowl, whisk 1 ¾ cups flour, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice, and ½ teaspoon salt together. Set aside.
- In a medium bowl, whisk ½ cup oil, ½ cup granulated sugar, ½ cup brown sugar, 1 ½ cups pumpkin puree, 2 teaspoons vanilla, 2 eggs and ¼ milk together until combined.
- Pour the wet ingredients into the dry ingredients, and fold everything together gently until no flour remains. Do not over-mix.
- Using a ⅓ cup cookie or ice-cream scoop, or a large spoon, add the batter into liners, filling them almost full.
Make the crumb topping:
- Whisk ¾ cup flour,¼ cup granulated sugar, ¼ cup brown sugar, and 1 teaspoon pumpkin pie spice together until combined. Using a fork, lightly mix in 6 tablespoons of melted butter until crumbs form. Don’t over-mix.
- Spoon crumbs evenly on top of the batter and gently press them down into the batter.
- Bake for 5 minutes at 425°F. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F and continue baking for an additional 15-18 minutes until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take.
- Allow the muffins to cool for 10 minutes in the muffin pan. Remove to a wire rack and cool completely.
- Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.
Notes
Notes:
Make Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the oven for 3-5 minutes, if desired.
*Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/4 teaspoon each of ground ginger, ground nutmeg, ground cloves, and ground allspice in the muffin batter. Do not leave out the 2 teaspoons of ground cinnamon that is also in the muffin batter. The crumb topping also uses pumpkin pie spice and, again, if you don’t have store-bought or homemade, use 1/4 teaspoon of each of those spices and add 1/4 teaspoon cinnamon too.
Milk: Any milk works. I’ve tested with unsweetened soy milk, whole milk, and skim milk. You can use any, dairy or non.
For mini muffins, bake for 11-13 minutes at 350°F the entire time.
Make Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the oven for 3-5 minutes, if desired.
*Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/4 teaspoon each of ground ginger, ground nutmeg, ground cloves, and ground allspice in the muffin batter. Do not leave out the 2 teaspoons of ground cinnamon that is also in the muffin batter. The crumb topping also uses pumpkin pie spice and, again, if you don’t have store-bought or homemade, use 1/4 teaspoon of each of those spices and add 1/4 teaspoon cinnamon too.
Milk: Any milk works. I’ve tested with unsweetened soy milk, whole milk, and skim milk. You can use any, dairy or non.
For mini muffins, bake for 11-13 minutes at 350°F the entire time.