These Pumpkin Muffins with Streusel Topping are made with pumpkin puree, pumpkin pie spice and topped with a brown sugar cinnamon streusel.
Serve these pumpkin streusel muffins with smooth and creamy cinnamon honey butter. Browse all of our fall recipes and bake up a storm with us this season!
Why You'll Love These Easy Pumpkin Muffins!
This recipe is easy to make and bakes in just 20 minutes! The texture of the crumb is soft and moist similar to a coffee cake. You're going to love the streusel topping because it adds a delicious crunch and extra sweetness to this recipe.
This recipe is also similar to my Pumpkin Cream Cheese Bread if you have left over pumpkin puree to use up!
Don't Forget the Cinnamon Honey Butter!
These muffins are healthier, full of pumpkin, and most importantly, served with cinnamon honey butter!
Whipping up some cinnamon honey butter is as easy as it sounds. All you have to do is stir together softened butter, cinnamon and your favorite honey. I used a ginger infused honey which added even more flavor and all of the fall spice feels. Adjust the amount of cinnamon and honey to your liking and now you're ready to spread a generous swirl of sweet butter on your pumpkin muffin.
How To Make Pumpkin Muffins with Streusel Topping:
You will need a large mixing bowl and a mixer for this recipe. Stirring the ingredients by hand is also an option, but I find a mixer speeds up the process.
To your mixing bowl, add the pumpkin puree, eggs, greek yogurt or sour cream, vanilla extract and brown sugar.
Important note about the oil: If you're using melted coconut oil, I recommend adding it as the last ingredient in the recipe so it won't harden when mixed with cold yogurt and eggs. But, if you're using avocado, olive, canola or vegetable oil, then you can add the oil in with the wet ingredients listed above that make up the pumpkin mixture.
Next, add the spooned and leveled flour, baking soda, cinnamon, pumpkin pie spice and salt to the wet ingredients. Use a small spoon to stir the baking soda into the flour before mixing everything together. (For the melted coconut oil, add right after this step when the flour is partially mixed.)
Use a large muffin scoop to divide the batter into 12 muffins in a lightly greased muffin tin. Top with the brown sugar streusel and bake at 350F for about 20 minutes or until a toothpick inserted in the center comes out clean.
Looking for more muffin recipes to make? Try our cinnamon pear oatmeal muffins for a healthy fall breakfast.
For The Streusel:
Grab a small bowl to mix up the streusel ingredients. You will need brown sugar, all-purpose flour, cinnamon, melted butter and salt. Stir until the topping is well combined and use your fingers to sprinkle the streusel over the tops of the muffins.
Everything You'll Need
- Pumpkin Puree
- Greek Yogurt
- Vanilla Extract
- Brown Sugar
- All-Purpose Flour
- Baking Soda
- Pumpkin Pie Spice
- Melted Coconut Oil
- Brown Sugar
- All-Purpose Flour
- Melted Butter
Need to make a substitution?
No Pumpkin Pie Spice?
No worries! If you don't have any pumpkin pie spice, simply use a mixture of warming fall spices like ginger, nutmeg, cardamom, and allspice.
No Greek Yogurt?
Sour cream is a great substitute for greek yogurt in muffin and bread recipes.
Sub for Coconut Oil?
Avocado, olive, canola or vegetable oil make a good substitute for coconut oil in this recipe.
More Muffin and Bread Recipes:
- Healthy Lemon Blueberry Greek Yogurt Muffins
- Maple Glazed Bacon Banana Muffins
- Cinnamon Sugar Apple Coffee Cake
- Healthy Chocolate Chip Banana Bread
If you make these pumpkin muffins with streusel topping, be sure to tag #bakedabundance on Instagram. We’d also love if you would leave a comment below and rate the recipe. We appreciate you!Print
Moist Pumpkin Streusel Muffins
These pumpkin muffins are made with pumpkin puree, pumpkin pie spice and topped with a brown sugar cinnamon streusel.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 12 1x
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup greek yogurt, plain or vanilla
- 1 teaspoon vanilla extract
- 1 cup brown sugar, lightly packed
- 2 ½ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup coconut oil
- ½ cup brown sugar
- ½ cup all-purpose flour, spooned and leveled
- 1 teaspoon cinnamon
- 3 tablespoons butter, melted
- ¼ teaspoon salt
- To a large mixing bowl, add pumpkin puree, eggs, greek yogurt, vanilla extract and brown sugar and mix until combined. (If using melted coconut oil, wait to add it at the end. But, the other oils I recommend as substitutes can be added now with the wet ingredients.)
- Next, add the spooned and leveled flour, baking soda, cinnamon, pumpkin pie spice and salt. Stir the baking soda into the flour before fully mixing.
- Add the melted coconut oil at the end when the batter is partially combined. This ensures the coconut oil does not harden with the cold ingredients like eggs and yogurt.
- Scoop the batter into a greased muffin tin to get 12 muffins.
- Mix together the streusel topping ingredients in a small bowl. Use your fingers to sprinkle the streusel over the tops of the muffins.
- Bake at 350F for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes and enjoy with cinnamon honey butter (butter instructions are above in this post).
Make sure you use canned pumpkin puree and not pumpkin pie filling.
Avocado, olive, canola or vegetable oil make good substitutes for the melted coconut oil.
Substitute sour cream if you don't have greek yogurt.
- Serving Size: 12
- Calories: 325.5kcal
- Sugar: 21.56g
- Sodium: 166.8mg
- Fat: 13.23g
- Saturated Fat: 9.96g
- Carbohydrates: 46.99g
- Fiber: 1.68g
- Protein: 5.14g
- Cholesterol: 35.71mg
Keywords: pumpkin muffins, streusel topping, pumpkin puree, fall recipes, pumpkin streusel muffins
These are the best pumpkin muffins I have ever made!! My family loved them and I’m glad I made the cinnamon honey butter you mentioned because it took these muffins to the next level. Thank you Marley.
Awh thank you Donna! I appreciate your review. I'm really glad you and your fam enjoyed these pumpkin streusel muffins. The cinnamon honey butter is heavenly!