Pumpkin Cinnamon Streusel Muffins

As the mornings are feeling a bit more crisp, welcome the change in the season with the delicious flavors of fall!  Pumpkin and cinnamon make such a wonderful pair, and these muffins are great to have on hand for breakfast, brunch or a delicious snack most anytime of day!

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Pumpkin Cinnamon Streusel Muffins

Fill your home with the fragrance of fall with these spiced pumpkin muffins.

Yield: apx. 24 extra large muffins, 36 standard sized muffins, or 3 loaves of bread

Ingredients:

Muffins
3 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves

2/3 cup vegetable oil
2 cups sugar
4 eggs
1 teaspoon vanilla
1- 15 oz. can pumpkin puree
2/3 cup water

Streusel Topping
1/2 cup brown sugar.
1/2 cup all purpose flour
2 teaspoons cinnamon
1/4 cup unsalted butter, melted
(optional) 1/2 cup chopped pecans or walnuts

Directions:

Preheat oven to 350 degrees F.
Place cupcake/muffin liners in a muffin pan.

Mix the batter...
In a large bowl, gently whisk dry ingredients (flour, baking powder, baking soda, salt, spices).

In another large bowl (or the bowl of your electric mixer), add oil, sugar, eggs, vanilla and pumpkin. Blend well. Add water and blend until fully incorporated.

While slowly mixing, pour the dry ingredients in with the wet. Mix until just combined.

Make the streusel...
In a medium bowl mix brown sugar, flour, cinnamon and nuts (if desired). Pour in the melted butter and stir gently until the mixture is combined, but some small lumps remain.

Scoop muffin batter into prepared pan, filling liners about 1/2-2/3 full. Top each muffin with a spoon full of streusel topping.

Bake muffins 18-20 minutes (for standard sized muffins).
Bake extra large muffins (as pictured) 25-28 minutes, or until a toothpick inserted in the center comes out with moist crumbs, but no wet batter.

Final Recipe by Glorious Treats- Adjusted from a recipe shared by a high school friend

Feel free to make this recipe into Pumpkin bread instead of muffins. Divide batter between 3 standard sized loaf pans. Bake loaves (in greased and floured pans) for 50-55 minutes.

This recipe makes a lot of muffins. Feel free to cut the recipe in half, or make some muffins and a loaf of bread.

Love pumpkin?  Here are a few more delicious pumpkin recipes to enjoy this fall…

Pumpkin Cupcakes with Cream Cheese Frosting from Glorious Treats

Pumpkin Cookies with Maple Icing from Glorious Treats

Pumpkin Pecan Dessert in a Jar from Glorious Treats

Pumpkin Streusel Bread from Bakingdom

Pumpkin Granola by Two Peas and Their Pod

Pumpkin Pie Pockets by Cookies and Cups

Pumpkin Bread Pudding by Confessions of a Cookbook Queen

 

This recipe, along with one of my images, is featured in the beautiful fall issue of The Party Dress Magazine (on page 73).

Prop note-  I purchased the paper liners shown in this post from Sur La Table.

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43 Responses to “Pumpkin Cinnamon Streusel Muffins”

  1. #
    1
    Alex — September 10, 2012 at 2:57 am

    Pumpkin and cinnamon go so well together.. Thank you for the recipe.

  2. #
    2
    Joy Adams — September 10, 2012 at 3:04 am

    I am so excited that you have started doing fall inspired recipes. These are always my favorite desserts. These look so good. =)

  3. #
    3
    Brittany — September 10, 2012 at 3:25 am

    What lovely flavours!

  4. #
    4
    tifleur — September 10, 2012 at 5:41 am

    It’s look very delicious.
    Thanks for the receipe and seee you

  5. #
    5
    tinajo — September 10, 2012 at 6:02 am

    This looks yummy indeed! :-)

  6. #
    6
    manu — September 10, 2012 at 7:06 am

    Pumpkin time!!!!!
    They’re stunning and lovely cases…
    Have a nice week

  7. #
    7
    Katrina @ Warm Vanilla Sugar — September 10, 2012 at 10:51 am

    That streusel on top sounds awesome!! Love this!

  8. #
    8
    Sue @ Cakeballs, cookies and more — September 10, 2012 at 12:47 pm

    oh that looks like something I want to make, yummy fall treat!

  9. #
    9
    Jessica@AKitchenAddiction — September 10, 2012 at 2:07 pm

    These would be perfect to enjoy on a crisp fall morning!

  10. #
    10
    The BearFoot Baker — September 10, 2012 at 3:08 pm

    I wish I had one this morning! It looks marvelous!!!!

  11. #
    11
    Deb — September 10, 2012 at 3:38 pm

    I am so ready to savor fall and enjoy pumpkin filled recipes. The muffins are just scrumptious! How can I resist the streusel topping and the warm spices of autumn? A seductive post!

  12. #
    12
    Jessica — September 10, 2012 at 4:11 pm

    I cannot wait to try these! Maybe my toddler will even eat them – if she’s anything like her mama, she won’t be able to resist! Thanks for sharing!

  13. #
    13
    julianna — September 10, 2012 at 5:44 pm

    love that liners….where can I found them?

    • Glory replied: — September 11th, 2012 @ 5:05 pm

      Hi Julianna, I purchased the paper liners at Sur La Table (in store), but they can be bought on-line as well. I just updated the post to include the link.
      Happy Baking!

  14. #
    14
    Paula — September 10, 2012 at 5:53 pm

    I love all the spices in these muffins! Your wrappers are adorable and the muffins look irresistible! How lovely would they be with a cup of hot coffee in the morning!

  15. #
    15
    Tracy {Pale Yellow} — September 10, 2012 at 7:44 pm

    What a great use for my favorite ingredient – pumpkin! What’s better than pumpkin AND streusel? These muffins look amazing!

  16. #
    16
    Jenn B — September 10, 2012 at 8:24 pm

    Sound and look delicious. I’ve been looking for muffin baking cups like that for a while but can’t find – do you mind sharing where you got them from? They look great! Thanks!

    • Glory replied: — September 11th, 2012 @ 5:05 pm

      Hi Jenn, I purchased the paper liners at Sur La Table (in store), but they can be bought on-line as well. I just updated the post to include the link.
      Happy Baking!

  17. #
    17
    Cecilia Midgette — September 10, 2012 at 9:19 pm

    Oooh, I can hardly wait to make these! I love pumpkin bread! Love you!
    ~Cecilia

  18. #
    18
    Karly — September 11, 2012 at 1:25 am

    Love these, Glory! I need to get a jumbo muffin tin!

  19. #
    19
    sahrish ali — September 11, 2012 at 2:43 am

    Unique combination of pumpkin and cinnamon in muffins. Great idea.

  20. #
    20
    NatSweets — September 11, 2012 at 3:24 am

    These muffins are delicious! The streusel is perfect. I just made them tonight. Love the taste of fall. Cannot wait to taste more of your fall desserts :)

    • Glory replied: — September 11th, 2012 @ 5:06 pm

      So glad you gave the recipe a try and enjoyed it! Happy fall baking!

  21. #
    21
    Karen @ Sugartown Sweets — September 11, 2012 at 4:10 am

    Looks like a really great recipe. We’re ready for all the yummy fall flavors around here! :)

  22. #
    22
    Marlena — September 11, 2012 at 5:30 pm

    This looks delicious! Can’t wait to make them! Do you know if the muffins are able to be stored in the freezer? I’d love to eat some now, but keep the rest on hand for a later date.

    • Glory replied: — September 12th, 2012 @ 7:08 am

      I have never frozen them, I usually share the exta’s with neighbors… but I imagine they would freeze quite well. Feel free to give it a try.

  23. #
    23
    lilo — September 11, 2012 at 7:18 pm

    Hi Glory :) can I substitute the pumpkin puree for bananas or apple puree?

    • Glory replied: — September 12th, 2012 @ 7:07 am

      I have not tried it with any other puree, but feel free to experiment!

  24. #
    24
    Sweetsugarbelle — September 12, 2012 at 4:40 am

    I am literally lying in bed wishing for…salivating over these muffins!! They look…GLORIOUS!

  25. #
    25
    Jaclyn — September 13, 2012 at 12:58 pm

    I make your pumpkin muffins all the time and get rave reviews . Can’t wait to try this muffin recipe too!

  26. #
    26
    Amanda — September 16, 2012 at 12:42 am

    These turned out perfectly :) what a great way to start fall. Mixed some baked pumpkin seeds into the streusel and injected them with a bit of sweet cream cheese frosting for a dressier muffin. How glorious!

  27. #
    27
    kathleen cepela — September 16, 2012 at 9:33 pm

    I just made this. I cut the recipe in half and it only made 16 regular muffins. It must already be cut in half. They smell wonderful. I can’t wait till they get out of the oven.

    • Glory replied: — September 16th, 2012 @ 11:32 pm

      Hmm…. I’m usually pretty careful, but I will say that when I made these I made some large cupcakes, some standard sized, and one loaf of bread… so I had to make a bit of a guess as to the yield if someone were to make only one of those sizes. I may take a look and adjust the expected yield. Thanks for your imput, I hope you enjoy them!

  28. #
    28
    fathima — October 10, 2012 at 6:07 am

    Just wanted to let u know I tried them out and they were a hit with the family. Kids really enjoyed them(did not even wait for them to cool!). Unfortunately, here,in South Africa,we do not get tinned pumpkin.Nevertheless, I made my own pumpkin puree. Once again, thanx for sharing!

  29. #
    29
    Trimble — January 8, 2013 at 9:21 pm

    Made these today and they are SOOOO yummy! I can’t stop eating them!

  30. #
    30
    Sandy Smith — May 8, 2013 at 1:57 pm

    I just pulled out my 3rd batch of these muffins this week! The 2nd & 3rd were half recipes, made 17 muffins apiece. I am using 1/2 whole wheat flour & can’t tell the difference! Delicious recipe!!!

  31. #
    31
    Jenny — October 24, 2013 at 7:52 pm

    Hi, this is the 3rd recipe that i’ve tried from your site this month and they were all really good. I’m just curious on how do you get those cracks on the top of the muffin.

    • Glory replied: — October 30th, 2013 @ 5:17 pm

      Hi Jenny, So glad you’re enjoying my recipes! The cracks on top are just the way the muffins bake up for me. Try to make sure to not over-mix the batter once all the ingredients are added. Happy baking!

  32. #
    32
    Arlene Siegel — October 5, 2014 at 5:23 am

    I’ve baked these three times and they came out better each time I made them. Love this recipe

  33. #
    33
    Lisa — October 11, 2014 at 1:52 am

    Just made these tonight and they were terrific! I substituted apple cider for the water and added both walnuts and pecans to the streusel. So glad I found this recipe and I’ll definitely make these again!

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