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Pumpkin Cinnamon Streusel Muffins

by Laura

We are finishing pumpkin week with pumpkin cinnamon streusel muffins.  I hope you have plenty of pumpkin inspiration now.  If not, you can check out my list of previous favorite pumpkin recipes.  This yummy muffin recipe is one I found over at Multiply Delicious.  Pumpkin muffins are always delicious but the streusel in these muffins make them even better.  And the streusel isn’t just on top!  It’s also in the middle!  The muffin itself is also tender.

I must say, in my opinion, these pumpkin cinnamon streusel muffins are best eaten warm.  If not, I highly recommend eating them the same day.  They just weren’t as fabulous the next day.  Thanks for joining me for pumpkin week.  I have another fun theme week lined up for next week.  We are talking soups!   Soups are one of my favorite Fall/Winter meals!

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Pumpkin Cinnamon Streusel Muffins | reamomkitchen.com

Pumpkin Cinnamon Streusel Muffins


  • Author: Laura
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 1 (15 oz) can pure pumpkin
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 2/3 cups light brown sugar
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 2 large eggs, lightly beaten
  • 1 cup white whole wheat flour (or whole wheat flour I used whole wheat pastry flour)
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbsp cornstarch

Instructions

  1. Preheat oven to 400 degrees.  Spray a 12-cup muffin tray with cooking spray.
  2. In a saucepan, heat the pumpkin and spices over medium heat for about 3 to 4 minutes or until muffin is fragrant.  Stirring occasionally.  Transfer to a bowl and add brown sugar, oil, and applesauce, whisking to combine.  Add the eggs and mix until combine.
  3. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and cornstarch.  Whisk in the pumpkin mixture, just until combined and no longer lumpy.
  4. For streusel: Combine the oats, brown sugar, cinnamon and salt in a small mixing bowl until well blended.  Stir in melted butter until the moisture forms large crumbs; stir in pecans.
  5. Preparing muffins: Evenly place 1/2 tablespoon of muffin batter in the bottoms of the muffin tin, to just cover the bottoms.  Add a layer of streusel topping on top of the batter making sure to save enough for topping the muffins.  Evenly top the steusel layer with the remaining muffin mixture.  After filling all muffin cups with the batter top the muffins with the remaining streusel topping.
  6. Bake muffins 15 to 18 minutes, until golden and an toothpick inserted into center comes out clean.  Let the muffins cool in pan for 5 minutes. then carefully remove from pan and allow them to continue cooling on a wire rack.  Store in an airtight container for 2 to 3 days. (I think they are best warm or eaten the same day)
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
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16 comments

Betty Scott September 26, 2015 - 5:24 pm

I AM A REAL PERSON AND WOULD LIKE YOUR RECIPE

Reply
Betty Scott September 26, 2015 - 5:24 pm

I AM A REAL PERSON AND WOULD LIKE YOUR RECIPE

Reply
What's Cooking... in your kitchen (week 12) August 26, 2012 - 6:02 pm

[…] Cheese FrostingSunday:  I’m just really in the mood for pumpkin!!  These look amazing from Real Mom’s Kitchen Pumpkin Cinnamon Streusel MuffinsDessert:  This dessert bar from  The Girl who Ate Everything are […]

Reply
What's Cooking... in your kitchen (week 12) August 26, 2012 - 6:02 pm

[…] Cheese FrostingSunday:  I’m just really in the mood for pumpkin!!  These look amazing from Real Mom’s Kitchen Pumpkin Cinnamon Streusel MuffinsDessert:  This dessert bar from  The Girl who Ate Everything are […]

Reply
Katy P February 12, 2012 - 6:43 pm

Just made these and they were delicious! I did not have applesauce- so I replaced it with more oil. I will be trying it again when I have applesauce!

Reply
Katy P February 12, 2012 - 6:43 pm

Just made these and they were delicious! I did not have applesauce- so I replaced it with more oil. I will be trying it again when I have applesauce!

Reply
Mary November 1, 2010 - 2:23 pm

Ohhhh these sound wonderful! I’m lovin’ everything pumpkin right now 🙂
Mary xo
Delightful Bitefuls

Reply
Mary November 1, 2010 - 2:23 pm

Ohhhh these sound wonderful! I’m lovin’ everything pumpkin right now 🙂
Mary xo
Delightful Bitefuls

Reply
Jess October 31, 2010 - 4:05 pm

These are DELICIOUS! Very moist too. Thanks for a great recipe.

Reply
Jess October 31, 2010 - 4:05 pm

These are DELICIOUS! Very moist too. Thanks for a great recipe.

Reply
Marisa October 30, 2010 - 6:26 pm

I love that you did a pumpkin week–how fun! These muffins look amazing!

Reply
Marisa October 30, 2010 - 6:26 pm

I love that you did a pumpkin week–how fun! These muffins look amazing!

Reply
Donnie October 30, 2010 - 4:35 pm

They look so good and i bet they would be great on a brunch table too.

Reply
Donnie October 30, 2010 - 4:35 pm

They look so good and i bet they would be great on a brunch table too.

Reply
Kim @ Quit Eating Out October 30, 2010 - 1:13 pm

These look SO delicious for a fall morning…. I just printed the recipe and made sure I have all the ingredients on hand. These will be baking tonight for a treat for tomorrow b4 church! Great recipe!! Thanks for sharing. PS ~ Would love for you to link this recipe at Saturday Swap.

Reply
Kim @ Quit Eating Out October 30, 2010 - 1:13 pm

These look SO delicious for a fall morning…. I just printed the recipe and made sure I have all the ingredients on hand. These will be baking tonight for a treat for tomorrow b4 church! Great recipe!! Thanks for sharing. PS ~ Would love for you to link this recipe at Saturday Swap.

Reply

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