Embrace all the flavours of fall with these Pumpkin Cinnamon Streusel Muffins. A light and fluffy cinnamon spiced pumpkin muffin topped with a spiced streusel topping. Perfect breakfast & brunch muffins to enjoy all fall long.

Can we even believe we are nearing the end of October? Which means there is still time for Pumpkin Recipes. We all know what happens when the clock strikes the 1st of November. It becomes full on holiday mode. I didn’t used to share holiday recipes until December, but I have learned that readers are pretty much looking as soon as the sun sets on summer! But for right now, we’re going to take a little look at these Pumpkin Cinnamon Streusel Muffins

About the Pumpkin Muffins

• Size – These are a medium sized muffin and they get a pretty good rise.
• Flavour – These muffins have a mix of pumpkin and cinnamon flavour making them a great fall muffin.
• Texture – They are moist with a crumb topping.
• Stays fresh for days – These muffins will stay fresh up to three days.

Ingredients

• Dry ingredients – All purpose flour, baking powder and salt.
• Sugar – A mix of granulated white sugar as well as brown sugar is used.
• Dairy and eggs – Unsalted butter, eggs and sour cream.
• Flavours – Cinnamon spice, vanilla extract and pumpkin puree.

REMEMBER, The full recipe and ingredient list in found in the recipe card at the end of the post.

Instructions

Make the streusel topping

1. Combine the butter, brown sugar, flour and cinnamon in a medium bowl. Using your fingers, combine until crumbly. Set aside while you make the muffins.

Make the muffins

1. Preheat oven to 350 degrees f/180 degrees c. Grease or line 12 muffin tins and set aside.
2. In a medium bowl combine the flour, baking powder,salt and cinnamon. Whisk to combine and set aside.
3. In a large mixing bowl, combine the butter and sugar. Mix on high speed for about three minutes or until light and fluffy. Add the eggs, one at at time, mixing well after each addition. Whisk in the vanilla.
4. In three additions, add the flour and pumpkin puree with the sour cream. Start with half of the flour and stir in until combined. Add all the pumpkin and sour cream and stir in until combined. End with the remaining flour and stir in until just combined.
5. Evenly spoon into prepared muffin tins. Top each muffin with about a tablespoon of the streusel topping.
6. Bake for 18 – 20 minutes or when pressed they lightly spring back or a toothpick inserted into the center comes out clean.
7. Remove from oven and place on a wire rack to cool.

Recipe Tips

• Make ahead topping – The streusel topping can be made in advance and kept in a ziplock bag in the fridge up to 3-4 days.
• Avoid over mixing – Over mixing dry ingredients into batter can often cause a really dense muffin texture. To get a lighter texture, try to just fold in the flour until it’s combined.
• Use room temperature ingredients – Using room temperature ingredients you will get best results in baking muffins. Make sure to take the eggs and the butter out of the fridge before hand.
• Watch baking time – Remember all ovens bake at different temperatures. These baked perfectly at 20 minutes in my oven. Yours could be anywhere between 15 – 20 minutes.

substitutions and Flavour Changes

• Pumpkin puree – I used my Homemade Pumpkin Puree for this recipe but the store bought stuff is perfectly fine.
• Streusel topping – You can easily add nuts like pecans or walnuts to the topping to give it more of a crunch. Check out the recipe for Pecan Snacking Cake to see how to make a Pecan Streusel Topping.

Storage

• At room temperature – These will stay fresh for up to two days on the counter.
• In the refrigerator – You can alternatively store the cake in the fridge for about 3 – 4 days. It’s best to take the muffins out of the fridge and bring to room temperature before serving.
• In the freezer – Yes, these muffins store well in the freezer. Store them in an airtight container up to two months. Allow to defrost completely and bring to room temperature before serving.

Frequently Asked Questions

Print Recipe Pin Recipe

US CustomaryMetric

Pumpkin Cinnamon Streusel Muffins

Embrace all the flavours of fall with these Pumpkin Cinnamon Streusel Muffins. A light and fluffy cinnamon spiced pumpkin muffin topped with a spiced streusel topping. Perfect breakfast & brunch muffins to enjoy all fall long.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Breakfast, Brunch, Snack

Cuisine: North American

Keyword: breakfast muffins, cinnamon spice, pumpkin, thanksgiving recipes

Servings: 12 muffins

Calories: 309kcal

Author: Julia Pinney

Ingredients

For the muffins

• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• pinch salt
• 2 tsp ground cinnamon
• 1/2 cup butter room temperature
• 1 cup sugar
• 3 large eggs room temperature
• 1 tsp vanilla
• 3/4 cup pumpkin puree
• 1/3 cup sour cream

For the streusel topping

• 1/4 cup butter
• 1/3 cup brown sugar
• 2/3 cup all purpose flour
• 1 teaspoon ground cinnamon

US Customary – Metric

Instructions

Make the streusel topping

• Combine the butter, brown sugar, flour and cinnamon in a medium bowl. Using your fingers, combine until crumbly. Set aside while you make the muffins.

Make the muffins

• Preheat oven to 350 degrees f/180 degrees c. Grease or line 12 muffin tins and set aside.
• In a medium bowl combine the flour, baking powder, salt and cinnamon. Whisk to combine and set aside.
• In a large mixing bowl, combine the butter and sugar. Mix on high speed for about three minutes or until light and fluffy. Add the eggs, one at at time, mixing well after each addition. Whisk in the vanilla.
• In three additions, add the flour and pumpkin puree with the sour cream. Start with half of the flour and stir in until combined. Add all the pumpkin with the sour cream and stir in until combined. End with the remaining flour and stir in until just combined.
• Evenly spoon into prepared muffin tins. Top each muffin with about a tablespoon of the streusel topping.
• Bake for 18 – 20 minutes or when pressed they lightly spring back or a toothpick inserted into the center comes out clean.
• Remove from oven and place on a wire rack to cool.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

• Make ahead topping – The streusel topping can be made in advance and kept in a ziplock bag in the fridge up to 3-4 days.
• Avoid over mixing – Over mixing dry ingredients into batter can often cause a really dense muffin texture. To get a lighter texture, try to just fold in the flour until it’s combined.
• Use room temperature ingredients – Using room temperature ingredients you will get best results in baking muffins. Make sure to take the eggs and the butter out of the fridge before hand.
• Watch baking time – Remember all ovens bake at different temperatures. These baked perfectly at 20 minutes in my oven. Yours could be anywhere between 15 – 20 minutes

Nutrition Facts

Pumpkin Cinnamon Streusel Muffins

Amount Per Serving (1 muffin)

Calories 309 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 81mg27%

Sodium 213mg9%

Potassium 96mg3%

Carbohydrates 42g14%

Fiber 1g4%

Sugar 23g26%

Protein 4g8%

Vitamin A 2846IU57%

Vitamin C 1mg1%

Calcium 64mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You soon!