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Close up of the pumpkin cinnamon muffins
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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
Cook Time20 minutes
Total Time35 minutes
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.