Next to cinnamon and chocolate, streusel topped muffins like this pumpkin spice muffin has got to be the next best thing in the muffin category. These have got to be the Best Ever Pumpkin Spice Muffins I have ever made. Substitute almond milk to make dairy free pumpkin muffins.
Jump to:
- Why You'll Love this Recipe for Bakery Style Pumpkin Spice Muffins
- Ingredients Needed to Make Streusel Topped Jumbo Pumpkin Spice Muffins
- How to Make Pumpkin Spice Muffins with Streusel Topping
- Recipe Tips
- Possible Ingredient Substitutions
- Variations of Streusel Topped Pumpkin Spice Muffins
- Pumpkin Puree vs. Pumpkin Pie Filling
- Equipment
- Storage
- Common Questions
- More Desserts and Snacks
- Recipe Details
- How do I Know When My Pumpkin Spice Muffins are Ready?
- PIN For Later
- Food Safety
- Comments
These muffins are great for the months of September and October when pumpkin comes in season. A great way to use fresh pumpkin. However, most people use canned pumpkin puree which is available all year round at your local grocery store.
Why You'll Love this Recipe for Bakery Style Pumpkin Spice Muffins
You'll love this recipe for pumpkin spice muffins with a streusel topping because:
- Wholesome Ingredients - These Pumpkin Spice Muffins are made with wholesome ingredients including pumpkin puree which makes them incredibly soft and tasty.
- Great for Busy Mornings - They can be made in bulk in advance and frozen in single serving packages. One muffin delivers enough energy to keep you going until your next meal. Just thaw out and enjoy the Best Ever Pumpkin Spice Muffins on earth!
- Homemade Goodness: Making these muffins from scratch allows bakers to enjoy the satisfaction of creating a delicious treat right in their own kitchen. There's something special about the aroma that fills the home as the muffins bake, and the joy of sharing homemade goodies with family and friends is unmatched.
- Irresistible Flavor: Warm, comforting, and aromatic flavors of fall with every bite. The blend of pumpkin puree and spices like cinnamon, nutmeg, and cloves creates a mouthwatering sensation that's perfect for cozy autumn mornings or anytime you crave that classic pumpkin spice taste.
These pumpkin spice muffins were inspired by my love for pumpkin spice anything.
Try a gluten free banana muffin or a white chocolate cupcake for something different.
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Ingredients Needed to Make Streusel Topped Jumbo Pumpkin Spice Muffins
To make these bakery style pumpkin style muffins, you'll need: flour, brown sugar, rolled oats, baking powder, almons, pumpkin seeds, spices, butter, ginger, salt, pumpkin spice, eggs, vegetable oil, milk, pumpkin puree and vanilla extract.
- Streusel Topping (Brown Sugar, rolled oats, almonds, pumpkin seeds, cinnamon and butter) complements the warm and spiced pumpkin flavors beautifully, making each bite a delightful experience that combines sweetness, crunch, and rich autumnal tastes.
- Pumpkin Spice enhances the flavor of the pumpkin puree which transforms bland pumpkin to an incredible bakery style pumpkin spice muffin.
- Pumpkin Puree is the main ingredient for this streusel topped muffin
You can add any other ingredients you want, such as fresh herbs too!
See recipe card for quantities.
How to Make Pumpkin Spice Muffins with Streusel Topping
- Preheat oven to 375°F. Prepare muffin tins by greasing or covering them with muffin liners.
- Combine flour baking powder, cinnamon, nutmeg, ginger, pumpkin spice and salt in a bowl. In a separate bowl whisk eggs, brown sugar, oil, milk and vanilla. Add pumpkin puree and mix.
- Add dry ingredients and stir until well combined.
- Spoon batter into muffin tray, ensuring that you distribute the batter equally.
- Mix all topping ingredients in a medium sized bowl until mixture looks like crumbs. Top all muffins with the crumb mixture, ensuring that you evenly distribute the crumb topping on all the muffin tops.
- Bake for 20 to 25 minutes for regular size muffins. If making large muffins bake for approximately 45 minutes or until a toothpick placed in center of muffin comes out dry. Let cool and enjoy!
Recipe Tips
If you are short muffin liners, why not make your own. To make your own cut squares out of parchment paper that measure 6 inches on all sides.
Once you have your squares cut out, use water to dampen them slightly. Take about 3 squares at a time and push them in to the bottom of a muffin pan. Place a glass on top of the square liners to mold them in to the shape of the muffin tray. You will need to find a glass that fits in the muffin pan hole. Let sit for about one hour. Remove glass and separate the home made liners placing them in individual muffin sections in preparation for the muffin batter.
Possible Ingredient Substitutions
Pumpkin spice muffins with streusel topping are perfect on their own, but you may be looking to substitute some ingredients to fit a certain diet. Here are some options:
- Egg Replacement: If you need an egg substitute, you can use unsweetened applesauce, mashed banana, or a flaxseed/water mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons of water for each egg).
- Gluten Free: Use oat flour or almond flour to make these gluten free.
- Pumpkin Puree: If you don't have canned pumpkin puree, you can make your own by roasting and pureeing fresh pumpkin or use canned sweet potato puree as a close substitute.
- Dairy Free Options: Make these delicious soft and moist muffins dairy free by substituting regular milk with soy milk, almond milk, oat milk or your favorite milk substitute.
These substitutions can help you adapt the recipe based on dietary preferences or ingredient availability while still achieving delicious pumpkin spice muffins. If you know of any other possible ingredient substitutions, I'd love to hear from you. Drop a comment below and let me know what you substituted.
Variations of Streusel Topped Pumpkin Spice Muffins
Here are some delicious variations to consider:
- Streusel Variations: Get creative with your streusel by swapping out ingredients. Instead of using all-purpose flour, you can use oat flour or almond flour for a gluten-free option. You can also incorporate chopped nuts like pecans or walnuts for added crunch and flavor.
- Chocolate Chip Pumpkin Muffins: Fold in chocolate chips into the muffin batter for a delightful combination of pumpkin and chocolate flavors.
- Cream Cheese Swirl: Add a tangy cream cheese swirl by mixing softened cream cheese with a bit of sugar and vanilla extract. Spoon a dollop into each muffin cup and swirl it into the batter for a marbled effect.
- Nutty Delight: Enhance the texture and flavor by adding chopped nuts like pecans, walnuts, or even toasted pumpkin seeds to the muffin batter.
- Dried Fruit Mix-In: Incorporate dried fruits such as cranberries, raisins, or chopped apricots to introduce a chewy, fruity element to the muffins.
- Maple Glaze: Drizzle a sweet maple glaze over the muffins by mixing powdered sugar and maple syrup. This adds an extra layer of sweetness and a lovely sheen to the tops.
- Citrus Zest: Add a bright twist by including zest from an orange or lemon in the batter for a hint of citrusy freshness.
These are just a few ways to customize your pumpkin spice muffins. Try experimenting and let me know how yours turned out!
Pumpkin Puree vs. Pumpkin Pie Filling
So, what's the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is just that. It's cooked pumpkin, pureed without the seeds or any added sugars or seasoning. It tastes pretty bland and is very watery. Sometimes, it's not even pumpkin. It might be a variety of different squashes.
If you buy pumpkin puree to use in a pie in error, you can customize it by adding sugar and spices to use as a filling.
Pumpkin pie filling on the other hand is a blend of cooked and pureed squash or pumpkin with sweeteners and spices like ginger, cinnamon, etc.
Pumpkin filling is used to make the all too famous pumpkin pie. Pie filling cannot be used as a substitute for pumpkin puree because it is sweet and is already pre-seasoned. In a case like this you might want to just return it to the store for a refund or exchange.
Equipment
Muffin liners will come in handy if you don't want to make your own. Bowls and measuring spoons are needed as well as a muffin baking pan.
Storage
These muffins store very well in the freezer. I usually make them ahead to use as a breakfast and then freeze them in a large freezer bag in a single layer. Just remove them from the freezer a couple of hours before you want to eat them.
You can also leave them covered at room temperature for a day or so, but they must be eaten immediately.
Common Questions
Yes. Pumpkin puree is the same as canned pumpkin. Just make sure to read the ingredient label and check for added ingredients like sugar or spices. Pumpkin puree should not have any added ingredients.
Bake muffins at 350 degrees Fahrenheit for 25 to 40 minutes depending on the size of the muffin.
While it may be safe to freeze muffin batter, I wouldn't recommend doing so. Instead, bake your muffins and freeze them for use later for a fast grab and go snack.
More Desserts and Snacks
Recipe Details
Best Ever Pumpkin Spice Muffins
Ingredients
Topping:
- ½ cups flour
- ¼ cups brown sugar
- ¼ cups rolled oats
- ¼ cups sliced almonds
- ¼ cups pumpkin seeds
- ½ tsp ground cinnamon
- ¼ cups softened butter
Muffin Batter:
- 1 ¾ cups flour
- 2 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ginger
- ½ tsp salt
- ½ tsp pumpkin spice optional
- 2 eggs
- ½ cups brown sugar
- ½ cups vegetable oil coconut oil - melted
- ¾ cups milk or your favorite milk substitute
- 1 cups pumpkin puree
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F. Prepare muffin tins by greasing or covering them with muffin liners.
- Combine flour baking powder, cinnamon, nutmeg, ginger, pumpkin spice and salt in a bowl. In a separate bowl whisk eggs, brown sugar, oil, milk and vanilla. Add pumpkin puree and mix.
- Add dry ingredients and stir until well combined.
- Spoon batter into muffin tray, ensuring that you distribute the batter equally.
- Mix all topping ingredients in a medium sized bowl until mixture looks like crumbs. Top all muffins with the crumb mixture, ensuring that you evenly distribute the crumb topping on all the muffin tops.
- Bake for 20 to 25 minutes for regular size muffins. If making large muffins bake for approximately 45 minutes or until a toothpick placed in center of muffin comes out dry. Let cool and enjoy!
Notes
How do I Know When My Pumpkin Spice Muffins are Ready?
These muffins don't take very long to bake, only about 25 minutes. If you are making extra large muffins, allow for at least another 15 minutes to fully cook. Use a toothpick inserted in to the centre of the muffin to test if they are done. If the toothpick comes out clean - they're done!Nutrition
PIN For Later
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines, see more guidelines at USDA.gov.
Karina says
We love muffins, especially for quick breakfast or snack. This muffin with the streusel look so delicious, especially for cold Fall morning. Can't wait to make them.
AmyG says
So happy to hear that you liked them!
Deepti says
Loved the browned crust. I am going to try with this idea of topping muffins with flour.