Soft and sweet pumpkin muffins topped with a brown sugar streusel. These Pumpkin Streusel Muffins have tons of pumpkin flavor, the perfect amount of warming spices, and a chewy, buttery topping.
This recipe for Spiced Pumpkin Streusel Muffins is easy to make and requires simple pantry ingredients. It’s an amazing seasonal muffin recipe that takes less than 15 minutes to prep and is nut, dairy, and egg-free.
Ingredients you'll need to make these Spiced Pumpkin Streusel muffins:
- All-purpose flour
- Ground cinnamon
- Ground cloves
- Ground nutmeg
- Baking powder
- Baking soda
- Salt
- Brown sugar
- Pumpkin puree – Make sure you’re using pumpkin puree, not pumpkin pie filling if using canned pumpkin! The amount needed for this recipe is about a 15-ounce can of pumpkin puree.
- Avocado oil
- Unsweetened soy milk
- Vanilla extract
- Non-dairy butter – I’ve used Violife Unsalted Plant Butter for this recipe, which is vegan and nut-free.
Notes:
Can you overmix muffin batter?
Overmixing can definitely change the texture of a lot of baked goods and muffins are one of them! This is why it’s helpful to whisk together the dry and wet ingredients separately before gently combining everything.
How much should you fill the muffin tins?
If you want smaller muffins, fill the tin with batter until about 1/2-3/4 of the way full. The yield will be 18-16 muffins. I prefer bigger, more bakery-style muffins, so I completely fill the muffin tin with batter. Filling the tin to the top with batter will yield about 12 muffins. Also, it’s worth noting that the nutrition facts I listed are for a 12-muffin yield, so making smaller muffins will change the nutrition facts.
Why should you let muffins cool before removing them from the muffin tin?
Letting the muffins cool before removing them from the muffin tin helps them retain their shape. If you try to move them when they’re too warm they may deflate or get some indentations, this doesn’t change the taste but the muffins won’t look as nice!
How to store these muffins:
These Pumpkin Streusel Muffins are best eaten within 3 days and should be stored in an airtight container, bread bag, or reusable silicone bag to preserve their freshness. Because these muffins can go stale easily, for long-term storage, I recommend freezing them in a bread bag or reusable freezer-safe bag.
Spiced Pumpkin Streusel Muffins
Ingredients
Spiced Pumpkin Muffins
- 2 c all-purpose flour
- 1¼ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tsp baking powder
- ½ tsp baking soda
- dash of salt
- ½ c brown sugar
- 1½ c pumpkin puree
- â…“ c avocado oil
- 1 c unsweetened soy milk
- 1 tbsp vanilla extract
Streusel topping
- ¼ c all-purpose flour
- ¼ c brown sugar
- 2 tbsp non-dairy butter, cold see ingredients list for more info
Instructions
- Preheat your oven to 350℉ (180℃).
- In a medium bowl whisk together the flour, cinnamon, cloves, nutmeg, baking powder, baking soda, salt, and brown sugar. Set aside.
- In a small bowl or measuring cup, whisk together the pumpkin puree, avocado oil, unsweetened soy milk, and vanilla extract until well combined.
- Gently whisk the wet ingredients into the dry mix, just until no dry spots remain. Then with a rubber spatula, scrape the sides of the bowl and mix well. The batter should be mostly smooth, but it's okay if there are a few lumps - we just don't want to overmix!
- Lightly oil a muffin tin then pour the batter in. See notes for amount per muffin.
- Next, make the streusel topping by combining all ingredients with a fork or pastry cutter until a crumbly mix is made.
- Generously top the muffins with the streusel and bake for 30-35 minutes, until the tops of the muffins have puffed up and a knife inserted in the center of a muffin comes out clean.
- After baking, let the muffins cool in the tin for 5-10 minutes before removing them from the tin.