Muffin Monday: Pumpkin Streusel

Well, I don’t know what the weather is like in your neck of the woods, but up in Alaska there is a definite chill in the air. Fall is a  short season, so I have to make the most of it. I had seen someone on Instagram talking about the pumpkin streusel muffins at Starbucks, and I thought they sounded amazing. Full disclosure: I’ve never tried a pumpkin muffin from Starbucks, but in my imagination, this is exactly what they taste like!

The pumpkin flavor isn’t overwhelming, but it adds a beautiful color and makes the muffins incredibly moist. The streusel topping ands an amazing texture and a little bit of spice. It would be perfect with some apple spice herbal tea. It’s crazy to me that we’re into fall recipes. Summer flew by this year, and the nights are starting to get dark. I’m a little depressed that there are already Christmas displays in the craft stores,but  really, there aren’t that many weeks until December. I should probably get out all my fall decorations, but then again I should also probably put away last year’s Christmas decorations!

If fall is your favorite season, you’re going to want to stock up on Canned Pumpkin, and make these!

Pumpkin Streusel Muffins


  • 1 3/4 c. flour
  • 1/3 c. sugar
  • 2 tsp. baking powder
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • 1 beaten egg
  • 3/4 c. milk
  • 1/4 c. oil
  • 1 c. canned pumpkin


  • 1/4 c. butter, melted
  • 1 c. brown sugar
  • 1 c. sugar
  • 2 Tbsp. flour
  • 1 tsp. pumpkin pie spice


  1. Combine flour, sugar, baking powder, pumpkin pie spice and salt in a mixing bowl. Create a well with the ingredients.
  2. In a separate bowl combine egg, milk and oil.
  3. Add the liquid ingredients into the dry mixture, and stir until just combined.
  4. Stir the pumpkin into the batter.
  5. Combine all the streusel ingredients.
  6. Using a large scoop, fill greased muffin tins about halfway. Top each muffin with 2 Tbsp of the streusel mixture.
  7. Bake at 400° for 20 minutes.
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