Pumpkin muffins with a crunchy cinnamon crumb topping.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
18
Yield:
18 muffins
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Streusel:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 muffin cups.

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  • Beat 3/4 cup brown sugar, white sugar, and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy. Add eggs; beat until incorporated. Beat in pumpkin puree and water.

  • Mix 1 3/4 cup flour, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg in a separate bowl. Stir flour mixture into pumpkin mixture. Spoon batter into the prepared muffin cups.

  • Combine 1/3 cup brown sugar, 1 tablespoon flour, 1 tablespoon butter, and 1/4 teaspoon cinnamon in a bowl using two forks until mixture is crumbly. Sprinkle streusel onto each muffin.

  • Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts

181 calories; protein 2.2g 5% DV; carbohydrates 29.2g 9% DV; fat 6.5g 10% DV; cholesterol 35.9mg 12% DV; sodium 283.8mg 11% DV. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/01/2013
We really liked these muffins! Very moist! My struesel topping didnt get crunchy it kind of melted on the tops.. it was really good though! I will be using this recipe during the holidays. Read More
(11)
47 Ratings
  • 5 star values: 33
  • 4 star values: 14
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/31/2013
We really liked these muffins! Very moist! My struesel topping didnt get crunchy it kind of melted on the tops.. it was really good though! I will be using this recipe during the holidays. Read More
(11)
Rating: 5 stars
05/05/2013
I only made one adjustment to the recipe--instead of water I used buttermilk. I did not get 18 muffins out of this recipe I actually got 12 that were a bit on the smaller side. Baked at 350 mine were done at exactly 20 minutes. Ohmygoodness are these GORGEOUS! They look like something you'd see on the cover of a cooking magazine. And they were absolutely delicious! This was perfect for me as someone who is cooking with on hand ingredients but wanted to bake something. Excellent muffin recipe! Read More
(9)
Rating: 4 stars
12/24/2013
Very simple and could be simpler. As a handcraft baker we developed fail-safe shortcuts to speed up production. I put all the dry ingredients in and then mixed them with the whip to be sure the baking soda was well dispersed. Next I put in the softened butter. In the morning I added the two eggs pumpkin and water while mixing with the batter attachment not the whip. I made 12 large muffins and 12 mini muffins for the grand kids. One major difference that will definitely improve taste and how well they keep I used pastry flour. We would never have used a standard patent flour in muffins. Standard patent is simply wrong and dries the product out. The old bakers would have knocked me in the head if I had made that mistake. I miss those guys. Anyway this will result in moister muffins. Read More
(9)
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Rating: 5 stars
09/09/2013
I am no top chef so I love recipes that turn out right if you at least follow directions. I LOVE cinnamon and tis the season for pumpkin (plus being pregnant) this 100% satisfied the craving! I'm saving this for my go-to recipe box. I might add more cinnamon next time but I'm very happy with these! Read More
(5)
Rating: 5 stars
11/19/2013
Loved this recipe the spices & especially the smooth texture. Opted for a healthier version- used less butter & sugar used half whole wheat flour & topped with walnuts instead of streusel. Very moist & loved the crunch of the nuts on top. It's a new favourite! Read More
(3)
Rating: 5 stars
09/06/2018
I've been making this recipe for a couple of years. its most and flavorful. My kids love when I add some mini chocolate chips or some sweetened cream cheese to the centre of the muffin. Read More
(2)
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Rating: 5 stars
06/29/2013
These turned out very good! I was looking for a recipe to use up some apricot butter that I canned last year. I replaced the pumpkin in this recipe with the apricot butter and used slightly less water. It turned out moist and delicious! The streusel did not work out quite as planned but I think it was a rookie mistake using spreadable butter instead of regular! I used a regular cupcake pan and got 18 muffins. I will definitely make these again! Read More
(2)
Rating: 5 stars
03/12/2014
Made these muffins this morning to take to a crew working at my church - needed to use some pumpkin that I had frozen this fall (a friend gave me a 40# baking pumpkin - and there is a TON of it in the freezer). Recipe worked perfectly. My streusel topping didn't turn out like a streusel - more like a candy top - but it was delicious anyway. I made 18 tiny muffins and 5 regular size muffins. Thanks for the recipe! Read More
(2)
Rating: 4 stars
08/25/2015
I added 1/3 c cocoa and used Splenda. I cut the fat with applesauce and flavour was good a good basic recipe that can be played with for variations a keeper Read More
(1)