Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Salty, buttery streusel atop a light, moist, pumpkin muffin. So delicious and easy to prepare--no stand mixer required! These also freeze really well. If you split these open and serve with a swipe of butter and a drizzle of honey, it would be really over the top in a good way!


Credit: Meredith Food Studios

Recipe Summary

25 mins
20 mins
1 hr 5 mins
20 mins
18 muffins


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


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners and spray with cooking spray.

  • Prepare streusel topping: combine flour, white sugar, brown sugar, pumpkin pie spice, and salt in a small bowl. Add melted butter and mix together until crumbly; set aside.

  • Prepare muffins: combine flour, pumpkin pie spice, baking soda, salt, and baking powder in medium bowl. Whisk pumpkin, white sugar, brown sugar, oil, eggs, and vanilla together in a large bowl. Fold flour mixture into pumpkin mixture until just combined (some lumps may still remain).

  • Fill the prepared muffin cups 3/4 full. Top each with about 1 1/2 tablespoons reserved streusel mixture.

  • Bake in the center of the preheated oven until streusel is golden brown, muffins have risen, and a toothpick comes out with clean with just a few moist crumbs, 22 to 25 minutes. Let cool in the muffin tins for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes.

Nutrition Facts

248 calories; protein 2.8g; carbohydrates 38.6g; fat 9.6g; cholesterol 27.4mg; sodium 329.5mg. Full Nutrition