These delicious cinnamon sugar topped Pumpkin Orange Streusel Muffins, are a must-make Fall muffin! They’re soft, fluffy, and flavorful!
So I have this Pumpkin Bread Recipe that goes over like gangbusters every time I make it.
My toddler watches the oven like a hawk while it bakes, ready to pounce the second it’s cool enough to touch/grab/devour.
It never lasts more than a day in our home, and my friends are more than happy to gobble up the leftovers in the rare instance that the chickpea and I aren’t able to scarf it all.
I brought a loaf to playdate once and the kids lost their minds over it.
In an effort to muffinize #ALLTHETHINGS I went ahead and revamped it a little.
The recipe is essentially the same fluffy and flavorful pumpkin bread base, minus the cranberries and glaze, with the most addictive mountain of streusel there ever was on top.
You can 110% make this into a loaf if you’d like. I’ll add instructions for both in the recipe below!
Ready… Set… GO!
Pumpkin Orange Streusel Muffins
Holy streusel, batman! I can’t get over how much I love these pumpkin spiced muffins with their mountain-o-stresusel!
You can even dust a little powdered sugar and cinnamon on top, because it’s Fall and gosh darn-it, all mountains need a snowy cap!
The chickpea is a muffin addict and basically jumped through hoops to get at these. She waited patiently for me to snap a few photos to share with y’all then, when the wait became too cumbersome, my darling threenager threw herself onto the floor in agony. “Momma! Muffins!!!!” I’m talking pouty lip, tears, the works.
Thankfully they didn’t disappoint, and she happily devoured the most lopsided muffin of the bunch while I took photos of the rest.
As a food blogger, I can honestly say that we LIVE for lopsided muffins around here!
With all the holiday festivities coming up you’ll have the perfect excuse to make these too, either as muffins or in loaf form. Woot! Serve as part of an epic holiday brunch or save ’em for dessert.
Pumpkin Spice Streusel Muffins FTW!
Looking to amp up the orange flavor even more? Drizzle an optional orange vanilla glaze on top!
Optional Extra: Orange Vanilla Glaze
- 1/4 cup powdered sugar
- 1-2 TBSP fresh orange juice
- zest of half an orange
- 1/4 teaspoon vanilla
- Whisk ingredients together in a small bowl until smooth.
- Taste and add any additional vanilla, orange juice, or zest to taste. Additional powdered sugar can be added for a thicker consistency. Drizzle over muffins and enjoy!
Pumpkin Spice Streusel Muffins
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup packed brown sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp ground cinnamon
- ¼ tsp salt
- ⅛ tsp ground nutmeg
- ⅛ tsp allspice
- 1 large egg
- ¾ cup pumpkin puree
- ¼ cup avocado oil (or vegetable/canola oil)
- 1-2 tsp orange zest
- 1 TBSP orange juice (from the same orange you zested)
STREUSEL TOPPING:
- ¼ cup light brown sugar (packed)
- ¼ cup all-purpose flour
- ½ tsp ground cinnamon
- 2 TBSP melted unsalted butter
Instructions
- Preheat oven to 400℉. Line a muffin tin paper or parchment liners.
- First make the streusel topping. Melt butter. Add brown sugar, flour and cinnamon in a small-medium bowl and mix well to break up any clumps of sugar. Pour in half the melted butter and mix well with a fork. Pour in remaining butter and mix with your fingers until mixture resembles soft crumbles of slightly wet sand. Set aside.
- In a medium bowl, combine flour, brown sugar, baking soda, baking powder, cinnamon, salt, nutmeg, and allspice in a bowl and whisk to incorporate.
- In a large mixing bowl, combine wet ingredients: egg, pumpkin puree, oil, orange zest, and orange juice.
- Add flour mixture to the wet ingredients, stirring with a fork until just incorporated with no flour bits remaining. Take care not to overmix. The batter will be very thick and sticky.
- For extra fluffy muffins with a taller rise, cover mixing bowl with a clean dishcloth and let the batter rest for 15 minutes.
- Scoop batter into lined muffin tin, filling to the top of the muffin liner for larger muffins or at the 1/2 way mark for smaller muffins. I use between 3-4 TBSP batter per muffin cup. Recipe yields 8-9 larger muffins or 12 smaller muffins.
- Sprinkle each one generously with streusel.
- Place muffins in the oven on the center rack. After closing the door, decrease oven temperature to 350℉. The higher bake time in the beginning helps the muffins rise taller.
- Bake on the center rack in the center of the oven for 22-24 minutes, using a toothpick inserted into the center of the loaf to test doneness. If making 12 smaller muffins, check them at around 16 minutes.
- Commence faceplant!
Notes
Optional Orange Vanilla Glaze
- 1/4 cup powdered sugar
- 1-2 TBSP fresh orange juice
- zest of half an orange
- 1/4 teaspoon vanilla
- Whisk ingredients together in a small bowl until smooth.
- Taste and add any additional vanilla, orange juice, or zest to taste. Additional powdered sugar can be added for a thicker consistency. Drizzle over muffins.
Nutrition
MOOOOOOOORE MUFFINS!!!
- NEW! Mini Chocolate Chip Pumpkin Muffins
- Double Chocolate Banana Muffins
- Kid-Friendly Pumpkin Muffins
- Apple Cinnamon Banana-Nut Muffins
- Blueberry Streusel Muffins
If you get a chance to try these pumpkin orange streusel muffins, let me know! Leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations.
Questions & Reviews
Another super-easy breakfast go-to! The orange zest really added a very mild yet delicious twist to pumpkin spiced muffins. The texture of the topping really added to the recipe.
So happy you enjoyed them; thanks Jen!
Ah, I’ve just hopped over to your original recipe and I would totally make it based on the photo. However, I also want to make these muffins. That crunchy topping is just irresistible.
It’s so frustrating when you know how good a recipe is and yet it doesn’t fly. At least it will still be there when the world wakes up to it.
Gracious these look good!
Thanks Debbie! <3