Pumpkin Streusel Muffins

Pumpkin Orange Muffins with Cinnamon Brown Sugar Streusel

These delicious cinnamon sugar topped Pumpkin Streusel Muffins, are a must-make Fall muffin! They're soft, fluffy, and flavorful!

Course Dessert

Cuisine American

Keyword pumpkin streusel muffins

Prep Time 10

Cook Time 22

Total Time 32

Servings muffins

Calories 252kcal

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 Glaze for drizzling on top

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.

Craving pumpkin spice streusel bread instead? Perfecto! See tips below:

For a loaf, pour batter into a greased or parchment paper lined 8x4 inch loaf pan. Top with streusel and bake at 350 degrees F for 45-50 minutes, until a toothpick comes clean from the center. Allow to cool on a wire cooling rack, then slice and serve with your choice of butter, apple butter, pumpkin butter, peanut butter, or any spread your heart desires!

Nutrition Facts below are estimated for 9 muffins using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition