Pumpkin Streusel Muffins

Wow, are these muffins moist! I layered the streusel in the center of the muffins as well as on top of the muffins, so it made them dense, moist, and full of flavor. They’re definitely my favorite pumpkin muffin and I think they will be yours too! These Pumpkin Streusel Muffins are also naturally sweetened using coconut sugar, so they’re lower glycemic than muffins that are loaded with refined sweeteners. They’re the perfect fall treat, and definitely a crowd pleaser if you’re looking for a recipe to bring to holiday gatherings. I will definitely be making these Pumpkin Streusel Muffins for Thanksgiving week!

Grab the FREE Autumn Harvest eCookbook below with lots of other healthy fall recipes!

this post

Nutritional benefits of this recipe

• I use coconut sugar in my desserts, which is natural, lower glycemic, and unrefined. It’s just the dehydrated sap from coconut trees!
• Pumpkin is rich in polyphenols and antioxidants. It’s great for our digestive health, blood sugar, cholesterol, eyesight, and more.
• Pumpkin pie spice and cinnamon has many benefits, including keeping blood sugar balanced, having lots of antioxidants, and not to mention delicious! 
• Grass-fed butter is much healthier compared to conventional butter from grain-fed, barn-raised cows. Grass-fed butter is higher in omega-3 fatty acids, conjugated linoleic acid (CLA), Vitamin A, Vitamin K2, and more.
• I’m a big believer in high-quality flour. I use Sunrise Flour Mill for all my baking because it’s non-GMO, unbleached, properly grown, properly milled, and organic. Wheat products in America are highly sprayed with Glyphosate which is shown to wreak havoc on our gut microbiome. Properly grown and prepped wheat products are not inflammatory, are easier to digest, and are actually nutrient-dense.

Ingredients for Pumpkin Streusel Muffins

Flour – I used white flour by Sunrise Flour Mill which is non-GMO, but I also like to use their whole wheat or heritage flour. I believe this recipe should work with oat flour subbed 1:1 if you want to make it gluten-free, but I have not tried it yet, so I can’t guarantee results – let me know if you try it!

Pumpkin puree – this is canned 100% pumpkin, not pumpkin pie filling.

Butter – Use melted butter. You can sub with melted coconut oil or you can sub with avocado oil.

Milk – To add moisture. Use whatever milk you prefer.

Coconut sugar – Adds the perfect sweet touch to the muffins.

Vanilla extract, pumpkin spice, cinnamon, salt – Adds delicious flavor that we all know in classic pumpkin muffins.

Baking soda, baking powder – Helps the muffins rise properly.

Eggs – They act as a binder and help the muffins stay moist and rise.

How to make healthy Pumpkin Streusel Muffins

1. Preheat the oven to 375ºF.
2. In a large bowl, combine the dry ingredients until thoroughly mixed. Set aside.
3. In a kitchen-aid mixer, combine the butter, coconut sugar, and vanilla extract. Beat until smooth. You can also use a hand mixer with a large bowl.
4. Add the pumpkin puree, eggs, and milk. Beat until combined, but do not over mix.
5. Add the dry ingredients and gently fold together with a spatula. Do not over mix, just fold together until there’s no more visible streaks of flour, but some small lumps are okay. Set aside and let the batter rest while following the next steps.
6. Make the crumb: Melt the butter in a bowl, then add the flour, coconut sugar, and pumpkin pie spice and mix together with a fork until it forms a moist crumb. Set aside.
7. Place paper liners into a muffin pan.
8. Evenly distribute 1/3 of the batter between the muffin cups, then layer about 2/3 of the crumb mixture on top. Then, evenly disperse the remaining batter and top with the remainder of the crumb.
9. Bake the muffins for 19-23 minutes or until a toothpick inserted into the center of a muffin comes out mostly clean with some wet crumbs on it.
10. Please leave feedback and your review if you made this recipe! Thanks!

Customize these Pumpkin Streusel Muffins

If you want to customize the Pumpkin Muffins, then feel free to!

• Add chocolate chips: If you love chocolate in muffins, then I’m right there with ya! I love it too. Feel free to add chocolate chips or chopped chocolate to the recipe.
• Add chopped nuts: If you want a crunchy touch to the pumpkin muffins, then add chopped nuts, such as chopped walnuts or pecans.

Tips for storing Pumpkin Streusel Muffins

Store any leftover Pumpkin Muffins in an airtight container at room temperature for 3-5 days.

To freeze the muffins: Step 1: Let the Pumpkin Muffins cool completely to room temperature. You want to do this because it’ll prevent freezer burn. Step 2: Wrap each muffin individually then place in a freezer-friendly container before placing in the freezer. Step 3: Eat within 3 months. You can let them thaw in the refrigerator overnight or on the counter for an hour or so.

Other recipes you’ll love

Pumpkin Crumb Cake

Gluten-Free Pumpkin Pancakes

Pumpkin Protein Bagels 

Cozy Pumpkin Chai Oatmeal

Pumpkin Muffins with Coconut Sugar

I hope you love these Pumpkin Streusel Muffins! Please be sure to leave a comment and a rating if you try this recipe. I would love to know what you think of these muffins!

Pumpkin Streusel Muffins

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Christine Manes
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: dessert, fall, baking
• Method: oven

Ingredients

Units USM Scale 1x2x3x

Dry:

260g flour – 2 cups spooned and leveled (I used Sunrise Flour Mill Heritage bread flour)

1 1/2 tsp pumpkin spice (3g)

1 tsp cinnamon (1g)

1 tsp baking soda (5g)

1 tsp baking powder (4g)

1/2 tsp salt (3g)

Wet:

1 stick of butter (8 Tbsp / 113g), softened (not melted!!)

3/4 cup coconut sugar (150g)

1 tsp pure vanilla extract

7.5 oz pumpkin puree (213g)

2 large eggs

1/4 cup milk of choice

Streusel mixture

3/4 cup flour (98g) – I used Sunrise Flour Mill

1/2 cup coconut sugar (97g)

1 tsp pumpkin pie spice (2g)

6 Tbsp grass-fed butter, melted (84g)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 375ºF.
2. In a large bowl, combine the dry ingredients until thoroughly mixed. Set aside.
3. In a kitchen-aid mixer or using a hand mixer: combine the softened butter, coconut sugar, and vanilla extract. Beat until smooth and lightened in color. 
4. Add the pumpkin puree, eggs, and milk. Beat until combined, but do not over mix.
5. Add the dry ingredients and gently fold together with a spatula. Do not over mix, just fold together until there’s no more visible streaks of flour, but some small lumps are okay. Set aside and let the batter rest while following the next steps. FYI – this batter is thick but that’s okay! It’s perfect for the streusel.
6. Make the streusel: Melt the butter in a bowl, then add the flour, coconut sugar, and pumpkin pie spice and mix together with a fork until it forms a moist crumb. Set aside.
7. Place paper liners into a muffin pan.
8. Using a cookie scoop or spoon, evenly distribute 1/3-1/2 of the batter between the muffin cups, then layer about 2/3 of the crumb mixture on top. Then, evenly disperse the remaining batter and top with the remainder of the crumb. 
9. Bake the muffins for 19-24 minutes or until a toothpick inserted into the center of a muffin comes out mostly clean with some wet crumbs on it. Let the muffins rest in the pan for 5 minutes then transfer to a wire rack to cool completely. 
10. Store leftovers in an airtight container at room temperature for 3-5 days. You can also freeze the muffins for up to 3 months, individually wrapped and placed in a freezer-friendly container.
11. Please leave feedback and your review if you made this recipe! Thanks!

Recipe Card powered by

key words: pumpkin streusel muffins, pumpkin crumb muffins, pumpkin muffins with streusel, pumpkin muffins with crumb topping, healthy pumpkin muffins, healthy and indulgent pumpkin recipes, indulgent pumpkin muffins, healthy pumpkin muffins with streusel, healthy pumpkin muffins with crumb topping, healthy crumb topping, healthy streusel topping, healthy pumpkin recipes, healthy pumpkin recipe ideas, healthy pumpkin baking, pumpkin season, football season recipes, thanksgiving recipes, thanksgiving breakfast recipes, thanksgiving dessert recipes, thanksgiving snack recipes, thanksgiving muffin recipes, thanksgiving pumpkin muffin recipes, healthy muffin recipes, fall baking, healthy fall baking, muffins with coconut sugar, pumpkin muffins with coconut sugar, coconut sugar recipes, naturally sweetened, refined sugar free, nut-free, moist pumpkin muffins