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Pumpkin Muffins with Spiced Streusel Topping

These pumpkin muffins are moist and tender with a warm, spicy flavor profile featuring ginger, nutmeg, and a touch of maple syrup. Topped with a crunchy streusel, they showcase a golden-brown crust and a soft center, perfect for cozy mornings or fall gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup pumpkin puree unsweetened
  • 1/2 cup maple syrup
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter for streusel
  • 1/2 cup rolled oats for streusel
  • 1/3 cup all-purpose flour for streusel
  • additional cinnamon optional, for extra flavor in streusel

Equipment

  • Mixing bowls
  • Muffin tin with liners
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Small bowl for streusel

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, baking soda, ground ginger, nutmeg, salt, and brown sugar—until well combined and airy.
  3. In a separate bowl, beat the eggs, then stir in the pumpkin puree, maple syrup, and vegetable oil until smooth and slightly frothy.
  4. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; do not overmix to keep the muffins tender.
  5. In a small bowl, prepare the streusel by cutting cold butter into the oats, flour, brown sugar, and cinnamon until crumbly and sandy in texture.
  6. Spoon the batter into the prepared muffin cups, filling each about two-thirds full for a nice rise.
  7. Sprinkle the streusel evenly over each muffin, pressing down gently to help it stick.
  8. Bake in the preheated oven for 20–25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  9. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  10. Enjoy these fragrant, moist pumpkin muffins warm or at room temperature, the streusel adding a delightful crunch in every bite.

Notes

Ensure the butter is cold when making the streusel for maximum crunch. Feel free to add a pinch of cinnamon to the streusel for extra spice. These muffins store well in an airtight container for up to two days or freeze for longer storage.