Pumpkin Muffins with a Brown Sugar Streusel

  • Prep Time: 15 minutes
  • Cook Time: 23 minutes
  • Total Time: 38 minutes
  • Yield: 12 Muffins


A tender, moist pumpkin muffins with a brown sugar, walnut streusel.


For the muffins

  • 1 C Oil
  • 2 C Sugar
  • 2 Large eggs
  • 1 tsp Vanilla extract
  • 1 C Pumpkin puree (not pie filling)
  • 2 1/2 C Flour
  • 3 tsp Baking powder
  • 1 tsp Cinnamon
  • 1 tsp Salt
  • 1 C Walnuts, chopped

For the streusel

  • 6 tbsp Flour
  • 4 tbsp Brown sugar
  • 1/2C Walnuts, chopped
  • 3 tbsp Unsalted butter, softened


  1. Preheat oven to 425°F. Generously grease muffin pan.
  2. In your mixing bowl, beat oil with sugar until light and fluffy. Add eggs and vanilla extract. Add pumpkin and beat until well incorporated.
  3. In a smaller, separate bowl, combine all dry ingredients: flour, baking powder, cinnamon and salt. Stir to combine.
  4. Slowly add dry ingredients to wet ingredients and stir until the dry ingredients are mixed in, no need to over mix. Fold in walnuts last.
  5. Prepare the streusel. Combine flour, brown sugar and walnuts in a microwave safe bowl. Add butter on top and microwave for 15 seconds. Remove from microwave and use a knife and fork to cut the butter into the dry ingredients. You should end up with a clumpy topping.
  6. Divide batter evenly between 12 muffin cups, each one will be filled close to the top. Sprinkle a heaping tablespoon of the streusel on top of each muffin.
  7. Bake for 5 minutes at 425°F. After 5 minutes, reduce to 350°F and bake for another 18 minutes. Remove from oven and allow to cool for at least 30-45 minutes in the pan so the muffin will hold its shape.

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