Pumpkin Muffins with Oatmeal Streusel Topping: Cozy Fall Recipe

I adore pumpkin in baked goods, especially in muffins. Recently my kids asked for muffins for breakfast, so I surprised them with an easy pumpkin muffin recipe topped with an oatmeal streusel. The kitchen smelled incredible while they baked, and the muffins were moist and full of warm spice. My family particularly enjoyed them alongside a morning latte—the combination made breakfast feel special.

Pumpkin Muffins with Oatmeal Streusel Topping

Ingredients:

• 1½ cups all-purpose flour
• 1 tsp pumpkin pie spice
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup canned pumpkin (not pumpkin pie filling)
• 1 cup granulated sugar
• ⅓ cup vegetable oil
• 2 large eggs

Streusel Topping:

• 1¼ cups rolled oats
• 1 tbsp flour
• ⅓ cup brown sugar
• 1 tsp ground cinnamon
• Dash of freshly grated nutmeg
• 6 tbsp cold butter, cut into small pieces

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 12‑cup muffin tin or line it with paper liners.

In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.

In a separate bowl, beat the canned pumpkin, granulated sugar, vegetable oil, and eggs until smooth and creamy.

Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined. Avoid overmixing to keep the muffins tender.

Divide the batter evenly among the prepared muffin cups.

To make the streusel: combine the oats, flour, brown sugar, cinnamon, and nutmeg. Cut in the cold butter with your fingers or a pastry cutter until the mixture becomes crumbly.

Sprinkle the streusel evenly over the tops of the muffin batter.

Bake for 20–25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool slightly before serving.

These muffins make about 12 servings and are perfect warm from the oven. They store well in an airtight container for a couple of days and can be gently reheated before serving.

Note: These muffins are best served warm and are easy to make ahead. Store cooled muffins in an airtight container for up to two days or freeze for longer storage.

Enjoy baking and savor every bite!