Moist and tender Pumpkin Muffins topped with a brown sugar and oats streusel.

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 12
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

Streusel Topping

  • 3 tablespoon butter (unsalted, melted)
  • ⅓ cup light brown sugar
  • ½ teaspoon cinnamon powder
  • ¼ cup all purpose flour
  • ¼ cup rolled oats

Muffin

  • 1¾ cup all purpose flour
  • 1.25 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon powder
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • ¼ cup canola oil
  • ¼ cup greek yogurt
  • 1 cup pumpkin puree [not pumpkin pie filling]
  • white chocolate chips (to sprinkle on top [optional])

Method

Make the streusel

  1. In a bowl mix together all purpose flour, oats, light brown sugar and cinnamon powder.
  2. Melt butter in the microwave till completely melted.
  3. Add the melted butter to the dry ingredients and mix till the mixture resembles bread crumbs. Set aside.

Muffin

  1. Line a muffin tray with liners or spray with a non-stick spray. Set aside.
  2. Preheat oven to 425 F degrees.
  3. In a bowl whisk together all purpose flour, cinnamon powder, pumpkin pie spice, salt, baking powder and baking soda. Set aside.
  4. In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer, beat together eggs and granulated sugar till well combined, around 2 minutes.
  5. Add in the vanilla, greek yogurt and oil and mix till everything is well combined.
  6. Add in the pumpkin puree and mix.
  7. Start adding the dry ingredients into the wet. Add the dry ingredients in 3 parts, mixing after each addition.
  8. Mix in till the batter is just combined. Do not overmix.
  9. Pour batter into the liners/muffin pan and fill it all the way to the top.
  10. Sprinkle each muffin with around 1 tablespoon streusel. Also sprinkle some white chocolate chips [if using].
  11. Bake at 425 F degrees for 5 minutes, lower the temperature to 350 F degrees and bake for another 15-17 minutes or till a toothpick inserted in the center comes out clean. Mine were done in 15 minutes.
  12. Let the muffins cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.