Basic Pumpkin Muffins with Streusel Topping

For Mother’s Day, Fuzz gave me a bottle of Penzey’s pumpkin pie spice along with a request to make some pumpkin muffins. Because she picked such a sweet present, I took her up on her offer and made a batch of what is currently our favorite pumpkin muffin recipe.  It doesn’t call for any crazy ingredients (unless you count pumpkin pie spice as crazy, in which case you can use a substitute) and rather than icing or cream cheese, the muffins are topped with a really easy streusel.

pumpkin streusel muffins

I came up with this recipe by combining an old Libby’s recipe with an old favorite from Gourmet.  The Libby’s recipe alone was good, but a little on the dry side.  The Gourmet muffin was good too, but a little on the boring. By adding the Libby’s streusel to the Gourmet muffin and incorporating some vanilla and brown sugar, I packed all the things we like into the muffins.

Basic Pumpkin Muffins
Prep time
Cook time
Total time
An easy recipe for pumpkin muffins with an optional streusel topping
Recipe type: Breakfast
Cuisine: American
Serves: 12
  • 2 1/2 tablespoons all-purpose flour
  • 2 1/2 tablespoons granulated sugar
  • 3/8 teaspoon cinnamon
  • 1 1/2 tablespoons butter, unsalted or salted
  • 1 1/2 cups (6.8 oz) stirred and aerated all-purpose flour or White Lily
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar
  • 7 1/2 ounces (half a can) of Libby's pumpkin
  • 6 tablespoons vegetable oil
  • 1/2 teaspoon of vanilla extract
  1. Preheat the oven to 375 degrees F. You will be reducing the heat when you put the muffins in, but for this recipe you start them in a hot oven.
  2. Line 12 muffin cups with paper liners.
  3. In a small bowl, mix together the flour, sugar and cinnamon. Add the butter and cut it in with your fingers or a fork until crumbly. Put in the refrigerator until ready to use.
  4. In a medium size bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice.
  5. In a mixing bowl, whisk together the eggs, sugar, brown sugar, pumpkin, oil and vanilla extract.
  6. Add the flour mixture to the pumpkin mixture and stir with a mixing spoon until blended.
  7. Divide the batter evenly among the 12 muffin cups.
  8. Remove topping from refrigerator and crumble it over the muffins, distributing evenly.
  9. Put muffins on the center rack in the hot oven. Close the door.
  10. Reduce heat to 350 degrees F. and bake for 25 minutes.


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  1. says

    I love pumpkin muffins and am always on the lookout for a better one. I’ve bookmarked these to try soon.

    Thanks, Anna.

  2. Darlene says

    How thoughtful of Fuzz! I also love receiving culinary gifts (and streusel-topped muffins). These look moist and delicious.

  3. Emily says

    Great gift! I want some pumpkin pie spice!

    I want one of these muffins. I was craving pumpkin scones earlier tonight.

  4. says

    Pumpkin muffins sound good any day of the week or time of year. I have been wanting to go to Penzey’s but driving to the city to get there is a pain! I know I could order on-line but I like to go and smell all the spices before I buy them. I will have to look for this one when I finally make my way down there. I have 4 or 5 of their different cinnamons.

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