Pumpkin plus warm aromatic spices like cinnamon, ginger, cloves, allspice, and nutmeg makes for an explosive, electric combination. Loaded with pumpkin seeds, purée, and pumpkin pie spice mix, these big, soft streusel-topped muffins are every fall lover’s dream come true. Don’t, even for a minute, consider using anything other than Libby’s 100% pure pumpkin purée (not pie mix). Nothing else is better. We promise. You can, however, use the Bon Appétit baking blend Everything Nice Baking Spice as a 1:1 sub for the pumpkin pie spice.
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What you’ll need
Paper Muffin Liners
$6 At Amazon
Everything Nice Baking Spice
$12
Canned Pumpkin
$6 At Amazon
Muffin Pan
$10 $9 At Amazon
Large Cookie Scoop
$19 $18 At Amazon
Rubber Spatula
$13 At Amazon
Whisk
$10 At Amazon
Wire Cooling Rack
$18 At Amazon
Recipe information
Total Time
50 minutes
Yield
Makes 12
Ingredients
Streusel
⅔
½
¼
1
½
4
Muffins and Assembly
2
1½
1
¼
¼
1
1
2
4
1½
2
Special Equipment
12
Preparation
Streusel
Step 1
Place a rack in middle of oven and preheat to 375°. Line cups of a standard 12-cup muffin pan with paper liners. Whisk ⅔ cup (100 g) coarsely chopped pumpkin seeds, ½ cup (63 g) all-purpose flour, ¼ cup (50 g; packed) light brown sugar, 1 tsp. pumpkin pie spice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl to combine. Add 4 Tbsp. chilled unsalted butter, cut into ½" pieces, and, using your fingers, rub butter into dry ingredients until pea-size lumps form. Cover streusel and chill until ready to use.
Muffins and Assembly
Step 2
Whisk 2 large eggs, 1½ cups (300 g; packed) light brown sugar, 1 cup (230 g) unsweetened pumpkin purée, ¼ cup extra-virgin olive oil, ¼ cup whole milk, 1 Tbsp. pumpkin pie spice, 1 Tbsp. vanilla bean paste or extract, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 4 Tbsp. melted unsalted butter in a large bowl until smooth, about 1 minute. Add 1½ tsp. baking powder and whisk vigorously until incorporated. Add 2 cups (250 g) all-purpose flour and fold in with a rubber spatula until just incorporated and no large dry streaks of flour remain (be careful not to overmix; batter will be lumpy).
Step 3
Lightly coat a #12 cookie scoop or ⅓-cup measure with nonstick vegetable oil spray and scoop batter evenly among cups of prepared pan (they will be full). Top batter with streusel (use all of it), then gently press onto surface to adhere.
Step 4
Bake until streusel is crisp and muffins spring back when lightly pressed with your fingers, 24–27 minutes. Transfer muffins to a wire rack and let cool in pan 5 minutes. Turn out onto rack and let cool slightly before serving with room temperature butter if desired.
Do Ahead: Muffins can be baked 1 day ahead. Let cool completely. Store loosely covered at room temperature.
Leave a Review
Reviews (3)
Back to TopGreat muffin recipe! Stays moist days after baking. The crumble topping seems like a lot and it is a bit messy but it is quite tasty. Great way to use up leftover pumpkin puree.
Natalie Matz
Omaha, Ne
11/20/2023
I followed the recipe exactly. They were really delicious. I doubled the recipe, and I was surprised to use an entire small bag of brown sugar, between the streusel and the muffins.Yikes! Everyone complained of an upset stomach from sugar overload.
Meg
Atlanta
9/28/2023
These were wonderful and looked beautiful. I made my own pie spice from a recipe from the Pioneer Woman's website - I think that's the way to go if you're a cinnamon snob like me. I'm watching cholesterol so I used almond milk and subbed out half of the melted butter for applesauce. I left the streusel as-is. Thank you for a great recipe! The family loved this and I'll make it again, probably tomorrow. :)
Stephanie Willett
Newburgh, IN
9/19/2023
Outstanding. The recipe said they were explosive and electric, and I laughed and thought, how exciting can they be? They’re pumpkin muffins. But the crumble on top cooked up crisp and beautiful. And the muffins were delicious. I forgot the milk and butter in the batter part, and these were still hands-down the best. They look pro.
Laura B
San Diego
9/4/2023
Made it today! Had no pumpkin seeds, but made it with coarsely chopped pecans (bigger pieces than there would have been for the seeds) and oatmilk. So delicious. My partner, my friend, my friends' 8 and 10 year old niblings, and sister all loves them! I did too. Would definitely make again. Streusel has always given me a bit of trouble mentally; it just seems like such a hassle. Glad I made both components.
Anonymous
New York, NY
8/25/2023
Perfect when you're craving 🍂 Autumn flavors. Lots of ingredients to recipe but I happened to have everything so decided to try them. Only tricky part is remembering to stir in the baking powder to liquid ingredients before adding the flour. They turned out beautiful and tasty, not too sweet.
Perfect muffins for autumn
Eugene Oregon
8/22/2023
I'm (pettily, but most assuredly) annoyed and a little sad that one of the "pumpkins" in these Triple Pumpkin Crumb Muffins is pumpkin pie SPICE. Come on. I opened this link hoping for honey-roasted pumpkin chunks or something otherwise interesting and different from every other pumpkin muffin recipe I'll see this fall. :(
Anonymous
8/9/2023