Celebrate the season of fall with these pumpkin spice muffins topped with a buttery oat streusel. A light and airy oil-based batter with pumpkin puree and pumpkin spices make these very addictive.
Table of Content
My friends have started calling me the pumpkin queen these days. Because I've been sharing all these pumpkin recipes like pumpkin spice latte cake, pumpkin spice cake, with cream cheese frosting or pumpkin cream cake.
About these muffins
This is a simple and easy oil-based recipe with brown sugar that makes a light and airy muffin. The pumpkin puree and spice mix add that wonderful fall flavor.
It takes just 10 minutes to mix and 20 minutes to bake which means you can have these for breakfast in just 30 minutes.
Ingredients and substitutes
- All-purpose flour - plain flour is all you need. If you have to use self-raising flour reduce the baking powder by half.
- Cooking oil - I prefer to use canola or grapeseed oil that is natural and flavorless. The oil keeps the muffins light and airy.
- Light Brown Sugar - I like the flavor molasses brings to the muffins. As a substitute, you can also use regular white sugar and a tablespoon of molasses. Do not use dark brown sugar as the flavor of extra molasses overpowers the pumpkin spice.
- Buttermilk - You can make buttermilk in five minutes at home so there is no need to substitute.
- Pumpkin puree - I'm using homemade pumpkin puree but canned works too
- Pumpkin spice -I'm using homemade but store-bought work too.
- Vanilla Extract - A good quality vanilla extract goes a long way.
Step by step instructions
- Preheat the oven at 170C / 340 F.
- Line a muffin tin with cupcake liners.
Streusel
- In a bowl combine the oats, flour, sugar, salt, and chilled cubed butter
- Rub between your fingers or a pastry blender until you have a crumbly texture.Tip - you can also use a food processor and pulse it all for just a few seconds
- Place it in the fridge to keep it chilled while you prepare the batter.
Muffins
- In a bowl, combine flour, baking powder, baking soda, salt, and pumpkin spice - set aside.
- In the bowl of a stand mixer with a whisk attachment whip the eggs with the sugar until light and foamy
- Add the pumpkin puree, buttermilk, and vanilla extract
- Finally, add the flour mixture and combine well.
- Divide the batter between the muffin liners and top with the chilled streusel
- Bake on the middle rack for 18 to 20 minutes or until a skewer inserted comes clean.
- Cool on a wire rack for 10 minutes before serving.
Frequently asked questions
These muffins will keep at room temperature for 2 days. If wrapped well they will keep in the fridge for up to a week. And freeze for up to a month.
I like to store them in an airtight container with paper hand towels below and above. The paper towels protect them from drying out.
Yes, muffins are delicious when served warm. I like to wrap the muffin in a moist paper hand towel and heat in the microwave for a quick 30 seconds each. The moisture in the paper towel helps keep the muffin moist.
I do have a delicious recipe and video for pumpkin cupcakes with cream cheese frosting that is very simple and easy to make
You may also like
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.
Printable Recipe
Pumpkin Spice Muffins with Oat Streusel
Print Pin Rate Share by Email Share on FB Save GrowDescription
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
For the muffins
- 1 ½ cup (190 g) All-Purpose Flour
- ½ cup (110 g) Light Brown Sugar
- ⅓ cup (80 ml) Cooking oil
- ½ cup (120 ml) Pumpkin puree ((½ cup))
- 4 tablespoon Buttermilk
- ½ tsp Pumpkin Spice
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract
Streusel
- ½ cup (50 g) Rolled Oats
- ½ cup (60 g) All-Purpose Flour
- 4 tablespoon (60 g) Butter ((½ stick) unsalted, chilled, cubed)
- 1 tablespoon Sugar
Instructions
- Preheat the oven at 170C / 340 F
- Line a muffin tin with cupcake liners
Streusel
- In a bowl combine the oats, flour, sugar, salt, and chilled cubed butter
- Rub between your fingers or a pastry blender until you have a crumbly texture.Tip - you can also use a food processor and pulse it all for just a few seconds
- Place it in the fridge to keep it chilled while you prepare the batter.
Muffins
- In a bowl, combine flour, baking powder, baking soda, salt, and pumpkin spice - set aside.
- In the bowl of a stand mixer with whisk attachment whip the eggs with the sugar until light and foamy
- Add the pumpkin puree, buttermilk, and vanilla extract
- Finally, add the flour mixture and combine well.
- Divide the batter between the muffin liners and top with the chilled streusel
- Bake on the middle rack for 18 to 20 minutes or until a skewer inserted comes clean.
- Cool on a wire rack for 10 minutes before serving.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Beth Pierce
Looking forward to starting my day off right with these tomorrow! Looks delicious!
Veena Azmanov
Thanks, Beth. I think you will love these
Lauren Vavala
Oh pumpkin spice season, how I love thee! Adding this amazing pumpkin muffin recipe to my must-make pumpkin recipes list. These look great!!
Veena Azmanov
I hear you. Love pumpkin spice so much as well.
Pam Greer
These really are the best pumpkin muffins, the streusel topping is sooo good! And, I use your tip for buttermilk all the time!
Veena Azmanov
Thanks, Pam. So happy you enjoyed these muffins. I love making homemade buttermilk too. Glad you find it useful. Thanks for coming back to write this feedback.
Jess
Pumpkin spice anything is the best! Then you add it to muffins and I am IN! YUM!
Veena Azmanov
I hear you, Jess. Thanks