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.
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 (save/pin)
- 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
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Pumpkin Spice Muffins with Oat Streusel
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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 tbsp Buttermilk
- ½ tsp Pumpkin Spice
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 1 tsp Vanilla Extract
Streusel
- ½ cup (50 g) Rolled Oats
- ½ cup (60 g) All-Purpose Flour
- 4 tbsp (60 g) Butter (½ stick) unsalted, chilled, cubed
- 1 tbsp 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.
Equipment
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
Danielle
These look like the perfect afternoon treat. I am loving the topping - I have to try it!
Veena Azmanov
Thanks Danielle.
Mirlene
I would love to have this pumpkin spice muffin right now for breakfast with a hot latte. Make me want to eat them right from the screen!
Veena Azmanov
These would be perfect with latte.
Catherine
What a perfect morning muffin for the fall! I'd love one of these with a hot cup of coffee!
Veena Azmanov
They are perfect for breakfast Catherine
Jyothi(Jo)
I loooove everything made of pumpkin spice. Those muffins looks soo good
Veena Azmanov
Thank you, Jyothi
Marisa Franca
Well, since your the queen you can make anything you want -- including lots of pumpkin recipes which I love!! Now these muffins have the topping I simply love -- streusel topping is the best. Just enough sweetness to compliment the muffins. This is another winner.
Veena Azmanov
Thank you, Marisa. Yes, I love pumpkin recipes and that streusel is addictive.
Jacqueline Debono
These pumpkin muffins look wonderful. I like making muffins but have never used pumpkin. Def want to try! Your tip about homemade buttermilk is so useful. It's hard to find buttermilk here in Italy and so I avoid recipes with it. Now I don't have to!
Veena Azmanov
Thank you, Jacqueline. I hope you try these.
Claudia Lamascolo
what perfect bite and topping all in one pumpkin spice muffin. These would be gone in a second here!
Veena Azmanov
Thank you, Claudia
Danielle Wolter
I am loving all the pumpkin recipes Veena. That's my favorite part about this time of year 🙂 These muffins look awesome with that topping!
Veena Azmanov
Thank you, Danielle. Me too.
Kate Hackworthy
These muffins look incredible and I LOVE the streusel topping.
Veena Azmanov
Thank you Kate.
Helen of Fuss Free Flavours
Pumpkin is great to use to make muffins, and a delicious breakfast idea. The added spice is the perfect flavour combination. So easy to make, and always very popular.
Veena Azmanov
Absolutely, Helen.
Jeannette
I live in another country, but pumpkin season is in full swing here! Pumpkins are amazing prices at the market. I just made pumpkin hummus last week, I am thinking this week will be a sweet pumpkin spice week! The oat streusel is bringing me joy! Can't wait to try it.
Veena Azmanov
Me to Jeannette. Pumpkin Season is here in Israel too.
Cheese Curd In Paradise
I am loving the brown sugar and the homemade pumpkin puree! I also love the look of that tasty topping!
Veena Azmanov
Thank you.
Dan Zehr
I fell in LOVE with these pumpkin muffins! Yes I want to try your recipe! This is really ingenious! They are so cute and unique. I'm happy to save your recipe.
Veena Azmanov
Thank you, Dan. I hope you try these
Mahy Elamin
With a cup of tea or coffee it really sounds perfect. They are very beautiful and my children adore muffins. I think it would be a good idea for the holidays.
Veena Azmanov
Absolutely, Mahy.
Claudia Lamascolo
I love everything about these and especially the crumb topping who could resist these for a delicious breakfast treat!
Veena Azmanov
Thank you, Claudia