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Pumpkin Muffins with Cinnamon Streusel Topping

2sachse

"Pumpkin muffins with a crunchy cinnamon crumb topping."
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Ingredients

40 m servings 181 cals
Original recipe yields 18 servings (18 muffins)

Nutrition

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 muffin cups.
  2. Beat 3/4 cup brown sugar, white sugar, and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy. Add eggs; beat until incorporated. Beat in pumpkin puree and water.
  3. Mix 1 3/4 cup flour, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg in a separate bowl. Stir flour mixture into pumpkin mixture. Spoon batter into the prepared muffin cups.
  4. Combine 1/3 cup brown sugar, 1 tablespoon flour, 1 tablespoon butter, and 1/4 teaspoon cinnamon in a bowl using two forks until mixture is crumbly. Sprinkle streusel onto each muffin.
  5. Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes.

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Reviews

Read all reviews 25
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We really liked these muffins! Very moist! My struesel topping didnt get crunchy, it kind of melted on the tops.. it was really good though! I will be using this recipe during the holidays.

I only made one adjustment to the recipe--instead of water, I used buttermilk. I did not get 18 muffins out of this recipe, I actually got 12 that were a bit on the smaller side. Baked at 350*, ...

Very simple and could be simpler. As a handcraft baker, we developed fail-safe shortcuts to speed up production. I put all the dry ingredients in and then mixed them with the whip to be sure the...

I am no top chef, so I love recipes that turn out right if you at least follow directions. I LOVE cinnamon and tis the season for pumpkin (plus being pregnant) this 100% satisfied the craving! I...

Loved this recipe, the spices, & especially the smooth texture. Opted for a healthier version- used less butter & sugar used half whole wheat flour & topped with walnuts instead of streusel . ...

Made these muffins this morning to take to a crew working at my church - needed to use some pumpkin that I had frozen this fall (a friend gave me a 40# baking pumpkin - and there is a TON of it ...

Very nice moist muffins with a nice pumpkin flavor. I quite liked the topping it added nice flavor. Will definitely make these again.

These turned out very good! I was looking for a recipe to use up some apricot butter that I canned last year. I replaced the pumpkin in this recipe with the apricot butter and used slightly less...

I added 1/3 c cocoa and used Splenda. I cut the fat with applesauce and flavour was good a good basic recipe that can be played with for variations a keeper