Sunday Brunch Recipes – Pumpkin Muffins with Oatmeal Streusel Topping

Reader Megan sent me this recipe for Pumpkin muffins last week, and holy crackers people, these are freakin’ awesome.  Like so incredibly good Starbucks should be charging $5 each for them.  I ate 3 for breakfast this morning and I fully expect them to be gone by noon.

So if you have some fresh pumpkin puree, or canned pumpkin laying around, make these babies soon!


1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda {15 Cool Uses for Baking Soda}
1/2 teaspoon salt
1 cup pumpkin puree
1/3 cup canola oil
1/2 cup applesauce
1/2 cup sugar
2 large eggs
1 teaspoon pumpkin pie spice

Ingredients for the oatmeal streusel

3/4 cup old fashioned oats {I used quick oats}
1 tablespoon flour
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
4 tablespoon cold butter, sliced


Preheat oven to 350 degrees.

Place the ingredients for the oatmeal streusel topping in bowl and using your fingers work the ingredients together for a minute or two until they are nice and crumbly.

Mix all the ingredients for the muffins together in a large bowl until well combined.

Using a 3 tablespoon cookie scoop* scoop the batter into muffin cups or a well oiled muffin tin. Sprinkle the oatmeal topping over the batter and bake the muffins at 350 degrees for 22 minutes or until done.

*Direct link to an Amazon product.

Related posts:

  • Like on FaceBook
  • Twitter
  • Print Friendly and PDF

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Want to get more of this awesome goodness? Sign up here for the newsletter!


  1. says

    Hey Mavis! I’m so glad you liked them! They went fast at my house too. If you have any left over…..make a little slice in the top, put a pat of butter in there, and heat in micro. YUM YUM! Everythings better with more butter!

  2. says

    I made these gluten free with one cup of sorghum flour and 1/2 cup of potato starch and one tsp xantham cup in place of the flour for the muffins. I replaced the flour in the topping with sorghum flour too. They are so tender and soft! I just regret forgetting to add chocolate chips :(.

  3. Sabrina says

    These sound so good! I have a couple of small tiger striped pumpkins…do you think I could use roast/puree them to use in this recipe? Or do I need to use only certain kinds of pumpkins?

  4. Diane says

    Made these a couple of weeks ago with the last bag of last fall’s pumpkin puree from my freezer (it kept just fine!) My husband is now addicted to these muffins. I think I got maybe ONE out of the batch. Fortunately, I just roasted and froze some more pumpkin. I have a feeling it won’t last until next year…

    Thanks for the recipe, Mavis!

Leave a Reply

Your email address will not be published. Required fields are marked *