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Wholesome Pumpkin Muffins: Easy Cinnamon Streusel Recipe

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These wholesome pumpkin muffins are light, moist, and topped with a crunchy cinnamon streusel. Made with oat flour and simple ingredients, they’re perfect for fall gatherings, breakfast, or a quick snack.

Ingredients

Scale
  • 1 ½ cups (150g) rolled oats (blitzed into oat flour)
  • ½ cup (60g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (245g) canned pumpkin puree
  • 2 large eggs, room temperature
  • ½ cup (100g) light brown sugar, packed
  • ¼ cup (60ml) pure maple syrup
  • ¼ cup (60ml) coconut oil, melted
  • ¼ cup (60g) plain Greek yogurt
  • 1 teaspoon vanilla extract
  • ¼ cup (25g) rolled oats (for streusel)
  • ¼ cup (30g) all-purpose flour (for streusel)
  • ¼ cup (50g) light brown sugar, packed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons (42g) cold unsalted butter, cubed (for streusel)
  • ¼ cup (30g) chopped pecans (optional, for streusel)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. Lightly spray liners with cooking spray.
  2. Make oat flour: Add 1 ½ cups rolled oats to a blender or food processor. Blitz for 30 seconds to 1 minute until fine flour forms. Set aside.
  3. Mix dry ingredients: In a large bowl, whisk together oat flour, all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  4. Mix wet ingredients: In a separate large bowl, whisk together pumpkin puree, eggs, brown sugar, maple syrup, melted coconut oil, Greek yogurt, and vanilla extract until smooth.
  5. Combine: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are okay). Do not overmix.
  6. Make streusel: In a small bowl, combine oats, flour, brown sugar, and cinnamon. Add cold cubed butter. Use a pastry cutter or fingertips to cut butter into dry ingredients until mixture resembles coarse crumbs. Stir in pecans if using. Refrigerate until needed.
  7. Fill muffin tin: Divide batter evenly among 12 muffin cups (about ⅔ to ¾ full). Sprinkle streusel generously over each muffin, pressing gently to adhere.
  8. Bake: Place muffin tin on middle rack. Bake for 18-22 minutes, until a toothpick inserted into center comes out clean or with a few moist crumbs.
  9. Cool: Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid dense muffins. Use room temperature ingredients for best texture. Keep streusel cold for a crumbly topping. For gluten-free, use certified gluten-free oats and a 1:1 gluten-free flour blend. For vegan, use flax eggs and dairy-free yogurt and butter.

Nutrition

Keywords: pumpkin muffins, cinnamon streusel, oat flour, healthy muffins, fall baking, easy recipe

Find it online: https://perkypan.com/wholesome-pumpkin-muffins-easy-cinnamon-streusel-recipe/