I have made these pumpkin muffins many times and we make them year round in our house. I stumbled upon this recipe at www.hungry-girl.com and I changed them just a bit to make the Best Pumpkin Muffins with Streusel. The first time I made them, my oldest ate over half of the recipe by herself in two days! Ever since then, I make a double batch and I changed the recipe a little to add more protein and lower the fat a little bit.
Jump to Recipe
How to make the best Pumpkin muffins
Kodiak Cakes are the pumpkin muffin base
I use Kodiak Cakes for this recipe and if you haven’t used these before, I highly recommend it! I use it in so many recipes to lower the carbs and add protein.
If you remember my Easy Pumpkin Spice Doughnuts with a Maple Glaze, you know I used in these, too. They even have a gluten free version! You can use flour instead if that’s all you have on hand but you may need to use a little more baking soda and baking powder.
Pumpkin muffins are so easy and great any time of the year
This recipe uses a half can of pumpkin but I recommend doubling the batch (they freeze so well!) or making my Easy Pumpkin Spice Oatmeal with the rest.
Preheat the oven to 350 degrees. You will need three bowls, one for the streusel, one for the dry ingredients and one for the wet.
Place the streusel ingredients in a small bowl, a medium bowl for the dry and the stand mixer gets the wet. Put all the ingredients together in their bowls and then start adding bowls together but make sure to keep the streusel separate. I like to mix the wet in the stand mixer first and then add in the dry because it makes a more uniform batter.
After the batter is mixed, evenly distribute the batter in the muffin cups. I personally like to use these silicone cups because I make these so often and I can reuse these. Also, I love this muffin tin. Once the batter is distributed, smooth them out with the spoon and they are ready for the streusel topping.
Gently sprinkle the topping over each pumpkin muffin. I like to be a little conservative at first, but once they all have some, I go back. This part is so good and really enhances the entire recipe.
Slide them in the oven and when the timer goes off, treat yourself to a little bit of pumpkin muffin heaven! These are great for breakfast, a snack, or really any time.
FAQs
Are these pumpkin muffins healthy?
Yes, these are healthier than the traditional pumpkin muffin. Instead of butter or oil, you will used reduced fat butter. I also use Kodiak Cakes to make the protein content higher.
Do pumpkin muffins freeze well?
Absolutely they do! I always double the recipe and freeze all the muffins that aren’t eaten immediately.
Is pure pumpkin the same as pumpkin puree?
It is the same, just make sure you don’t accidentally buy pumpkin pie filling.
The Best Pumpkin Muffins with Streusel
Equipment
- muffin tin
- muffin liners
- stand mixer
- mixing bowls
Ingredients
Streusel Topping
- 1/4 cup Kodiak Cakes
- 3 T old fashioned oats
- 3 T brown sugar
- 2 tsp light butter I use Brummel and Brown
- 1/4 tsp cinnamon
Dry ingredients
- 2 cups Kodiak Cakes
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp baking soda
- 1/4 tsp pumpkin pie spice
- 1/8 tsp salt
Wet ingredients
- 1 cup pure pumpkin
- 2/3 cup granulated sugar
- 3 egg whites
- 1/4 cup light butter
- 1/4 cup milk
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Line a 12 cup muffin tin with 12 liners.
- Combine streusel ingredients in small bowl and mash together with fork to make crumbles.
- Combine all dry ingredients in one medium/large mixing bowl.
- Combine all wet ingredients in another medium/large mixing bowl or stand mixer bowl. Mix until well incorporated.
- Add dry ingredients to wet ingredients and mix until uniform batter consistency.
- Evenly place batter in muffin cups and smooth the top
- Bake 20 minutes or until a toothpick comes out clean