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There’s something incredibly satisfying about baking pumpkin muffins, especially when they come topped with a crumbly, buttery topping that adds the perfect touch of texture. These pumpkin streusel muffins welcome the cozy flavors of fall right into your kitchen, filling the air with a warm, inviting aroma. 

Whether you’re grabbing one for breakfast or savoring it in the afternoon with a cup of coffee, these muffins feel like a comforting hug full of pumpkin flavor. If you’ve ever felt a bit intimidated by baking, this recipe is refreshingly simple yet impressive enough to share with friends or family. Plus, the crumble topping means you get a little bonus crunch with every bite, so it’s pretty much a win-win.

Baking with Whole Grain Flour

In this recipe, I call for soft white wheat flour or whole grain pastry flour. I mill my own flour at home, and while that might sound fancy or out of reach, it's really not! 

I use a basic grain mill that is now easily 25 years old, and it just takes minutes to make fresh flour from grain. If you want to learn more about milling fresh flour at home, be sure to check out my full post on Baking with Whole Grains, or see my Youtube video below. 

This recipe can be make with store bought whole wheat pastry flour or a good-quality all purpose flour. Enjoy! 

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Ingredients for Pumpkin Muffins

Here's what you'll need to make these pumpkin crumb muffins at home. Many of these ingredients you probably already have on hand!

• 2 eggs
• 1 cup pumpkin puree (Try making your own with my Instant Pot Pumpkin Puree recipe)
• ½ cup sugar
• ½ cup oil (I like avocado or coconut oil)
• ½ cup unsweetened applesauce (or use apple butter for even more fall flavor)
• 1 ¾ cups freshly milled soft white wheat (or whole wheat pastry flour)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon (or sub homemade pumpkin pie spice for the cinnamon and nutmeg)
• ¼ teaspoon nutmeg
• ½ teaspoon salt
• 1 teaspoon vanilla extract

​For the crumble topping, use:

• ½ cup pecans, finely chopped (use a food processor to make it easier)
• ½ cup whole wheat flour
• 3 tablespoon granulated sugar
• ¼ cup dark brown sugar
• 1 teaspoon cinnamon
• pinch of salt
• 3 tablespoon butter, melted

Equipment:

• 12-Count Muffin Pan
• Mixing Bowls
• Measuring Cups and Spoons
• Whisk and Spatula
• Cooling Rack

​How to Make Pumpkin Crumble Muffins

1. Begin by preheating the oven to 375. Spray a 12-cup muffin tin with nonstick spray or oil and set aside. 
2. In a food processor, add pecans and pulse to chop. Then add remaining crumble topping ingredients and pulse until mixed and crumbly. Set aside in fridge until ready to use.
3. In a large bowl, combine eggs, pumpkin puree, sugar, oil, and applesauce. Whisk well to combine. Set aside. 

4. In a medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk to combine wet ingredients. 
5. Add dry ingredients to wet and use a rubber spatula to mix just until combined. Be careful to not over-mix. Spoon batter into muffin cups until they are ¾ full or until all batter is used up. 
6. Use a spoon to top each muffin cup filled with batter with one tablespoon of crumble topping. 

7. Bake muffins for 18 to 20 minutes or until golden brown on top. 
8. Remove pan from oven and allow to cool for 5 to 10 minutes in the pan. Take muffins out of the pan and place on cooling rack to cool completely. 
9. Enjoy warm or at room temperature. 

Freezing & Storing Leftovers

Freezing: Once completely cooled store homemade muffins in an airtight container with parchment paper between layers or in a gallon freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before enjoying, or remove one from the freezer and microwave for 20-30 seconds. 

Storing: Keep leftover muffins in an airtight container at room temperature for 2-3 days or refrigerate for up to a week to maintain freshness. For best texture, warm briefly before eating.

Pumpking Muffin Recipe Variations

• Nutty Boost: Add chopped walnuts or pecans to the batter for extra crunch and richness.
• Spice It Up: Experiment by adding a pinch of ginger or cardamom to the spice mix to bring subtle but exciting layers of flavor.
• Dairy-Free Option: Substitute butter with coconut oil and use a flax egg to keep these muffins vegan-friendly without losing texture.
• Add Chocolate: Stir mini chocolate chips into the batter for an extra indulgent twist that kids and adults alike will enjoy.
• Gluten-Free Version: Use a 1:1 gluten-free baking flour in place of all-purpose flour to accommodate gluten sensitivities.

More Whole Grain Recipes

Looking for more whole grain baking recipes? Check out these other delicious ideas on my site:

• Whole Grain Pumpkin Chocolate Chip Muffins: Another variation on the this easy pumpkin muffin recipe but with plenty of semi-sweet chocolate chips to make this feel like a dessert. 
• Honey Whole Wheat Bread: An easy whole wheat bread that is the perfect recipe for soft, healthy bread. 
• Sweet Potato Streusel Muffins: A great use for leftover sweet potatoes are these tender muffins with a delicious crumb topping.