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There’s nothing better than a warm pumpkin muffin with a cup of coffee when fall comes around. Packed with healthy fats, fiber, ground spices, and a crispy streusel topping, these Pumpkin Spice Streusel Muffins are perfect for on-the-go or cozy mornings at home.
Don’t let the long list of ingredients scare you. I promise that these muffins are so easy to make. You’ll start by making the pepita-based streusel, which is a crumbly, crunchy topping that covers each muffin. They taste just like your favorite bakery-style muffin but with better for you ingredients that will keep you energized throughout the day.
The muffin batter is super moist, thanks to the addition of pure pumpkin purée, which adds flavor and gives them the muffins their vibrant orange hue. They get even more flavor from orange zest and a bevy of dried warming spices including cinnamon, ginger, allspice, and nutmeg. What’s not to love?
Ingredients:
- Almond Flour
- Gluten-Free Rolled Oats
- Coconut Sugar
- Ground Cinnamon
- Kosher Salt
- Unsalted Butter
- Pepitas
- Arrowroot Starch
- Baking Powder
- Baking Soda
- Ground Ginger
- Freshly Ground Nutmeg
- Ground Allspice
- Large Eggs
- Avocado Oil
- Pure Pumpkin Purée
- Pure Maple Syrup
- Pure Vanilla Extract
- Orange Zest
- Unsweetened Almond Milk
Step-by-Step:
step one: preheat the oven and prep the muffin tins
Preheat the oven to 375℉. Using softened butter, generously grease two 12-cup muffin tins. Set aside.
step two: make the streusel
In a medium bowl, add the almond flour, oats, coconut sugar, cinnamon, and salt. Mix to combine. Add the butter and begin to rub the mixture together with your fingers, massaging the butter into the dry ingredients until it forms pea-sized clumps. Add the pepitas and mix again to combine. Transfer to the fridge and chill while you make the muffins.
step three: whisk the dry ingredients
In a medium bowl, add the almond flour, arrowroot starch, baking powder, baking soda, kosher salt, cinnamon, ginger, nutmeg, and allspice. Whisk to combine until there are no clumps. Set aside.
step four: add the wet ingredients
In a large mixing bowl, add the eggs, avocado oil, pumpkin purée, maple syrup, coconut sugar, vanilla, and orange zest. Whisk together for about 30 seconds until smooth. Working in increments, begin to add the dry ingredients, using a wooden spoon to stir and ensuring you scrape down the sides between each interval. Continue to mix until there are no streaks of flour. Add the almond milk and stir to just combine.
step five: fill the muffin tins
Using a 1/4 cup scoop, evenly distribute the muffin amongst the greased tins. Take the streusel out of the fridge and top each muffin with a generous amount. Be sure not to get any of the streusel on the pan itself or it will burn.
step six: bake the muffins
Transfer to the oven (one tin on the top rack and one on the lower rack) and bake at 375℉ for 15 minutes. After 15 minutes, rotate the sheets and reduce the temperature to 350℉. Bake for an additional 8 minutes, or until a cake tester comes out clean.
step seven: serve or store the muffins
Remove from the oven. Allow the muffins to cool entirely before removing from the tins. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
recipe faqs:
Yes! Just substitute your favorite vegan butter for the streusel. The muffin batter is already dairy-free!
During testing, we found that the muffins rose better when the batter was divided between two muffins because there was more airflow. That said, if you only have one muffin tin, you can definitely bake all of the muffins together.
Yes! For the muffin batter, you could use 1 tablespoon of pumpkin pie spice if preferred.
I hope y’all love these Pumpkin Spice Streusel Muffins as much as my family does! Comment below once you’ve baked them and let me know what you think!
looking for more fall friendly recipes? try these!
Pumpkin Spice Streusel Muffins
Ingredients
For the Streusel:
- 1/3 cup almond flour
- 1/3 cup gluten-free rolled oats
- 1/4 cup coconut sugar
- 3/4 teaspoon ground cinnamon
- Pinch of kosher salt
- 5 tablespoons cold unsalted butter, diced into 1/2” cubes, plus more for greasing the pan
- 3 tablespoons pepitas, roughly chopped
For the Muffins:
- 1¾ cups almond flour
- 1/2 cup arrowroot starch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground allspice
- 2 large eggs, room temperature
- 1/3 cup avocado oil
- 1 cup pure pumpkin puree
- 1/4 cup pure maple syrup
- 1/2 cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon orange zest
- 3 tablespoons unsweetened almond milk
Instructions
- Preheat the oven to 375℉. Using softened butter, generously grease two 12-cup muffin tins. Set aside.
For the Streusel:
- In a medium bowl, add the almond flour, oats, coconut sugar, cinnamon, and salt. Mix to combine. Add the butter and begin to rub the mixture together with your fingers, massaging the butter into the dry ingredients until it forms pea-sized clumps. Add the pepitas and mix again to combine. Transfer to the fridge and chill while you make the muffins.
For the Muffins:
- In a medium bowl, add the almond flour, arrowroot starch, baking powder, baking soda, kosher salt, cinnamon, ginger, nutmeg, and allspice. Whisk to combine until there are no clumps. Set aside.
- In a large mixing bowl, add the eggs, avocado oil, pumpkin purée, maple syrup, coconut sugar, vanilla, and orange zest. Whisk together for about 30 seconds until smooth. Working in increments, begin to add the dry ingredients, using a wooden spoon to stir and ensuring you scrape down the sides between each interval. Continue to mix until there are no streaks of flour. Add the almond milk and stir to just combine.
- Using a 1/4 cup scoop, evenly distribute the muffin amongst the greased tins. Take the streusel out of the fridge and top each muffin with a generous amount. Be sure not to get any of the streusel on the pan itself or it will burn.
- Transfer to the oven (one tin on the top rack and one on the lower rack) and bake at 375℉ for 15 minutes. After 15 minutes, rotate the muffin tins and reduce the temperature to 350℉. Bake for an additional 8 minutes, or until a cake tester comes out clean.
- Remove from the oven. Allow the muffins to cool entirely before removing from the tins. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
Delicious and moist!! Perfect for a cozy colder weather morning with a cup of coffee!
Thank you Maggie!
Made these today and both my husband and I like them a lot–especially given they are almond flour, which often has a too-grainy, wet texture. A few comments: I had to use brown sugar instead of coconut sugar and regular whole milk instead of almond milk. Note that it says it makes 12 but to use 2 12-muffin tins. I got 18 out of it using a 1/4-cup cookie scoop.
Is this recipe using convection type heat?
No, I developed it with conventional heat!
In the notes it says 3 teaspoons pumpkin spice, and under the question it says 2.5 Tablespoons. Which would be best to follow? Or do you think it’s much better to use the individual spices? If so, how do I find freshly ground nutmeg?
Sorry about that! It should just be 1 tablespoon (aka 3 teaspoons) of pumpkin spice mix. If you already own all of the individual spices, I’d just use what you have. And ground nutmeg is easy to find near all of the other spices in your grocery store!
DELISH! I just made my first batch and am already planning to make another one soon. SO flavor-FULL. Love the little crunch that comes from the pepitos! I followed your advice and cooked them spaced apart in the muffin tins. I cannot wait to share these delights with my family. What a great recipe.
So glad to hear this!
Delicious!! Love the addition of the orange zest. Only tweak is mine took 45 min to bake contrary to what’s in the recipe instructions
Do you know if you could sub freshly milled flour for the almond flour?
I’ve only tested this recipe with almond flour, so I’m not sure! It should work but the texture might be a little different.