pumpkin streusel muffins

My breakfast game has been seriously struggling lately. I always think I’m going to have time to make eggs/oatmeal/etc. before I leave for work — but I never actually do. I’ve been reaching for applesauce cups + granola bars to take out the door with me.

Pitiful, I know.

I love a warm breakfast so those applesauce days are not my favorite. Thank goodness for muffins.

These probably aren’t the most nutritious breakfast ever but my mom definitely let my brother + me eat her homemade pumpkin bread for breakfast when we were kids soooo….if mom allows it, I’ll allow it.

I think that’s a good rule for life in general.

This is the easy way to have a warm breakfast waiting for you in the mornings!

I mean, you’ll need to warm them up in the microwave but that’s wayyyy faster than other methods of making a warm breakfast on work mornings.

I could’ve made any type of muffins, but let’s be real. It’s the middle of September, so how could I not choose pumpkin. The streusel on top is that extra little OOMPH that takes these to the next level. It’s one of those things that looks ah-mazing but is actually super easy to do. My fave kind of thing.

Other acceptable + encouraged uses of these muffins (besides breakfast) include:

-Taking a container of them to a friend

-Sharing them with co-workers

-Afternoon snack

-Eating them all day every day

You don’t want to share? Hmm. Well, good news – this recipe makes so many muffins that you could give half of them away and hardly notice. Do it. Make someone’s day!



  • 3 cups flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1 1/4 cup cane or granulated sugar
  • 1 can pumpkin
  • 1 1/2 cups vegetable oil
  • 4 eggs
  • 1/2 tsp vanilla

Streusel Topping

  • 1 cup flour
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 stick cold butter

Preheat oven to 350 degrees. Grease muffin tin or line with muffin papers.

Add all dry muffin ingredients in a bowl and whisk to combine. In another bowl, mix sugar and oil with electric mixer. Add pumpkin, eggs, and vanilla and mix. Gradually mix the dry ingredients into the bowl with the wet ingredients. Pour batter into the muffin cups, filling each one a little over 2/3 full.

To make the streusel topping, combine all dry ingredients and whisk together. Cut the butter into chunks. Mix into the dry ingredients using a pastry blender or your hands, until you have a mixture of different size crumbs. Sprinkle about 2 teaspoons of the mixture over the top of each cup of muffin batter – before baking.

Bake for 25-28 minutes, or until toothpick inserted into the middle of a muffin comes out clean.

Yield: 28-30 muffins

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