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Moist, fluffy, warmly-spiced Pumpkin Muffins with Streusel Topping that are made with oats instead of flour! These lower sugar muffins are packed with fall flavors for the tastiest wholesome treat.
After sharing my Oatmeal Pumpkin Breakfast Cake, I knew I needed to create a muffin version with haste.
The recipe turned out so tasty that I wanted to immediately repeat it, plus I loved the idea of breaking it into individual portions my muffin-ifying it.
So if you’re in the mood for a cozy fall treat to tantalize your taste buds and make you feel like autumn is living in your mouth, these pumpkin muffins are for you! They come with that mouth-watering streusel topping that adds a sweet cinnamonny crisp up top to really enhance the whole experience.
Plus, they are made with wholesome ingredients like oats, eggs, pumpkin puree, and pure maple syrup for a better-for-you snack.
The way I see it, these pumpkin coffee cake muffins are a lovely addition to your breakfast or dessert game and especially wonderful during the chilly fall months.
If you follow a grain-free diet, make my Almond Flour Pumpkin Muffins!
Each one of the simple ingredients serves an important purpose, so let’s dive into them!
Ingredient Notes:
Quick Oats: Rather than using all-purpose flour, I like blending oats into a flour for a great source of whole grains. For gluten-free pumpkin muffins, use certified gluten-free oats. I use gluten-free sprouted oats.
You can also replace the oats with 1 ⅔ cups of regular all-purpose flour or gluten-free all-purpose flour.
Pumpkin Puree: Here for moisture and pumpkin flavor, canned pumpkin puree is the reason these easy pumpkin muffins shine!
Just be sure to read the ingredient label on the can to be sure it only contains pumpkin. Canned pumpkin pie filling contains spices and sugar, which is not needed here.
Large Eggs: A few large eggs help the batter rise so that the muffins turn out nice and fluffy.
Avocado Oil: For moisture and rich flavor, oil is a key ingredient to result in moist crumbs. I like using avocado oil because it has a neutral flavor and omega-3 fatty acids. Olive oil or melted coconut oil or melted butter work too.
Pure Maple Syrup: My sweetener of choice! I like using pure maple syrup because it is less refined than cane sugar, and it brings moisture to the recipe.
Fresh Ginger: While optional, fresh ginger brings a classic subtle spice that gives your taste buds a cozy fall hug.
Pumpkin Pie Spice: Pumpkin spice is a marvelous combination of ground cinnamon, nutmeg, allspice, and ground ginger. This combination of warming spices gives the muffins that classic pumpkin flavor.
Baking Powder: The leavening agent. Baking powder helps the batter rise to its fluffiest potential.
Pure Vanilla Extract: If you have vanilla extract on hand, toss in a splash for added warmth.
Sea Salt: Salt enhances the sweetness and brings out the fall flavors. Don’t skip it!
Crumb Topping Ingredients:
Flour: Use gluten-free flour blend, regular AP flour, or oat flour to form the cinnamon streusel.
Unsalted Butter: For rich buttery flavor, classic butter makes the most delicious pumpkin muffins.
Ground Cinnamon: A little extra warm spice makes the muffin tops extra appealing.
Sea Salt: A pinch of salt levels up the flavor.
Recipe Customizations:
Swap out the oats for 1 ⅔ cups of all-purpose flour or a gluten-free flour blend such as Bob’s Red Mill’s Gluten-Free 1-to-1 Baking Flour.
Make my Double Chocolate Oatmeal Pumpkin Muffins https://www.theroastedroot.net/double-chocolate-pumpkin-muffins/ if you love the combination of pumpkin and chocolate!
Mix ⅔ cup of chocolate chips into the batter for little pockets of molten chocolate goo.
For sweeter muffins, add 2 to 4 tablespoons of brown sugar, white sugar, or sugar-free sweetener.
Add 1/2 cup of chopped pecans or walnuts to the flour mixture for a nutty crunch.
How to Make Pumpkin Muffins with Streusel Topping:
Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with 11 paper liners.
Transfer the oats, pumpkin pie spice, baking powder, and sea salt to a high-speed blender or a food processor and blend until a flour forms, about 60-90 seconds.
Transfer the remaining ingredients to the food processor and blend until a smooth muffin batter forms. Note: if you’re using flour instead of oats, mix the dry ingredients and the wet ingredients in two separate bowls before combining them into one large bowl.
Pour the pumpkin batter into the prepared muffin pan, filling the muffin cups most of the way up.
In a small bowl, stir together the streusel topping ingredients. This mixture should be thick. That is normal.
Sprinkle the streusel topping mixture on top of the muffin batter. Bake on the center rack of the preheated oven for 25 minutes, or until the muffins are fully cooked.
Insert a digital thermometer into the center of one of the muffins. If it reads 190 degrees F or higher, the muffins are ready!
Allow the pumpkin streusel muffins to cool to room temperature before peeling off a muffin paper to enjoy one. If you try peeling the muffin liners off when the muffins are still warm, you will lose some muffin to the paper.
Enjoy one with a cup of coffee or tea for a lovely afternoon snack! Or, pair one with a protein source for breakfast.
Storage Options:
- Room Temperature: Store the muffins in an airtight container or a zip lock bag on the counter for up to 2 days.
- Refrigerator: Refrigerate for up to 1 week.
- Freezer: Freeze leftover muffins in a freezer bag or a large zip lock bag for up to 2 months.
Recipe Tip
You won’t need an entire can of pumpkin, so you can use the rest in other recipes. Make my Pumpkin Protein Balls or my No-Bake Pumpkin Oatmeal Cups.
The next time you’re craving something cozy to celebrate the fall weather, whip up a batch of these pumpkin oat muffins! They are a lovely celebration of pumpkin season, and the crumb topping will keep you coming back for more!
If you love baking homemade muffins, also try out these reader favorites!
More Muffin Recipes:
- Grain-Free Morning Glory Muffins
- Flourless Chocolate Zucchini Muffins
- Cottage Cheese Muffins
- Oatmeal Chocolate Banana Muffins
- Almond Flour Cranberry Orange Muffins
Pumpkin Muffins with Crumb Topping
Ingredients
Pumpkin Muffins:
- 2 cups quick oats
- 2 tsp pumpkin pie spice
- 2 tsp baking powder
- ¾ tsp sea salt
- 3 large eggs
- 1 cup pumpkin puree
- 2/3 cup avocado oil*
- ½ cup pure maple syrup
- 1 Tbsp fresh ginger, peeled and grated
- 2 tsp pure vanilla extract, optional
Streusel Topping:
- 4 Tbsp melted butter or avocado oil
- ⅓ cup gluten-free all-purpose flour or oat flour
- 3 Tbsp coconut sugar
- 1 Tbsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with 11 paper liners.
- Transfer the oats, pumpkin pie spice, baking powder, and sea salt to a high-speed blender or a food processor and blend until a flour forms, about 60-90 seconds.
- Transfer the remaining ingredients to the food processor and blend until a smooth muffin batter forms. Note: if you’re using flour instead of oats, mix the dry ingredients and the wet ingredients in two separate bowls before combining them into one large bowl.
- Pour the pumpkin batter into the prepared muffin pan, filling the muffin cups most of the way up.
- In a small bowl, stir together the streusel topping ingredients. This mixture should be thick. That is normal.
- Sprinkle the streusel topping mixture on top of the muffin batter. Bake on the center rack of the preheated oven for 25 minutes, or until the muffins are fully cooked. Insert a digital thermometer into the center of one of the muffins. If it reads 190 degrees F or higher, the muffins are ready!
- Allow the pumpkin streusel muffins to cool to room temperature before peeling off a muffin paper to enjoy one. If you try peeling the muffin liners off when the muffins are still warm, you will lose some muffin to the paper. Enjoy one with a cup of coffee or tea for a lovely afternoon snack! Or, pair one with a protein source for breakfast.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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