pumpkin muffins fit for any occasion

Have you been as anxiously awaiting the next pumpkin post as we have? I feel like I have been craving pumpkin flavored anything all week. Who am I kidding? I will be craving all things pumpkin until Christmas. Luckily, Trader Joe’s has been over taken by the seasonal pumpkin craze as well. Pumpkin everything, that’s what’s going on over there. At least we know where to fill our pumpkin cravings between the pumpkin muffins with a streusel topping and the next installments of our pumpkin series.


Considering the first thing out of Ryan’s mouth after trying a bite was, “I want a hundred of these,” there will definitely be a gap between homemade pumpkin treats around here. I just truly hope they last three days (wink wink). We talked about making and adding frosting, but loved them just as they were. They can be a treat at lunch or a sweet start to the day as breakfast. What I am trying to say here is, there is no wrong time to eat a pumpkin streusel muffins.


Pumpkin Muffins with Streusel topping

What you need for the Pumpkin muffins:
  • 1 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 cup coconut oil (or 1/4tbs butter)
  • 1/2 cup sugar (you can substitute with molasses or honey)
  • 1-2 eggs (we used 2 for a fluffier muffin)
  • 1 cup pumpkin puree
  • 1/4 cup milk
  • 1/2 tsp vanilla
What you need for strudel topping :
  • 3 tbsp whole wheat flour
  • 1 tbsp brown sugar
  • 1/4 cup chopped pecans
  • 1/2 tsp cinnamon
  • 1 tbsp coconut oil (or butter)

Preheat oven to 350 degrees. Grease muffin pan or use paper muffin cups. We used coconut oil and it worked perfect.

In a small bowl whisk the flour, baking powder, baking soda, salt, and spices.


In a larger bowl (we just added this to our KitchenAid mixer bowl) mix coconut oil, sugar, eggs, pumpkin puree, milk, and vanilla.


Blend all of the ingredients (both dry ingredients mixed in the smaller bowl and the ones mixed in the larger bowl) together until moistened.


For the streusel topping, combine flour, sugar, and cinnamon in a small bowl, and then cut in the coconut oil until the mixture is crumbly.

Spoon the pumpkin batter into the muffin cups, filling them ¾ full. Then sprinkle the streusel over the top.

Bake the pumpkin muffins for 30-45 minutes or until a  you can stick a toothpick in the muffin and it comes out clean.

Once these guys are done, it’s up to you to decide how long they will stick around. If you are like us, you baked them and ate half all in the same day. Maybe we will exhibit more self control with the next pumpkin recipe. I am certainly not holding my breath though (wink wink).

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1 Comment

  • Reply
    Cindy C
    October 26, 2014 at 8:25 pm

    These look amazing. Making me hungry. Can’t wait to try. Thanks for sharing your recipe.

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