Home » Recipes » Breakfast » Muffins, Scones & Quick Breads » Pumpkin Muffins with Oats and Chocolate Streusel

Pumpkin Muffins with Oats and Chocolate Streusel

Super moist and perfectly spiced, these Pumpkin Muffins with Streusel feature a crispy, buttery oats and chocolate streusel topping. Who can possibly resist?!

Pumpkin muffins with oatmeal chocolate chip streusel in a muffin pan with one in a dish to serve

Decadent Homemade Pumpkin Muffins

My Pumpkin Chocolate Chip Muffins recipe has been our go-to for many years. Everybody likes them whenever we bake a batch for brunch or a fall potluck. I always get asked for the recipe!

These Pumpkin Muffins with Streusel are a twist on that classic pumpkin chocolate chip muffin recipe. The muffins are perfectly moist, flavorful with spices, and topped with a salty, buttery streusel of oats and chocolate that’s excellently crispy. Because, hey. If you don’t know me by now, this girl loves a crispy streusel!

Oat and chocolate streusel in a mixing bowl

What You’ll Need

These pumpkin streusel muffins require only some canned pumpkin, warm spices, butter, and a handful of baking essentials!

For the Pumpkin Muffins:

  • All-purpose flour
  • Sugar – A combination of granulated sugar and brown sugar for optimal sweetness and falvor.
  • Kosher salt
  • Baking soda & baking powder – Leavening agents to help the muffins rise during baking.
  • Spices – Cinnamon, cloves, and nutmeg all pair well with pumpkin. They optimize the warmth of fall baking!
  • Eggs – Holds everything together.
  • Canned pumpkin – Be sure you’re using pumpkin and not pumpkin pie mix (which is already pre-spiced).
  • Butter – Use unsalted butter that’s melted for this recipe.

For the Streusel Topping:

  • All-purpose flour
  • Old-fashioned oats – Do not substitute quick oats or steel cut oats
  • Light brown sugar – Adds a warmth to the sweetness of the oat streusel.
  • Kosher salt
  • Baking powder – Helps create the crispy streusel texture.
  • Butter – Use unsalted butter at room temperature, cut into pieces.
  • Mini chocolate chips – Milk chocolate or dark chocolate chips – use whatever you prefer!
Pumpkin muffin batter in a muffin tray

How to Make Pumpkin Muffins with Streusel

These pumpkin streusel muffins are so easy to make. The streusel takes a few extra minutes to make, but it truly takes these pumpkin muffins over the top!

  1. Preheat the oven. Preheat oven to 350° F and line the muffin pan with paper liners.
  2. Make the pumpkin muffin batter. Combine the dry ingredients in a bowl. Mix the eggs, pumpkin, and melted butter separately, and then add to the dry ingredients. Stir until moistened then divide evenly among muffin cups.
  3. Make the streusel topping. Combine the dry ingredients, then cut in the butter until there are pea-sized crumbs. Fold in the chocolate chips. Sprinkle over the muffin batter.
  4. Bake. Bake for 23-25 minutes, or until a toothpick comes out just barely clean.
Pumpkin streusel muffins in a muffin tin

Tips for Success

For perfectly baked, moist pumpkin muffins and a crisp oat and chocolate chip streusel topping, keep these suggestions in mind:

  • Be sure to use 100% pumpkin. Look for a label that reads “100% pure pumpkin”. NOT “pumpkin pie mix”, which contains added sugar and spices.
  • Don’t overmix. As with most muffin recipes, take care to not overmix the batter which is the easiest way to end up with less-than-tender muffins.
  • Do not over bake. I always set the timer for a few minutes less, so I can start checking the muffins’ doneness with a toothpick. I do not like dry muffins!
Pumpkin muffins with streusel topping in a muffin pan and one in a bowl

Serving Suggestions

I think the optimal point of enjoyment for these pumpkin muffins is after they’ve cooled on a rack for about 30 minutes out of the oven. They’re still a bit warm, ultra tender and moist, and the mini chocolate chips are melty against the crispy streusel. The contrasts of moist/crispy and sweet/salty are what make these pumpkin muffins extra delicious. Besides the chocolate, of course!

If you don’t get to indulge until after they’ve already cooled, just pop them in the microwave for a few seconds!

How to Store & Freeze

These pumpkin muffins with oats and chocolate chip streusel will keep well in a tightly sealed container for 2 days at room temperature or up to 5 days in the fridge.

If you want to make extras to freeze, they’ll last in the freezer for up to 3 months. Allow them to cool completely, then place them in a freezer-safe zipped baggie or container. Thaw in the fridge overnight and then warm in the microwave.

More Easy Pumpkin Recipes:

baked pumpkin muffins in a muffin pan

Pumpkin Muffins with Oats and Chocolate Streusel

Yield: 12 servings
prep time: 15 minutes
cook time: 25 minutes
total time: 40 minutes
Super moist and perfectly spiced, these Pumpkin Muffins with Streusel feature a crispy, buttery oats and chocolate streusel topping. Who can possibly resist?!
5 Stars (1 Review)


For the Muffins

  • 1 ⅔ cup all-purpose flour
  • ¾ cup sugar
  • ¼ cup brown sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1.5 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • 1 cup canned pumpkin
  • ½ cup unsalted butter melted

For the Streusel:

  • ½ cup all-purpose flour
  • ½ cup old-fashioned oats
  • ½ cup light brown sugar
  • ¾ teaspoon kosher salt
  • ¾ teaspoon baking powder
  • 5 tablespoons unsalted butter at room temperature, cut Into 1/2″ pieces
  • cup mini chocolate chips


  • Preheat oven to 350°F. Line a standard muffin pan with paper baking liners and set aside.
  • For the muffins: In a medium bowl, combine flour, sugars, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves. Make a well in the center of the flour mixture and set aside.
  • In another medium bowl, combine eggs, pumpkin, and melted butter. Add the pumpkin mixture all at once to the flour mixture. Stir until just moistened. With a medium scoop or large spoon, divide batter evenly amongst the prepared muffin cups.
  • For the streusel: in a small bowl, combine flour, oats, brown sugar, salt, and baking powder. With a fork, cut in the butter until there are lots of pea-sized crumbs. Then fold in the mini chocolate chips. Sprinkle the streusel over the muffin batter, dividing it equally amongst the muffins.
  • Bake: Bake for 23–25 minutes, or just until a wooden toothpick inserted into centers of the muffins comes out clean. Do not over-bake. Remove pan from oven and let the muffins rest for a minute or two before removing them to a rack to cool.

Nutrition Information:

Serving: 1 Calories: 339kcal Carbohydrates: 48g Protein: 4g Fat: 15g Saturated Fat: 9g Polyunsaturated Fat: 5g Cholesterol: 64mg Sodium: 366mg Fiber: 2g Sugar: 27g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
baked pumpkin muffins in a muffin pan

get new posts via email:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating:

7 comments on “Pumpkin Muffins with Oats and Chocolate Streusel”

  1. These look so wonderful – that oat and chocolate streusel is stealing my heart. Can’t wait to give these a whirl!