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?!

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!

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!

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.

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!

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:

• Layered Pumpkin Pie in a Jar
• Melt-in-Your-Mouth Pumpkin Cookies
• Pumpkin Pie Cream Puffs
• Pumpkin and Fudge Layer Bars

Continue to Content

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?!

Print

Ingredients

For the Muffins

• 1 2/3 cup all-purpose flour
• 3/4 cup sugar
• 1/4 cup brown sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1.5 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 cup canned pumpkin
• 1/2 cup unsalted butter, melted

For the Streusel:

• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/2 cup light brown sugar
• 3/4 teaspoon kosher salt
• 3/4 teaspoon baking powder
• 5 tablespoons unsalted butter, at room temperature, cut Into 1/2" pieces
• 1/3 cup mini chocolate chips

Instructions

1. Preheat oven to 350°F. Line a standard muffin pan with paper baking liners and set aside.
2. 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.
3. 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.
4. 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.
5. 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:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 64mgSodium: 366mgCarbohydrates: 48gFiber: 2gSugar: 27gProtein: 4g

Nutrition information is automatically calculated by Nutritionix. 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!