Pumpkin Streusel Muffins

GooseberryPatch's picture

May. 23, 2013

Warm, tender pumpkin muffins taste so delicious on a cool autumn day! Whip these up in a jiffy for family and friends. Perfect for a sweet, homemade gift, too!


Sugar 3 Cup (48 tbs)
Applesauce 1/2 Cup (8 tbs)
Canola oil 1/2 Cup (8 tbs)
Egg 4
Canned pumpkin 2 Cup (32 tbs)
Water 2/3 Cup (10.67 tbs)
All pupose flour 3 1/3 Cup (53.33 tbs)
Baking soda 2 Teaspoon
Salt 1 1/2 Teaspoon
Nutmeg 1 Teaspoon
Cinnamon 1 1/2 Teaspoon
Pecans 1 Cup (16 tbs) , chopped
For streusel topping
Butter 2 Tablespoon
Brown sugar 2/3 Cup (10.67 tbs) , packed
Cinnamon 1/2 Teaspoon
Pecans 1/4 Cup (4 tbs)



1. Preheat the oven to 350 F.

2. Line a muffin tray with, paper muffin cups.


3. In a large bowl, combine sugar, applesauce, oil and eggs, beat with an electric mixer on low speed until well blended.

4. Add pumpkin and water, beat again.

5. In another bowl, place flour, baking soda, salt, nutmeg and cinnamon, whisk to combine all the ingredients.

6. Gradually fold in the flour mixture in to the pumpkin mixture, beat on low speed to get a smooth consistency.

7. Add pecans and stir.

8. Pour the mixture into the prepared muffin try, filling 2/3rd of each cup.

9. In a small bowl mix together all the ingredients of the streusel topping.

10. Sprinkle about 1 teaspoon of the prepared topping over each prepared muffin cup.

11. Bake at 350 F for 30 to 35 minutes, until a toothpick when inserted, comes out clean.


12. Serve warm with a cup of coffee.


If you are making a loaf, grease two 9 inch X 5 inch loaf pans, pour the batter and bake for about 1 hour.

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 24

Nutrition Facts

Serving size

Calories 303Calories from Fat 101

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 248 mg10.33%

Total Carbohydrates 48 g16%

Dietary Fiber 2 g8%

Sugars 32 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet