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Streusel Topped Pumpkin Muffins

These streusel topping pumpkin muffins are like no other. They are moist and delicious with a crunchy topping that makes these stand alone from any other muffin. A family favorite to try and enjoy!

The first time I made these muffins it was not around the autumn season. My family went crazy for them. I packed each of them a muffin to take to school and the office the next day. I think the best surprise was waking up to these gems on a weekday morning. I had baked them the night before and the house smelled so wonderful. My husband was the first one to say it smelled like autumn in the house. That cinnamon and pumpkin really leave a lovely scent through the house while baking. The next morning both kids said it smells like Thanksgiving. We all got to sit at the kitchen table for just a few minutes before the first bus came but, I can still remember how much we all enjoyed these yummy muffins. Bake a batch and tastes what I’m talking about. It doesn’t have to be autumn to enjoy these.

Streusel Topped Pumpkin Muffins

Yields: 12 yummy muffins

Nutrition:  calories 215, fat 7 g, fiber 3.7 g


  • 1 cup whole wheat pastry flour
  • 1 cup all purpose flour
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp sea or kosher salt
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 3/4 cup sugar, I used cane sugar
  • 3 Tbsp blackstrap molasses
  • 1 1/2 tsp vanilla extract
  • 1/4 cup avocado, grape seed or canola oil
  • 2 Tbsp reduced fat cream cheese, regular works too
  • 2 large or extra large eggs
  • 3/4 cup low fat buttermilk
  • 1 cup canned pumpkin

For Streusel Topping:

  • 6 Tbsp butter softened
  • 7 -8 Tbsp brown, coconut or turbinado sugar work well
  • 1 tsp cinnamon


Fresh out of the oven. Mmm!


  1. Preheat oven to 375 degrees, generously spray a muffin pan with cooking or baking spray and set aside.
  2. In a large mixing bowl, place flours, baking soda, salt and spices. Mix and lighten up with a whisk. set aside.
  3. In a medium to large saucepan, add the pumpkin, and cook over low to medium heat for about 5 minutes. You will see the pumpkin change color. Stir often or constant. Remove from heat and add the cream cheese. Mix until almost melted. Add the buttermilk, sugar, molasses, oil, eggs, and vanilla.
  4. Mix well.
  5. Add the flour into the pumpkin mixture. Stir well to incorporate all the wet into the dry but try not to over mix.
  6. Using a large ice-cream scoop, fill the muffin pan. Batter makes 12 muffins. Let sit for a minute while making the topping.
  7. In a small bowl, mix the topping ingredients until crumbly. Now sprinkle over each muffin.
  8. Bake for about 20 minutes on the top rack. Turn the pan around after 10 minutes for even baking. Check after 15 minutes. The muffins are done when a toothpick comes out clean or with dry crumbs.


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