Streusel-Topped Pumpkin Muffins | Midwest Living

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Streusel-Topped Pumpkin Muffins

Streusel-Topped Pumpkin Muffins

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  • Yield: 12 muffins
  • Cool 5 mins
  • Bake 20 mins to 25 mins

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For these muffins, we took the classic pumpkin bread, added dried fruit, lemon peel, and spices, and sprinkled on a crunchy sugar topping.


  • 1 1/2 cups all-purpose flour
  • 3/4 cup rolled oats
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons finely shredded lemon peel
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon salt
  • 1 beaten egg
  • 3/4 cup milk
  • 3/4 cup canned pumpkin
  • 1/2 cup packed brown sugar
  • 1/4 cup cooking oil
  • 3/4 cup chopped dried figs or chopped pitted dates
  • Streusel Topping (see recipe below)


  1. Lightly grease twelve 2-1/2-inch muffin cups; set aside. In a medium bowl, combine flour, oats, baking powder, lemon peel, cinnamon, baking soda, allspice, and salt. Make a well in center of flour mixture.
  2. In another medium bowl, combine egg, milk, pumpkin, brown sugar, and oil. Add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in figs or dates.
  3. Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle batter with Streusel Topping. Bake in a 400 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

Streusel Topping


  • 1/3 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter


  1. Stir together brown sugar, all-purpose flour, and ground cinnamon. Cut in butter until mixture resembles coarse crumbs.

Nutrition Facts

(Streusel-Topped Pumpkin Muffins)

Fat, total (g) 8, chol. (mg) 24, pro. (g) 4, carb. (g) 43, cal. (kcal) 257, fiber (g) 3, sodium (mg) 159

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