These jumbo pumpkin streusel muffins are a great way to use up leftover canned pumpkin during the fall season.

If you’ve recently baked a pumpkin pie or any related treats, chances are you have most of the ingredients for these jumbo pumpkin streusel muffins. They are not just any muffins; they are large, fluffy, and packed with the warm, comforting spices that make pumpkin treats so beloved.

The flavor profile of these muffins mirrors that of a classic pumpkin pie, but in muffin form. Each muffin is topped with a delicious streusel that adds a delightful crunch and sweetness, making them even more irresistible. It’s the perfect combination of soft, moist muffin and crispy topping that will have you reaching for seconds.

This recipe was born out of a little creativity when I found myself in Toronto, struggling to find a pumpkin for Halloween carving. Out of desperation for decor for the kids, I decorated cans of pumpkin puree. It was a hit with the neighbours, but left me with the abundance of canned pumpkin!

Freshly baked muffins with a crunchy streusel topping, displayed in paper liners.

Freshly baked chocolate muffins in brown paper wrappers on a wooden cutting board.

Finding bakery-style muffin recipes can be a challenge, but this one comes pretty close to that perfect café experience. To achieve that bakery look and feel, I highly recommend using jumbo tulip liners. They not only enhance the presentation but also help keep the muffins moist and fluffy.

One of the best parts about this recipe is its simplicity. You don’t need a stand mixer or any fancy equipment to make these muffins. Just gather your ingredients, mix them together, and you’ll have a batch of warm, delicious muffins ready to enjoy. Whether for breakfast, a snack, or a special treat, these jumbo pumpkin streusel muffins are sure to become a favorite in your home. Enjoy the cozy flavors of fall with every bite!

Pumpkin Streusel Muffins

5 from 2 votes

Prep Time 20

Cook Time 34

Yield 6 Jumbo Muffins

Ingredients

Streusel

135 g Dark Brown Sugar
95 g All-Purpose Flour
24 g Cinnamon
85 g Salted Butter, cold & cubed

Muffin Batter

368 g Pumpkin Puree
100 g White Sugar
100 g Brown Sugar
220 g All-Purpose Flour
119 g Vegetable Oil
59 g Whole Milk
2 eggs
5 tsp Vanilla Extract
1 tsp Baking Soda
1/2 tsp Baking Powder
5 tsp Cinnamon
3 tsp Ground Ginger
2 tsp Ground Nutmeg
1/2 tsp Cloves
1/2 tsp Salt

Instructions

Streusel

Combine brown sugar, all-purpose flour and cinnamon, gently whisk to incorporate.
135 g Dark Brown Sugar
95 g All-Purpose Flour
24 g Cinnamon
Add the cold cubed butter and use either a pastry cutter or your hands (I find my hands work best) and mix until you have the consistency of sand, pea sized butter chunks will also do.
85 g Salted Butter
Cover and place the bowl in the fridge until needed.

Muffin Batter

Line a jumbo muffin tin with jumbo muffin tulip cups and preheat the oven to 375°F.
In a bowl, combine pumpkin, white sugar, brown sugar, vegetable oil, milk, eggs and vanilla. Whist gently.
368 g Pumpkin Puree
100 g White Sugar
100 g Brown Sugar
119 g Vegetable Oil
59 g Whole Milk
2 eggs
5 tsp Vanilla Extract
In a separate bowl, sift the flour, baking powder and baking soda. then add the salt. Give a brief mix to ensure everything is uniform.
220 g All-Purpose Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
To the flour, add cinnamon, ground ginger, ground nutmeg, cloves, salt. Feel free to adjust the spices to your liking.
5 tsp Cinnamon
3 tsp Ground Ginger
2 tsp Ground Nutmeg
1/2 tsp Cloves
1/2 tsp Salt
Once the oven is preheated, combine the wet with the dry ingredients and evenly distribute between the 6 muffin tins.
Remove the streusel from the fridge and generously top each muffin.
Place the muffins in the oven and bake for 35-40 minutes or until the tops are puffed, golden, and a toothpick comes out of the center clean. Sometimes it can take a little longer so just keep and eye on them.
Once done, cool on a cooling rack…. then enjoy!