Pumpkin Spice Muffins

You know what makes a great fall breakfast, besides pumpkin bread? Pumpkin everything? Well, yes. But specifically pumpkin muffins! Especially when they are streusel-topped and warm out of the oven. Though you may not have tried it on muffins, you’re probably familiar with streusel. Coffee cake, apple crisp (or pumpkin crisp), and crumble-topped pies are all coated with the tender-yet-crunchy mixture of butter, flour, and sugar. Here, we’ve included pumpkin pie spice as well to encourage the fall vibes of this breakfast treat. 

These easy muffins are also pretty amenable when it comes to adjusting ingredients. No sour cream? Try Greek yogurt or creme fraiche. Not into pumpkin pie spice? Use an equal amount (or a blend) of cinnamon, nutmeg, and allspice. Try a pinch of ground cardamom as well for a citrusy, herbal note. 

Of course, one of the best things about muffins is the fact that you can easily make them ahead. After the muffins have fully cooled, pack them in freezer-safe bags or containers and pop them in the freezer. They’ll last for two-three months, no problem. You can defrost in the fridge for a few hours, or more quickly in the microwave, then heat them up in the oven.

Looking for more non-pumpkin pie ideas? Check out our 85+ amazing pumpkin recipes, including our famous pumpkin chocolate chip cookies. 

Tried making these amazing muffins? Let us know how they came out in the comments below!