Walnut Streusel Pumpkin Muffins
I came up with the idea for these Walnut Streusel Pumpkin Muffins over a week ago. They’ve been taunting me. Yesterday I finally went into the kitchen and made them.
Luckily, it was a success and I’m here to share the recipe with you!
These muffins are incredibly light, fluffy, and moist. They’re topped them with a simple streusel.
Traditionally streusels tend to be butter heavy, but this one is light and simple—with only three ingredients: brown sugar, walnuts, and cinnamon.
So delicious, I gobbled one up the minute them came out the oven.
If you are feeling extra indulgent, you could skip the streusel and whip up a delicious cream cheese frosting. Instant cupcake!
Walnut Streusel Pumpkin Muffins
- ¾ cup (90g) unbleached all-purpose flour
- ¾ cup (90g) whole wheat flour
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon Diamond Crystal kosher salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅓ cup (80 mL) milk
- 1 teaspoon pure vanilla extract
- 6 tablespoons (90g) unsalted butter softened
- 1⅓ cup (270g) granulated sugar
- 2 large eggs room temperature
- 1 cup (240g) canned pumpkin puree
Walnut Streusel Topping:
- ¼ cup (50g) packed dark brown sugar
- ⅓ cup (30g) walnuts roughly chopped
- ½ teaspoon ground cinnamon
- Preheat oven to 350°F (175°C) with a rack in the center position. Line a standard 12-cup muffin pan with liners or lightly grease with baking spray. Set aside.
- In medium bowl, whisk together the all-purpose flour, whole wheat flour, ground cinnamon, baking soda, baking powder, salt, ground ginger, and ground cloves. Set aside.
- In a small bowl, mix together the walnut streusel ingredients. Set aside.
- In a small measuring cup, whisk together the milk and vanilla extract. Using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter until creamy, about 30 seconds. Turn up mixer to high speed and slowly add granulated sugar. Beat until light in color, about 3 to 4 minutes. Beat in eggs one at a time.
- Turn mixer to low speed and add in pumpkin puree until just blended. Add flour mixture in three additions, alternating with two additions of milk/vanilla mixture. Beat at low speed until just combined.
- Using spoon, divide batter evenly among the muffin pan. Using hand or spoon, distribute and sprinkle the walnut streusel topping onto the batter. Lightly pat down with fingers.
- Bake for 22 to 25 minutes or until toothpick inserted comes out clean. Set muffin tin on cooling rack and let sit for 5 minutes. Remove muffins from pan, place on cooling rack, and allow to come to room temperature before serving.
24 Comments on “Walnut Streusel Pumpkin Muffins”
Amber — I am so glad you liked them!! Thanks for your great feedback.
Yes, of course, you can share them on MyFitnessPal–please provide a link if you can. Thank you for asking!
I found these with the Gojee app and made them with fresh blue pumpkin puree. They were divine. No changes were needed for the high altitude.
May I upload your recipe to MyFitnessPal for calorie logging and sharing? It will be listed as "Walnut Streusel Pumpkin Muffins (Blogging Over Thyme)" and I'll include a link to the recipe page, if the web form accepts links. By entering all the ingredients, MFP will calculate the nutritional information.
Thanks very much!
Haha, steal it if you can! If not, I can’t think of anything better to ask for for Christmas… 🙂
Thanks so much! OH–I am so jealous. I’m thinking about asking for one for Christmas too. I really am eyeing the one with the glass mixing bowl! So glad you said hi, so I could discover yours.
My mom may or may not be getting the KitchenAid back… 🙂
Just been enjoying browsing through your beautiful blog 🙂 These muffins look gorgeous – and good call on borrowing your Mum’s Kitchen Aid…I’m getting one for Christmas and absolutely can’t wait. So excited!
I love streusel topping, period. Need to add it to more things! 🙂 Thanks Jenn!
Thanks so much! One of my favorite things I’ve made lately, that’s for sure.
What a great idea! I’m positive kids will love this recipe too. Thanks for visiting!
I love pumpkin muffins, especially with streusel topping!
delicious looking muffin looks wonderful
Looks delish! I keep telling myself that as long as I added pumpkin and whole wheat, it’s all healthy 🙂
I am sure when you bake this muffin for your mom she won’t mind about the stealing at all 🙂
Ideal for Thanksgiving! Maybe I’ll just drizzle some caramel sauce on top, kids will surely love this recipe!
Thanks for stopping by Anna! I am so glad I stole the mixer, it makes baking a lot more fun. Of course, it isn’t necessary though 😉
Streusel is a dangerous thing. Haha–I love that dish cloth too. It’s so cute! I actually like that whole line at Target…
Let me know if you end up making them—they really are one of my favorite things I’ve made lately. Can’t keep my hands away from them! 🙂
I keep eating them!!
Your muffins look delicious. Good on you for creating your own recipe. I would love to experience a Thanksgiving dinner just once in my lifetime. I think it’s a great celebration and just wish it would catch on here in Australia.
This recipe is worth borrowing, oops…stealing your mom’s mixer for. Gee! I love walnuts in baked treats. Perfect combination! Great post! Thank you for sharing…
These looks delicious! I love streusel toppings!
I’ve been on a pumpkin kick lately and these look fabulous. Streusel may end up being the death of me.
We do have the same fabric! 🙂 I may have used it in just about every single post since I bought it… can you blame me? It’s just too cute.
I’m supposed to bring pumpkin muffins to work on Monday, and these might be just the ticket! Thanks for what looks to be a great recipe.
These muffins look delicious! Anything with pumpkin and streusel sounds great to me.
this looks so delicious, i will try doing them next weekend, hopefully I will make them as close as good as yours, wish me luck!