Pumpkin Walnut Streusel 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!

Pumpkin Walnut Streusel Muffins with Bite

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. 

Pumpkin Walnut Streusel Muffins

If you are feeling extra indulgent, you could skip the streusel and whip up a delicious cream cheese frosting. Instant cupcake! 

Pumpkin Walnut Streusel Muffins

Walnut Streusel Pumpkin Muffins

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These Pumpkin Muffins are incredibly light, fluffy, and moist. For added decadence, I top 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. 


  • ¾ cup (90g) unbleached all-purpose flour
  • ¾ cup (90g) whole wheat flour
  • teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 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
  • 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.
Serving: 1serving, Calories: 260kcal, Carbohydrates: 42g, Protein: 4g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Cholesterol: 46mg, Sodium: 310mg, Fiber: 2g, Sugar: 27g