Whole Wheat Pumpkin Streusel Muffins

I am pleasantly surprised at how light and fluffy these muffins turned out. They are almost to a cupcake consistency with a delicious, sweet, and crunchy streusel topping.

Oh. My. Streusel.

I feel like that’s something the German’s would say. Erin, am I right? 😉

Well, I wish I had more of these muffins, but we ate them all. You see, we left yesterday to go on our first mini-family vacation as a family of three four (we took Leland). We’re up in North Carolina cruising the Blue Ridge Parkway all day today. We’ll be back tomorrow! But, I really wish we had some of these muffins for the trip. Alas, I guess granola bars and pb&j’s will have to do.

What’s your favorite road trip food, anyway?

Well, we’re looking forward to some good eats tonight in Asheville. Mmmm!

But yeah, they’re so good…there’s none left.

The end.

Whole Wheat Pumpkin Streusel Muffins

adapted from Gimme Some Oven


  • 2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 (15 oz.) can organic pumpkin puree
  • 1 cup sugar
  • 1/2 cup butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract

Cinnamon Streusel Topping Ingredients

  • 2 tablespoons butter, room temperature
  • 1/4 cup packed brown sugar
  • 1 heaping tablespoon unbleached all purpose flour
  • 1 teaspoon ground cinnamon


  1. Preheat the oven to 350°F.
  2. Line two muffin pans with 16-18 muffin liners.
  3. Mix the streusel ingredients together. Set aside.
  4. Mix the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg in a bowl until combined. Set aside.
  5. In a smaller bowl, stir the butter, sugar, pumpkin, eggs, and vanilla together until combined.
  6. Add the wet ingredients to the dry ingredients. Mix until just combined.
  7. Fill the muffin liners 2/3rds the way up.
  8. Sprinkle each with 1 teaspoon of streusel.
  9. Bake for 15-20 minutes or until a cake tester comes out clean.
  10. Allow the muffins to cool for 5 minutes in the pan, then transfer to a cooling rack to cool completely.


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