Pumpkin Spice Muffins with Cinnamon Streusel

There’s nothing cozier than a warm pumpkin muffin and a steaming cup of coffee when autumn arrives. These Pumpkin Spice Streusel Muffins combine tender, moist pumpkin batter with cozy spices and a crunchy pepita streusel for a bakery-quality treat you can bake at home. They’re packed with fiber and healthy fats from almond flour and pepitas, naturally sweetened with maple syrup and coconut sugar, and brightened with orange zest for a balanced flavor.

Don’t be intimidated by the ingredient list — these muffins are straightforward to make. Start by preparing the streusel, a crunchy topping with almond flour, oats, coconut sugar, and pepitas that bakes into a crisp, nutty crust. The batter stays moist thanks to pure pumpkin purée and avocado oil, and a blend of warming spices (cinnamon, ginger, nutmeg, and allspice) gives these muffins classic fall flavor. Orange zest adds a subtle citrus lift that complements the pumpkin and spices.

Ingredients

• For the Streusel: 1/3 cup almond flour; 1/3 cup gluten-free rolled oats; 1/4 cup coconut sugar; 3/4 teaspoon ground cinnamon; pinch of kosher salt; 5 tablespoons cold unsalted butter (diced); 3 tablespoons pepitas, roughly chopped.
• For the Muffins: 1 3/4 cups almond flour; 1/2 cup arrowroot starch; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon freshly ground nutmeg; 1/4 teaspoon ground allspice; 2 large eggs (room temperature); 1/3 cup avocado oil; 1 cup pure pumpkin purée; 1/4 cup pure maple syrup; 1/2 cup coconut sugar; 1 teaspoon pure vanilla extract; 1 teaspoon orange zest; 3 tablespoons unsweetened almond milk.

Step-by-Step

Step one: Preheat and prepare pans

Preheat your oven to 375°F (190°C). Generously grease two 12-cup muffin tins with softened butter (or line with paper liners if preferred). Set aside while you assemble the streusel and batter.

Step two: Make the streusel

In a medium bowl, combine the almond flour, rolled oats, coconut sugar, cinnamon, and a pinch of salt. Add the cold, diced butter and rub it into the dry ingredients with your fingertips until the mixture forms pea-sized clumps. Stir in the chopped pepitas, then refrigerate the streusel while you prepare the muffin batter. Chilling helps the topping stay crumbly instead of melting into the batter.

Step three: Combine dry ingredients

Whisk together the almond flour, arrowroot starch, baking powder, baking soda, kosher salt, cinnamon, ginger, nutmeg, and allspice in a medium bowl. Make sure there are no lumps so the batter mixes evenly.

Step four: Mix wet ingredients

In a large bowl, whisk the eggs, avocado oil, pumpkin purée, maple syrup, coconut sugar, vanilla extract, and orange zest until smooth, about 30 seconds. Add the dry ingredients in two or three additions, stirring gently with a wooden spoon and scraping the sides of the bowl after each addition. Mix until no streaks of dry flour remain, then fold in the almond milk just until combined. Avoid overmixing to keep the muffins tender.

Step five: Fill pans and top with streusel

Using a 1/4-cup scoop, divide the batter evenly among the prepared muffin cups. Remove the streusel from the fridge and top each muffin with a generous portion, taking care not to drop streusel on the pan surface (it can burn if it contacts bare metal).

Step six: Bake

Place one muffin tin on the top oven rack and the other on the lower rack. Bake at 375°F for 15 minutes, then rotate the tins between racks and reduce the oven temperature to 350°F (175°C). Continue baking for another 8 minutes, or until a toothpick inserted in the center comes out clean and the tops are set.

Step seven: Cool, serve, and store

Remove the muffins from the oven and let them cool completely in the tins before removing. Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. They also freeze well—wrap individually or freeze in a single layer before transferring to a freezer-safe container.

Recipe FAQs

Notes

If you prefer a slightly sweeter muffin, increase the maple syrup by 1–2 tablespoons. For extra crunch, toast the pepitas briefly before adding them to the streusel. To keep the streusel crisp, avoid getting loose crumbs on the bottom of the muffin tin.

Nutrition (per muffin)

Calories: 319 kcal; Carbohydrates: 26 g; Protein: 6 g; Fat: 23 g; Fiber: 4 g; Sugar: 12 g. Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Prep time: 30 mins • Cook time: 25 mins • Total time: 55 mins • Servings: 12 muffins • Course: Breakfast, Snack