One of the most delicious muffin top recipes you’ll ever try! These Pumpkin Muffin Tops are full of pumpkin spice goodness, and topped with a delicious oat and pecan brown sugar streusel.
We love pumpkin, and we love muffins! Put the two together, and you’ve got yourself a double whammy. We have pumpkin muffin recipes with chocolate chips, cinnamon sugar topping, and biscoff streusel. Give them all a try!
Ever heard of a pumpkin muffie??
Muffie is a nickname for muffin tops – the most delicious part of a muffin! With perfect fall flavors of ginger, nutmeg, cinnamon, and of course pumpkin, these pumpkin muffin tops (or pumpkin muffies) are a MUST HAVE recipe for the holidays. We first tried them at Kneader’s Cafe and realized immediately we needed to try a copycat recipe.
These ones tasted just like it, and we are so excited we can have these at home whenever we want!! They were simple to make, and if you don’t have a muffin top tin, no worries! Simply lay them on a cookie sheet and voila – Perfect pumpkin muffin tops!
It was delicious, but I’m thinking we may need to try adding the chocolate chips next time we make them. I’m a firm believer that chocolate chips make everything better. Will you make yours with or without chips?? Either way is a win!
How to make Muffin Tops:
Like I said, you don’t HAVE to have a muffin tops pan to make these. I poured some batter onto parchment paper and this is how they turned out. Still great!! Here are the exact directions.
MIX BATTER. In a large mixing bowl. beat together sugar, brown sugar and oil, until blended. In a separate bowl, mix baking soda, baking powder, salt, allspice, cinnamon, ginger, and nutmeg. Add to sugar/oil mixture and beat until blended. Add pumpkin puree and eggs. Beat until combined and mix in flour.
DROP BATTER. Drop ¼ cup of batter, 2 inches apart, on baking sheets lined with parchment paper (or into greased muffin tops pan if you have one).
STREUSEL. In a medium bowl, combine the oats, flour, brown sugar, pecans, cinnamon, and salt. Drizzle melted butter over the top and stir to combine. Sprinkle streusel over tops.
BAKE. Bake at 375 degrees 12-15 minutes or until done. Enjoy!
Note: If you don’t like a streusel topping, you can sprinkle them with powdered sugar instead, after they are done baking.
Storing and freezing
How to store muffin tops: Since these muffins are a type of “quick” bread, without a little air flow they tend to get a bit soggy. I’d recommend lightly covering them with plastic wrap, allowing some moisture to evaporate while keeping the muffins soft and fresh. You can also place a paper towel in the container to help absorb any moisture.
- Room temperature: let cool, cover lightly and store for to 2-3 days
- Refrigerator: let cool, cover lightly and store for up to a week
How to freeze muffin tops: You can store the muffin tops in the freezer to enjoy a quick treat on any given day. Once the muffin tops cool, place them in an airtight container, label and freeze for up to 3 months. To eat: thaw and warm in the microwave for 15-20 seconds.
For more muffin recipes to try this holiday season, check out:
- Mini Glazed Pumpkin Donut Muffins
- Caramel Apple Donut Muffins
- Pumpkin Chocolate Chip Muffins
- French Toast Muffins
And for more pumpkin recipes, try:
Pumpkin Muffin Top Recipe
- 2 c sugar
- 1 c packed brown sugar
- 3/4 c vegetable oil
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 15 oz can pumpkin puree
- 2 eggs
- 3 1/2 c flour
- 1/2 c old-fashioned rolled oats
- 1/3 c all purpose flour leveled off
- 1/3 c light brown sugar packed
- 1/3 c pecans finely chopped
- 1 1/4 tsp ground cinnamon
- 1/8 tsp salt
- 4 TB unsalted butter melted
- In a large mixing bowl. beat together sugar, brown sugar and oil, until blended.
- In a separate bowl, mix baking soda, baking powder, salt, allspice, cinnamon, ginger, and nutmeg. Add to sugar/oil mixture and beat until blended. Add pumpkin puree and eggs. Beat until combined and mix in flour.
- Drop ¼ cup of batter, 2 inches apart, on baking sheets lined with parchment paper (or into greased muffin tops pan if you have one).
- In a medium bowl, make the streusel by combining oats, flour, brown sugar, pecans, cinnamon, and salt. Drizzle melted butter over the top and stir to combine. Sprinkle over the muffin tops batter.
- Bake at 375 degrees 12-15 minutes or until done.