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These Pumpkin Muffin Tops are full of pumpkin spice goodness, and topped with a delicious oat and pecan brown sugar streusel.
We love these muffin tops and other pumpkin muffin recipes with chocolate chips, and cinnamon sugar topping. Give them all a try!
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.
How to make Muffin Tops:
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.
And for more pumpkin recipes, try:
Pumpkin Muffin Top Recipe
Ingredients
- 2 c sugar
- 1 c 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 all-purpose flour
Streusel Topping
- 1/2 c old-fashioned rolled oats
- 1/3 c all purpose flour leveled off
- 1/3 c brown sugar packed
- 1/3 c pecans finely chopped
- 1 1/4 tsp cinnamon
- 1/8 tsp salt
- 4 TB unsalted butter melted
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from Lemon Tree Dwelling and Streusel from Once Upon a Chef.
Oh man, these are so good! My girls ask to make these every fall and we do!
Can I use a Whoopi pie pan if I don’t have a muffin top pan? If I am able to use-how much batter do I add to each and do I bake for the same temperature and time?
I would think so. I personally haven’t tried. I would just keep everything the same.
Is that 3 cups total of sugar in the muffins?
Yes, 2 cups white & 1 cup brown 🙂
Love these! I made them on a cookie sheet and I ended up with 2 dozen wonderfully large muffin tops. Yummy!!
Aren’t they so good?! Glad you like them 🙂 Thank you!
Am I reading this right?? If this makes 12 muffin tops and uses 3 cups sugar, each muffin has 1/4 cup sugar in it?? Whoa!!!
I have made this recipe several times and it makes like 3 dozen muffin top cookies, not 12. I have no idea why it says 12. Also, I use only 1 cup white sugar, and they are still SO AMAZINGLY YUMMY!!! My family love them. I have even taken them to work when I have presented to a group of educators and they love them, too! I even put them in cute clear cookie baggies. People that I bought them.
Amazing! TRULY perfect for fall!
Agree 🙂 Thanks for stopping by!
do you have a youtube channel also.
No, I don not 🙁
That Crunch Is Really Soooo Tasty Me And My All Family Members Love To Eat Them,
I totally agree!! Thank you!
Hi @lilluna
I am Back Today I Am Trying Your This Recipe
Its Holiday Enjoying
After Making It I Will B Back soon here
Thanks so much!! Let me know what think 🙂 Thanks so much for trying them!
Love these! Reminds me of the fall. My favorite holiday tradition around this time is to get together on thanksgiving and play a game of football with my family
Thanks for sharing!! Nothing like a friendly game of football!