There are two kinds of people in the world. Those that feel on the 1st of September it magically becomes Autumn (despite the weather clearly saying otherwise). And those who are still milking Summer and hanging onto it with every last stop of sunshine. I’ll admit, it’s still bloody hot out, but I am craving a cooler season. While today’s recipe may seem a little premature, I feel it’s okay to reintroduce pumpkin back into my life. But, you certainly won’t find me decorating with Mums’ and pumpkins just yet.

These Pumpkin Streusel Muffins are the perfect balance of spice and sweet pumpkin. They are naturally sweetened with only pure maple syrup, that compliments the pumpkin so very well. This is not an overly sweet muffin, which makes it a perfect choice for breakfast or afternoon tea. Although whole grain baking can sometimes produces dense results, I’m pleased to say thanks to the pumpkin and coconut oil, these muffins are moist and tender. Topped with a crunchy oatmeal streusel, they are absolutely scrumptious! One sweet bite and you’ll see what I mean.

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Pumpkin Streusel Muffins

  • 2 large eggs, room temperature
  • 1/3 cup coconut oil, melted and cooled
  • 1/2 cup pure maple syrup
  • 1 cup pumpkin puree
  • 1/2 cup unsweetened almond milk
  • 2 tsp vanilla extract
  • 1 3/4 cups whole wheat flour
  • 1/3 cup oats
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp each nutmeg and cloves


  • 1/3 cup whole wheat flour
  • 1/2 cup oats
  • 1/4 tsp cinnamon
  • 3 tbsp coconut oil, melted
  • 1 tbsp pure maple syrup
  1. Preheat the oven to 375F. Spray a 12-cup muffin tin with non-stick cooking spray or you can use cupcake liners.
  2. In a large bowl, beat the eggs until frothy. Add the pumpkin, milk, maple syrup and vanilla. Mix well.
  3. Slowly add the coconut oil, stirring as you pour it in.
  4. In a separate bowl, sift together the remaining dry ingredients. Add to the wet mixture, folding in with a wooden spoon.
  5. Be careful not to over mix the batter, it should be clumpy.
  6. Evenly divide the batter into the prepared muffin cups.
  7. To make the streusel, mix all of the ingredients together with a fork until crumbly. Sprinkle evenly over the batter.
  8. Bake for 18-20 minutes, just until a toothpick inserted into the centre comes out clean.
  9. Remove from the oven and let rest for 5 minutes until transferring the muffins to a wire rack to cool.

These muffins are lovely served gently warmed, topped with a pat of butter or as seen in the photo above a maple cream (mix together 1/3 cup plain yogurt, 2 tbsp maple syrup and 2 tbsp milk or cream).