Pumpkin Muffin Tops with Streusel Topping

You can make these delicious Pumpkin Muffin Tops with Streusel Topping without a special muffin-top pan. These are an easy and portable breakfast, snack, or even dessert.

If, like me, you too are a fan of the muffin top, then this recipe for Pumpkin Muffin Tops with Streusel Topping is for you.

These Pumpkin Muffin Tops with Streusel Topping are a mouthful to say. But, bite into a mouthful, and you might be saying mmm mmm mmm delicious, and nothing more!

Recently, I have seen so many boxed muffin top mixes at grocery stores. And, I got to thinking. Who really came up with the very first muffin top recipe?

Google informed me that it was Ellen on Seinfeld. Or, well, a writer or whoever dreamed it up for the show.

But, even with Google’s help, I still couldn’t figure out who shared the very first muffin top recipe. I think it just might have been some food blogger somewhere. If you happen to know, please do tell…

In the meantime, let’s get back to these Pumpkin Muffin Tops with Streusel Topping…

• These Pumpkin Muffin Tops with Streusel Topping are simply delicious,
• They are so easy to whip up,
• And, quick to make,
• With their streusel topping, they are the perfect amount of sweet,
• They happen to be dairy-free,
• And, they are also free of any artificial ingredients and colors.

What are the ingredients needed to make these Pumpkin Muffin Tops?

You will need the following 12 ingredients for the muffin tops and the streusel topping:

1. All-purpose flour
2. Almond flour
3. Granulated sugar
4. Baking powder
5. Baking soda
6. Pumpkin spice
7. Egg
8. Pumpkin purée
9. Almond milk
10. Pure vanilla extract
11. Light brown sugar (for the streusel)
12. Vegan butter (for the streusel)

Once you have all your ingredients, it’s just a matter of mixing your dry ingredients together. Then adding the wet ingredients in and giving it all a good mix. The dough at this point is wet but easily pliable to the shape you need it to be.

How do you make muffin tops without a special pan?

For this recipe, you do not need a muffin top pan. Just add spoonfuls of the mixture onto a baking tray. And, shape them into rough circular mounds, using the back of your spoon.

Now, if you have a muffin top pan, by all means, feel free to use it. But it is definitely not a necessity for this recipe.

Don’t forget the streusel topping

After spooning and shaping the muffin top mix, you would make the streusel topping. Then, sprinkle a generous amount of the streusel topping onto each muffin top. Bake and in about 30 minutes you have a delicious, quick, easy, and portable breakfast, snack, or even dessert.

This is a small batch recipe. With the amount of ingredients listed, you can get approximately 4 muffin tops. If you need to feed more, then feel free to double or triple the recipe as needed.

Want more Muffin Top Recipes?

If you like making muffin tops like these instead of grabbing those store-bought mixes, I have a plethora of muffin top recipes on this blog. They are all small batch recipes with fun flavors, such as:

1. These Lemon Blueberry Muffin Tops
2. These Easy Espresso Chocolate Chip Muffin Tops
3. These Easy Strawberry Streusel Muffin Tops with White Chocolate
4. These Chocolate Chip Apricot Muffin Tops
5. These Double Chocolate Muffin Tops

If you make this recipe for Pumpkin Spice Streusel Muffin Tops, or any of the other muffin top recipes, please do leave me a comment below to let me know what you think. Or, tag Savory Spin on Instagram or Pinterest, so I can see and reshare your creations.

Pumpkin Spice Streusel Muffin Tops

5 from 1 vote

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Author: Shashi

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You can make these delicious Pumpkin Spice Streusel Muffin Tops without a special muffin-top pan. These are an easy and portable breakfast, snack, or even dessert.

Ingredients

For the pumpkin spice muffin tops

• 1/2 cup all-purpose flour
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 2 tsp pumpkin spice
• 1 egg
• 3 tbsp pumpkin purée not pumpkin pie filling
• 1 1/2 tbsp almond milk
• 1 tsp vanilla extract

For the streusel topping

• 1/4 cup all-purpose flour
• 2 tbsp granulated sugar
• 2 tbsp light brown sugar
• 2 tbsp vegan butter cold

Instructions

• Preheat the oven to 375.
• Add the all-purpose flour, almond flour, granulated sugar, baking powder, baking soda, and pumpkin spice together in a large bowl and mix well until all are well incorporated.
• Then add in the egg, the pumpkin purée, the almond milk, and vanilla extract to the dry ingredients and mix well.
• Tough should be wet but easily pliable. So, using a large spoon, drop spoonfuls onto a silpat-lined baking tray and form into circular mounds.
• Then make the streusel topping by adding the all-purpose flour, the granulated sugar, the light brown sugar, and the butter to a bowl and mixing them together using your fingers. Try to rub the mixture through, grasping at some bits to make them into bigger pieces.
• Divide the streusel topping generously between the 4 muffin tops.
• Place the baking tray with the streusel-topped muffin tops into the oven preheated to 375 degrees for 20-25 minutes.
• When done, remove from the oven and let cool.
• Enjoy at room temperature.

Notes

While I used almond milk and vegan butter, this is not a must. You can use the milk and butter of your choice while making this recipe.

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Nutrition

Serving: 1g | Calories: 340kcal | Carbohydrates: 47g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 192mg | Fiber: 3g | Sugar: 25g

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