Streusel-Topped Pumpkin Muffins
28 mins (prep 10, cooking 18)
17 ingredients
24 servings
The inspiration for this one came from HollyGolightly's Pumpkin Muffin submission, I only have one muffin pan, so I, essentially, made two versions of this and experimented with the topping. The first time I baked the muffins, took them out to add the topping and then finished baking; the second time I put the topping on the muffins as soon as they were in the tin and baked them. I liked the topping a little more crumbly than baked, hence the directions. But you have options. :)

Categories:  quick-breads , fruit , tropical-fruits , time-to-make , muffins , <-30-mins , easy , breads , healthy , number-of-servings , vegetable , from-scratch , for-large-groups ,
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Serving Size (34.74 g)
Servings 24
Amount per Serving
Calories 95.23 Calories from Fat 7.92
% Daily Value *
Total Fat 0.88g 32.55%
Saturated Fat 0.5g 59.98%
Trans Fat 0.03g %
Cholesterol 1.99mg 15.9%
Sodium 173.27mg 173.27%
Total Carbohydrate 21.05g 168.4%
Dietary Fiber 0.49 g 46.84%
Sugars 12.56 g %
Protein 1.22g 58.58%
Vitamin A 862.95IU% Vitamin C 0.89mg%
Calcium 43.57mg% Iron 0.65mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
low-fat sour cream, low-fat milk, unsweetened applesauce