Go Back
–+ servings
Batch of freshly baked pumpkin streusel muffins in a muffin tin, with crumbly golden-brown topping on each muffin and a blue plaid towel underneath.

Pumpkin Streusel Muffins

With roasted pumpkin, chickpeas, and a touch of wheat bran, these muffins are packed with fiber and flavor! The streusel topping adds a delightful crunch, making them an irresistible snack or breakfast treat. Whether you're using canned pumpkin or freshly roasted, this recipe is sure to become a seasonal favorite.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
5 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 20 muffins
Calories 186 kcal

Equipment

Ingredients
  

For the Muffins:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 teaspoon pumpkin pie spice
  • ½ cup wheat bran
  • 2 eggs
  • 1 cup milk or unsweetened non-dairy milk of choice
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup roasted pumpkin or canned
  • 1 15 oz can chickpeas, rinsed and drained
  • 1 tablespoon milk optional, to thin out the pumpkin and chickpea mixture

For the Streusel Topping:

  • ½ cup all-purpose flour
  • ¼ cup salted butter cold and cubed
  • ½ teaspoon pumpkin pie spice
  • ¼ cup brown sugar

Instructions
 

Preheat and Prep:

  • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the tin to prevent sticking.

Blend Pumpkin and Chickpeas:

  • In a blender or food processor, combine the 1 cup roasted (or canned) pumpkin and 1 15oz can of rinsed and drained chickpeas. Blend until smooth. If the mixture is too thick, add 1 tablespoon of milk to help thin it out slightly. Set aside.

Mix Dry Ingredients:

  • In a large bowl, whisk together the 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, 2 teaspoon pumpkin pie spice, and ½ cup wheat bran. Make sure everything is evenly mixed.

Combine Wet Ingredients:

  • In a separate bowl, whisk the 2 eggs, 1 cup milk, ½ cup sugar, ½ cup brown sugar, and 1 teaspoon vanilla extract until smooth. Stir in the pumpkin and chickpea puree until fully combined.

Combine Wet and Dry:

  • Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the muffins dense.

Prepare the Streusel Topping:

  • In a small bowl, combine the ½ cup flour, ¼ cup cold cubed salted butter, ½ teaspoon pumpkin pie spice, and ¼ cup brown sugar. Use a fork or your fingers to cut the butter into the mixture until it forms a crumbly, sand-like texture.

Fill Muffin Tin:

  • Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about ¾ of the way full. Sprinkle the streusel topping generously over each muffin.

Bake:

  • Bake the muffins in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden and the streusel crisp.

Cool and Serve:

  • Allow the muffins to cool in the tin for 5 minutes before removing them from the muffin tin and transferring them to a wire rack to cool completely. Since this makes 20 muffins, I removed the first batch of 12 when done, cooled them, and used the rest of the batter in a second batch.
    Enjoy warm or at room temperature!

Notes

  • If you're using fresh pumpkin, simply roast it in the oven at 400°F (200°C) for about 45 minutes, then mash or blend until smooth. Make sure it's well-pureed and not watery! Roasting gives a deeper, more caramelized flavor, but canned pumpkin is an easy and effective substitute and I've used it when making these in the past. 
  • These muffins freeze beautifully! Wrap them individually and store in an airtight container for up to 3 months. Simply thaw at room temperature or warm in the microwave before serving.
  • Blending the chickpeas with pumpkin adds a boost of protein and fiber while keeping the muffins moist. If your mixture is too thick, add 1 tablespoon of milk to thin it out slightly.
  • Adding wheat bran increases the fiber content, making these muffins heartier. You can omit it if desired, or substitute with oat bran for a different texture.
  • If you don’t have pumpkin pie spice on hand, mix 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves or allspice to make your own.

Nutrition

Serving: 1muffinCalories: 186kcalCarbohydrates: 34gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 24mgSodium: 156mgPotassium: 160mgFiber: 3gSugar: 15gVitamin A: 2029IUVitamin C: 1mgCalcium: 80mgIron: 2mg
Keyword muffins, pumpkin
Tried this recipe?Let us know how it was!