Jumbo Pumpkin Spice Muffins with Streusel Topping

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If you’ve read my blog for any period of time you know I love crunchy toppings on breads and muffins. I knew I had to make jumbo pumpkin spice muffins with streusel topping because, well, you know I love streusel!

Pin Jumbo Pumpkin Spice Muffins with Streusel Topping to make later.

Jumbo pumpkin spice muffins start off pumpkin week.

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Every year when I make some pumpkin treats, I think of my Mom. She enjoyed just about anything pumpkin, except pumpkin pie.

I would have to say her favorite recipe was my chocolate chip pumpkin bread. Her face would light up when I made it for her.

These muffins are a new favorite in our house. It’s nice that they only make 6. They are jumbo for sure. The crunch topping adds great texture and flavor.

The recipe uses pumpkin pie spice which is easily made from spices you probably have in your spice cabinet.

It’s best to serve these muffins warm. Plain butter or my whipped pumpkin spice honey butter are good choices.

Tuck a muffin into your lunch, grab one as you head out the door for work, or enjoy as a mid-morning snack.

It's pumpkin season!

Are you craving more pumpkin recipes?

Pumpkin Honey Bun Cake

Mom’s Classic Pumpkin Pie with Vanilla Whipped Cream

Pumpkin Spice Hot Chocolate with Butterscotch Whipped Cream

Praline Pumpkin Spice Mini Muffins

Gigi’s Spiced Pumpkin Pecan Bread

Pumpkin Zucchini Streusel Bread

Did you make this recipe? If so, please leave a 5-star review on the recipe card below.

Jumbo Pumpkin Spice Muffins with Streusel Topping

Hooray for pumpkin season. Wake up to Jumbo Pumpkin Spice Muffins with Streusel Topping.
5 from 6 votes
Prep Time10 minutes
Cook Time25 minutes
Inactive Time5 minutes
Total Time40 minutes
Course: Breakfast and Brunch
Cuisine: American
Servings: 6 jumbo muffins


  • 2-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup buttermilk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract


  • 1/3 cup packed brown sugar
  • 1/3 cup finely chopped pecans I use pecans from Millican Pecan Company
  • 1/4 cup all-purpose flour
  • 1/4 cup cold butter cubed


  • Preheat oven to 375 degrees F. Grease a jumbo 6 cup muffin pan and set aside.
  • In a large bowl, combine flour, sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
  • In a separate bowl, combine the eggs, pumpkin, buttermilk, oil, and vanilla. Stir into dry ingredients just until moistened. Do not overmix. Spoon batter into prepared muffin cups filling to 2/3 full.
  • In a small bowl, combine the brown sugar, pecans, and flour. Using a pastry cutter, cut in butter until crumbly. Sprinkle evenly over batter. Gently press topping into the batter so it sticks.
  • Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 to 10 minutes before removing from pan to a wire rack. Serve warm with butter, honey, or my whipped pumpkin spice honey butter.

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  1. That is my kind of streusel topping! It looks absolutely scrumptious! I wish I had one right now, to go with my coffee

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