Fall weather makes us crave spiced treats such as these delicious streusel topped muffins. The tops are deliciously crumbly, the spiced muffins moist and full of flavor. Milk chocolate chunks are added to make them a little more decadent for the holiday season.


This recipe is designed to be fully prepared without using any mixers, making clean up super quick and easy. Just grab 2 large mixing bowls, once for the dry ingredients, and another for the wet. Incorporate the latter into the flour mixture, and you will end up with a beautifully colored batter such as the one above.

Pumpkin muffin with streusel topping by Bake Bellissima

Divide the batter into 12 muffin liners, as evenly as possible.


The streusel topping is mixed by hand in a medium bowl, once again to avoid using too many appliances.  Save the extra streusel mix for baked apples or pears.


Top with the streusel, be as generous as you wish here with the quantities! Bake for 30-35 minutes.



Pumpkin muffins with streusel topping by Bake Bellissima

Pumpkin muffins with streusel topping

5 from 3 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yields 12 muffins


  • Muffins
  • 1 cup all purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 12 oz or 1 1/2 cups unsweetened pumpkin puree
  • 1/2 cup chopped milk chocolate
  • Streusel topping
  • 1 cold stick unsalted butter, cubed (8 tablespoons)
  • 1/2 cup light brown sugar
  • 1/4 cup white sugar
  • 3/4 cup all purpose flour
  • 1/2 cup quick cooking oats
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine sea salt


  1. Preheat oven to 350 F.
  2. Prepare a muffin pan lined with liners.
  3. To prepare the muffins, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and sea salt in a large mixing bowl using a whisk.
  4. In a separate bowl, whisk the wet ingredients: vegetable oil, pumpkin puree as well as the eggs. Add the pumpkin mixture into the flour and blend till well incorporated. Using a wooden spoon, add the 1/2 cup chopped milk chocolate.
  5. Pour into the prepared muffin pan.
  6. To prepare the streusel, mix all the dry ingredients, using a whisk (flour, sugar, oats, cinnamon, and salt).
  7. With your hands, work the butter into the mixture, rubbing it in until it resembles small peas.
  8. Top each muffin with a generous tablespoon of the streusel topping.
  9. Bake the muffins for 30-35 minutes, till they are golden brown, and a tester comes out clean.
  10. Cool on a rack.


Leave a Comment


  • These look delicious! Haha, regarding the “what kind of food blogger would I be” question – I have thought the same thing to myself for the whole of fall so far!! But pumpkin puree is so expensive in England yet carving a pumpkin is so tricky…The pumpkin recipes have been sadly scarce! Love the streusel!! 😀

  • Linda

    Very nice recipe-the streusel was lovely. I enjoyed my muffin with a hot cocoa. I love fall!

  • Andie

    Halloween is over but I’m still obsessed with pumpkins! I gave this recipe a try and I LOVED it. The pumpkin and spices are so rich and the streusel so yummy! Perfect for a pumpkin lover!

  • Mary

    Hi, this recipe looks so good. I’m a big pumpkin fan and I look forward to pumpkin season all year long. I’ll try anything pumpkin flavoured! Can’t wait try this!

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