It doesn’t get much easier than a 2-ingredient muffin. So, not to over complicate matters, I added an easy and deliciously crunchy streusel topping. Mostly because streusel toppings are that extra little sweetness Pumpkin Streusel Muffins crave, but also because it looks cool, kind of rustic.
The pumpkin flavor comes from the pure pumpkin used to mix with a cake mix. There’s your two ingredients. For this recipe I used a carrot cake, but it’s also good with a spice cake or a yellow cake. Using a cake mix makes this recipe super quick and easy.
Adding the streusel topping, though, really takes it up a notch. It’s a little like the coating on the outside of a doughnut. Flavored with cinnamon, the streusel is made of brown sugar, granulated sugar, and butter perfectly complimenting the muffin.
And listen, don’t let me stop you from warming one of these muffins up the next day, cracking it open, and adding a bit of Apple Spice Butter to melt into the nooks and crannies. Speaking from experience, I highly recommend it.
Making the 2-ingredient pumpkin muffins
Mix a can of pure pumpkin with a boxed cake mix, like carrot, spice, or yellow. Once everything is mixed together, don’t over mix it. Instead, pour the batter into the prepared muffin tin, which is lined with paper liners.
This recipe makes twelve muffins, and you should expect the liners to be full.
Making the streusel topping
The streusel topping came from my French Toast Cupcakes. There’s a hidden streusel layer between the cupcake and the frosting that gives a crunchy surprise. I knew that streusel was what was missing on these pumpkin muffins.
In a small bowl, mix the dry streusel ingredients together. Next you’ll cut up cold butter into small chunks and cut it into the dry mix using two knives or a pastry blender. I’m old school, so I still use the 2-knife method.
Once the mixture is good and crumbly, spoon the streusel over the muffins.
Into the oven they go. The preheated oven should be set at 400°, and the muffins should bake for approx. 20 minutes, or when a toothpick comes out clean.
Your kitchen is going to smell amazing.
The Pumpkin Streusel Muffins rise beautifully every time.
Remove the muffins from the tin and let them cool on a wire rack.
If you’re lucky, some will crack and get grooves on the top, which is normal, giving it a more rustic appearance. Add to that the crumbly streusel, and you have a muffin that’s ready to have a bite taken out of it.
Pumpkin Streusel Muffins
- 15.25 oz. box carrot cake mix
- 15 oz. can pure pumpkin
- 2 Tbsp. flour
- 2 Tbsp. brown sugar
- 1 tsp. sugar
- 1/4 tsp. cinnamon
- 1 1/2 Tbsp. butter, cold
- Preheat oven to 400°. Line muffin pan with cupcake liners.
- In large bowl, thoroughly mix cake mix with pumpkin. Divide evenly into liners. Liners will be full.
- Mix flour, brown sugar, sugar, and cinnamon together. Cut cold butter into flour mixture using either a pastry blender, a fork, or 2 knives. Mixture will become crumbly.
- Spoon the streusel evenly onto muffin batter. Bake for 20 min. or until toothpick comes out clean. Enjoy!
If you love muffins as I do, you might also like this recipe for Apple Spice Muffins.
Muffins are so easy as a snack or quick breakfast, so I sure hope you like this recipe.
Leave me a comment and rate the recipe to let me know how yours turned out.
Also, please follow me on Pinterest and post a picture of your Pumpkin Streusel Muffins. I’d love to see them.
Happy baking and have a blessed day.
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