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+ servings
4.78 from 9 votes

Pumpkin Streusel Muffins

A healthier version of a cake mix muffin using pure pumpkin, topped with a delicate streusel topping.
Prep Time15 mins
Active Time20 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: Autumn, brown sugar, cake mix, Fall, holidays, pure pumpkin, streusel
Yield: 12 Muffins
Calories: 347kcal


For Muffins:

  • 15.25 oz. box carrot cake mix
  • 15 oz. can pure pumpkin

For Streusel:

  • 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.

For Muffins:

  • In large bowl, thoroughly mix cake mix with pumpkin. Divide evenly into liners. Liners will be full.

For Streusel:

  • 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!


Here's a trick I use with these muffins. Spoon a little streusel onto the raw muffin batter, and tamp it down with the back of your spoon. This makes room for more streusel, and the batter won't stick to the spoon. 


Calories: 347kcal | Carbohydrates: 77g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Sodium: 311mg | Potassium: 1098mg | Fiber: 16g | Sugar: 35g | Vitamin A: 82745IU | Vitamin C: 22mg | Calcium: 141mg | Iron: 8mg