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I LOVE fall baking, and especially anything pumpkin and spice! I have been making these Pumpkin Streusel Muffins for about 30 years and they are truly the BEST Pumpkin Muffins you will ever have! I got so many requests for the recipe at the Bed and Breakfast when I served them, and they are always gobbled up in no time!

MAKE AHEAD TTP: You can make the dry mix ahead of time and keep it in an airtight container, and the streusel topping can be kept in a ziptop bag in the freezer. I could make them in about 10 minutes prep, and bake them and serve them warm right out of the oven! But they’re just as good room temperature. I often double or triple the recipe when I’m making them ahead of time so I have them in the freezer and a container ready to bake anytime.

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Recipe List:
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 39 Minutes
Servings: 12 Muffins


  • 1 1/2 cup oats
  • 1 cup sifted all-purpose flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 cup chopped pecans (optional)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup packed brown sugar
  • 1/2 cup vegetable or canola oil
  • 1 large egg
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1/4 cup oats
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup (1/2 stick) cold butter, cut into small pieces
  • 3 Tbsp chopped pecans (optional)



  2. Preheat oven to 400°F. Spray 12 non stick muffin cups with non stick cooking spray. In a large bowl combine oats, flour, cinnamon, nutmeg, salt, baking soda, and pecans, set aside. In a medium sized bowl combine pumpkin, brown sugar, oil, egg, milk and vanilla; stir into dry ingredients and mix just until moist. Pour into muffin cups. Top with Streusel Topping and bake about 20 minutes, until topping is golden brown.


  4. In a small bowl combine oats, flour, and brown sugar. Cut in butter until crumbly and pea sized. Stir in pecans.

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