FALL RECIPE: Easy Pumpkin Spice Muffins with Walnut Streusel Topping
The arrival of autumn in New England never fails to make us nostalgic for our Ogunquit, Maine innkeeping days. The brilliant reds, oranges, and golds of the fall foliage created the perfect backdrop for cozy mornings with the fireplace casting a warm glow, while the soft crackle of wood smoke lingered on the brisk, salty air of the coastal town. It’s this very season that has us revisiting an old favorite — a humble, yet cherished recipe we made countless times for our guests: Easy Pumpkin Spice Muffins with Walnut Streusel Topping. These muffins always seemed to capture the essence of fall in every bite, and to this day, the memories of those mornings come rushing back whenever we bake them.
Fall was the quieter end of our busy season at the inn, when the summer crowds had thinned and we finally had a little more time to breathe, to slow down, and to savor the change in pace. On those crisp mornings, with just a few guests lingering around the inn, we’d often turn to this tried-and-true recipe, filling the kitchen with the heartwarming aroma of pumpkin, spice, and buttery streusel. These muffins became a tradition, a familiar comfort that greeted our guests as they sipped their morning coffee before heading out to explore the vibrant coastal scenery or walk along Ogunquit, Maine’s Marginal Way. For us, these muffins will always be a sweet reminder of those peaceful fall days — a little slice of nostalgia from our innkeeping era.
TABLE OF CONTENTS
1. Why we LOVE this Recipe
2. Recipe Walk-Through
3. FAQ
4. Recipe
Why we LOVE this Fall Recipe for Easy Pumpkin Spice Muffins with Walnut Streusel Topping
What makes these muffins so special? Well, for starters, they’re incredibly easy to make but look and taste like something straight out of a professional bakery. The canned pumpkin puree not only adds an iconic fall flavor but ensures the muffins are perfectly moist. And that walnut streusel? It’s the crunchy, buttery crown that takes these muffins from good to irresistible.
What we really appreciate about these muffins is that they’re perfect for any occasion—whether you’re serving them as part of a cozy breakfast, offering them during an afternoon tea service, bringing them to a fall gathering, or enjoying them solo with a book and a cup of tea. It’s the ideal bake for those crisp autumn mornings when you want to whip up something quickly before a day of exploring the coastline or watching the leaves fall outside your window. It’s also the perfect way to bring a taste of New England to your kitchen, no matter where you are.
Let us share a secret. What truly takes a simple recipe like these Easy Pumpkin Spice Muffins with Walnut Streusel Topping from good to great is the quality of the ingredients. Keep this in mind, as you look over the recipe – and don’t hesitate to use the good stuff when you can!
A few examples. During our time in Maine, we swore by Kate’s Butter, made from the finest sweet cream, with its rich flavor and luscious texture. Though it can be hard to find outside of New England, any premium unsalted butter will set you up for success. Butter is the foundation of both the muffin batter and the streusel topping, so starting with a high-quality option really makes a difference in the final flavor and texture. And when it comes to vanilla, while a Pure Vanilla Extract would work just fine, using Pure Vanilla Bean Paste adds a whole new level of sophistication. Its intense, concentrated depth of flavor, along with the visual appeal of the tiny vanilla bean specks (because it uses the whole pod), ensures that your muffins not only taste incredible but look like they came from a upscale bakery.
Another secret to taking these muffins to the next level is opting for fresh spices when possible. For this recipe, using fresh ginger and freshly ground nutmeg instead of pre-ground and dried-to-death versions packs a powerful punch of warmth and spice. Fresh ginger has a bright, zesty flavor that works in perfect harmony with the pumpkin, and whole nutmeg, when freshly ground with a microplane grater, brings a sweet, slightly peppery note that’s far superior to its stale (and probably outdated) factory-ground counterpart. It’s these small upgrades — high-quality butter, pure vanilla bean paste, and freshly ground spices — that turn a quick, simple recipe into something truly special. Your friends, family, and guests will not just enjoy these muffins — they’ll rave about them, asking what makes them so exceptionally delicious. And the answer lies in the thoughtful selection of ingredients — PLUS the LOVE you put into baking them — that effortlessly transforms these humble muffins into a memorable fall treat. I guarantee they’ll be begging you for the recipe!
RELATED CONTENT: Looking for another way to use pumpkin in the fall? Try our Pumpkin Sourdough Bread.
Recipe Walk-Through
Before you dive into the full recipe for Easy Pumpkin Spice Muffins with Walnut Streusel Topping, here’s a brief walkthrough of what to expect.
The muffin batter itself is a breeze to put together: you’ll combine the dry ingredients—flour, sugar, your homemade pumpkin spice blend, and a pinch of salt—with wet ingredients like pumpkin puree, fresh-grated ginger, melted butter, eggs, and vanilla. The secret to the muffin’s incredibly moist texture lies in the pumpkin, which not only adds flavor but locks in moisture.
Once the batter is ready, it’s divided into muffin tins and topped with a sweet, buttery streusel made of flour, sugar, walnuts, and pumpkin pie spice. After just 23 to 25 minutes in the oven, your kitchen will smell like a fall wonderland, and you’ll have a batch of golden-brown muffins with a perfect crumb and a satisfyingly crunchy top.
These muffins practically beg to be eaten warm, fresh out of the oven, but they’re also fantastic at room temperature – or even the next day. Don’t worry we won’t hold it against you if you hit ‘em with a smear of salted butter before you take a bite!
We’re certain you’ll agree that these Easy Pumpkin Spice Muffins with Walnut Streusel Topping embody everything there is to love about fall – cozy, comforting, and full of seasonal flavors that capture the fleeting quintessence of autumn in New England. Bookmark this recipe now – because this recipe is sure to become a fall tradition you’ll return to year after year.
FAQ
Can I make these muffins ahead of time? Yes! These Easy Pumpkin Spice Muffins with Walnut Streusel Topping stay fresh for a few days when stored in an airtight container – and because of the moisture in the pumpkin, they don’t dry out quickly. You can also freeze them for up to a month and simply warm them up when you’re ready to serve. Want a real treat? On day two, slice them in half and sear them in melted butter (cut side down) on a hot cast iron skillet until they brown!
Can I substitute the walnuts in the streusel topping? Absolutely! Pecans would make an excellent alternative if you’re not a fan of walnuts, or you can omit the nuts altogether for a more traditional nut-free version of the streusel.
What kind of pumpkin puree should I use? We recommend using canned unsweetened pumpkin puree, like Libby’s. Our intention here was to make this an EASY recipe for Pumpkin Spice Muffins with Walnut Streusel — but if you have extra time and want to make your own, go for it, just make sure it’s smooth and free of added sugars or spices.
Do I absolutely have to use Vanilla Paste, or can I use Vanilla Extract instead? Whole we recommend the use of Vanilla Paste for it’s superior flavor and visual impact (it’s actually a favorite ingredient of ours) – if you don’t have any on-hand, you can just substitute some good, old-fashioned Pure Vanilla Extract.
Can I freeze these muffins? You can! Once cooled, place the muffins in an airtight container or freezer bag, and they’ll keep for up to a couple of weeks. Just thaw them at room temperature or pop them in a low temp oven for a quick reheat.
How long should I bake the muffins? Bake the muffins in a preheated oven at 375 degrees for 22 to 25 minutes, rotating the pan halfway through. You’ll know they’re done when a toothpick inserted into the center comes out clean with just a few loose crumbs attached.
Here is the Full New England Innkeeper Recipe for…
Easy Pumpkin Spice Muffins with Walnut Streusel Topping
Ingredients
For the Pumpkin Pie Spice
- 2 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1 tsp Ground Allspice
- 1/2 tsp Fresh Ground Nutmeg
- 1/8 tsp Ground Cloves
For The Streusel Topping
- 1/2 CUP AP Flour
- 5 TBSP Granulated Sugar
- 2 TBSP Finely Diced Walnuts
- 1 tsp Reserved Pumpkin Pie Spice
- 1/8 tsp Table Salt
- 4 TBSP Unsalted Butter
For the Muffins
- 2 1/2 CUPS AP Flour
- 2 CUPS Granulated Sugar
- 1 TBSP Reserved Pumpkin Pie Spice
- 1/2 tsp Grated Fresh Ginger
- 2 tsp Baking Powder
- 3/4 tsp Table Salt
- 1 CUP Canned Pumpkin Puree (unsweetened)
- 8 TBSP Unsalted Butter
- 2 large Eggs
- 1/4 CUP Milk
- 2 tsp Vanilla Paste
Instructions
BEFORE YOU BEGIN
- Preheat the oven to 375°F and adjust the oven rack to the middle position.
- Generously spray a 12-cup muffin tin (including the cups and the top) with baking spray that includes flour.
Prepare the Homemade Pumpkin Pie Spice
- Put all ingredients in a small bowl and stir to combine. Reserve aside for later steps.2 tsp Ground Cinnamon; 1 tsp Ground Ginger; 1 tsp Ground Allspice; 1/2 tsp Fresh Ground Nutmeg; 1/8 tsp Ground Cloves
Prepare the Walnut Streusel Topping
- In a bowl, mix together the flour, sugar, finely diced walnuts, reserved pumpkin pie spice, and salt.1/2 CUP AP Flour; 5 TBSP Granulated Sugar; 2 TBSP Finely Diced Walnuts; 1 tsp Reserved Pumpkin Pie Spice; 1/8 tsp Table Salt
- Add the melted butter and stir until the mixture is evenly moistened and resembles wet sand. Set aside.4 TBSP Unsalted Butter
Prepare the Pumpkin Spice Muffins
- DRY INGREDIENTS: In a large bowl, whisk together the flour, sugar, reserved pumpkin pie spice, baking powder, and salt.2 1/2 CUPS AP Flour; 2 CUPS Granulated Sugar; 1 TBSP Reserved Pumpkin Pie Spice; 2 tsp Baking Powder; 3/4 tsp Table Salt
- WET INGREDIENTS: In a separate bowl, whisk the pumpkin, melted butter, eggs, milk, vanilla, and the grated fresh ginger (see recipe note) until well combined. 1 CUP Canned Pumpkin Puree (unsweetened); 8 TBSP Unsalted Butter; 2 large Eggs; 1/4 CUP Milk; 2 tsp Vanilla Paste; 1/2 tsp Grated Fresh Ginger
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Use a Vollrath #16 2oz (blue handle) scoop/disher to consistently portion the batter into each muffin cup, filling each to the rim. Then evenly sprinkle about 1 tablespoon of the walnut streusel topping over each muffin.
- Bake for 22–25 minutes, until the muffins are golden brown and a toothpick inserted into the center comes out with a few crumbs. Rotate the muffin tin halfway through baking.
- Let the muffins cool in the muffin tin on a wire rack for 10 minutes, then transfer the muffins to the rack to cool for an additional 5 minutes. Serve warm.
Notes
Nutrition (per serving)
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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