Pumpkin Muffins with Berries & Streusel Topping

Thanks for sharing!

In this article: Chase away the chills with this warm and cozy pumpkin muffins recipe. Filled with berries and a cinnamon sugar topping, they will be a favorite!

This moist, spiced pumpkin muffins recipe is a perfect way to celebrate the chillier season of Fall. 

Packed with pumpkin and berries with just the right amount of pumpkin spice, they’re topped with a crunchy cinnamon sugar streusel topping. They’re quick & easy to make and can even be frozen to use later.

 

Disclosure: This post contains affiliate links for your shopping convenience. 

Pumpkin Muffins with Berries and Cinnamon Sugar Topping

Ingredient List:

  • 2 1/2 cups flour
  • 2 cups sugar
  • 1 Tbs. pumpkin pie spice* (Or, you can substitute 1 tsp. cinnamon, 1 tsp. nutmeg, and 1/2 tsp. ginger.)
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/4 cup pumpkin (NOT pumpkin pie filling. Just canned pumpkin)
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1 cup fresh or frozen blackberries
  • 1/4 cup sugar
  • 2 Tbs. flour
  • 1/2 tsp. cinnamon
  • 2 Tbs. butter

Supplies List:

Step 1: Mix together dry ingredients and wet ingredients in separate bowls.

Combine flour, sugar, spices, baking soda, and salt in a large bowl. In another bowl combine pumpkin, eggs, and oil.

Step 2: Combine the liquid ingredients to the dry ingredients.

Add pumpkin mixture to flour mixture and stir well. Fold in blackberries.

Step 3: Fill paper lined muffin cups.

Fill 24 paper-lined muffin cups 3/4 full. (The batter will be really stiff.) Or spray muffin tins well with non-stick spray and omit paper muffin cups.

Step 4: Top each muffin with streusel topping.

Streusel Topping: Combine 1/4 cup sugar, 2 Tbs. flour, and 1/2 tsp. cinnamon. Cut in 2 Tbs. butter with a pastry blender until crumbly.

Sprinkle over the top of muffin batter.

Step 5: Bake

Bake at 350 degrees for 28-30 minutes or until a toothpick inserted in center comes out clean.

Remove muffins from the tin and cool on a wire rack.

 

A few extra tips:

  • When “pouring” this thick batter into muffin tins, try using an ice cream scoop or cookie scoop with a trigger (like these). It makes the job so much easier and quicker.
  • These pumpkin muffins will make your house smell amazing as they bake. It will make a cold blustery day feel so much more cozy!
  • Although it calls for blackberries, you can substitute any fresh or frozen berry. Blueberries are also very good in this muffin.
  • If you want to have these as a treat for a Fall party or an appetizer, try baking them in mini muffin tins and topping with cute cupcake flags.
  • Wondering what else to make with blackberries? Here’s a favorite recipe for jam ~ that doesn’t even require pectin!

More recipes for chilly days:

For ideas for Fall Decor in your home, you may want to check out these posts:

Become a VIP, and get more recipes, &  ideas for you & your home delivered right to your inbox! + get access to the free printables library!

Just click the button below to join for free today.

Pumpkin Muffins with Berries & Streusel Topping

Pumpkin Muffins with Berries & Streusel Topping

Yield: 24
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Chase away the chills with this warm and cozy pumpkin muffins recipe. Filled with berries and a cinnamon sugar topping, they will be a favorite!

Ingredients

  • 2½ cups flour
  • 2 cups sugar
  • 1 Tablespoon pumpkin pie spice * (see blog post for how to make your own)
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1¼ cups pumpkin puree (NOT pumpkin pie filling)
  • 2 large eggs
  • ¼ cup vegetable oil
  • 1 cup fresh or frozen blackberries
  • STREUSEL TOPPING
  • ¼ cup sugar
  • 2 Tablespoons flour
  • ½ tsp. cinnamon
  • 2 Tablespoons butter

Instructions

Step 1: Mix together dry ingredients and wet ingredients in separate bowls.

Combine flour, sugar, spices, baking soda, and salt in a large bowl. In another bowl combine pumpkin, eggs, and oil.

Step 2: Combine the liquid ingredients to the dry ingredients.

Add pumpkin mixture to flour mixture and stir well. Fold in blackberries.

Step 3: Fill paper lined muffin cups.

Fill 24 paper-lined muffin cups 3/4 full. (The batter will be really stiff.)

Step 4: Top each muffin with streusel topping.

Streusel Topping: Combine 1/4 cup sugar, 2 Tbs. flour, and 1/2 tsp. cinnamon. Cut in 2 Tbs. butter with a pastry blender until crumbly.

Sprinkle over the top of muffin batter.

Step 5: Bake

Bake at 350 degrees for 28-30 minutes or until a toothpick inserted in center comes out clean.

Notes

If you want larger muffins, just fill the muffin holders a bit fuller, and you won't yield as many muffins.

Did you make this recipe?

Leave a comment or share a photo on Instaram and tag @harbourbreeze

Thanks for sharing!

Similar Posts

DON’T MISS A THING!

Join my list for more ideas for you and your home…

.

12 Comments

  1. These are going to be on my list of recipes to try as my family has been feeling a bit neglected recently! Thanks!

  2. This look delicious, especially as I have frozen pumpkin puree AND blackberries in my freezer! Guess what I'll be making this weekend?

  3. OH I have to say thank you for posting this recipe!! You see I LOVE pumpkin but my family… not so much. Well I made these using the wild blueberries we brought down from Alaska (picked two years ago…) and my boys went wild!! I can't remember the last time I have seen them plow through a batch of muffins so quickly. So once again thank you! These are now on the list of family favorites!

  4. I just made these muffins for breakfast and oh boy are they yummy!! Such a treat! I wouldn't have thought of putting blackberry and pumpkin together, but I sure am glad that you did! This recipe is a keeper!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.