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Pumpkin Spice Streusel Topped Muffins Recipe

Pumpkin Spice Muffins with Streusel Topping

The fall season is here, which means it's time to bring out this pumpkin spice muffins with streusel topping recipe! They're topped with a secret ingredient that makes the crumble tops super crunchy.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 12 muffins


Pumpkin Spice Muffins

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 2 cups Kellogg's® Special K® cereal crushed to 1 cup
  • 3/4 cup buttermilk
  • 1 egg slightly beaten
  • 3/4 cup canned pumpkin puree
  • 2/3 cup firmly packed brown sugar
  • 3 tablespoons vegetable oil

Streusel Topping

  • 1/4 cup firmly packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon butter or margarine
  • 1/2 cup Kellogg's® Special K® Original cereal


  • In small bowl stir together 1 cup flour, baking powder, cinnamon, soda, nutmeg and cloves.
  • In large bowl stir together 2 cups Kellogg’s® Special K® cereal and buttermilk. Let stand about 5 minutes or until cereal softens. Stir in egg, pumpkin puree, 2/3 cup brown sugar and oil.
  • Add flour mixture to pumpkin mixture. Stir just until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.
  • In small bowl stir together 1/4 cup brown sugar and 3 tablespoons flour. Cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup cereal. Sprinkle over muffin tops. Bake at 375°F about 20 minutes or until toothpick inserted near center comes out clean. Let stand 5 minutes. Remove from pan. Cool slightly on wire rack.