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Pumpkin Bread and Pumpkin Muffins with Streusel Topping

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Donna Urso
Just as soon as the calendar flipped to October I predictably started craving all things pumpkin. 

Today's recipe is a twofer because this one recipe makes either pumpkin bread, muffins, or both. 

Pumpkin Bread and Pumpkin Muffins

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Make pumpkin bread or pumpkin muffins
Pumpkin Bread and Pumpkin Muffins with Streusel Topping

Choose whichever form of baked good you prefer and this one recipe will be all that you need.  If you are like me, you'll choose to make a loaf of pumpkin bread and a dozen streusel-topped muffins and get the best of both worlds.
Start your day with a slice of pumpkin bread
Start Your Day with a Slice of Pumpkin Bread

I chose to make my pumpkin bread without the streusel topping and the muffins with the streusel topping. That's because this recipe started as my mom's recipe for pumpkin bread and she always made it without the streusel topping.  

I prefer my pumpkin bread without the crunchy streusel topping because that's the way I had it growing up.   The streusel topping is my contribution to the recipe and I really like it on the pumpkin muffins.

The Reasons You'll love this Pumpkin Bread and Muffin Recipe

The recipe provides enough streusel topping to top two loaves of bread, twenty-four muffins or one loaf of bread, and one dozen muffins.  The topping is not required but the sweet crunch is a very nice addition.  The bread and muffins will be delicious if you choose not to use the topping.

Cut the recipe in half if you only want to make one loaf of bread or one batch of muffins.
Pumpkin Bread and Pumpkin Muffins

Chopped walnuts and raisins add a nice texture to the pumpkin bread and muffins.  If you are a fan of raisins you may want to add a few more than the recipe calls for.  I prefer a light distribution of raisins in the bread and muffins so I'm not overwhelmed by the sweet burst the raisins provide.

Celebrate fall holidays with muffins. Go ahead and have some fun with some festive cupcake liners for your muffins.  I chose orange Halloween liners for this batch.  I'm going to mix it up by making a batch with these fun liners, too.

Each serving without the streusel topping is 255 calories.  With the streusel topping, each serving is 325 calories.  

Both the bread and the muffins freeze well, so it makes sense so go ahead and make a batch to eat and a batch for the freezer.  You'll be happy you did.

Pumpkin Muffins
Yummy Pumpkin Muffins

Watch the Pumpkin Bread Video

Tips for Pumpkin Bread Success

Be sure to use pumpkin puree,  Canned pumpkin makes this an easy recipe but if you'd like to make your own pumpkin puree you can,

Grease your loaf pan or line the pan with parchment paper for easy removal of your loaf.

Don't overbake.  Start checking your bread after 50 minutes of baking time.  Cooking time may differ based on your oven, the size of your loaf pan, or the kind of loaf pan you are using.

How to Make Your Own Pumpkin Spice Blend Video

Kitchen Essentials

Fun Halloween Cupcake Liners
Boo Halloween Cupcake Liners
Muffin tin
Loaf Pan

Pumpkin Bread and Muffins with Streusel Topping


fall quick bread, fall muffins. Thanksgiving breakfast muffins
breakfast, snack
American
Yield: 24 (12 slices of bread and 12 muffins, or 24 muffins)
Author: Donna Urso
Pumpkin Bread or Pumpkin Muffins

Pumpkin Bread or Pumpkin Muffins

Prep time: 15 MinCook time: 60 MinTotal time: 1 H & 15 M
If you love pumpkin you'll love this versatile recipe for either pumpkin bread or pumpkin muffins.

Ingredients

Optional Streusel Topping

Instructions

  1. Heat your oven to 350 degrees F.
  2. Prepare the baking pans. Grease the loaf pans or line a muffin tin with papers and spray with baking oil.
  3. Whisk the first seven ingredients together in a medium bowl.
  4. In a separate bowl, mix together the sugar, eggs, oil,and pumpkin until well combined.
  5. Add the flour mixture to the wet ingredients, until well combined. Fold in the walnuts and raisins. Divide the batter into your pans.
  6. For the Optional Topping: Mix together the flour, sugar, oats, and salt. Add the butter in chunks. Using your fingers, mix the butter with the dry ingredients to form crumbs. Top your bread or muffins.
  7. Bake loaves of bread for 50 minutes or until a tester inserted in the center comes out clean. Bake the muffins for 20-25 minutes until a tester inserted in the center comes out clean.
  8. Cool for 10 minutes in the pan and then remove from the pan to cool completely. Wrap well to freeze.

Notes

Begin checking your bread at 50 minutes and the muffins at 20 minutes.

Nutrition Facts

Calories

245.64

Fat (grams)

8.84

Sat. Fat (grams)

3.06

Carbs (grams)

38.48

Fiber (grams)

1.04

Net carbs

37.44

Sugar (grams)

20.69

Protein (grams)

3.92

Sodium (milligrams)

299.74

Cholesterol (grams)

41.12

Nutritional information is approximate.

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