This Pumpkin Spice Muffin Recipe is a fall treat I make yearly and this time I topped these plush muffins with a savory, deeply nutty streusel made from black sesame and kinako (roasted soybean flour). As an Asian American baker, I love finding ways to weave the comforting flavors I grew up with into classic Western bakes and using 5-Spice as the pumpkin spice was a must. The earthy, toasted warmth of the sesame anchors the pumpkin spice flavors, giving the classic autumn treat another fun flavor pairing.
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✨ Recipe Snapshot
EASE • FLAVOR • EFFORT
Ease: ★★☆ Moderate
Flavor: warm and spiced, nutty, earthy, lightly sweet
Active time: ~ 20 minutes
Total time: ~ 45 minutes
Make-ahead friendly: Yes
Freezer Friendly: Yes
Prep-ahead friendly: Yes
Mixing: multi-step
Cleanup: medium
Tools: some bowls
💡What To Expect:
This recipe has a few moving parts, but each step is simple and satisfying once you get going.
⏰ Make-Ahead & Flexible Timeline (Day-by-Day Guide)
Do you feel overwhelmed or have a busy schedule but still want to make this recipe?! This recipe can be made in one day or broken into steps across several days depending on your schedule. ٩(^ᗜ^ )و ´-
˗ˏˋ ★ Option 1: Same-Day Bake ★ ˎˊ˗
Follow the recipe card below for directions on preparing the treat the same day.
˗ˏˋ ★ Option 2: Make Ahead★ ˎˊ˗
Day 1: prep ingredients/tools
Make sure you have all the tools and ingredients needed before starting
Day 2: make streusel
make your streusel and store in airtight container in fridge so you have one less step to make when you prepare your muffin batter!
Day 3: make batter, assemble, and bake
mix batter, assemble in muffin liners, add streusel and bake!
˗ˏˋ ★ ˎˊ˗ woohoo, you did it!!! ٩>ᴗ<)و I hope this was fun and it helped you become a more confident baker ˗ˏˋ ★ ˎˊ˗
Main Ingredients
- Taiwanese granulated black sugar: A less refined cane sugar with a deeper, more complex molasses flavor than standard brown sugar, it adds richness and a subtle caramel quality to the cake batter.
- Ground cinnamon: A warm, familiar spice that forms the backbone of the pumpkin spice flavor here.
- Ground 5 spice: A Chinese spice blend typically including star anise, cloves, cinnamon, Sichuan pepper, and fennel, it adds a more complex and slightly floral warmth that sets this recipe apart from a standard pumpkin muffin.
- Unsweetened pumpkin puree: Adds moisture, a tender crumb, and earthy sweetness to the batter without making it overly dense.
- Vegetable oil: Using oil instead of butter keeps the muffins moist for longer, since oil stays liquid at room temperature.
- Kinako powder: Roasted soybean flour with a nutty, toasty flavor similar to peanut butter, it gives one half of the streusel a savory depth that pairs beautifully with the pumpkin spice.
- Black sesame powder: Ground toasted black sesame seeds with a rich, slightly bitter nuttiness, this gives the other half of the streusel a bold, earthy contrast to the lighter kinako.
- Rolled oats: Added to the streusel base for texture, they create a heartier, chewier crumble on top of the muffins.
See recipe card below for ingredient measurements! This is for those that want a more in-depth idea of what each ingredient is and what they do. ٩(^ᗜ^ )و ´-
🥄TOOLS YOU’LL NEED
- Kitchen scale, weighing ingredients
- Measuring spoons, measuring tablespoons and teaspoons
- Muffin or cupcake pan, baking the muffins
- Muffin liners, lining the pan
- Large mixing bowl, mixing cake batter
- Medium microwave-safe mixing bowl, making the streusel
- Second medium mixing bowl, dividing the streusel
- Rubber spatula, stirring and folding
- Toothpick, testing for doneness
OPTIONAL UPGRADES
- Oven thermometer, verifying oven temperature
- Ice cream or cookie scoop, portioning batter evenly
HOW TO MAKE (STEP-BY-STEP)
Step 1: Combine all the streusel ingredients until crumbly. Into one bowl, add the kinako powder and stir until fully mixed. Cover and set aside. Into the second bowl, add the black sesame powder and stir until fully mixed. Cover and set aside while you prepare the muffin batter.
Step 2: Mix all the pumpkin spice batter ingredients together and fold in pumpkin puree at end. Careful not to overmix!
Step 3: Fill muffin liners with batter evenly.
Step 4: Add streusel on top and bake
🔄Substitutions & Flavor Ideas
Want to switch it up? Here are some variations and substitutions you can try✧ദ്ദി( ˶^ᗜ^˶ ):
- No pumpkin puree? No problem! I love how versatile this pumpkin spice muffin recipe is because if you are out of pumpkin puree, replace it 1:1 with mashed unsweetened sweet potato, taro, or another puree similar to the texture of pumpkin puree! I’ve done it with purple sweet potatoes, orange sweet potatoes, and taro with no issues. Just make sure it’s unsweetened and not meant to be a pie filling.
Enjoy! ദ്ദി ˉ͈̀꒳ˉ͈́ )✧ Please tag @sparklecakerie if you make this! I’d love to see and share your creations ♡⸜(˶˃ ᵕ ˂˶)⸝♡⋆˚✿˖°
💕More Recipes You’ll Love
If you love this recipe, try pairing it with these next!
❄️STORAGE INSTRUCTIONS
Room Temp
These muffins stay fresh for up to 2-3 days stored in an airtight container at room temperature. The streusel will soften but the overall muffin should still be moist.
Fridge
Pop them in an airtight container and they'll keep for up to 5 days. The muffins may firm up slightly in the fridge, so give them 10 to 15 minutes at room temperature before eating for the best texture. You can also cut them in half and give them a quick toast.
Freezer
Wrap each muffin individually in plastic wrap, then place them in a zip-top freezer bag and freeze for up to 2 months. To thaw, leave them on the counter for a couple of hours or warm them in the microwave in short 20-second bursts until heated through.
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🧾Recipe
Pumpkin Spice Muffin Recipe
Ingredients
For the Streusel:
- 40 grams unsalted butter
- 60 grams all-purpose flour
- 15 grams rolled oats
- 30 grams light brown sugar
- ¼ teaspoon fine sea salt
- 2 tablespoon kinako powder (roasted soybean)
- 2 tablespoon black sesame powder
Dry Ingredients For The Pumpkin Spice Cake:
- 120 grams all purpose flour
- 150 grams Taiwanese granulated black sugar or light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground 5 spice pumpkin spice mix okay
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Liquid Ingredients For The Pumpkin Spice Cake
- 95 grams vegetable oil
- 2 large eggs
- 7.5 oz unsweetened pumpkin puree
Instructions
For the Streusel:
- In a microwave-safe bowl, heat the butter until it is half melted or just softened.40 grams unsalted butter
- Add the flour, rolled oats, brown sugar, and sea salt into the butter. Stir with a rubber spatula until the mixture looks crumbly and combined.60 grams all-purpose flour, 15 grams rolled oats, 30 grams light brown sugar, ¼ teaspoon fine sea salt
- Divide the streusel evenly into two separate bowls.
- Into one bowl, add the kinako powder and stir until fully mixed. Cover and set aside.2 tablespoon kinako powder (roasted soybean)
- Into the second bowl, add the black sesame powder and stir until fully mixed. Cover and set aside while you prepare the muffin batter.2 tablespoon black sesame powder
For The Muffins:
- Preheat your oven to 350°F without a fan or 325°F with a fan. Line a muffin or cupcake pan with liners.
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, five spice, and salt.120 grams all purpose flour, 150 grams Taiwanese granulated black sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground 5 spice, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt
- Add the vegetable oil and eggs directly to the dry ingredients. Stir gently until the batter is nearly combined, with just a few streaks remaining.95 grams vegetable oil, 2 large eggs
- Fold in the pumpkin puree until the batter is smooth and uniform. Be careful not to overmix, you want to stop as soon as no streaks remain.7.5 oz unsweetened pumpkin puree
- Divide the batter evenly among the prepared liners, filling each about two-thirds of the way up.
- Top each muffin with an even amount of both streusel flavors, scattering the kinako and black sesame versions side by side for a beautiful two-toned look.
- Bake for 15 to 20 minutes until the tops are set and a toothpick inserted in the center comes out mostly clean. Let them cool before digging in.
Notes
- Best enjoyed: Same day or within 2-3 days for moist muffin.
- Make-ahead option: Both streusel mixes can be made up to 2 days ahead and kept covered in the refrigerator or frozen for up to 1 month.
- Baking cue to watch for: A toothpick inserted into the center should come out clean, and the tops will spring back lightly when pressed.
- Common mistake to avoid: Overmixing the batter once the wet ingredients are added will make the muffins dense and tough.
- Room temperature: 2-3 days
- Refrigerator: 7 days (Warm slightly before serving for best texture)
- Freezer: up to 2 months (wrap tightly; thaw before serving)
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