Nov 142011

Pumpkin cupcakes with streusel topping

Pumpkin, pumpkin, you see pumpkin everywhere…so by default I got a can of pumpkin from Trader Joe’s, actually two cans…and I left one on the counter thinking that it would be used rapidly…no…it has been sitting there for almost 10 days. So yesterday I decided that it was about time to find something different to make with the pumpkin puree, and… voila! Decided to make some cupcakes…

I did an extensive search on the internet and decided to use the Allrecipe recipe’s for the pumpkin cake as my template…I must confess that I made some drastic change besides what many have done by replacing part of the vegetable oil for apple sauce. In this adapted recipe I add more apple sauce, cut the sugar in half and topped it with some kind of streusel topping.

The cupcakes turned out great, light, moist, fluffy and healthier. Overall these cupcakes are very simple to make. If you wish to make it more cupcake like you can always omit the streusel like topping and go for your favorite cream cheese frosting/filling as recommended by the site. For everyday kind of recipe I prefer these cupcakes with the streusel topping, everything is done once the cupcakes are out of the oven and ready to be gobbled. Nonetheless, I plan to bake these cupcakes and decorate them for Thanksgiving with the cream cheese frosting so they will be appropriated dressed for the occasion 🙂


½ cup sugar
¼ cup canola oil
½ cup unsweetened apple sauce
1 teaspoon vanilla extract
1 cup canned pumpkin6
2 eggs
1 cup all-purpose flour
1½ teaspoons baking powder
1 teaspoons baking soda
1/8 teaspoon salt
2½ teaspoons pumpkin spices

2/3 cup chopped walnuts
1 tablespoon brown sugar
1 teaspoon ground cinnamon


Prepare 12 cupcake cups and preheat oven to 350F. In a medium bowl sift together all the dry ingredients of the batter. Set aside.

In a small bowl add all the ingredients if the topping and set aside.

In a large bowl combine sugar, oil and apple sauce. Mix and add in vanilla and pumpkin, continue to mix by adding one egg at a time. Slowly beat in the dry ingredients mixture.

Fill the baking cups until approximately 2/3 full. Sprinkle the top with the walnut topping mixture.

Bake in the preheated oven for 20 -25 minutes minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Transfer to a wire rack to cool.

I hope you enjoy this simple and healthier recipe for pumpkin cupcakes.

Curiosity Corner Jan 2013
Did you know that pumpkin contains high amount of fiber? The orange color of the pumpkin is due to high content of lutein, and carotenoids like the carrots. Moreover, it has been suggested that pumpkin medicinal properties include anti-inflammatory, anti-carcinogenic, anti-diabetic and anti-oxidant.


Thank you for stopping by Simple Recipes!



  81 Responses to “Pumpkin Cupcakes”

  1. These cupcakes really look delicious Juliana…
    God I love the crunchy topping you added on the top…
    Now I have an idea for my pumpkin can sitting in the pantry from last 2 weeks… LOL

  2. I love pumpkin cupcakes! The streusel topping sounds great with the walnuts.

  3. I love pumpkin in both desserts and savory dishes! These cupcakes look like a great use of pumpkin and I’m a huge fan of the streusel topping!

  4. Yum! I think when you frost them with cream cheese frosting you should top them off with a sprinkle of streusel, then you get the best of both!

  5. juliana! i love pumpkin bread in any form! this looks fabulously scrumptious esp with that walnut crumble! you should totally add it to our #squashlove bloghop :). have a wonderful week!

  6. Maybe I should show up at your house on Thanksgiving Juliana! Those sound and look amazing!

  7. I love your healthier modifications. The result sounds even better than with more sugar and oil! I also reduce sugar in cakes whenever I can.
    I wish I could find such lovely baking cups! They look very unusual.

  8. How clever to use apple sauce as a substitute for sugar and oil. The cupcakes look so delightful (and I love those paper cases you used).

  9. Those cupcakes look absolutely delicious! Great dessert for Thanksgiving day!

  10. They look amazing! I love pumpkin, and all those walnuts, YUM!

  11. Give me pumpkin and a streusel topping and i am oh so very happy! These look awesome!

  12. The streusel topping definitely makes it more yummy!

  13. I’ve got two cans of organic pumpkin looking at me. Once can will go traditional pumpkin pie that my husband cannot live without and another can to these lovelies with that fabulous topping.

  14. What beautiful cupcakes! I love the streusel topping.

  15. Wish I could have one for lunch right now! Your pumpkin cupcakes looks so mouthwatering!

  16. I love that you used canola oil instead of the real butter! Indeed, these are easy to make & look so appetizing & just perfect! 🙂

  17. from the health benefits alone, I would be eating these every day 🙂

  18. They look really beautiful and irresistible! A great use of canola oil.



  19. That’s a perfect little cupcake, Juliana. The crumble topping is a super idea. (I love those paper liners…they’re deeper than most.)

  20. These pumpkin streusel cupcakes look so darn inviting and irresistible.

  21. Pretty and delicious!

  22. you not only made the pumpkin flavorful but you also added a love texture with the nuts on top!

  23. Such a great idea with the streudel topping, would be my first choice too. Love the little cups too. Have a great week xox

  24. I never tire of pumpkin…these are fantastic and so adorable!

  25. I love everything pumpkin! I just can’t get enough! 🙂 I change recipes all the time – and they become your own. These look delicious.

  26. I’m a huge pumpkin lover myself and these look really perfect! They’d be lovely on a Thanksgiving dessert table!

  27. I simply cannot get enough pumpkin recipes! And to think you will top these with cream cheese, oh my, really delicious!

  28. These cupcakes look divine!

  29. Mmmm… I adore anything pumpkin and these cupcakes look marvelous. I love the topping, much better than too sweet icing! I’ll have to make these sometime!

  30. These look wonderful! I just love that topping and those big bits of walnut.

  31. This recipe has struck the right balance to please my tummy.
    Juliana…they look wonderful…and yes, I’m sure all dressed up for your upcoming feast will sure please many palates indeed ;o)

    Flavourful wishes,

  32. these look perfect I love all the pumpkin recipes

  33. I like the streusel topping on these cupcakes, Juliana. Makes them look healthier, but would agree with you to do the cream cheese for Thanksgiving – more party like that way. These cupcakes look scrumptious.

  34. I love pumpkin anything. The cupcakes look perfect with the streusel topping.

  35. I just picked up a couple cans, too, at TJ’s! Your muffins look fab, especially with that streusel topping. Yum!

  36. Aaah, these look divine Juliana! 😉 I love TJ too–and I tend to “overshop” when I am there…

  37. Ooh I’m loving the streusel topping on these plus the pumpkin would make the base so lovely and moist! 😀

  38. They look fantastic and super yummy!!!

  39. LOVE the look of the streusel topping- I definitely wouldn’t make these beautiful cupcakes without the topping 😉

  40. Sounds delightful! I love streusel topped things, there’s a nice contrast between the soft and fluffy and the crunch of nuts, great idea.

  41. Mmmmmmm….I love pumpkin cake and your topping puts these cute cupcakes over the top!!!

  42. These cupcakes look wonderful with the walnut topping! So yummy 🙂

  43. “Omit the streusel like topping?” Oh no, no, no, it’s just to pretty to leave out and I can just imagine the scent wafting through the house, lol…Gorgeous Muffins, Juliana. Love the way if you’ve “spiced” them up with healthy goodness! (I often use applesauce instead of oil, works every time!)

    Thanks for sharing…

  44. I’ve seen a lot of pumpkin cakes and breads in my time, but your cupcakes look especially tasty! That streusel topping really sets them apart, and in a delicious way. 🙂

  45. So moist and I love that topping!

  46. Super moist! This is a great one for the holidays. Have you ever used mace in your baked goods with pumpkin? The two go together very well.

  47. I just found this beauty; I loe these little cups and this recipeis right up my alley.

  48. Those look great! I love your addition of apple sauce to make it healthier as well. This is a perfect fall inspired treat!

  49. and these pumpkin cupcakes are just the most adorable cupcakes I’ve seen!

  50. What a wonderful treat! Love pumpkin :), Miriam@Meatless Meals For Meat Eater

  51. I love your pumpkin cupcakes. They sound delicious but also because they are vegan.

  52. I’ve learned recently that pumpkin and walnut are the greatest combination! I always love your cute photo template (how do you call the frame etc). 🙂

  53. Your pumpkin cuppies looks delicious and beautiful click. Have a nice day.

  54. Perfect for the season!

  55. Juliana – I like the healthful modifications you made by using even more of the applesauce for the oil. I adore muffins in the little nut-cups. Will definitely be trying these delicious, seasonal muffins. Yum with that topping too! 🙂

  56. These look wonderful! I love the streusel topping best.

  57. Hey Juliana,

    I just made some pumpkin cupcakes myself! What are the odds? (actually, probably pretty good considering it is the week before Thanksgiving and smack dab in the middle of fall!) Anyway, yours look fantastic! Hope you have a wonderful Thanksgiving!

  58. I’d call these light muffins with the streusel topping and then happily enjoy one for breakfast! 🙂

  59. I am addicted to pumpkin and this just looks fabulous!

  60. These sound great, I want to try a GF version this weekend, beautiful looking too.

  61. Your pumpkin cupcakes look scrumptious Juliana! I like the streusel topping! It lets the pumpkin flavor shine through. Have a great weekend!

  62. Love your changes and will do this – with streusel. They are the perfect Thanksgiving gifts for family and friends!

  63. The topping add the perfect touch, thanks for sharing!!

    happy weekend!!

  64. Hi Juliana, I love how you tweaked this recipe to make it healthier. Isn’t it amazing how applesauce adds the right sweetness and texture to the cake? Wishing you a Happy Thanksgiving! Nancy

  65. simple but so good !!bravo Pierre

  66. these are great, juliana–no pesky frosting to concern yourself with at all! 🙂

  67. they look marvellous! i hope one day i can try using applesauce in my bakes too!

  68. As always, your creation always looks so mouthwatering!

  69. These are beautiful cupcakes! What a work of art!

  70. These are absolute beauties, and that topping looks quite luxurious. Fantastic!
    *kisses* HH

  71. The cupcakes sound wonderful! I’m bookmarking them. I don’t bake much, but I have been looking for a recipe to use some leftover applesauce. I also have some canned pumpkin I want to use, so this is perfect!

  72. The toppings are wonderful!

  73. Mmmm… yummy! I love that walnut “streusel type” topping you had on the cupcakes 🙂

  74. This looks fabulous. I love the topping. You are too much!

  75. These cupcakes look delicious and suprisingly easy to make and better still during this Thanksgiving period!

  76. I like the nut topping – I don’t know that you need icing, it looks great to me. I love pumpkin stuff though sometimes I think it’s the spices more than the pumpkin.

  77. These are cupcakes that most definitely do not need icing or frosting! That walnut streusel is perfect and I can tell how moist these cupcakes are by the canola oil in the recipe! They are gorgeous and I wish I had one (or 5) right now!!

  78. The cupcakes look mouthwatering Juliana. i am sure you’ve all enjoyed them very much! I love the presentation as well!

  79. A great cupcake. I love the simple streusel topping too.

  80. Wow! Pumpkin sounds like a wonder drug. I’ll take two of these delightful looking cupcakes (and probably won’t have to call the Dr. in the morning)! Hope you and yours have a fabulous Turkey Day!