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Oh yes, it's that time. Time for some pumpkin! Yep, it's the pumpkin spice time of the year. So I'm joining in for a new recipe here on the blog - Pumpkin Streusel Muffins! I made this particular batch in my jumbo pan, but you are more than welcome to make them in a regular-sized pan. I just like how the jumbo ones look. So pretty and big.
I will always add a streusel topping when possible to things. I mean, who can resist a streusel topping? It's the best part most of the time, no? Also, these are super simple to make. You may dirty up a few bowls, but no mixer is required, no sir. And when you're hurrying on a Saturday morning, quick and easy is key.
These are yummy warm straight from the oven, but possibly even better once the pumpkin gets to sit for a day and become a little more moist. I know, there's that word that so many people hate, but there's just no way around it. You don't want a dry muffin, do you? I don't think so.
What I like is that you can also cut them up into quarters and just kind of munch on them when you need a little snack. That way you don't feel so gross when you've eaten an entire jumbo muffin in one sitting. Because whoa, that can be a lot of sugar, for sure.
Ingredients
Recipe adapted from Smitten Kitchen
- Coffee Cake Muffins
Have I ever discussed my distaste for grocery shopping? I think perhaps this is inherited, because my mom hates it too. Though, I do think maybe if the grocery stores I liked to go to weren't so damn crowded all the time, it wouldn't be quite...
- Vegan Pumpkin Bread
First and foremost: I am not of the vegan persuasion. As you can tell from any number of my baking posts, I am one with butter and eggs. This bread? Tastes just as good, maybe even better, than the other pumpkin bread I have on here. It's crazy moist....
- Pumpkin Coffee Cake
You guys, this cake. This cake! This cake is amazeballs. For. Real. If you like pumpkin at all, even if you're not entirely sure you're that into pumpkin... make it anyway! And if you don't like pumpkin? Who are you?! Pumpkin is so...
- Raspberry-blueberry Muffins W/ Streusel Topping
This post is coming a few weeks after the fact for these muffins, but that does not diminish their loveliness in mine own eyes. Because these muffins? They're kind of great. You wouldn't necessarily think to combine raspberries and blueberries...
- Streusel Topped Pumpkin Bread
Let me just start by saying how much I have come to love pumpkin anything. I remember when I was a kid I always turned my nose up at pumpkin pie because it seemed weird. I don't know where I got that impression, but suffice to say, I am no longer...
Lists
Pumpkin Streusel Muffins
I will always add a streusel topping when possible to things. I mean, who can resist a streusel topping? It's the best part most of the time, no? Also, these are super simple to make. You may dirty up a few bowls, but no mixer is required, no sir. And when you're hurrying on a Saturday morning, quick and easy is key.
These are yummy warm straight from the oven, but possibly even better once the pumpkin gets to sit for a day and become a little more moist. I know, there's that word that so many people hate, but there's just no way around it. You don't want a dry muffin, do you? I don't think so.
What I like is that you can also cut them up into quarters and just kind of munch on them when you need a little snack. That way you don't feel so gross when you've eaten an entire jumbo muffin in one sitting. Because whoa, that can be a lot of sugar, for sure.
Pumpkin Streusel Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 1/3 cups canned pumpkin puree
- 1/3 cup vegetable oil
- 2 large eggs
- 1 1/4 cups granulated sugar
- 1/3 cup all-purpose flour
- 3 tablespoons light brown sugar
- 2 tablespoons unsalted butter
- Preheat oven to 350F.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the pumpkin, oil, eggs and sugar until well combined. Mix in the dry ingredients and stir until just combined. Divide batter into your muffin cups (about 3/4 full).
- In a small bowl, mix together the 1/3 cup flour and brown sugar. Then, cut in the butter until it's in nice small bits. Spoon the streusel evenly over your muffins.
- Bake for 30-35 minutes for jumbo muffins, 25-30 for regular size, until a tester inserted in the center of a muffin comes out clean.
- Cool in the pan on a rack for five minutes, then transfer muffins to a wire rack to cool completely.
- Coffee Cake Muffins
Have I ever discussed my distaste for grocery shopping? I think perhaps this is inherited, because my mom hates it too. Though, I do think maybe if the grocery stores I liked to go to weren't so damn crowded all the time, it wouldn't be quite...
- Vegan Pumpkin Bread
First and foremost: I am not of the vegan persuasion. As you can tell from any number of my baking posts, I am one with butter and eggs. This bread? Tastes just as good, maybe even better, than the other pumpkin bread I have on here. It's crazy moist....
- Pumpkin Coffee Cake
You guys, this cake. This cake! This cake is amazeballs. For. Real. If you like pumpkin at all, even if you're not entirely sure you're that into pumpkin... make it anyway! And if you don't like pumpkin? Who are you?! Pumpkin is so...
- Raspberry-blueberry Muffins W/ Streusel Topping
This post is coming a few weeks after the fact for these muffins, but that does not diminish their loveliness in mine own eyes. Because these muffins? They're kind of great. You wouldn't necessarily think to combine raspberries and blueberries...
- Streusel Topped Pumpkin Bread
Let me just start by saying how much I have come to love pumpkin anything. I remember when I was a kid I always turned my nose up at pumpkin pie because it seemed weird. I don't know where I got that impression, but suffice to say, I am no longer...