Monday, November 16, 2015

Pumpkin Streusel Muffins

Pumpkin Streusel Muffins by freshfromthe.com

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.

Pumpkin Streusel Muffins by freshfromthe.com

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.

Recipe for Pumpkin Streusel Muffins by freshfromthe.com



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
Cooking Directions
  1. Preheat oven to 350F.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. 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).
  4. 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.
  5. 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.
  6. Cool in the pan on a rack for five minutes, then transfer muffins to a wire rack to cool completely.
Recipe adapted from Smitten Kitchen 

Recipe for Pumpkin Streusel Muffins by freshfromthe.com

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