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
- 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.