Pumpkin Streusel Muffins

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.

Pumpkin Streusel Muffins
Author: Jen @ Fresh From The…
Servings: 6 Jumbo Muffins or 1 Dozen Regular Muffins
Prep time: 00:10

Cook time: 00:30

Total time: -00:40

Perfect for a pumpkin-y breakfast, with an awesome streusel topping that always makes everything better.

Ingredients:

• 1 ½ 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 pumpkin puree
• 1/3 cup vegetable oil
• 2 large eggs
• 1 ¼ cups granulated sugar
• 1/3 cup all-purpose flour
• 2 Tablespoons light brown sugar
• 2 Tablespoons unsalted butter

Instructions:

1. Preheat oven to 350°F.
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