Pumpkin Streusel Muffins

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Spice up your day with this Pumpkin Streusel Muffins  recipe. It’s packed with delicious pumpkin and streusel flavors from brown sugar, vanilla and cinnamon.

 

 

Pumpkin Streusel Muffins

 

 

These moist and mouth-watering pumpkin streusel muffins are made from scratch and topped with a streusel crumb!

 

These pumpkin streusel muffins are the perfect start to fall.

 

I may be in Florida, but up here in the northern part we sometimes have cooler days. Especially the past few days with all of the rain coming through. However, unlike some I see looking for any excuse to pull out the boots, you’ll still see me in flip flops drinking frap. 

With the slight little bit of cooler air, I found myself burrowing in my comfy throw, watching movies.

 

I also rang in the start of autumn with baking. I felt like a pumpkin muffin was the perfect item to start with and boy was it. The house filled with the scents of cinnamon, pumpkin, and vanilla. 

 

And if you caught in the beginning where I said spice up your morning…well, I love a good grab-n-go item and this fit the bill. I am not a morning person at all and I certainly do not want to cook but I always want to eat. With the kids off to school, these would make a great way to welcome them home in the afternoons!

 

That’s where these fit in. They are great as a snack or dessert but I love them of a morning. 

 

Give these little gems a try and be sure to tell me what you think!

Pumpkin Streusel Muffins

Pumpkin Streusel Muffins

Ingredients:

  • 1 Cup pumpkin puree
  • 2 Eggs
  • ½ Cup sugar
  • ¼ Cup oil
  • 2 Tsp pumpkin pie spice
  • ½ Cup milk
  • 1 ½ Cups flour
  • 2 Tsp baking powder

Streusel Topping:

  • ½ Cup flour
  • ¼ Cup brown sugar
  • ½ Tsp cinnamon
  • 1 Tsp vanilla extract
  • ¼ Cup butter, cold and diced

Directions:

  • Preheat the oven to 350 degrees. Line a cupcake pan with muffin cups and set aside.
  • Prepare the streusel topping. In a bowl combine the flour, brown sugar, cinnamon, and vanilla. Work in the butter, mixing until the mixture resembles coarse sand. Refrigerate.
  • Meanwhile prepare the muffins. In a bowl beat the pumpkin puree with the eggs, sugar, oil and pumpkin pie spice. Add half the flour and beat until evenly incorporated. Pour the milk and mix to combine. FInish adding the remaining flour and baking powder and mixing until just combined.
  • Divide the batter between the muffins cups and top with around 2 Tbsp streusel topping.
  • Take to the oven and bake for 22 minutes or until done.

Notes:

  • The muffins are freezer friendly. Just wrap tightly with plastic wrap and freeze. Once you are ready to eat pop in the toaster or microwave for a couple of minutes.
  • If you have more time in your hands you can let the batter rest overnight. Rested batter rises better and provides a better crumb and texture.
  • You can also add nuts, dried cranberries or cinnamon chips to the batter! The result is totally delicious too.

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Pumpkin Streusel Muffins 1

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