The Best Pumpkin Streusel Muffins!

I’m not going to lie.  I, like so many others, eagerly await Pumpkin season every year! To me, it’s one of the best parts of fall!

My first go-to fall treat is traditionally Pumpkin Bread.  But this year, I wanted to try to imitate those amazing big streusel muffins that you always see at the coffee shop.  I don’t think I had ever achieved that level of deliciousness, until now!  Seriously!

These Pumpkin Streusel Muffins are the stuff Pumpkin Spice dreams are made of!  They are light & fluffy, unlike some bread recipes, and streusel topping on each muffin ensures more streusel-surface-area per serving than a slice of Pumpkin bread!  Bonus! 

This recipe is based on a Pumpkin Bread recipe, that also called for a maple glaze over the top of the streusel.  But I thought the glaze might be overkill.  I wanted nothing but that delicious Pumpkin Spice flavor profile, straight up – with no other distractions.  AND the bonus of making muffins vs. bread, is that they take half the time to cook! I’m in love!

I think you’re going to love them too!

Note, I recommend you use Silicone Muffin pans or use paper muffin liners.  I always use my Lekue Silicone muffin pans for muffins.  I swear they never stick!  I always spray them with non-stick spray, and they pop right out! Here is the link to the ones I use!

The Best Pumpkin Streusel Muffins!

Recipe by Kathy DickenCourse: Dessert, BreakfastCuisine: FallDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

25

minutes

Total time

45

minutes

Ingredients

• Pumpkin Spice Streusel

• 1/4 cup unsalted butter (1/2 a stick) – melted

• 1/2 cup all-purpose flour

• 1/4 cup brown sugar

• 2 tbsp granulated sugar

• 1/2 tsp. pumpkin pie spice

• 
  Pumpkin Muffins

• 1 3/4 cup all-purpose flour

• 1 tsp baking soda

• 1 tsp cinnamon

• 1/2 tsp pumpkin pie spice

• 1/2 tsp salt

• 1 cup granulated sugar

• 1/2 cup brown sugar

• 1 (15 oz.) can pumpkin puree (not pumpkin pie filling)

• 1/2 cup vegetable oil

• 2 large eggs

• 1/2 tsp vanilla extract

• 1/2 cup milk (dairy or non-dairy)

Directions

• Pumpkin Streusel
• In a small bowl, mix together all of the ingredients for the streusel and place in the refrigerator while you assemble the pumpkin muffins.
• Pumpkin Muffins
• Preheat oven to 400 degrees. Spray the muffin tin with non-stick spray.
• In a medium size bowl, whisk together the first 5 ingredients above, through the salt. Set aside.
• In a separate bowl, using an electric mixer or a whisk, mix together the sugars, pumpkin, and vegetable oil until fully combined. The mix in the eggs, vanilla & milk.
• Mix in 1/2 of the dry ingredients into the wet ingredients, until incorporated, then add the rest of the dry ingredients until you get a smooth batter.
• Pour into muffin cups evenly. Take streusel out of the refrigerator, and break it up using a fork to create uniform crumbles. Completely cover the top of each muffin with the streusel and bake for 23-25 minutes, or until a toothpick comes out clean.
• Let cool 5 minutes in the muffin tin, then carefully remove each muffin onto a cooling rack. Serve warm or store in an air tight container in the refrigerator.

Notes

• If you would prefer to make this into a loaf of Pumpkin Bread, make the follow adjustments:
• 1) preheat oven to 325 degrees, not 400 degrees.
• 2) Use a 9×5 loaf pan, and spray the sides with non-stick spray, and line with parchment paper. Measure to insure the paper comes up & over the two longest sides of the pan, so it’s easy to lift out.
• 3) Bake for 1 HOUR & 15 MINUTES, or until a toothpick inserted in the middle comes out clean.
• Recipe inspired by @butternutbakeryblog