Pumpkin Muffins

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This is a recipe for basic pumpkin muffins, topped with a sweet streusel topping. They can be frozen and thawed for a quick and tasty breakfast.

pumpkin muffins with streusel

Ah, my first pumpkin recipe of fall. You can trust that there will be many more. Something about fall ingredients just bring out my urge to bake. Too bad fall weather and Orlando seem to be strangers. But hey, at least it’s cooler than it was this summer.

These muffins are perfectly moist, and they taste just like fall. The streusel topping really adds that extra oomph. I think a dusting of powdered sugar would be tasty, too. My batter made 24 muffins. I sent some to work with Eric, and I froze the rest. The muffins can be taken out of the freezer and thawed (on the counter if you’re not in a hurry, or in the oven, microwave or toaster oven if you are) whenever you want them. This time, I made the muffins with pumpkin pie spice, but I think I’ll add some nutmeg next time. Nutmeg is my favorite, and I love the flavor it adds.

  • YIELD: 24 muffins
Ingredients
  • 3 cups sugar

  • 1 cup vegetable oil

  • 4 eggs

  • 1 (15 ounce) can packed pumpkin

  • ⅔ cup water

  • 3½ cups all-purpose flour

  • 2 teaspoons baking soda

  • 2 teaspoons salt

  • 3 tablespoons pumpkin pie spice

  • 1 heaping teaspoon cinnamon

  • For the Streusel Topping:

  • ½ cup sugar

  • ¼ cup plus one teaspoon flour

  • 4 tablespoons butter, cubed

  • 2 teaspoons cinnamon

Directions
  • 1

    Preheat oven to 350°. Combine all streusel ingredients in a small bowl. Blend with a pastry blender or two forks until crumbly. Set aside.

  • 2

    Grease 2 muffin pans. In a stand mixer or with an electric mixer, cream sugar and oil together. Add egg and pumpkin; mix well.

    Sift together dry ingredients. Add dry ingredients and water a little at a time, alternating between each. Fill muffin pans about ¾ of the way full. Sprinkle with streusel topping.

  • 3

    Bake about 20 minutes. Remove from oven and let cool before removing from pans.

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COMMENTS: ( 2 )

2 responses to “Pumpkin Muffins”

  1. The USA Kiwi says:

    OMG – that looks like it would melt in my mouth.
    I accept postal deliveries of toffee, by the way.

    Just sayin’

  2. I can only make caramel about half the time, so I wonder what my success rate will be with this. I love finding new toppings for ice cream! Can’t wait to see what you paired it with!

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