These Pumpkin Streusel Muffins are what you need when the sunlight outside starts to change and say: “It’s finally fall“. They’re soft and moist, bursting with cinnamon, and topped with a crave-worthy streusel topping – perfect for crisp, fall mornings.
I’ve been obsessed with streusel topped muffins for as long as I can remember. There’s something about the golden, sweet, slightly crunchy bits on top that just make everything better.
The Hubs must feel the same way, because every time I make this recipe, I have to remind him that I’ve actually cooked dinner….or he’ll just keep eating these muffins.
We could have his favorite dessert in the house – he’ll keep eating these muffins.
The man could have just polished off Thanksgiving dinner – he’s already looking for these muffins.
Key Ingredients
- Canned Pumpkin – Make sure to grab canned pumpkin, NOT canned pumpkin pie filling.
- Spices – This recipe calls for cinnamon, pumpkin pie spice, and nutmeg. You could also add a little ginger or clove. Or use all cinnamon. There’s some wiggle room. But be sure to give those spices a once over – if they’re gathering dust, there’s a good chance they may be stale and lack flavor.
The Process
For the muffins –
I’m sure someone is going to come for me when I throw the proper mixing method out the window but…I like to just dump it all in a bowl and go.
Yes, you should mix your wet ingredients, blend your dry ingredients together, and then add the dry ingredients to the wet ingredients a little a time.
But, where’s the fun in that?
For the streusel topping –
Melt the butter, add the remaining ingredients and mix with a fork until everything is crumbly.
Want perfectly portioned batter for these jumbo Pumpkin Streusel Muffins? Use this.
Pumpkin Streusel Muffins
Equipment
- Jumbo Muffin Tin
- Jumbo Cupcake Wrappers (optional)
- #10 (3.25oz) Disher (optional)
- Mixing Bowls
- Measuring Cups and Measuring Spoons
- Can Opener
Ingredients
For the Muffins
- 2 cups granulated sugar
- ¾ cup vegetable oil
- 4 large eggs
- 1 16oz can of pumpkin (not pumpkin pie filling)
- ⅔ cup water
- 3 ⅓ cup all-purpose flour
- 2 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 2 tsp pumpkin pie spice
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2 tsp vanilla extract
- 1 cup chopped pecans (optional)
For the Streusel Topping
- 6 Tbsp butter, melted
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 tsp cinnamon
- ¼ tsp salt
Instructions
- Preheat oven to 350°F. Prep jumbo muffin tins with wrappers (or spray with nonstick baking spray). Set aside.
- In a large mixing bowl, combine sugar and oil, stirring well.
- Add eggs, mixing well.
- Stir in pumpkin. Mix thoroughly.
- Combine all dry ingredients in mixing bowl, and add to pumpkin mixture, alternating with water.
- Stir in vanilla extract (and pecans, if using).
- Dish muffin batter into prepared pan using a #10 disher. If using a spoon or measuring up, fill each muffin tin cup about ⅔ full.
- In a small mixing bowl, combine all streusel topping ingredients. Mix with a fork until well combined and crumbly.
- Top each unbaked muffin with 2 Tbsp of streusel topping mixture. Gently pat the topping with your hand to help it stick to the muffin.
- Bake muffins at 350°F for 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool muffins for about 10 minutes in the pan, then transfer to a wire rack. Cool completely.
Notes
Looking for More Ideas?
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