Pumpkin Streusel Muffins
These Pumpkin Streusel Muffins are what you need when the light outside changes subtly and says: "It's finally Fall".
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
Pumpkin Streusel Muffins will keep in an air-tight container or zip-top bag for 4-5 days at room temperature.
**If baking standard sized muffins - Fill each muffin tin ⅔ of the way full. Top each muffin with 1 Tbsp of streusel topping. Bake at 350°F for 18-20 minutes.