Pumpkin Muffins with Streusel Topping
There are few things that I enjoy more than Fall Baking! The smells of a freshly baked Apple Pie, Zucchini Bread or these Mini Pumpkin Muffins with Streusel Topping can often be found coming from my kitchen.
The Streusel Topping sets these Pumpkin Muffins apart from your ordinary muffin. It adds a bit more flavor and crunch to an already delicious muffin!
Heading to the apple orchard and pumpkin patch is a family tradition. Here in Northwest Indiana, we are blessed to have homegrown vegetables and plenty of orchards. And it seems as soon as the kids are back in school and September hits, the weather begins to cool down making it perfect to head into the kitchen and whip up a delicious treat or put on a big pot for some favorite soup recipes.
These Pumpkin Muffins are perfect anytime of day, they are hearty enough for a quick breakfast snack, great to pack in lunches or enjoy after school, and certainly great to take to a Fall Party. They can be made in regular size as well, but I like the minis.
It’s time to start baking, join me for Fall Baking!
Pumpkin Muffins with Streusel Topping
A delicious hearty muffin that's perfect any time of day. Recipe on HoosierHomemade.com
Ingredients
Muffins
- 1 1/2 cups flour, all-purpose
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice - Recipe HERE
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup canned pumpkin (not pumpkin pie)
- 1 1/4 cups sugar
- 1/3 cup oil
- 2 large eggs
Streusel Topping
- 1/2 cup flour
- 1/3 cup brown sugar
- 1/4 cup PLANTERS Pecans or Walnuts, chopped finely
- 1/2 teaspoon cinnamon
- 3 tablespoons butter, softened
Instructions
- Preheat oven to 350 degrees and place cupcake liners in a muffin tin
- Combine dry ingredients; flour, baking powder, pumpkin pie spice, baking soda, salt and cinnamon. Set aside.
- Combine in a large bowl the wet ingredients; pumpkin, sugar, oil and eggs. Whisk to combine
- Combine in a small bowl ingredients for topping until crumbly
- Divide batter into liners using a cookie dough scoop, add about 2 tablespoons for mini muffins and 1/3 cup for standard size.
- Sprinkle with topping.
- Bake at 350 degrees - minis for about 10-12 minutes and standard size for 15-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely. Store in airtight container.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
For more recipes visit KraftRecipes.com
Linking to Gooseberry Patch
How many mini or standard muffins does this recipe make
Hi Julie, this recipe will make 15-18 regular size muffins or 30 mini muffins.
Happy Baking!
~Liz
Just made these now! Subed sour cream instead of oil and didn’t ass nuts to the topping…woderful and smell amazing! Definatly making again! 😀
Just made these now and are in the process of baking, didn’t have any oil so I subed in sour cream (would have also used applesauce instaed but was out of that as well), and didn’t add nuts to the topping, smells amazing so far! 😀
Everything about this recipe sounds lovely to me!
Thanks Katrina! They are definitely a favorite here. And thanks for pinning!
~Liz
It is that time of year for everything pumpkin … especially these muffins … love the topping 🙂
Thanks Brenda! The pumpkin muffins are definitely delicious!
~Liz
Those look fabulous! Great job!
Sounds awesome.
Pumpkin Muffins are my all time favorite thing to have in the fall!