In case you didn’t know, it’s pumpkin season. Pumpkin season is by far my favorite. I will try not to overload you with pumpkin recipes this year, but I can’t promise anything. I’d say that my first pumpkin recipe of the season was a success! Pumpkin Cinnamon Streusel Muffins include a flavorful blend of cinnamon, brown sugar, and nutmeg. Our house smelled like straight-up autumn while these muffins were baking away. Eat them for dessert or breakfast, whichever time your heart desires some punkin.
Pumpkin Cinnamon Streusel Muffins Printer-Friendly Recipe
From: Two Peas & Their Pod
Yield: 12-14 muffins
Cook Time: 17-20 minutes
Ingredients
Muffins1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla extract
1 cup brown sugar
1/2 teaspoon cinnamon
1 1/4 cup oats
1 tablespoon flour
1/3 cup brown sugar
1 teaspoon cinnamon
Dash of nutmeg
6 tablespoons cold butter, cut into chunks
Directions
Line a muffin tin with cupcake liners or a good mist of cooking spray. Preheat the oven to 350 degrees.
For the muffin’s dry ingredients, whisk together the flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Now for the muffin’s wet ingredients, whisk together the sugar, oil, water, pumpkin, eggs, and vanilla extract in a large bowl until smooth. Slowly add the dry mixture into the wet mixture and stir until all of the ingredients are combined.
In a small bowl get your brown sugar cinnamon filling ready by mixing the brown sugar & cinnamon together until combined.
Moving onto the streusel topping, mix together the oats, flour, brown sugar, cinnamon, and nutmeg in a small bowl. Cut in the butter with your hands until the mixture becomes crumbly.
Pour the pumpkin muffin batter into the muffin cups, filling each cup halfway. Sprinkle each cup with the brown sugar cinnamon filling. Now fill the cups with the remaining pumpkin muffin batter. Sprinkle each muffin with the streusel topping.
Bake the muffins for 17-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Cool the muffins on a wire rack and then enjoy!
Mix together the dry muffin ingredients.
Mix together the wet muffin ingredients.
Combine the wet and dry ingredients and stir until smooth. Set this bowl aside.
Mix together the brown sugar and cinnamon for the filling.
Combine the oats, flour, brown sugar, cinnamon, and nutmeg in a bowl. Then cut in the butter and hand mix until course crumbs are formed.
Fill each muffin cup halfway full with the pumpkin batter. Now sprinkle on the brown sugar and cinnamon filling. I only used about half of this filling.
Fill the muffins with the rest of the pumpkin batter. Sprinkle on the streusel topping.
Ready for the oven.
Mine took a little more than 20 minutes to finish because I made 12 instead of 14. Don’t they look yummy? Let them cool and then try to resist them.
Those look delicious Melissa!! I will have to try them–I have oodles of pumpkins to cook. Hope to can you some pumpkin this weekend–wish me luck!!
Good luck! You should make these muffins, they were delicious! They didn’t last very long in this house. 🙂