Pumpkin Muffins with Streusel Topping

The softest pumpkin muffins are here. They’re almost like a sweet little autumnal pillow! You are about to fall in love with this sweet treat. Trust me. These muffins are everything to love about fall. They’re moist, sweet, and make you want to curl up with a hot cup of tea or coffee and a good book. The addition of cinnamon sugar streusel on top gives them an extra level to their incredible flavor. These are my husband’s favorite treat that I make!

I used to make these muffins every fall to sell in our little farm store. It was a fun way to celebrate the season. This recipe also makes a delightful loaf to slice and share. I would bake them in the little individual loaf pans and drizzle icing on top rather than streusel. It was fun to watch customers purchase and enjoy them at their tables. I still sometimes dream about opening a little cafe that serves lunch! Maybe one day when I am not busy at home with littles.

the details:

The method for making these pumpkin muffins is rather simple. In the recipe, I suggest mixing together the dry ingredients first before adding the wet ingredients. While this is an extra step that is not totally necessary, I do find that helps to evenly distribute the dry ingredients, namely the baking soda and spices. You can make these muffins by mixing all of the ingredients at once in a large bowl, but you may not have a consistent batter in the end.

As for the streusel, it is perfectly fine to use a room temperature butter for this recipe rather than something cold. This streusel spreads and bakes flat, giving it a melt-in-your-mouth quality.

I prefer to fill my muffin cups about 2/3 of the way up. You may choose to spread the batter a bit farther. Filling them up higher will result in about 14-16 muffins in the end. If you would like to make these into jumbo muffins, simply bake them for about 5-10 minutes longer.

I hope you enjoy this little pumpkin sweet this morning! It surely made my morning brighter waking up with a plate full of muffins on the counter for my family. Everybody stuck one in their lunchbox before work and school today, and it filled my heart with pride. Making food for everyone is definitely my love language!

What is your favorite pumpkin dessert?

xoxo Kayla

Pumpkin Muffins with Streusel Topping

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Yield: 16

Author: Kayla Lobermeier

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

Pumpkin Muffins

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp kosher salt
• 3 large eggs
• 1 cup neutral cooking oil, such as canola, vegetable, or liquid coconut
• 1/2 cup honey
• 15 oz pumpkin puree

Cinnamon Streusel

• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 6 tbsp salted butter, softened

Instructions

1. Preheat the oven to 350° F. Line a standard muffin tin with paper cupcake liners or spray with cooking spray. Set aside.
2. In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, allspice, and salt. Set aside.
3. In the bowl of a standing electric mixer, mix together the eggs, oil, honey, and pumpkin until smooth. Add the dry ingredients and mix on medium speed until a consistent batter forms, about 3-4 minutes.
4. In a small bowl, whisk together the flour, sugar, and cinnamon for the streusel. Cut the butter into cubes. With a pastry blender or fork, cut the cutter into the dry mixture until crumbs form about the size of a pea.
5. Divide the batter evenly between the muffin cups. This batter makes about 16 cupcakes, so there will be leftover batter. Sprinkle the streusel over the tops of each muffin.
6. Bake the muffins for about 30 minutes or until a toothpick inserted in the center comes out clean. Let the muffins sit in the pan for about 10 minutes before removing them from the pan and cooling on a wire cooling rack. Bake any remaining batter and streusel.

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