Do you know how else I can tell it’s fall? I am craving pumpkin! I want pumpkin pie, pumpkin cake, pumpkin scones, pumpkin cinnamon rolls and pumpkin muffins. Most baked goods taste better with pumpkin in them. Okay that may be a bit of an overstatement, but I’ll blame fall.
I’ve made these pumpkin muffins a couple of times, and as much as I love the pumpkin in them, it’s the streusel topping that make these muffins so good. Muffin tops (you know, the ones actually on top of muffins) are my favorite part of the muffin, and the streusel on the top of these adds an extra cinnamon and sugar crunch to my favorite part of the muffin.
This recipe makes quite a few muffins, but they are great to share so bake away!
Pumpkin Muffins with Streusel Topping
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon pumpkin pie spice
1 14 ounce can pumpkin puree
1 ½ cup granulated sugar
2 eggs, lightly beaten
2/3 cup butter, melted
Topping
2/3 cup packed brown sugar
¼ cup all-purpose flour
¼ cup ground cinnamon
1/8 teaspoon freshly grated nutmeg
2 tablespoons butter
Preheat the oven to 375° and lightly grease 20 muffin cups. In a large bowl mix together flour, baking soda, baking powder, salt and pumpkin pie spice. In another bowl mix together pumpkin, sugar, eggs and melted butter. Stir the pumpkin mixture into the flour mixture just until moistened. Don’t over mix. Spoon the batter into the prepared muffin cups.
Prepare the topping. In a small bowl, mix together the brown sugar, flour, cinnamon, nutmeg and butter. Cut in butter until the mixture resembles coarse cornmeal. Sprinkle the topping over the muffin batter. Bake for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pans for about 5 minutes and then cool on a wire rack or serve warm.
Makes 20 muffins
