Pumpkin Cinnamon Streusel Muffins

As the mornings are feeling a bit more crisp, welcome the change in the season with the delicious flavors of fall!  Pumpkin and cinnamon make such a wonderful pair, and these muffins are great to have on hand for breakfast, brunch or a delicious snack most anytime of day!

Pumpkin Cinnamon Streusel Muffins

Fill your home with the fragrance of fall with these spiced pumpkin muffins.

Yield: apx. 24 extra large muffins, 36 standard sized muffins, or 3 loaves of bread

Ingredients:

Muffins
3 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves

2/3 cup vegetable oil
2 cups sugar
4 eggs
1 teaspoon vanilla
1- 15 oz. can pumpkin puree
2/3 cup water

Streusel Topping
1/2 cup brown sugar.
1/2 cup all purpose flour
2 teaspoons cinnamon
1/4 cup unsalted butter, melted
(optional) 1/2 cup chopped pecans or walnuts

Directions:

Preheat oven to 350 degrees F.
Place cupcake/muffin liners in a muffin pan.

Mix the batter...
In a large bowl, gently whisk dry ingredients (flour, baking powder, baking soda, salt, spices).

In another large bowl (or the bowl of your electric mixer), add oil, sugar, eggs, vanilla and pumpkin. Blend well. Add water and blend until fully incorporated.

While slowly mixing, pour the dry ingredients in with the wet. Mix until just combined.

Make the streusel...
In a medium bowl mix brown sugar, flour, cinnamon and nuts (if desired). Pour in the melted butter and stir gently until the mixture is combined, but some small lumps remain.

Scoop muffin batter into prepared pan, filling liners about 1/2-2/3 full. Top each muffin with a spoon full of streusel topping.

Bake muffins 18-20 minutes (for standard sized muffins).
Bake extra large muffins (as pictured) 25-28 minutes, or until a toothpick inserted in the center comes out with moist crumbs, but no wet batter.

Final Recipe by Glorious Treats- Adjusted from a recipe shared by a high school friend

Feel free to make this recipe into Pumpkin bread instead of muffins. Divide batter between 3 standard sized loaf pans. Bake loaves (in greased and floured pans) for 50-55 minutes.

This recipe makes a lot of muffins. Feel free to cut the recipe in half, or make some muffins and a loaf of bread.

Love pumpkin?  Here are a few more delicious pumpkin recipes to enjoy this fall…

Pumpkin Cupcakes with Cream Cheese Frosting from Glorious Treats

Pumpkin Cookies with Maple Icing from Glorious Treats

Pumpkin Pecan Dessert in a Jar from Glorious Treats

Pumpkin Streusel Bread from Bakingdom

Pumpkin Granola by Two Peas and Their Pod

Pumpkin Pie Pockets by Cookies and Cups

Pumpkin Bread Pudding by Confessions of a Cookbook Queen

 

This recipe, along with one of my images, is featured in the beautiful fall issue of The Party Dress Magazine (on page 73).

Prop note-  I purchased the paper liners shown in this post from Sur La Table.