Subscribe to Cookie Madness by Email

Basic Pumpkin Muffins with Streusel Topping

by on May 18, 2013 · 7 comments

For Mother’s Day, Fuzz gave me a bottle of Penzey’s pumpkin pie spice along with a request to make some pumpkin muffins. Because she picked such a sweet present, I took her up on her offer and made a batch of what is currently our favorite pumpkin muffin recipe.  It doesn’t call for any crazy ingredients (unless you count pumpkin pie spice as crazy, in which case you can use a substitute) and rather than icing or cream cheese, the muffins are topped with a really easy streusel.

pumpkin streusel muffins

I came up with this recipe by combining an old Libby’s recipe with an old favorite from Gourmet.  The Libby’s recipe alone was good, but a little on the dry side.  The Gourmet muffin was good too, but a little on the boring. By adding the Libby’s streusel to the Gourmet muffin and incorporating some vanilla and brown sugar, I packed all the things we like into the muffins.

Basic Pumpkin Muffins
 
Prep time
Cook time
Total time
 
An easy recipe for pumpkin muffins with an optional streusel topping
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12
Ingredients
Streusel
  • 2 1/2 tablespoons all-purpose flour
  • 2 1/2 tablespoons granulated sugar
  • 3/8 teaspoon cinnamon
  • 1 1/2 tablespoons butter, unsalted or salted
Muffins
  • 1 1/2 cups (6.8 oz) stirred and aerated all-purpose flour or White Lily
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar
  • 7 1/2 ounces (half a can) of Libby's pumpkin
  • 6 tablespoons vegetable oil
  • 1/2 teaspoon of vanilla extract
Instructions
  1. Preheat the oven to 375 degrees F. You will be reducing the heat when you put the muffins in, but for this recipe you start them in a hot oven.
  2. Line 12 muffin cups with paper liners.
  3. In a small bowl, mix together the flour, sugar and cinnamon. Add the butter and cut it in with your fingers or a fork until crumbly. Put in the refrigerator until ready to use.
  4. In a medium size bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice.
  5. In a mixing bowl, whisk together the eggs, sugar, brown sugar, pumpkin, oil and vanilla extract.
  6. Add the flour mixture to the pumpkin mixture and stir with a mixing spoon until blended.
  7. Divide the batter evenly among the 12 muffin cups.
  8. Remove topping from refrigerator and crumble it over the muffins, distributing evenly.
  9. Put muffins on the center rack in the hot oven. Close the door.
  10. Reduce heat to 350 degrees F. and bake for 25 minutes.

 

Related posts:

Published on May 18, 2013

{ 7 comments… read them below or add one }

Martha May 18, 2013 at 4:08 pm

I love pumpkin muffins and am always on the lookout for a better one. I’ve bookmarked these to try soon.

Thanks, Anna.

Darlene May 18, 2013 at 7:04 pm

How thoughtful of Fuzz! I also love receiving culinary gifts (and streusel-topped muffins). These look moist and delicious.

Emily May 18, 2013 at 10:55 pm

Great gift! I want some pumpkin pie spice!

I want one of these muffins. I was craving pumpkin scones earlier tonight.

Katrina May 18, 2013 at 11:54 pm

They look and sound perfect.

Carol May 19, 2013 at 9:28 am

Pumpkin muffins sound good any day of the week or time of year. I have been wanting to go to Penzey’s but driving to the city to get there is a pain! I know I could order on-line but I like to go and smell all the spices before I buy them. I will have to look for this one when I finally make my way down there. I have 4 or 5 of their different cinnamons.

Karen May 19, 2013 at 10:04 pm

Good way to use up my frozen pumpkin from fall. Sounds great!

Sue May 20, 2013 at 10:28 am

Great looking muffins! I’ll bet they’re really good with a cup of tea.

Leave a Comment


Rate This Recipe:  

Previous post:

Next post: