This is a pretty old recipe for Jumbo Pumpkin Streusel Muffins. It’s been on Cookie Madness for a long time, and people seem to like it.
But as an example of how old this recipe is, here’s a picture of my daughter with the first batch. Now she’s in college.
And Lizzie is a senior corgi (who will still eat anything, as corgis do).
As I noted in my original post, the the muffins are gigantic. The good thing is that their size helps the muffins bake up with moist centers.
Jumbo Pumpkin Streusel Muffins Tin
Here’s a link to a jumbo muffin pan on Amazon. The kind I use has 6 muffin indentations.
Jumbo Pumpkin Streusel Muffins
- 1 cup canned pumpkin (230 grams)
- 1 cup granulated sugar (200 grams)
- 1/4 cup brown sugar (50 grams)
- 6 tablespoons vegetable oil light olive oil and coconut oil or any
- 2 large eggs
- 1 1/2 cups all purpose flour plus a tablespoon (200 grams)
- 1/2 scant teaspoon salt
- 1/2 scant teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 to 2 teaspoons cinnamon or use 2 teaspoons pumpkin pie spice and omit other spices
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground cloves
- 2 tablespoons salted butter, softened 28 grams
- 1/4 cup granulated sugar 50 grams
- 3/4 teaspoon cinnamon
- 6 tablespoons all purpose flour 50 grams
- Preheat oven to 375 degrees F. Line 6 jumbo muffin cups or 12 regular with paper liners
- Beat the pumpkin, sugars, oil, and eggs together in a mixing bowl.
- Mix the flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves together in a second larger bowl.
- Pour the pumpkin mixture into the flour mixture and stir just until well-mixed. Divide evenly among the muffin tins.
- Make topping. Mix together the butter, sugar and cinnamon. Stir in the flour so that you have a crumbly topping. Sprinkle topping evenly over muffins.
- Place in oven on center rack.
- REDUCE OVEN HEAT TO 350 degree F.
- Bake for 25-28 minutes or until a toothpick inserted in center comes out with moist crumbs. If making smaller muffins, check time earlier.