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pumpkin streusel muffins
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Basic Pumpkin Muffins with Streusel Topping

An easy recipe for pumpkin muffins with an optional streusel topping
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 12
Author Cookie Madness

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

  • 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.
  • Line 12 muffin cups with paper liners.
  • 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.
  • In a medium size bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice.
  • In a mixing bowl, whisk together the eggs, sugar, brown sugar, pumpkin, oil and vanilla extract.
  • Add the flour mixture to the pumpkin mixture and stir with a mixing spoon until blended.
  • Divide the batter evenly among the 12 muffin cups.
  • Remove topping from refrigerator and crumble it over the muffins, distributing evenly.
  • Put muffins on the center rack in the hot oven. Close the door.
  • Reduce heat to 350 degrees F. and bake for 25 minutes.