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Jumbo Pumpkin Streusel Muffins
Jumbo Pumpkin Streusel Muffins
Course
Breakfast
Cuisine
American
Keyword
Pumpkin, Streusel
Prep Time
10
minutes
minutes
Cook Time
28
minutes
minutes
Total Time
38
minutes
minutes
Servings
12
Author
Anna
Cost
5
Ingredients
1
cup
canned pumpkin
(230 grams)
1
cup
granulated sugar
(200 grams)
¼
cup
brown sugar
(50 grams)
6
tablespoons
vegetable oil
light olive oil and coconut oil or any
2
large eggs
1 ½
cups
all purpose flour plus a tablespoon
(200 grams)
½
scant teaspoon salt
½
scant teaspoon baking powder
½
teaspoon
baking soda
1 to 2
teaspoons
cinnamon
or use 2 teaspoons pumpkin pie spice and omit other spices
½
teaspoon
freshly ground nutmeg
¼
teaspoon
ground cloves
Topping:
2
tablespoons
salted butter, softened
28 grams
¼
cup
granulated sugar
50 grams
¾
teaspoon
cinnamon
6
tablespoons
all purpose flour
50 grams
Instructions
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.
Notes
If you make jumbo muffins you'll only get 6 and they will take longer to bake.