Hi Everyone! I just wanted to throw up one of our favorite pumpkin muffin recipes in case you are still wondering what to make for breakfast in the morning. May I highly, HIGHLY recommend these AMAZING, incredibly delicious, and ever so moist pumpkin streusel muffins! I know they look like they could pass for a dessert, and let’s be honest here..they could. They are THAT good! I love them, my husband loves them, my kids request these by name, I have no doubt that your family will love them too! 
These seriously taste like they would come from a high-end bakery, except the nice thing here is that you know all the ingredients you are putting into your muffins, no hard to pronounce or mystery ingredients here! I have even found some ways to make these even healthier that I’ll include down in the recipe.

Pumpkin Streusel Muffins

2017-11-22 20:58:05

Yields 15

Incredibly moist and delicious pumpkin streusel muffins the whole family will love!

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Prep Time

10 min

Total Time

35 min

Prep Time

10 min

Total Time

35 min

Ingredients

1. 1 3/4 cups all-purpose flour (I'll often substitute 1/4-1/2 cup of whole wheat flour)
2. 1 teaspoon baking soda
3. 2 teaspoons ground cinnamon
4. 1 teaspoon pumpkin spice*
5. 1/2 teaspoon salt
6. 1/2 cup oil (I use a light flavored olive oil, but any light flavored oil will work, vegetable oil, coconut oil, etc.)
7. 1/2 cup granulated sugar (see below for using honey)**
8. 1/2 cup packed brown sugar (see below for using honey)**
9. 1 1/2 cups pumpkin puree (approximately 14 oz can)
10. 2 large eggs, at room temperature
11. 1/4 cup milk or milk substitute

Crumb Topping

1. 3/4 cup all-purpose flour (I'll often substitute 1/4 cup of wheat flour for 1/4 cup of all-purpose)
2. 1/4 cup granulated sugar
3. 1/4 cup packed brown sugar
4. 1 teaspoon pumpkin pie spice
5. 6 Tablespoons butter, melted

Maple Icing

1. 1 1/2 cups confectioners' sugar
2. 2 Tablespoons pure maple syrup
3. 2 Tablespoons milk or milk substitute

Instructions

1. Preheat oven to 425°F. Line muffin pans with cupcake liners (This will make approximately 15 muffins).
2. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined.
3. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk until just combined.
4. Combine the wet and dry ingredients and fold everything together until combined, don't over mix.
5. Spoon batter into cupcake liners, and fill them almost full.
6. Make the crumb topping: Whisk the flour, sugars, and pumpkin pie spice together until combined. Stir in melted butter until crumbs form. Spoon crumbs evenly on top of batter in the muffin tins and press down gently so the crumbs don't fall out or off.
7. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, REDUCE THE OVEN TEMPERATURE to 350°F and bake for an additional 15-17 minutes, or until toothpick inserted in the center comes out clean. (Total time for the muffins should be about 20-22 minutes). Allow the muffins to cool for 10 minutes in the pan.
8. Make the Icing: Whisk all the icing ingredients together until combined and smooth. Drizzle over warm muffins, and serve.

Notes

1. *If you don't have pumpkin pie spice, you can mix 1/4 teaspoon of each of ground nutmeg, ground, ginger, ground cloves, and ground allspice, and use that instead.
2. **You can substitute 3/4 cup of honey in place of both the granulated sugar and brown sugar (so instead of 1 cup total of white and brown sugar, use 3/4 cups total of honey). I have tried a couple of streusel toppings without refined sugar, but haven't found any that I've loved yet.

Adapted from Sally's Baking Addiction

Adapted from Sally's Baking Addiction

My Homemade Heaven https://myhomemadeheaven.com/