The official start of fall is right around the corner, holy smokes, so I think it is safe to bring out that wonderful can of pumpkin puree we all have stashed in our pantries! I love that orange can of pumpkin goodness. You can use it for anything! Seriously!
You can go online or on pinterest and type in pumpkin desserts and a billion different recipes will come up. Pumpkin puree is so versatile! My mom’s been making a pumpkin cheesecake for years now and it’s super delicious. I’ll have to get the recipe and share it with you. How can forget about the pumpkin roll that we’ve all been eating since we were kids? I’ll share that one too!
Today though is all about these pumpkin streusel muffins. They came out perfect. They are light and moist and full of that yummy pumpkin flavor. Not to mention the ridiculous amount of streusel I put on top. I tend to go a little crazy with my streusel toppings. I can’t help myself, it’s delicious.
I love almost any baked sweet treat that is made with pumpkin except pumpkin pie……! I know that sounds crazy, I don’t know what it is but I’m not a fan. That’s why I love how versatile pumpkin puree is. I can incorporate it into so many other desserts so I don’t miss out on the wonderful flavor of pumpkin. I’m thinking the not liking pumpkin pie thing must be all about the texture. At least that’s what I’m blaming it on! My mom agrees with me, so I know I’m not alone!
This recipe for my pumpkin streusel muffins uses an entire can of pumpkin puree, so no leftovers! I love that. You don’t have to try and figure out what you are going to use a half of a cup of leftover pumpkin puree for.
These muffins are the perfect recipe to bake up and have ready to go for all those busy weekday mornings when we need to just grab something and go. I always have luck freezing muffins too so you can always bake up a batch and freeze half of them and just take a few next time you have a taste for them. If you don’t freeze any you don’t need to worry. They probably wont last that long. My mom loved them, and they were a hit on the job site again. I sent my husband to work with a bunch.
I love being able to send my husband to work with all the goodies I bake. That means they get eaten faster and I can move on to the next goodie on my list. I have another little something sweet baking away in the oven right now that has been a fall favorite for many of us since we were little. Especially those of us who grew up apple picking!
Try out these pumpkin streusel muffins with all the wonderful fall spices we love and you’ll be sure to welcome the cooler temperatures that are right around the corner.
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tbsp. baking powder
- 1 tsp. salt
- 2-1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. ground nutmeg
- 1 15 oz. can pumpkin puree
- 3/4 cup vegetable or canola oil
- 3 eggs
- 1 tbsp. vanilla extract
- 1/4 cup milk
- 1/2 cup old fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tsp. ground cinnamon
- 1/2 cup butter, softened
- Preheat oven to 350 degrees F.
- Line muffin tin with muffin liners - this recipe makes 24.
- In a large bowl whisk together the flour, sugar, baking powder, salt, ground cinnamon, ground cloves and ground nutmeg. Set aside.
- In a separate bowl whisk together the pumpkin puree, vegetable oil, eggs, vanilla extract and milk.
- Add the wet ingredients to the dry and mix until just combined.
- Combine the oats, flour, brown sugar and cinnamon. Cut butter into 6 pieces and add to the bowl. Using a pastry cutter or your clean hands mix all ingredients until well combined. I prefer to use my hands.
- Fill the muffin liners 3/4 of the way full with the muffin batter. Evenly distribute the streusel over the tops of each muffin.
- Bake in the preheated oven for 19-25 minutes or until a toothpick inserted in the center comes out clean.
- I like to use softened butter to make my streusel toppings but if you prefer to use cold butter and cut that into the ingredients with a pastry cutter you can absolutely do that.
- I like my butter to be softened but still a little firm - you don't want it to get to the point where it's almost going to start to melt all over your counter.
- Start to check your muffins after 19 minutes, every oven is different, mine took 23 minutes to bake.
- Some ovens have hot spots so be sure to rotate and flip your pans around half way through the baking time to ensure even baking.