Pumpkin Muffins

Here we go.

Do I need to explain why I made these? I don’t think so.

Fall is my FAVORITE season and I hope it lasts forever. I love fall food, I love fall desserts, I love fall clothes, I love Fall TV (Walking Dead anyone?) Weirdest show ever but it’s so good. I love I love I LOVE!

Pumpkin is such a classic flavor for baking but for some reason it tastes much better when consumed from about September – December (at least here in the Midwest).

Pumpkin Muffins are the perfect way to start out the Fall baking season. They pair perfectly in the morning with a cup of coffee, they are a great afternoon snack and they satisfy that after dinner dessert craving. 😉

The kicker in these muffins – the streusel topping AND the raisins. The streusel topping is just another layer of sweetness and also adds a touch of crunch. The raisins offer a chewy texture to the dense muffin.

So what’s your favorite pumpkin recipe? Please do tell.

Don’t forget to pin this recipe to your Pinterest Board by clicking the image below!

Pumpkin Muffins

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Stuckonsweet.com: Jessica from www.stuckonsweet.com

Serves: 20-24

Ingredients

Muffin Batter

• 2½ cups all-purpose flour
• ½ cup rolled oats
• 4 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1½ cups pumpkin puree
• 1 cup brown sugar
• 1 cup white sugar
• ⅔ cup vegetable oil
• ½ cup applesauce
• 3 eggs
• 1 teaspoon vanilla extract
• ¼ cup raisins
• Streusel Topping
• ½ cup brown sugar
• 4 tablespoons butter, softened
• 4 tablespoons rolled oats
• 4 tablespoons flour

Instructions

1. Preheat oven to 350 degrees. Grease or line 18 muffin cups with paper liners. (I had enough batter for 23 muffins).
2. Combine 2½ cups flour, ½ cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl; set aside.
3. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl.
4. Mix the bowl of dry ingredients into the wet ingredients and then fold in raisins with a spatula.
5. To make the streusel topping, beat ½ cup brown sugar with butter until creamy and smooth. In a separate bowl, whisk 4 tablespoons oats and 4 tablespoons flour. Using a fork, mix the oats/flour into the butter and sugar until crumbles form.
6. Pour the batter into the prepared muffin tins Sprinkle each muffin evenly with streusel topping.
7. Bake 25-30 minutes or until a toothpick inserted into the muffins comes out clean.

Notes

I baked the muffins for exactly 25 minutes and had enough batter to make 23 muffins.

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