Can it be Fall forever? I am so obsessed with all things Fall, especially these Pumpkin Muffins…I mean Pumpkin STREUSEL muffins. They are perfect and scream HELLO FALL.
What is your favorite Fall indulgence? Is it cinnamon? apple? cider? sweat shirts? jeans? boots? pumpkin?
I’m going to say ALL of it, but Pumpkin desserts are way up there on my favorites list.
Although a muffin is not necessarily a dessert, it is definitely an indulgence…one I could indulge in every day.
These pumpkin muffins are LEGIT. The color is spot on, tons of sweet pumpkin flavor and I am obsessed with the texture of these. Light yet totally moist and delicious.
I was going to make these without a streusel topping but I decided why not? Why not add some more goodness to these beauties! With that said, you don’t have to add it if you don’t want to. They bake up beautifully without it.
These muffins baked so perfectly, I couldn’t even stand it. They domed up all nice and pretty and they stayed fluffy and moist. No-one wants a tough muffin.
They key to getting a nice dome is to start your muffin in a hot oven then reduce the heat – it works. The other key is to not over-mix the batter. In fact, you want the batter to be a little lumpy. It’s all about the end result and this result is perfection.
I shared these with a few neighbor friends and they both loved them! I try to share my recipes with others to get honest feedback and to also get them out of my house or else we would eat them all. I would if I could, but eating 20 muffins is probably not the healthiest thing to do.
Or is it? Muuuahahaha
- 2½ cups (spooned and leveled) all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1½ teaspoon baking soda
- ¾ teaspoon salt
- 1, 15 ounce can pure pumpkin puree
- 1 cup dark brown sugar (light brown sugar can be substituted)
- 1 cup white sugar
- ¾ cup vegetable oil
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (1 stick) unsalted butter (if you use salted butter, omit the salt below)
- 1 cup all purpose flour
- ⅓ cup white sugar
- ⅓ cup brown sugar (light or dark)
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice or cinnamon
- Preheat oven to 425 degrees and line a muffin pan with muffin liners; set aside.
- Mix dry ingredients; flour, pumpkin pie spice, baking soda and salt in a small bowl; set aside.
- Whisk together wet ingredients in a large bowl; pumpkin puree, brown sugar, white sugar, vegetable oil, eggs and vanilla until throughly combined.
- Add dry ingredients to wet ingredients and mix with a rubber spatula until just combined. The batter will be lumpy.
- To make streusel topping, melt butter in a sauce pan over low-heat. In a separate bowl, mix together flour, white sugar, brown sugar, salt and pumpkin pie spice or cinnamon. Once butter has melted, remove from heat and stir in the bowl of ingredients.
- Spoon batter into muffin liners about ¾ full, top generously with streusel and bake for 5 minutes in a 425 degree oven. At 5 minutes, turn oven down to 350 degrees and bake an additional 10-12 minutes. Check doneness at 10 minutes by sticking a toothpick in the center. If it comes out clean, the muffins are done. If it comes out with batter on it, they need more time. Let cool briefly before removing from pan.