Fall is in the air which means Pumpkin everything! And for my addition to the legions of pumpkin dessert recipes I am bringing in some really delicious Pumpkin Streusel Muffins. These muffins have all the great flavors of pumpkin spice without being too sweet. You can whip them up super quickly for a last minute sweet treat for your familt potluck or office party.
You can most certainly use a canned pumpkin puree for this recipe. Do be sure that you get 100% pumpkin puree and NOT pumpkin pie filling. You can also make your own puree. You will need a small to medium sugar or “jackolantern” pumpkin. Simply split in in half, scoop out the seeds and pulp then lay cut side down on a parchment paper covered baking sheet. Bake in a 400degF for one hour. Let cool for about 30 minutes. Then scrap flesh from the skin and blitz in a blender until smooth.
Substitutes and Variations:
I used an oat based streusel for this. You could skip the oats if you don’t like it. You will need a little more flour to have enough substance for the streusel. You could also do a simple glaze to drizzle over the top after they come out of the oven. Mixing powdered sugar, a splash of vanilla and milk to make it just barely pour able is the easiest.
If you do not have muffin liners you can easily make them from parchment paper. If you cut 5 inch squares from the parchment, then press them over a 7oz can (like tomato paste) to form a cup shape. Then place in each slot of the muffin tin.
Tools that may make this recipe easier:
I like to use a food scoop to portion the batter into the muffin tin. You will also need a standard muffin tin. It’s also best to use a cooling rack to let the muffin cool evenly and stay soft.
Now Let’s Get Cookin’!
Pumpkin Streusel Muffins
Equipment
- 1 12-slot Muffin Tin
- Parchment Paper or muffin liners
Ingredients
For the Muffins
- ¾ cup Butter melted
- ½ cup White Sugar
- ¼ cup Brown Sugar
- 2 Large Eggs beaten
- 1 tbsp Vanilla
- 2 tbsp Milk
- 1 cup Pumpkin Puree not pie filling
- 1¼ cup Flour
- 1 tsp Salt
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cardamon
- 1 tsp Cinnamon
- 2 tsp Pumpkin Spice
For the Topping
- 1 cup Oats
- ½ cup Flour
- ½ cup Brown Sugar
- ½ tsp Cinnamon
- ½ tsp Cardamon
- ¼ tsp Salt
- ¼ cup Butter melted and cooled
Instructions
- Preheat oven to 375degF. Line a 12-muffin tin with papers or spray with baking spray.
- In a large bowl add all wet muffin ingredients (butter, eggs, milk, sugars, puree, milk and vanilla) and thoroughly combine.
- In a smaller bowl add dry muffin ingredients (flour, salt, baking soda, baking powder, spices) and thoroughly combine. Then add to the wet ingredients and mix together until smooth (batter will be thick).
- In a separate bowl, combine ingredient for the topping. (DO NOT over mix – it should be clumpy not a paste)
- Spoon batter evenly into lined muffin tin.
- Spoon streusel evenly over top of each muffin and press slightly into the batter.
- Place in oven to bake for 30 minutes. (or until a toothpick in the center comes out clean). Remove to cooling rack and let sit for at least one hour before storing in an airtight container.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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These look delicious, Estelle! Perfect for cosy autumn days paired with a nice hot cuppa! #MMBC
These look so delicious!
This look amazing! That topping looks like it would make it have the perfect
texture combination.