Well it may not feel like fall but it’s finally here. Â And with it comes all things pumpkin. Â Like these easy to make Streusel Pumpkin Muffins. Â I whipped them up for my kids as an after school snack and they were a hit.
I always have cans of pumpkin ready to go in the fall. Â I stock up when I’m at the grocery store and then use them up and restock again.Â
Streusel Pumpkin Muffins
Ingredients
Muffins:
- ¾ c milk
- ½ c vegetable oil
- 1 egg beaten
- ½ c canned pumpkin (NOT pumpkin pie mix)
- â…“ c sugar
- 2 c flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp pumpkin pie spice
Streusel Topping:
- ½ c flour
- â…“ c brown sugar
- 1 tsp cinnamon
- â…“ c butter
- 2 tbsp nuts finely chopped (optional)
- â…“ c rolled oats (optional)
Instructions
- Preheat oven to 400 degrees.
- Stir milk, oil, egg and pumpkin in a large mixing bowl.
- Add the rest of the ingredients and stir just until mixed. Don’t over mix.
- Pour batter into greased muffin tins about ¾ full (I use an ice cream scoop to make them all even).
Streusel:
- Mix dry ingredients together, then cut in butter with fork until crumbly.
- Add nuts and/or oats if using.
- Top with spoonful of streusel mix.
- Bake for 20 minutes.
- Remove to cool.
Nutrition
They are light and fluffy plus super easy to make. Â This recipe makes 12 solid muffins. Â If you did mini muffins it’ll make 24. Â They’d be great to add to lunches or to eat for breakfast too.
One of my favorite tricks to use with muffins is to have an ice cream scoop on hand. Â That makes all the muffins the same size and bake easily. Â Plus with a sticky batter like this one, you don’t have to fight with a spoon.
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