Well it may not feel like fall but it’s finally here. And with it comes all things pumpkin. Like these easy to make Streusel Pumpkin Muffins. 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. I stock up when I’m at the grocery store and then use them up and restock again.
Streusel Pumpkin Muffins
- ¾ c milk
- ½ c vegetable oil
- 1 egg beaten
- ½ c canned pumpkin (NOT pumpkin pie mix)
- ⅓ c sugar
- 2 c flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp pumpkin pie spice
- ½ c flour
- ⅓ c brown sugar
- 1 tsp cinnamon
- ⅓ c butter
- 2 tbsp nuts finely chopped (optional)
- ⅓ c rolled oats (optional)
- 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).
- 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.
They are light and fluffy plus super easy to make. This recipe makes 12 solid muffins. If you did mini muffins it’ll make 24. 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. That makes all the muffins the same size and bake easily. Plus with a sticky batter like this one, you don’t have to fight with a spoon.
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