Pumpkin Muffins

pumpkin muffins

Happy Monday! I hope you all had a fantastic weekend. We did a bunch of nothing this weekend and it was much needed. 

I really enjoy making a batch of muffins to heat up for breakfast during the week. Since it is pumpkin season I decided to embrace it with some yummy pumpkin muffins. 

pumpkin muffins

This recipe is one I’ve modified and added then this yummy streusel topping which was the perfect addition.

pumpkin muffins

 I hope these muffins make your mornings a bit easier by already having breakfast prepared. I made these in my jumbo pan which yielded 6 muffins.  Feel free to use a standard size muffin pan to yield a dozen muffins, if you wish!

Pumpkin Muffins
  1. 1 1/2 Cups Flour
  2. 1 tsp. baking powder
  3. 1 tsp. baking soda
  4. 1/2 tsp. salt
  5. 1 tsp. cinnamon
  6. 1 1/2 tsp. pumpkin pie spice
  7. 1 cup sugar
  8. 1 (15oz) can pumpkin
  9. 1/3 cup oil
  10. 2 eggs
  11. 1 tsp. vanilla
Streusel Topping
  1. 3 tbsp. packed brown sugar
  2. 2 tbsp. flour
  3. 1 tbsp. butter, softened
  1. Preheat oven to 350 degrees
  2. Lightly grease muffin pan or insert liners
  3. In a mixing bowl combine flour, baking powder, baking soda, salt, spices and sugar; set aside.
  4. In a smaller bowl whisk together pumpkin, oil, eggs, vanilla. Add to the flour mixture a little at a time; mixing until combined.
  5. Fill muffin cups about 3/4 full of batter, then sprinkle tops with streusel topping.
  6. Bake for 30 min or until toothpick inserted comes out clean.
  7. Cool in pan for several minutes on a cooling rack before transferring to a cooling rack to finish cooling.
  8. I stored the leftovers in an airtight container.
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