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. 

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

 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!

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5 from 1 vote

Pumpkin Muffins

Ingredients

• 1 ½ Cups Flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 1 tsp. cinnamon
• 1 ½ tsp. pumpkin pie spice
• 1 cup sugar
• 1 15oz can pumpkin
• ⅓ cup oil
• 2 eggs
• 1 tsp. vanilla

Streusel Topping

• 3 tbsp. packed brown sugar
• 2 tbsp. flour
• 1 tbsp. butter softened

Instructions

• Preheat oven to 350 degrees
• Lightly grease muffin pan or insert liners
• In a mixing bowl combine flour, baking powder, baking soda, salt, spices and sugar; set aside.
• In a smaller bowl whisk together pumpkin, oil, eggs, vanilla. Add to the flour mixture a little at a time; mixing until combined.
• Fill muffin cups about ¾ full of batter, then sprinkle tops with streusel topping.
• Bake for 30 min or until toothpick inserted comes out clean.
• Cool in pan for several minutes on a cooling rack before transferring to a cooling rack to finish cooling.
• I stored the leftovers in an airtight container.