Pumpkin Streusel Muffins

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We carved up some pumpkins for our annual “Creature Double Feature” party, and you know what that means… fresh pureed pumpkin for use in all sorts of goodies! Not to mention roasted pumpkin seeds. I love how many cool things a simple pumpkin can do. Our Creature Double Feature party was a success again this year. We watched the (terrible, awful) movie Dead Alive, followed by (awesome, fun) movie Near Dark – both the selections from my husband the horror and movie enthusiast. At the party we served deviled eggs made to look like pumpkins, apple cider with different alcohols to spike it with, and a DIY s’mores bar. The decor ideas for the snake wreath and painted Jack-o-lantern planter came straight from Pinterest, of course. I’m sorry I didn’t click through the links so I don’t recall who the idea originators were.

So far with the pumpkin puree left over from just two carved pumpkins I have made these pumpkin cream cheese rolls, pumpkin pancakes, and now the pumpkin streusel muffins below. My husband is carving one more jack-o-lantern just before Halloween proper so hopefully all the kids in the neighborhood know we’ve got plenty of candy to give out, so I’m sure more pumpkin goodies will happen. I don’t think anyone around here is complaining!

Pumpkin Streusel Muffins

15 minutes

Cook Time: 28 minutes

45 minutes

Yield: 12 muffins

Pumpkin Streusel Muffins

Quick and easy pumpkin streusel muffins recipe using pumpkin puree. Great treat for the Halloween, Thanksgiving and Christmas season!

Recipe Ingredients

  • 1/3 cup melted butter
  • 1/2 cup white sugar
  • 2 eggs
  • 1 1/4 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/8 cup flour
  • 1/8 cup quick rolled oats
  • 2 tablespoons brown sugar
  • 2 tablespoons butter, softened
  • 1/4 teaspoon cinnamon

Recipe Directions

  1. 1. Preheat oven to 350 degrees. Line a muffin tin with paper muffin cups.
  2. 2. In a large bowl, combine the melted butter, white sugar, eggs, pumpkin puree and vanilla extract.
  3. 3. In a separate bowl, whisk together cinnamon, ginger, cloves, salt, flour and baking soda.
  4. 4. Add the dry ingredients mixture into the wet ingredients mixture a bit at a time, mixing just until blended.
  5. 5. In a separate bowl, mash together the quick rolled oats, brown sugar, butter and cinnamon with your hands until you get a crumbly streusel mixture.
  6. 6. Scoop about 1/4 cup of muffin batter into each cup, or until the cups are 2/3 full. Sprinkle the streusel topping across the tops.
  7. 7. Bake the pumpkin streusel muffins at 350 degrees for 28 to 30 minutes. Cool completely on a wire rack.

Notes

I like a heavy-handed spice mixture, feel free to scale back if you prefer less spice and more pumpkin. If you have pumpkin pie spice, you could sub a teaspoon and a half of that for my cinnamon/cloves/ginger mixture.

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About 

Heather is an advertising professional in Kansas City. She is a vegetarian food-lover who finds joy in cooking, baking and finding new restaurants in new cities. She leads a pack of animals, including her beagle Ford, her shepherd-collie-retriever mix, Otto, and cat, Ahab.


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