Does anyone else have pumpkin fever? From overnight oats to doughnuts it’s fair to say i’ve indulged in my fair share of pumpkin flavored breakfasts. But, we could all use a little more pumpkin in our life, so hopefully you love it just as much as I do. Plus, I promise you’re absolutely going to DIE FOR these Pumpkin Streusel Muffins.
Nothing screams fall to me quite like baking. Once it gets a little colder, I just can’t seem to stop thinking up autumn baked goods. And, if you’ve been enjoying these new recipes stay tuned because i’ll start making more and more the closer we get to the holidays.
From this point on, I plan to have these pumpkin streusel muffins with me at all times. I swear they’re THAT good. In fact, when J tried them for the first time he swore they tasted just like pumpkin pie.
- 1/2 cup melted butter
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/2 tsp vanilla extract
- 2 eggs
- 1 1/2 cups Flour
- 1 15 oz can pumpkin puree
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- pinch of salt
- 2 Tbsp light brown sugar
- 2 Tbsp sugar
- 1/2 cup flour
- 1/4 cup melted butter
- Preheat oven to 375 degrees.
- Line a muffin pan and spritz with pam.
- In a large bowl combine all muffin ingredients and mix well using an electric or hand mixer. Then, set aside.
- Add sugars, flour and butter in a separate bowl. Mix well so that it breaks off into small chunks.
- Pour the muffin mixture into each muffin liner. Once filled, top with streusel topping. Then, put in the oven and bake for 20-25 minutes or until baked through.
That’s it! Now, you’re free to snack on these bad boys all day long. I hope you love them and let me know how they turned out in the comments below!
XO,
K
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