With all of the pumpkin baking I have been doing this fall, I can’t keep enough pumpkin stocked up in my kitchen. I buy more every time I go to the grocery store, but it still isn’t enough. I just can’t get enough pumpkin during this time of the year, so bear with me for a few more recipes. I am sure you don’t mind too much.
Out of all the recipes I have made this fall, these muffins might just be my favorite. Not only do I love the warm pumpkin flavor, but the cinnamon streusel topping puts these muffins over the top. All of the original muffins were gone within two days, so I must not be the only one who really likes them in my house.
Tomorrow I will give you a break from all of the pumpkin and share a recipe for a delicious apple cake I made earlier this week. But I can’t promise that the break will last too long. I was in the kitchen earlier this week experimenting with new pumpkin recipes. It is a tough job, really.
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tbsp cinnamon
- 1½ tsp nutmeg
- 1½ cups granulated sugar
- ½ cup canola oil
- ⅓ cup water
- 1 cup pumpkin puree
- 2 large eggs
- 1 tsp vanilla
- 1¼ cup oats
- 1 tbsp all-purpose flour
- ⅓ cup brown sugar
- 1 tsp cinnamon
- Pinch of nutmeg
- 6 tbsp unsalted butter, cold and cut into chunks
- Pre-heat oven to 350 degrees. Butter muffin pan and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg until combined.
- In a large bowl, whisk together the sugar, oil, water, pumpkin, eggs and vanilla until combined. Slowly mix in the flour mixture. Whisk until fully incorporated.
- In a small bowl, mix together the oats, flour, brown sugar, cinnamon and nutmeg until combined. Mix in the butter with your hands. The end result should be a crumbly mixture.
- Fill muffin tins ¾ full with the pumpkin mixture and then sprinkle the cinnamon streusel on top of each muffin. Bake for 17-20 minutes or until an inserted toothpick comes out clean. Allow muffins to cool on a cooling rack before serving.