Fall is OFFICIALLY here people, and there is no better way to kick off the season than with a pumpkin recipe, of course! If you want to be technical, i guess fall isn’t officially here until late September…but we all know that Labor Day Weekend kicks off the transition from summer to fall. This time of year is always bittersweet for me. Living in Chicago makes the seasons harsh (especially the winters). Summer has always been my favorite season, with it being a sweet reprieve from essentially 6 months of frigid winter-weather. So while I love the fall time, it always brings twine of sadness along with it, knowing I have to say goodbye to the sweet summertime heat. (But I will NEVER retire my iced coffee! Team iced-coffee-all-year over here!)
But all things summer aside, I truthfully love the fall SO much. And a huge reason is the fall themed baking! I love warm spices like cinnamon, nutmeg, ginger, and cloves. Honestly, pumpkin spiced anything? I’m here for it. So I knew that my fall kick-off post had to be an amazing, drool-worthy pumpkin treat! This recipe is a twist on a classic pumpkin loaf that I’ve made throughout the years. It’s always held a special place in my heart, and I decided that this year I’d take that base and put a more exciting twist on it.
These pumpkin muffins are CRAZY moist. I’m sorry if you hate that word, but it’s true! My biggest pet peeves with sponges (as Mary Berry and my idols on GBBO would call it) is when they dry out easily. Gross. And a total waste of calories. When you’re baking a sponge (or cake type baked goods like we say in America) you need to keep in mind sources of moisture. This recipe uses a full can of pumpkin, along with canola oil to add lots of lasting moisture to the muffins. Canned pumpkin is found easily in most grocery stores by the baking aisle!
Spiced Streusel Topping
The special twist I put on these muffins lies largely in the spiced streusel topping. It adds a really great crunchy texture that I am loving! You can put it together very simply with just flour, brown sugar, butter, and pumpkin pie spice. Then you take a pastry cutter (or 2 forks) and cut until the butter is in pea sized crumbles and coated in the flour mixture. Just sprinkle it on top of the muffins before they go in the oven and you’re done!
Try out some of my other dessert quick-breads — Spiced Zucchini Bread
Pumpkin Muffins—with a Spiced Streusel!Course: DessertCuisine: MuffinsDifficulty: Easy
- Pumpkin Muffins
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
2 teaspoons pumpkin pie spice
1 cup white sugar
1 cup brown sugar
1 can pureed pumpkin*
1/2 cup canola oil
2 large eggs
1 teaspoon vanilla extract
- Spiced Streusel
1/2 cup flour
1/2 cup brown sugar
5 tablespoons cold butter, in slices
1 teaspoon pumpkin pie spice
- Pumpkin Muffins
- Preheat the oven to 350 degrees.
- Add all dry ingredients to a bowl and mix together. Set aside.
- Add sugars, pumpkin, eggs, oil, and vanilla to a separate, larger bowl and whisk together.
- Add dry ingredients to the wet bowl in thirds, whisking to combine until no streaks of flour are left.
- Spiced Streusel
- Add all streusel ingredients to a bowl and cut together with a pastry cutter, or two forks until the butter is in pea-sized crumbles.
- Grease 2 muffin tins well.
- Portion out batter into muffin tins (approx 3/4 full).
- Add streusel topping to the batter.
- Place in oven and bake for approximately 21 minutes, or until a toothpick inserted into the muffin comes out clean.
- Remove from oven and cool. Enjoy!
- *Make sure you buy the can where the only ingredient is pumpkin, NOT pumpkin pie filling!