An easy and delicious recipe for pumpkin spice, streusel muffins that you can enjoy all FALL long; make some for your next cozy get-together!

Alas, tis’ the season for all things pumpkin spice! Do you enjoy pumpkin everything as much as the rest of the planet this time of year?! If so, these pumpkin muffins will be the perfect addition to your fall, baking repertoire. Fall through winter is by far my favorite time of year. I love all of the homemade goodness, warmth in the home, leaves changing, snow falling, everything! I especially love the holidays and the opportunity to get a little creative around our home and with our friends and family. I have a whole lot of creative projects planned for the season, I am hoping I can get to all of them! Trying out new, seasonal recipes as often as I can is near the top of the list. This festive dessert was the perfect start!

My husband was a little skeptical when I told him I was making pumpkin muffins to satisfy his sweet tooth. He isn’t the biggest pumpkin fan, but he did say these were, “the best pumpkin muffins”, he has had! I have to agree with him, I don’t always enjoy a heavy pumpkin flavor, but these have just the right amount of it. They would be perfect to whip up for your guests on a Fall afternoon, or to have on hand for a quick snack/dessert. The recipe below makes about 15 muffins, and we went through ours pretty quickly. Hopefully you will as well! Enjoy!

Related: 5 Fall Essential Oil Diffuser Blends

This recipe was adapted from the Pumpkin Crumb Cake Recipe by Sally’s Baking Addiction. I altered a few of the ingredients to better fit our tastes, and I omitted the maple icing, although I’m sure that would be a lovely addition. I have always loved all of Sally’s recipes and her blog is one that I go to often for baking inspiration. Be sure to check her out.

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      Pumpkin Spice Streusel Muffins

Ingredients:

• 1 3/4 cups all purpose flour

• 1 tsp. baking soda

• 2 tsp. ground cinnamon

• 1 tsp. pumpkin pie spice

• 1/4 tsp. ground nutmeg

• 1/2 tsp salt

• 1/2 cup canola oil

• 3/4 cup granulated sugar

• 1/2 packed light brown sugar

• 1 1/2 cups canned pumpkin puree

• 2 large eggs

• 1/4 cup milk

Streusel Topping:

• 3/4 cup all purpose flour

• 1/4 cup granulated sugar

• 1/4 cup packed light brown sugar

• 1 tsp. pumpkin pie spice

• 6 Tbsp unsalted butter, melted

Preheat oven to 400 degrees. Line two cupcake pans with cupcake liners (recipe will make about 15 muffins).

In a medium size bowl, combine the flour, baking soda, cinnamon, pumpkin pie spice, ground nutmeg and salt. In a separate bowl combine the canola oil, sugar, brown sugar, pumpkin puree, eggs, and milk. Mix well. Slowly incorporate the wet ingredients into the dry ingredients making sure everything is combined, but not over-mixing. Using a spoon or measuring cup, add the batter evenly to the cupcake tins. To make the streusel topping, mix all of ingredients together with a hand-mixer or Kitchenaid mixer, until it forms a crumbly texture. Spoon the streusel topping onto each of the muffins, pushing it gently into the batter. Don’t go light here, the streusel topping is the best part! Bake for 5 minutes at 400 degrees, then drop the temperature down to 325 and bake for an additional 15-20 minutes. Muffins are done when a toothpick inserted comes out clean. Make sure to check the muffins often in the last few minutes, as they can go from gooey to done very quickly.

Serve warm with a generous slab of butter!

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