I’ve said it before, and will say it again. I can’t resist a good muffin. It’s almost dangerous for me to even make them on the weekend, because I WILL eat them all. These Pumpkin Muffins with a Brown Sugar Streusel will rival any other pumpkin recipe that you might have tried. I’m claiming they are better than Starbucks. Factual.
These muffins are what I like the call “bakery style”. They are large and they rise well above the top of the muffin pan. Every bit is topped with a mouth watering brown sugar streusel.
This recipe was given to me by my mother. She has been making these since before I was born. When I asked her where it came from, she said she got it back in the days when she was living in Michigan. I was really excited to try this recipe, but when I made it I “messed it up” and only added half the amount of pumpkin puree the recipe called for. Turns out the mistake worked in my favor and resulted in amazing, moist, tender muffins. I have since repeated the recipe, again with half the original amount of pumpkin, and again; the results were awesome.
My master muffin recipe uses butter, but this pumpkin recipe uses oil. The oil helps produce a very tender crumb, which I think is why I like this muffin so much. The original recipe called for baking soda, but I changed it to baking powder and increased the amount called for. This helps the muffin rise nice and high.
You will also notice that this recipe calls for baking the muffins for a short period of time at 425°F and then it calls for the temperature to be reduced to 350°F. Do not open the oven during this time. The oven will cool itself down, and you will see the muffins rising!
There are two ways you can make a streusel. One is with melted butter, and the other is with room temperature butter. When mixed with the dry ingredients, the melted butter makes the streusel really moist. If you use room temperature butter, the streusel will create more of a crumbly texture, which I tend to prefer. When baked, it leaves a little bit of crunch to the streusel. Just the way I like it! I know there are a million pumpkin muffins out there, and I can’t speak to those. I can tell you that his muffin is unbelievable. Simple as that.
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A tender, moist pumpkin muffins with a brown sugar, walnut streusel.
For the muffins
- 1 C Oil
- 2 C Sugar
- 2 Large eggs
- 1 tsp Vanilla extract
- 1 C Pumpkin puree (not pie filling)
- 2 1/2 C Flour
- 3 tsp Baking powder
- 1 tsp Cinnamon
- 1 tsp Salt
- 1 C Walnuts, chopped
For the streusel
- 6 tbsp Flour
- 4 tbsp Brown sugar
- 1/2C Walnuts, chopped
- 3 tbsp Unsalted butter, softened
- Preheat oven to 425°F. Generously grease muffin pan.
- In your mixing bowl, beat oil with sugar until light and fluffy. Add eggs and vanilla extract. Add pumpkin and beat until well incorporated.
- In a smaller, separate bowl, combine all dry ingredients: flour, baking powder, cinnamon and salt. Stir to combine.
- Slowly add dry ingredients to wet ingredients and stir until the dry ingredients are mixed in, no need to over mix. Fold in walnuts last.
- Prepare the streusel. Combine flour, brown sugar and walnuts in a microwave safe bowl. Add butter on top and microwave for 15 seconds. Remove from microwave and use a knife and fork to cut the butter into the dry ingredients. You should end up with a clumpy topping.
- Divide batter evenly between 12 muffin cups, each one will be filled close to the top. Sprinkle a heaping tablespoon of the streusel on top of each muffin.
- Bake for 5 minutes at 425°F. After 5 minutes, reduce to 350°F and bake for another 18 minutes. Remove from oven and allow to cool for at least 30-45 minutes in the pan so the muffin will hold its shape.
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Recipes from my friends:
Baked Pumpkin Spice Donuts with Maple Glaze from Mom on Timeout
Pumpkin French Toast Muffins from Cooking Classy
Cream Cheese stuffed Pumpkin Pull Apart Bread from Chef in Training
Overnight Baked Pumpkin French Toast from Life Love and Sugar