“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Pumpkin Cinnamon Streusel Muffins


For the Muffins:
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon allspice
1 1/2 cups sugar
1/2 cup vegetable oil
1/3 cup water
1 cup canned pumpkin puree
2 large eggs
1 teaspoon vanilla extract

For the Brown Sugar Cinnamon Filling:
1 cup light brown sugar
1/2 teaspoon cinnamon

For the Streusel Topping:
1 1/4 cup old fashioned oats
1/2 cup chopped pecans
1 tablespoon all purpose flour
1/3 cup light brown sugar
1 teaspoon cinnamon
Pinch of nutmeg
6 tablespoons cold butter, cut into chunks
"Let us hold unswervingly to the HOPE we profess, for HE who promised is FAITHFUL" Hebrews 10:23


Created on October 6th, 2014

Preheat the oven to 350 degrees.
Line 24 muffin tins with paper liners or spray with cooking spray; set aside.
To make the brown sugar cinnamon filling:
In a small bowl, combine the brown sugar and cinnamon; set aside.

To make the muffins:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger and allspice; set aside.
In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined.
Add the flour mixture, stirring gently, until the ingredients are just combined. Don't over mix.

Fill each muffin cup halfway with batter.
Sprinkle the brown sugar cinnamon filling over each muffin cup.
Top the muffins with remaining batter so the filling is covered.

For the Streusel topping:
In a small bowl mix together the oats, pecans, flour, brown sugar, cinnamon, and nutmeg.
Cut in the butter with a pastry cutter (or you can use your hands) until the mixture is crumbly.
Top each muffin with streusel topping.

Bake until muffin tops are just firm and toothpick inserted into the center comes out clean, about 18 to 22 minutes.
Remove pans from oven and cool on a wire rack.


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