Moist Pumpkin Streusel Muffins

by Kelli H. on October 17, 2013

Let me just apologize in advance for these photos. I really don’t know what to say except fall is here, it’s getting darker way earlier, and my photography skills for night time shooting are in need of work, to say the least.

If you can get over the less than pretty pictures, then you will find yourself with the best pumpkin muffin recipe I’ve ever come across. These babies were so moist, light, and fluffy! My mom and I both think their the best muffins we’ve ever had. The recipe makes 2 dozen, so I sealed most of them up in a ziplock, and threw them into the freezer. Every morning before work I’d take a couple out and then by 9 or 10 a.m. I had the perfect snack waiting for me.

I’ve been on a total muffin kick lately. I think it has to do with I don’t have to pull out the kitchen aid mixer to make them. Just a couple bowls, whisk, and rubber spoon. I’m sitting here thinking right now if I should make these again or try to search for a new recipe to make. That’s always the hard part of coming across a great recipe. Do you stick with it and make it repeatedly or try something new? I tend to make new recipes all the time, but it’s a little sad that some of the best ones get left behind.

I probably don’t need to worry about this one getting left behind though. My mom’s been requesting it, so I’ll have to make them again and soon, but I’m not complaining about that. The pumpkin makes these so moist, the crumb on top is delicious, as always, and the centers were a little on the under done side, which might gross some people out, but my mom and I loved them that way!

My biggest change to the recipe was cutting out 1 cup of sugar. It’s still got plenty in it though, so don’t be too surprised by the 1 cup cut. They are not too sweet even with 2 cups, but if you’d like you could probably try cutting out another 1/4 cup and wouldn’t notice. Though, I think they are the perfect sweetness the way they are — very mild. I hope you make these perfect fall treats!

UPDATE: I’ve now also made these without the oil. If you’re interested, I used 3/4 cup plain Greek yogurt in place of the oil in this recipe. It makes the muffin a little more dense and less light but still moist. I’ve also left off the steusel to make them a tad less sugary and they are still very good.

Moist Pumpkin Streusel Muffins
Adapted from Val Socal

3 1/4 cup flour
2 teaspoons baking powder
3 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup vegetable oil
4 eggs
1 (15 oz) can pumpkin puree

Streusel Topping:
1/3 cup sugar
1/3 cup flour
1/4 cup butter, cold & cut into small pieces
1.5 teaspoons cinnamon

1. Preheat oven to 350 degrees. Line or grease muffin tins

2. In a large bowl whisk together flour, baking powder, cinnamon, pumpkin pie spice, nutmeg, baking soda, and salt.

3. In a medium bowl whisk together the sugar and vegetable oil until completely mixed through or looks like the sugar is dissolved. Whisk in the eggs one a a time and pumpkin puree until smooth. 

4. Slowly mix in the wet ingredients into the dry ingredients with a rubber spoon until completely combined. Try not to over mix. 

5. Prepare the streusel by combining all the ingredients in a small bowl and mixing until crumbly. I use my clean hands to do this. 

6. Fill the muffin tins 3/4 way full and top with a small handful of the streusel topping. Bake for 12-14 minutes or until a toothpick inserted comes out clean. 

{ 6 comments… read them below or add one }

janerunssf October 17, 2013 at 5:41 pm

Those look so good! Please send a batch my way! πŸ˜‰

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Marin mama cooks October 18, 2013 at 2:27 am

These look great girl and there is nothing better than a moist pumpkin muffin. I love your tip on freezing them and then just taking out one in the morning to thaw out. I never think to do that, I always just give them away and then a few days later I’m craving them again. I know what I’m doing the next time though! I’m the same way when it comes to trying new recipes once I’ve found a favorite. I don’t want to try something similar if I found the perfect recipe, but then we are food bloggers, so we can’t just make the same thing over and over, right? We have to branch out and try 50 different pumpkin muffin recipes (so kidding here). xoxo, Jackie

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Made in Sonoma October 18, 2013 at 4:27 am

Actually, I probably will try 50 different pumpkin muffin recipes…okay, maybe not 50 pumpkin, but 50 muffin recipes. I’m a tad obsessed with muffins right now. Try freezing them! I can’t believe how well they freeze.

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Sarah Cook October 18, 2013 at 3:34 am

Yum, these look delicious! Getting good pictures at night is impossible but your turned out really good. Plus, if you say they’re the best muffin you’ve ever had, then I’m sold!

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Made in Sonoma October 18, 2013 at 4:25 am

Thanks for the encouragement. haha. πŸ™‚ Yes, definitely try them.

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Nicole @ Foodie Loves Fitness October 20, 2013 at 3:31 am

Nom nom nom, I want one right now! Anything to do with pumpkin or apples is my cup of tea these days.

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