These Pumpkin Streusel Muffins have become a family favorite over the years and we have a tradition of making them every first weekend of October. Once we kick off the month with that special weekend, the muffins are a regular in our kitchen throughout the Fall season. They are easy enough to make that my teenager even volunteers to help in the kitchen.
I’ll warn you in advance that you may want to double the batch…..they really are that good!
Pumpkin Streusel Muffins
- 2 cups sugar
- 3/4 cup oil
- 3 eggs
- 1/4 cup milk
- 2 cups canned pumpkin
- 2 tsp vanilla
- 1 tbsp pumpkin pie spice
- 1/2 tsp salt
- 1 tbsp baking powder
- 3 cups flour
Mix together sugar and oil. Add eggs and mix until creamy. Stir in milk and canned pumpkin. Add remaining ingredients, being careful to not overmix flour.
Fill muffin greased muffin cups 2/3 full with batter. then mix together the following ingredients for a streusel topping:
- 1 cup flour
- 2/3 cup brown sugar
- 1/2 cup cold butter
- 1 tsp cinnamon
Mix together flour, sugar and cinnamon. using a pastry cutter, cut butter into the dry ingredients until fine crumbs form. Sprinkle 3-4 tbsp of crumb mixture on top of batter in each muffin cup.
Bake in a 350 degree oven for 17-23 minutes. Do NOT overbake!
Enjoy!!