Fall brings out my pumpkin-obsessed self and it takes everything in my willpower to not make every recipe I can find. I am only slightly exaggerating about that. It’s a tad bit sad, but I’m not ashamed to say that it’s only the first day of October and I’ve already made 3 batches of pumpkin cookies, 2 pumpkin rolls, a pumpkin ravioli dinner, and these delicious pumpkin streusel muffins.
I ended up posting this photo on my personal social media pages and had a few of my sweet friends ask for the recipe so I decided to just post it here on the blog. Hope you all enjoy it as much as we did. I will warn you, this may cause a pumpkin addiction that is hard to kick. Just saying…..
Pumpkin Streusel Muffins
3 cups flour
2 cups white sugar
1 tbsp baking powder
½ tsp salt
1 tbsp pumpkin pie spice
1 15 oz can pumpkin pie filling
¾ cup vegetable oil
2 tsp vanilla
¼ cup milk
Mix all ingredients together to form muffin batter. If you do not have pumpkin pie filling, you can substitute it with canned pumpkin, just add 1 tsp extra of pumpkin pie spice and an extra ¼ cup milk.
Drop batter into greased muffin tins, filling ¾ full.
1 cup flour
2/3 cup brown sugar
1 tsp cinnamon
½ cup cold butter, cubed
Mix the streusel topping by cutting cold butter into dry ingredients. I usually do this with the back of a fork or a pastry cutter. Once mixture resembles dry crumbs, it is ready to be sprinkled onto the tops of the muffin batter.
Bake at 350 degrees for 17-23 min. I baked mine for about 20 minutes and they were all but perfect. If you live at a different altitude, you may have to adjust your cooking time accordingly.