It's October, which means it is officially PUMPKIN SPICE SEASON!!! Is anyone else doing a happy dance? 

Every fall, I love to whip up a batch of my homemade pumpkin streusel muffins. The thing that I love most about these muffins is the streusel topping which is made with a mixture of brown sugar, cinnamon, and chopped pecans. Inside the muffins, I add pumpkin puree to keep the muffins moist along with dashes of nutmeg, cinnamon, ginger, and pumpkin spice which really enhance the pumpkin flavor. 

I like to make a double portion of these muffins and serve them throughout the fall. They freeze really well and go perfectly with a cup of tea or coffee. Enjoy!

pumpkin muffins.jpg

Pumpkin Streusel Muffins


1 1/2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon pumpkin spice

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/3 cup milk

1/4 cup vegetable oil

1 large egg

2 Tablespoons light brown sugar

1/2 cup pumpkin puree

1 teaspoon honey

1 teaspoon cinnamon

1 teaspoon vanilla

Streusel Topping Ingredients:

3/4 cup light brown sugar

1 cup of finely chopped pecans

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Baking Instructions:

1. Preheat oven to 400 degrees.Combine dry ingredients into a large bowl; make a well in center of mixture.

2. Stir together milk, oil, and egg; add to dry ingredients; stirring just until moistened. Fold in pumpkin puree, vanilla, and honey. If the mixture is too thick, add more milk until the right muffin consistency is achieved. Spoon into paper-lined muffin pans, filling two-thirds full. 

3. In a separate bowl, combine the streusel ingredients. Sprinkle the streusel onto each muffin. 

4. Bake at 400 degrees for 20 to 25 minutes or until streusel is golden. Remove from pans immediately, and cool on wire racks. Yield: 12 muffins. 

Celebrating you,


Holiday Trunk Show square.jpg

1 Comment