Pumpkin Spice Streusel Muffins
Pumpkin season is finally here!! I took a little baking hiatus through summer as I started our wedding planning journey. I knew we would want to have a stress-free autumn so we got all of our vendors secured before this most special time of year. The very first thing I had to make is my go-to pumpkin muffin recipe! It is loosely based off a recipe I found back in college and I have made various versions of it ever since. This particular version has crunchy streusel on it and it is really packed with pumpkin spice flavor. Turn on Hocus Pocus and get baking!
Ingredients
Topping
6 tablespoons of All Purpose or Bobs 1:1 Gluten Free Flour (I usually opt for gluten free)
5 tablespoons unsalted butter, melted
5 tablespoons demerara sugar
1/2 teaspoon cinnamon
Muffins
1-1/2 sticks (3/4 cup) organic unsalted butter, room temperature
1 cup granulated sugar
2 large cage-free eggs
1 can 100% pure pumpkin
2 cups of All Purpose or Bobs 1:1 Gluten Free Flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
Instructions
Preheat the oven to 350°F.
Prepare a standard muffin pan with non-stick cooking spray or a silpat muffin liner.
Make the topping: Combine the flour, butter, demerara sugar, and cinnamon in a small bowl. Set aside.
Start on the muffins! In a medium bowl, whisk together the flour, salt, baking powder, baking soda, pumpkin pie spice and cinnamon.
Using an electric mixer with the whisk attachment, beat the butter and sugar lightly until just combined.
Add the eggs one at a time, beating for a few minutes until light and fluffy
Add the pumpkin and beat until combined
Add the flour mixture and mix on low speed until just combined. I would finish the mixing with the spatula if you are using regular AP flour.
Using a spoon or scoop, transfer the batter to the prepared muffin pan, filling each cup completely full.
Add the topping over each muffin. Make sure you are generous! It may seem like it all falls off but the more the merrier.
Bake for 35 to 40 minutes, or until a toothpick comes out clean.
Let the muffins cool in the pan for 10-15 minutes, then turn out onto a cooling rack until lightly warm to the touch.
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