These Pumpkin Streusel Muffins aren’t too sweet and have a strong pumpkin flavor.
About a week ago I shared my inspiration and recipe creating process with all of you on my social media channels. THIS muffin is the one I used in the quick tutorial! Pumpkin is a fall staple and I am always looking for creative ways to incorporate it into our menu. After whipping up a few batches of my pumpkin spice latte I was left with about a cup of puree that desperately needed to be used. The solution? A breakfast muffin!
The original recipe I used to base my muffin off of called for chocolate chips which would have been awesome. However, I decided that switching things to a streusel topping would compliment the pumpkin flavor a little better. Don’t get me wrong, I’m a big fan of the pumpkin chocolate chip combo, but sometimes I feel like the chocolate overwhelms the pumpkin and flavors get lost. This way I keep that sweet extra touch and you get a strong pumpkin taste.
I used homemade pumpkin pie spice but you can always use a combination of cinnamon, cloves, nutmeg, and ginger. Just make sure you add according to your tastes and don’t skimp. The spices help give these yummy muffins a bold enhanced flavor.
- 3/4 cup brown sugar
- 1/4 cup applesauce or oil
- 2 eggs
- 1 cup pumpkin puree (NOT pumpkin filling)
- 1/4 cup water
- 1 1/2 cups flour
- 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/3 cup brown sugar
- 1/4 cup flour
- 1/4 teaspoon cinnamon
- 2 tablespoons butter, soft
- Preheat your oven to 350 degrees. Line a muffin tin with 10-12 liners.
- Whisk together the 3/4 cup brown sugar, applesauce, eggs, pumpkin and water in a large bowl.
- Shift 1 1/2 cups flour, baking powder, baking soda, pumpkin pie spice, and salt in a small bowl. Fold into your wet ingredients until just incorporated.
- Fill your cupcake liners 3/4 full with your batter.
- In a small bowl whisk together the 1/3 cup brown sugar, 1/4 cup flour, 1/4 teaspoon cinnamon. Cut in the soft butter until a crumbly mixture is formed. Sprinkle evenly over your muffins.
- Bake 18-20 minutes or until a toothpick comes out clean.
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