Sunday, July 17, 2011

Pumpkin Cinnamon Streusel Muffins

Maybe it's because I needed something to do (forget the piles and piles of laundry.)  Maybe it's because I was missing the cooler temperatures of fall.  Maybe it's because I bought wayyyy too much pumpkin last fall in fear of another pumpkin shortage (you can not go through October without pumpkin) and needed to clear some space in my cabinet.  Whatever the reason, I am so glad I made these Pumpkin Cinnamon Streusel Muffins from two peas and their pod.  

Their recipe says that it makes 24 muffins.  As always, I didn't get nearly that many.  In fact, I only got 12.   But they are big and beautiful.

For the batter,

In a medium sized bowl, whisk together:


baking soda, salt, cinnamon, and nutmeg

set aside and mix the wet ingredients:



pumpkin,  water, eggs (oh look a smiley face...kind of)

and vanilla extract.
(my step dad use to travel to Mexico for work. He would always bring me back and nice big jug of Mexican vanilla.  Boy, do I miss those days.)

Mix the dry in with the wet:
and stir all up

Set aside to make the filling and the struesel topping:

The filling
brown sugar and cinnamon: simple but delicious

The topping:
 Oats, flour, brown sugar, Cinnamon, butter and a "dash" of nutmeg

 thanks to my quick tip I learned, mixing the cold butter in was a breeze!

Yes, I have a spoon for "dash."  Only real bakers do! (kidding of course.)

Now, put the muffins together.  Super easy!
After oiling the tin, fill each muffin cup half-full with the batter.

Sprinkle on the filling

More batter

And finally the streusel

The finished product:

Eat and dream of the cooler days of October....

The recipe (taken from


1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla extract
Brown Sugar Cinnamon Filling:
1 cup brown sugar
1/2 teaspoon cinnamon
Streusel Topping:
1 1/4 cup oats
1 tablespoon flour
1/3 cup brown sugar
1 teaspoon cinnamon
Dash of nutmeg
6 tablespoons cold butter, cut into chunks


1. Preheat the oven to 350 degrees F. Line two muffin tins with paper liners or spray with cooking spray. Set aside.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined.
4. Slowly stir in the flour mixture. Mix until ingredients are combined.
5. For the brown sugar cinnamon filling: in a small bowl, mix the brown sugar and cinnamon together. Set aside.
6. For the streusel topping: in a small bowl mix together the oats, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly.
7. Fill muffin cups half way full with the pumpkin batter. Sprinkle the brown sugar cinnamon filling over each half filled muffin cup. Fill the muffins cups with the remaining batter. Top each muffin with streusel topping.
8. Bake for 17-20 minutes or until a toothpick comes out clean. Remove pans from oven and cool on a wire rack. Remove muffins from tins and enjoy.

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