Recipe by 2sachse
"Pumpkin muffins with a crunchy cinnamon crumb topping."
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1 3/4 cups
packed brown sugar
We really liked these muffins! Very moist! My struesel topping didnt get crunchy, it kind of melted on the tops.. it was really good though! I will be using this recipe during the holidays.
I only made one adjustment to the recipe--instead of water, I used buttermilk. I did not get 18 muffins out of this recipe, I actually got 12 that were a bit on the smaller side. Baked at 350*, mine were done at exactly 20 minutes. Ohmygoodness, are these GORGEOUS! They look like something you'd see on the cover of a cooking magazine. And they were absolutely delicious! This was perfect for me as someone who is cooking with on hand ingredients but wanted to bake something. Excellent muffin recipe!
Very simple and could be simpler. As a handcraft baker, we developed fail-safe shortcuts to speed up production. I put all the dry ingredients in and then mixed them with the whip to be sure the baking soda was well dispersed. Next, I put in the softened butter. In the morning, I added the two eggs, pumpkin and water while mixing with the batter attachment, not the whip. I made 12 large muffins and 12 mini muffins for the grand kids. One major difference that will definitely improve taste and how well they keep, I used pastry flour. We would never have used a standard patent flour in muffins. Standard patent is simply wrong and dries the product out. The old bakers would have knocked me in the head if I had made that mistake. I miss those guys. Anyway, this will result in moister muffins.
I am no top chef, so I love recipes that turn out right if you at least follow directions. I LOVE cinnamon and tis the season for pumpkin (plus being pregnant) this 100% satisfied the craving! I'm saving this for my go-to recipe box. I might add more cinnamon next time, but I'm very happy with these!
Loved this recipe, the spices, & especially the smooth texture. Opted for a healthier version- used less butter & sugar used half whole wheat flour & topped with walnuts instead of streusel . Very moist & loved the crunch of the nuts on top. It's a new favourite!
These turned out very good! I was looking for a recipe to use up some apricot butter that I canned last year. I replaced the pumpkin in this recipe with the apricot butter and used slightly less water. It turned out moist and delicious! The streusel did not work out quite as planned, but I think it was a rookie mistake using spreadable butter instead of regular! I used a regular cupcake pan and got 18 muffins. I will definitely make these again!
Recipe is very easy to make and turns out very moist and I even used all purpose flour. I did find that the muffins are really small, I will not do 18 next time, I like'm bigger :) They are extremely tasty even though the streusel is not a streusel lol.
Made these muffins this morning to take to a crew working at my church - needed to use some pumpkin that I had frozen this fall (a friend gave me a 40# baking pumpkin - and there is a TON of it in the freezer). Recipe worked perfectly. My streusel topping didn't turn out like a streusel - more like a candy top - but it was delicious anyway. I made 18 tiny muffins and 5 regular size muffins. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Muffins with Cinnamon Streusel Topping
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 59
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These muffins are moist and tasty, and freeze well.
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