"Pumpkin muffins with a crunchy cinnamon crumb topping." — 2sachse
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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!
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!
* 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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