Pumpkin Cinnamon Streusel Muffins

This morning I woke up to the first true chill of Autumn in the air. Dreary, rainy and a cool 40 degrees. You know, the kind of morning where you want to do nothing else but wrap up in a blanket with your dogs, eat comfort food and catch up on your DVR. The comfort food of choice? These delicious pumpkin muffins with streusel topping!

But this just isn’t any pumpkin muffin. This is the pumpkin muffin. The kind of muffin that you can’t get out of your head. Moist and tender with a brown sugar swirl running through the middle and topped with a pecan streusel. Who cares if you’ve already devoured one when it came out of the oven, a little bite of another won’t hurt. Your secret is safe with me! ;)

So go ahead and fill your home with the fragrance of fall with these spiced pumpkin streusel muffins, I’ll start the coffee!

Pumpkin Cinnamon Streusel Muffins

Yield: 24 muffins

Prep Time: 15 minutes

Cook Time: 22 minutes

Ingredients:

For the Muffins:
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon allspice
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin puree
2 large eggs
1 teaspoon vanilla extract

For the Brown Sugar Cinnamon Filling:
1 cup light brown sugar
1/2 teaspoon cinnamon

For the Streusel Topping:
1 1/4 cup old fashioned oats
1/2 cup chopped pecans
1 tablespoon all purpose flour
1/3 cup light brown sugar
1 teaspoon cinnamon
Dash of nutmeg
6 tablespoons cold butter, cut into chunks

Directions:

Preheat the oven to 350 degrees F. Line two muffin tins with paper liners or spray with cooking spray; set aside.
To make the brown sugar cinnamon filling, in a small bowl, combine the brown sugar and cinnamon; set aside.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger and allspice; set aside.
In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined. Add the flour mixture, stirring gently, until the ingredients are just combined. Do not overmix!
Fill each muffin cup halfway with batter. Sprinkle the brown sugar cinnamon filling over each muffin cup. Top the muffins with remaining batter so the filling is covered.
For the streusel topping: in a small bowl mix together the oats, pecans, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly. Top each muffin with streusel topping.
Bake until muffin tops are just firm and toothpick inserted into the center comes out clean, about 18 to 22 minutes. Remove pans from oven and cool on a wire rack.

Source: adapted from Two Pea's & Their Pod

One Year Ago: Pumpkin Muffins 

Two Years Ago: Baked Ziti