Labor Day has passed and the weather is cooling down, in my mind it’s already Fall. I’ve started dressing in sweaters and scarves at work and I’m even burning pumpkin candles in my house. Maybe it’s a little early, but I’m ready for summer to be over. And yes, I’m one of those pumpkin obsessed people. I’ve tried a million different pumpkin recipes including pumpkin ravioli, but my pumpkin muffins are by far my favorite. These pumpkin muffins are amazing, they are perfectly sweet and moist, and will have your whole house smelling amazing! You can top them with this frosting instead of the streusel topping, and you’ll have an awesome pumpkin cupcake! Either way, they’re a pretty big hit around here.
PUMPKIN MUFFINS WITH STREUSEL TOPPING | 12 MUFFINS
streusel topping adapted from Honestly Yum
|Ingredients|
PUMPKIN MUFFINS
1 3/4 c. flour
1 teaspoon baking soda
1 teaspoon salt
1/2 tablespoon cinnamon
1 teaspoon nutmeg
1 c. sugar
1/2 c. brown sugar
1/2 c. coconut oil, melted
1/3 c. water
1 c. canned pumpkin
2 eggs
1 teaspoon vanilla
STREUSEL TOPPING
1 tablespoon sugar
1 tablespoon brown sugar
1/2 teaspoon cinnamon
pinch of salt
2 tablespoons flour
1 1/4 tablespoons butter, melted
Preheat your oven to 350ºF and line a muffin pan with liners. For the streusel topping, in a small bowl mix the sugars, cinnamon, salt, and flour. Add the butter and mix until crumbly, and set aside. In a medium-sized bowl, mix the flour, baking soda, salt, cinnamon, and nutmeg together, and set aside. In the bowl of a stand mixer, or by hand, mix the sugar, brown sugar, and coconut oil until combined. Add the pumpkin, eggs, water, and vanilla and mix until smooth. In two batches add the dry ingredients to the wet and mix slowly until well combined. Fill the muffin cups 3/4 of the way with the batter and top evenly with the streusel topping. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool for 10 minutes before enjoying!
rosemary + rye 