Fall is not fall without pumpkin muffins. My mom makes the BEST pumpkin muffins a few times each year and we gobble them right up, barely letting them cool after she takes them out of the oven. When we’re visiting, she sends us home with them – the moistest, yummiest pumpkin muffins ever – always gooey and slightly under-baked with a crunchy and sweet streusel topping. The best pumpkin muffins, in my opinion, have streusel topping. It just adds that extra bit of goodness.
I am always trying to find the perfect pumpkin muffin recipe and until now, haven’t found it. We made these today, adapted from this recipe on the Libby’s site. And, yes, they taste as good as they look. I believe the search for the perfect recipe is over.
Try them, they’re fabulous. No fair eating the streusel off the ones that aren’t yours.
Adrian ate 7 of these today in one seating today…not recommended.
We used white whole-wheat flour instead of regular white. and you’d never be able to tell. I wouldn’t use regular whole-wheat since it would likely leave the muffins too dense and heavy. You could probably do 1/2 white, 1/2 whole-wheat if you wanted. Also, I like the muffins with a bit more spice, so used about double the amount of pumpkin pie spice normally found in pumpkin muffin recipes. And I added vanilla, something my mom taught me never to bake without. Sometimes I add cranberries & walnuts. This time around, just walnuts.
Here’s how we made them. We’ve even made some extras for you.
Mix the wet and dry ingredients together.
This streusel topping makes the muffins extra special.
Add a sprinkle of streusel to each muffin.
Bake in a 350 degree oven until a toothpick inserted comes out clean. About 20 minutes.
Cool on a wire rack.
Pumpkin Muffins with Streusel Topping
Total time: 35 minutes
Makes: 30 regular sized muffins or 60 mini muffins
- 3 cups white whole-wheat flour
- 2 tablespoons pumpkin pie spice
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- ¾ cup chopped walnuts
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 15 oz can pure pumpkin (don’t use pumpkin pie filling)
- ¾ cup egg substitute or 4 large eggs
- 1/2 cup olive oil or canola oil
- 1/2 cup orange juice or water
- ¼ cup soy milk
- 1 tbsp vanilla
- 3 tbsp rolled oats
- 2 tbsp salted butter, softened
- 2 tbsp brown sugar
- 1 tbsp white whole wheat flour
- 1 tsp pumpkin pie spice
- 2 tbsp chopped walnuts
Directions: Preheat oven to 350. Line muffin tins with muffin liners and spray with non-stick cooking spray. In a large mixing bowl, combine flour, pumpkin pie spice, cinnamon, baking soda, salt and walnuts. In a medium mixing bowl, combine sugars, pumpkin, eggs, oil, water, soymilk and vanilla. Add wet ingredients to dry and mix just until combined. Add batter to muffin tins, filling ¾ of the way. Combine all streusel topping ingredients with a fork. Top each muffin with a sprinkle of the streusel topping. Bake for ~20 minutes (or just less than 10 minutes for mini muffins), or until a toothpick is inserted cleanly. Cool on wire racks and enjoy.
Adapted from Libby’s Pumpkin Muffins.