Pumpkin Streusel Muffins

These super moist pumpkin muffins are made from scratch, finished off with a crumbly cinnamon oatmeal topping. Trust us, you won’t want to share! Plus, they’re handy for meal prep. Simply make a batch at the beginning of the week, and pop one in the microwave for a quick breakfast with your mug of warm Victorian Inn Cappucino or Stephen’s Hot Chocolate.

Try these recipe variations

  1. Add a cream cheese center by adding a scoop of batter, a dollop of Janey Lou’s Cream Cheese Icing (#8388), then topping with another scoop of batter.
  2. Mix in Ghirardelli Semi-Sweet Chocolate Chips (#2781)
  3. Stir Diamond Fancy Medium Pecan Pieces (#2812) or Kirkland Walnut Halves & Pieces (#1293) into the batter or topping.
  4. Drizzle with a maple glaze made up of 2 cups C & H Powdered Sugar (#1151), 2 Tbsp milk, 2 Tbsp Log Cabin Original Syrup (#1590), and maple extract as needed.
  5. Swirl AP Cinnamon-Vanilla French Toast Sugar (#1536) into the batter, once it’s in the wellls.
Pumpkin Streusel Muffins

These super moist pumpkin muffins are made from scratch, finished off with a crumbly cinnamon oatmeal topping.

Pumpkin Streusel Muffins

Ingredients:

Topping:

Instructions:

  1. For muffins, combine dry ingredients. Then add eggs, oil, pumpkin, and applesauce.
  2. Now, line a Norpro More-Than-a-Muffin (#2827) with Standard Wax Baking Cups (#1646) and add a spoon into each well.
  3. In another bowl, mix topping ingredients with Norpro Pastry Cutter (#2433). Crumble on top of the muffin batter.
  4. Then, bake at 350 degrees for 30 minutes or until a toothpick comes out of the center clean.

Yield: 2 dozen muffins.

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Comments

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