Pumpkin Streusel Muffins
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I’m going to make an educated guess here and say that you love muffins. I mean, come on. Everyone loves muffins! They are easy to make, delicious to eat, portable, freezable, and delectable. Delectable. I don’t think I’ve ever used that word before. I just really needed another “-able” word to round out that sentence. Forgive me.
Now, these muffins. I came across them in an old Taste Of Home magazine and I ripped the recipe out and stuck it in my To Bake Soon pile. All of my recipes are in the To Bake Soon pile. I don’t bother ripping out recipes that I don’t want to make as soon as possible. I’m wild and crazy that way.
Enough about the piles of papers littering my house, let’s discuss these muffins.
They did what every muffin should do, and that’s bake up nice and tall. I hate when I make a muffin that doesn’t achieve that beautiful round top. Flat muffins are bad, man. My kids loved these muffins, but I had one complaint. The orange zest in them gave them a bit of an odd flavor. Next time (and, yes, there will be a next time) I will make these without the orange zest. These were still very good and I still ate more of them than I care to tell you, I just found myself wishing I had left the orange zest out. If you choose to make these (and why wouldn’t you?), go ahead and add the orange zest if it sounds good, or leave it out if it doesn’t. The world will keep on spinning either way. True story.
This muffin recipe mixes up like most others, wet ingredients and then dry. Easy peasy.
I was supposed to end up with twelve muffins, but I had enough batter for twelve regular muffins and twelve somewhat skimpy mini-muffins.
The streusel topping is just flour, brown sugar, and butter. Cut the butter into the flour and brown sugar and sprinkle a little (or a lot) of the topping on the muffins before baking. You could also add a bit of rolled oats to the streusel topping if you want to feel all healthy and virtuous.
Bake these guys for 20-25 minutes at 375 degrees. Your house will smell lovely.
Let the muffins cool on a wire rack and try your darnedest to keep your kids away from the streusel topping. Something about streusel topping just begs kids to pick it off.
Look at how tall and round and perfectly muffin-like they are?
I love muffin-like muffins. Am I still even making sense? Did I eat too many muffins and now I’m in the midst of some sort of pumpkin muffin overload and it’s causing me to type things without even caring if they make sense?
It’s totally possible.
Ingredients Instructions
http://www.bunsinmyoven.com/2009/10/20/pumpkin-streusel-muffins/
adapted from Taste Of Home
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These look amazing, no wonder you ate too many. Sometimes I get caught up in making my muffins healthy and don’t try to make these kind. I am missing out!
These look delicious! I have been craving pumpkin muffins (darn pumpkin scented candles) but haven’t ate any because I’ve been lazy and not baking. Although now that you posted these I may have to lake off my lazy hat and put on my apron.
Recently I made your onion garlic bread, actually I’ve made it three times and have a pre-made one in the freezer for a spur of the moment spaghetti dinner. Your sugar donut muffins were a huge hit in my house too. Your recipes rock!
You’re right – I do love muffins! Especially the kind with streusel topping. I’d blame the “bun” in my oven (ha ha), but I’ll confess I give in to them regardless of baby status
Now those sound wonderful. I make a pumpkin muffin (and am going to post it in a couple weeks), but it has no streudel topping. Love that idea! Next time I make them, I’ll add your topping! I take all my extras to the hairdressers, or bridge group or wherever I’m going- just so I won’t sit there and pig out!
Thanks for visiting my blog!
Muffins is one of the passe-partout food that almost everyone enjoy.
I love the combo of spices of yours. They look delicious!
Your muffins look gorgeous!! That reminds me I haven’t made any recipe with pumpkin!
I love how these look and since I have some leftover pumpkin I am very tempted to make them. I think I even have just about every ingredient that I would need for these..
Karly, these look scrumptious. How I wish I had one of your warm spicy pumpkin muffins right now.
These look lovely. I particularly love the idea of the streusel topping, talk about yum!
BTW, I made these last week and they ended up giant! I am assuming they were extraordinarily good but I wouldn’t know because they were gone before I had a chance to eat one. Matt and Meg and some of Meg’s friends were here when I took them out of the oven and well…that’s all she wrote. I’m assuming that a house full of 19 and 20 year olds is a pretty damn good seal of approval.
I plan on making these again…when I’m home ALONE!
this is the best recipe/blog ever! love, love, love it!
I was just searching for streusel-topped pumpkin muffins and found your blog. I made these today (yes, in May! lol) and they were delicious! I had been planning on leaving out the orange zest, because I didn’t have an orange to zest, then I read your commentary which suggested leaving it out anyway!
Was looking for a recipe for Pumpkin Strudel Muffins after finding some mini versions in the bakery grocery aisle. My granddaughter, who is known to turn her nose up to anything other then corn dogs, was the first to eat two and ask to take the rest home to put in her lunch box for dessert the next day. She did! She was forced to share with her older sister which I hear that she was willing but not completely sold on. So I am going to be making this recipe – in mini cupcake pan – for her family’s Thanksgiving dinner. Just sending, I’m going to enjoy a quiet day at home with hubby of 35 years. Thanks for posting!!!!!