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As the leaves begin to change and the air turns crisp, or it’s snowing already (AHEM ALASKA!) there’s something undeniably magical about fall mornings. Chilly temperatures call for cozy breakfasts that warm both body and soul. One of the best ways to embrace the season’s flavors is by enjoying Large Bakery Style Pumpkin Muffins with Streusel.
These muffins are a delightful treat that embodies the essence of autumn. Pumpkin muffins are the quintessential breakfast for fall offer creative ideas for using pumpkin puree, and share tips on making the best muffins possible.
Don’t have a Jumbo Muffin Pan?
No worries! You can make 12 regular-size muffins in a regular muffin pan instead of 6 jumbo muffins. You’ll have nice full size muffins.
What you need to make pumpkin muffins
- all-purpose flour
- white granulated sugar
- brown sugar
- cold butter
- baking powder
- pumpkin pie spice
- 1 cup pumpkin puree not pumpkin pie mix
- vegetable oil
- measuring cups
- measuring spoons
- mixing bowl
- smaller bowl (for the streusel)
- wooden spoon
- silicone spatula
- muffin pan, either large 6 hole tin or 12 hole regular size muffin pan
- corresponding cupcake lines
- cooling rack
Important Note on the pumpkin!
It’s important to remember that you can’t use prepared pumpkin pie mix in the can you must use pumpkin puree. But the brand doesn’t matter, the link is just to give you an idea of the kind of product you need to buy.
What to do with Pumpkin Puree
If you buy a can of pumpkin puree and you don’t know what to do with the remaining puree here are some ideas. These recipes use Pumpkin Turkey Chili is a nice main dish recipe that uses some pumpkin puree, if you buy the big can you’ll have enough to make the chili and these muffins.
Or make this Pumpkin Zucchini Bread. A sort of end of summer beginning of fall medley of a recipe. It uses just 2/3 of a cup of pumpkin puree. These Pumpkin Brownies use just 1/2 cup of pumpkin puree. And they LOOK fabulous.
To store Pumpkin Muffins
You can store these muffins in an air-tight container like pyrex storage containers. We have and LOVE these dishes. They make leftovers so easy to store.
For the crumb topping:
- 1/2 cup flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 4 tbsp butter
- 1/2 tsp cinnamon
For the muffins:
- 1 3/4 cups all purpose flour
- 2 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1 1/4 cup granulated sugar
- 1 cup pure pumpkin
- 1/3 cup vegetable oil
- 2 large eggs
- Preheat the oven to 375 degrees
- Add 6 liners to a jumbo muffin pan, set aisde
- Prepare the crumb topping in a small mixing bowl. Add the crumb topping ingredients to the bowl, then use a fork to mix it all together to form a crumb type mixture. Set aside in the refrigerator.
- Add the the flour, baking powder, and pumpkin pie spice to a large bowl and mix with a large spoon
- Add the sugar, pumpkin, oil, and eggs to a medium bowl and stir with a whisk until well combined
- Pour the pumpkin mixture into the bowl with the flour mixture and gently stir just until combined
- Divide the mixture between the muffin tin cavities
- Remove the crumb topping from the refrigerator, stiff with the fork to form crumbs, and sprinkle the mixture over the muffin batter
- Bake the muffins for 22-25 minutes, until a toothpick inserted into middle of a muffin comes out clean
- Transfer the pan to a wire rack to cool for a few minutes, then remove from the pan