Pumpkin Muffins
These jumbo bakery style Pumpkin Muffins are topped with a crumbly streusel topping for the ultimate delicious breakfast or snack.
Servings: 6 muffins
Calories: 610kcal
Ingredients
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
Instructions
- 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
Nutrition
Serving: 1muffin | Calories: 610kcal | Carbohydrates: 99g | Protein: 7g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 75mg | Sodium: 228mg | Potassium: 174mg | Fiber: 3g | Sugar: 60g | Vitamin A: 6669IU | Vitamin C: 2mg | Calcium: 120mg | Iron: 3mg