Well it is fall, y’all. And all thoughts turn to pumpkin, right? I’m no stranger to the love of all things pumpkin spice and while I am definitely a summer-loving person, I really can’t help but get excited with the sights, sounds and smells that accompany the changing of the late summer into early fall. These Pumpkin-Spice Streusel Muffins are a sure fire way to get your crisp mornings started off with a smile on your face.
Because this recipe makes quite a lot of muffins — and large ones to boot— they are so easy to keep on hand in the freezer. Or better yet. Spread the joy and share them with your neighbors and friends. My sweet postman looks forward to the arrival of autumn because he knows I will be stashing a couple of these in the mailbox for him. He never fails to deliver the mail to my front door on those days.
It pays to be neighborly. That’s one of the joys of living in the south, y’all.
- 3 cups sugar
- 1 cup vegetable or canola oil
- 2/3 cup water
- 4 eggs
- 1 15-ounce can pumpkin puree (not pie mix)
- 3 1/2 cups flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon allspice
- 1 cup (or more) chopped pecans or walnuts, lightly toasted
- 2 Tablespoons unsalted butter, softened
- 1/3 cup oats
- 1/3 cup finely chopped toasted walnuts or pecans
- 2 Tablespoons all-purpose flour
- 1/3 cup dark brown sugar
- Preheat the oven to 350 degrees. Spray large muffin pans with nonstick spray (Baker's Joy works very well for these.)
- Prepare the streusel. In a small bowl, combine all ingredients until thoroughly mixed. (I use my fingers to crumble the ingredients together.)
- Cream together the sugar, oil, water, eggs and pumpkin puree; set aside.
- Sift together the flour,baking powder, soda, salt, cinnamon, nutmeg, ginger and allspice.
- Add the flour mixture to the wet ingredients in thirds, stirring well after each addition.
- Stir in the nuts.
- Using a large ice cream scoop, fill the muffin cups 2/3 full. Top with streusel mixture.
- Bake approximately 30 minutes at 350 degrees; cool on a wire rack for about 5 minutes before removing from the pan.
- Serve warm or cool completely before freezing. Wrap individually in plastic cling wrap and sealed in a zipper plastic bag.
They look and sound wonderful. I’m saving this recipe. Thanks!
Thanks Dorothy. They freeze well. Hope you enjoy them.