Pumpkin Cinnamon Streusel Muffins

I know fall is right around the corner when I start to crave pumpkin.  Have I ever mentioned I love pumpkin?  Well, if not…I love pumpkin.  I’m not sure why I love it so much, but a part of me thinks it’s because it’s a favorite fall ingredient and fall happens to be my favorite season.  Of course, we live in a place where fall isn’t much of a reality.  No changing of the leaves, cooler days and nights, or lighting of the fireplace.  The first experiences of fall we have aren’t usually until November (if we are lucky).  I guess I should be used to it but I’m still craving those cooler temperatures.  My mom called from Atlanta this weekend and told me that they were finally getting cooler temperatures.  Deep down I was so jealous and wish we could have been there to have a taste. All I hope is we will get a slight break in the temperatures here in Florida.  I would be happy for temps below 85 and less humidity.  Eventhough this weekend was a steamy one I still felt the urge to bake my fall favorite, pumpkin.  I cranked up the air-conditioning to make myself believe it was cooler and off to baking I went.  These muffins not only were a hit with everyone in my house they made the house smell delicious.  I actually made one batch on Saturday and was left with none come Sunday so I made another batch so I could photography and share with all of you.  If your looking for that first fall pumpkin recipe give these a try.  My husband even claimed these were his favorites I have ever made.  Either he was very hungry or telling me the truth.  I’m hoping he was telling the truth.  Happy fall to all of you and happy baking!

I would love to hear what’s one of your favorite fall ingredients too, so please share. 

Pumpkin Cinnamon Streusel Muffins

Print Recipe

For Muffins:

1 can (15 ounces) pure pumpkin

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon ground nutmeg

2/3 cups light brown sugar

1/4 cup canola oil

1/4 cup unsweetened applesauce

2 large eggs, lightly beaten

1 cup white whole wheat flour (or whole wheat flour)

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 Tablespoons arrowroot (or cornstarch)

For Streusel:

3/4 cup old-fashion rolled oats

1/3 cup packed light brown sugar

1 teaspoons pumpkin pie spice

1/4 teaspoon salt

2 Tablespoon unsalted butter, melted

1/4 cup chopped pecans

Instructions:

Preheat oven to 400 degrees.  Spray a 12-cup muffin tray with cooking spray.

In a saucepan, heat the pumpkin and spices over medium heat for about 3 to 4 minutes or until muffin is fragrant.  Stirring occasionally.  Transfer to a bowl and add brown sugar, oil, and applesauce, whisking to combine.  Add the eggs and mix until combine.

In a medium bowl, whisk the flour, baking powder, baking soda, salt, and arrowroot.  Whisk in the pumpkin mixture, just until combined and no longer lumpy.

For streusel: Combine the oats, brown sugar, cinnamon and salt in a small mixing bowl until well blended.  Stir in melted butter until the moisture forms large crumbs; stir in pecans.

Preparing muffins: Evenly place 1/2 tablespoon of muffin batter in the bottoms of the muffin tin, to just cover the bottoms.  Add a layer of streusel topping on top of the batter making sure to save enough for topping the muffins.  Evenly top the steusel layer with the remaining muffin mixture.  After filling all muffin cups with the batter top the muffins with the remaining streusel topping.

Bake muffins 15 to 18 minutes, until golden and an toothpick inserted into center comes out clean.  Let the muffins cool in pan for 5 minutes. then carefully remove from pan and allow them to continue cooling on a wire rack.  Store in an airtight container for 2 to 3 days.