Pumpkin Cinnamon Streusel Muffins

Today’s been an interesting day. I woke up and had a mad craving for muffins, so I rummaged around my cupboards to see what ingredients I had, checked my favorite baking blogs for recipes that included these ingredients, and got to work. After choosing Two Peas and Their Pod’s Pumpkin Cinnamon Streusel Muffins, I realized that I didn’t have any muffin tin liners (which I prefer using as opposed to spraying the muffin tin). Then once I got to work on the muffin batter, my favorite, trusty spatula snapped in half!! So, I used the half-spatula, and giggled through the whole recipe. Sometimes my mornings don’t go as smoothly as I imagine them. Jeepers…

Despite my broken spatula, these muffins turned out great! Thank goodness. Actually, these muffins are now my new favorite!! They beat my Strawberry Banana muffins, which have been a favorite of mine for years. Change is weird.

These muffins are made with the perfect blend of pumpkin, cinnamon, and nutmeg, are swirled with a cinnamon sugar center, and are topped off with a gorgeous streusel topping. Tasty.

To begin, preheat the oven and line two muffin tins with cooking spray and set aside. Then, in a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set that aside too.

In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract.

Whisk until smooth and combined.

Slowly stir in the flour mixture.

Mix until ingredients are combined.

For the streusel topping: mix together the oats, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly. Make brown sugar cinnamon filling too (no picture since it’s so easy, peasy).

Fill muffin cups half way full with the pumpkin batter.

Sprinkle the brown sugar cinnamon filling over each half filled muffin cup.

Fill the muffins cups with the remaining batter. Top each muffin with streusel topping. I ate some of this streusel before baking it and went to heaven for a few minutes. This stuff is delish.

Bake for 17-20 minutes or until a toothpick comes out clean. Remove pans from oven and cool on a wire rack.

Remove muffins from tins and enjoy.

Hello beautiful!

Pumpkin Cinnamon Streusel Muffins
This recipe makes 24 beautiful muffins
Taken from Two Peas and Their Pod

Ingredients
Muffin batter:
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla extract

Brown Sugar Cinnamon Filling:
1 cup brown sugar
1/2 teaspoon cinnamon

Streusel Topping:
1 1/4 cup oats
1 tablespoon flour
1/3 cup brown sugar
1 teaspoon cinnamon
Dash of nutmeg
6 tablespoons cold butter, cut into chunks

Directions:
1. Preheat the oven to 350 degrees F. Line two muffin tins with paper liners or spray with cooking spray. Set aside.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined.
4. Slowly stir in the flour mixture. Mix until ingredients are combined.
5. For the brown sugar cinnamon filling: in a small bowl, mix the brown sugar and cinnamon together. Set aside.
6. For the streusel topping: in a small bowl mix together the oats, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly.
7. Fill muffin cups half way full with the pumpkin batter. Sprinkle the brown sugar cinnamon filling over each half filled muffin cup. Fill the muffins cups with the remaining batter. Top each muffin with streusel topping.
8. Bake for 17-20 minutes or until a toothpick comes out clean. Remove pans from oven and cool on a wire rack. Remove muffins from tins and enjoy.