Pumpkin Strussel Muffins

I had a can of left over pumpkin from Thanksgiving and decided I would make some muffins to bring to work and to freeze for breakfasts in a hurry. You can either microwave them for 30sec-1 min or let defrost on the counter overnight or for a few hours.

Pumpkin Muffins:

Makes ~24 muffins
  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1/2cup vegetable oil
  • 1/2 cup applesauce
  • 1/2cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon*
  • 1 teaspoon ground nutmeg*
  • 1/2 teaspoon ground cloves*
  • 1/4 teaspoon ground ginger*
*Or you can use 2 tsp pumpkin pie spice mix

Streusel Topping:

    • ½ cup all-purpose flour
    • ¼ cup brown sugar, packed
    • ½ stick unsalted butter
    • ½ tsp ground cinnamon


  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with liners.
  2. In a large bowl, mix together pumpkin puree, eggs, oil,applesauce, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Scoop into muffin tin wells to 2/3 full.
  3. In a separate bowl combine all the ingredients in a food processor and pulse until crumbly. Alternately, you can mash the ingredients together in a bowl using a fork, or just smoosh everything together with your fingers.Top the muffins with about 2 tsp of the streusel mix
  4. Bake for about 20-25 minutes in the preheated oven until muffins are cooked through and toothpick comes out clean.


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