Summer used to be my favorite season--until I moved east. Because heat combined with humidity is a beast that I have never learned how to handle. So now I'm a fall girl, through and through. Nothing says fall like pumpkin, and I think these are my new favorite pumpkin muffins. Brown sugar, cinnamon and streusel goodness in every bite. These are delicious!
Pumpkin Muffins with Streusel and Brown Sugar Cinnamon Filling
(adapted from Two Peas are Their Pod)
Makes 12 muffins
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1 1/2 cups sugar
1/2 cup vegetable oil
1/3 cup water
1 cup canned pumpkin
1 teaspoon vanilla
BROWN SUGAR CINNAMON FILLING:
1 cup brown sugar
1/2 teaspoon cinnamon
1 1/4 cups oats
1 tablespoon flour
1/3 cup brown sugar
1 teaspoon cinnamon
6 tablespoons cold butter, cut into chunks
1) In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
2) In a large bowl, whisk together sugar, vegetable oil, water, pumpkin, eggs and vanilla. Whisk until smooth and combined.
3) Slowly stir in the flour mixture. Mix until ingredients are combined.
4) For the brown sugar cinnamon filling, mix the brown sugar and cinnamon together in a small bowl. Set aside.
5) For the streusel topping, mix all ingredients except the butter in a small bowl until combined. Mix in the butter with your hands until crumbly.
6) Fill lined or greased muffin tins until about half way full with muffin batter. Sprinkle the brown sugar filling over each half filled muffin cup. Fill the muffin cups with the remaining batter. Top each muffin with streusel topping.
7) Bake at 350 degrees for 15-17 minutes or until tops are browned and a toothpick comes out clean. Allow pans to cool on a wire rack. Remove muffins from tins. Enjoy!