Sometimes, when literally nothing goes right, I find that baking is the one thing that keeps me sane. Thats why I’m sharing this recipe. So a more appropriate name may be My “Stay Sane Pumpkin Crumble Muffins”. I highly suggest these muffins, wether you’re craving an incredibly moist and delicious muffin, have that premature fall/pumpkin bug thats going around, need to stay sane, or a mixture of all three.
SUPER INCREDIBLY MOIST AND DELICIOUS PUMPKIN CRUMBLE MUFFINS
Jumbo Pumpkin Streusel Muffins
makes 6 jumbo or 12 regular
INGREDIENTS
- 1 cup of canned pumpkin
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 6 tablespoons coconut oil
- 2 large eggs (or one flax egg, one regular)
- 1 1/2 cups all purpose flour plus a tablespoon
- 1/2 scant teaspoon salt
- 1/2 scant teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 to 2 teaspoons cinnamon (or use 2 teaspoons pumpkin pie spice and omit other spices)
- 1/2 teaspoon freshly ground nutmeg
Topping:
- 2 tablespoons salted butter, softened
- 1/4 cup granulated sugar
- 3/4 teaspoon cinnamon
- 6 tablespoons all purpose flour
INSTRUCTIONS
- Preheat oven to 375 degrees F. Line 6 jumbo muffin cups or 12 regular with paper liners
- Beat the pumpkin, sugars, oil, and eggs together in a mixing bowl.
- Mix the flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves together in a second larger bowl.
- Pour the pumpkin mixture into the flour mixture and stir just until well-mixed. Divide evenly among the muffin tins.
- Make topping. Mix together the butter, sugar and cinnamon. Stir in the flour so that you have a crumbly topping. Sprinkle topping evenly over muffins.
- Place in oven on center rack.
- REDUCE OVEN HEAT TO 350degree F.
- Bake for jumbo muffins for 22-25 minutes until a toothpick inserted in center comes out with moist crumbs.
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