If you’ve read my blog for any period of time you know I love crunchy toppings on breads and muffins. When it came time to search for recipes for #PumpkinWeek, I stumbled upon this recipe from Taste of Home. I knew I had to make jumbo pumpkin spice muffins with streusel topping because, well, you know I love streusel!
Every year when I make some pumpkin treats, I think of my Mom. She enjoyed just about anything pumpkin, except pumpkin pie. I would have to say her favorite recipe was my chocolate chip pumpkin bread. Her face would light up when I made it for her.
These muffins are a new favorite in our house. It’s nice that they only make 6. They are jumbo for sure. The crunch topping adds great texture and flavor. The recipe uses pumpkin pie spice which is easily made from spices you probably have in your spice cabinet.
It’s best to serve these muffins warm. Plain butter or my whipped pumpkin spice honey butter are good choices. Tuck a muffin into your lunch, grab one out the door as you head for work or enjoy as a mid-morning snack.
- 2-1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup canned pumpkin
- 1/2 cup buttermilk
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1/3 cup packed brown sugar
- 1/3 cup finely chopped pecans
- 1/4 cup all-purpose flour
- 1/4 cup cold butter, cubed
- Preheat oven to 375 degrees F. Grease 6 jumbo muffin cups and set aside.
- In a large bowl, combine flour, sugar, brown sugar, pumpkin pie spice baking powder, baking soda and salt.
- In separate bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Spoon batter into prepared muffin cups to 2/3 full.
- In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle evenly over batter. Gently press topping into batter.
- Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with butter, honey or my whipped pumpkin spice butter.
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Recipe adapted from Taste of Home recipe for jumbo pumpkin pecan muffins.
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