Jumbo Pumpkin Spice Muffins with Streusel Topping
Fall flavors in every bite! My jumbo pumpkin muffins are packed with warm spices and fluffy goodness. Perfect for a cozy breakfast or afternoon snack.
Servings: 6 jumbo muffins
Equipment
Ingredients
- 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
TOPPING:
- 1/3 cup packed brown sugar
- 1/3 cup finely chopped pecans I use pecans from Millican Pecan Company
- 1/4 cup all-purpose flour
- 1/4 cup cold butter cubed
Instructions
- Preheat oven to 375 degrees F. Grease a jumbo 6 cup muffin pan and set aside.
- In a large bowl, combine flour, sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
- In a separate bowl, combine the eggs, pumpkin, buttermilk, oil, and vanilla. Stir into dry ingredients just until moistened. Do not overmix. Spoon batter into prepared muffin cups filling to 2/3 full.
- In a small bowl, combine the brown sugar, pecans, and flour. Using a pastry cutter, cut in butter until crumbly. Sprinkle evenly over batter. Gently press topping into the batter so it sticks.
- Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 to 10 minutes before removing from pan to a wire rack. Serve warm with butter, honey, or my whipped pumpkin spice honey butter.
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