Fall is in full swing and so is my love of pumpkin!! I feel like there is an over saturation of pumpkin everything in the supermarkets, somethings are just not meant to be pumpkin flavored..like TWINKIES. Let’s face it Twinkies are best in their pure form, we all remember when they disappeared off the shelves in 2013 and we never want that to happen again. Pumpkin Muffins are still my all time favorite baked goods, even over pie. Muffins are the most near and dear to me because they are sweet but not overly sweet and perfect for breakfast, snacks, or even deserts. There is nothing like lounging on the sofa all bundled up with a hot cup of coffee and a warm muffin. If you are a pumpkin lover like me you will adore this Pumpkin Spiced Cinnamon Roll Cake.
Let’s talk about cinnamon chips..they are like flavor bombs that give burst of cinnamon flavor to whatever you add them to. They are seasonal to only the fall season and can be found just about anywhere. These little jewels are perfect added to muffins, coffee cakes and even scones. The aroma that fills the house when baking with these babies is amazing.
These are super easy to make and make 12 muffins perfectly. I have been tinkering with recipes for muffins to get just 12 for year and I think I finally got it.. Start off by making the streusel topping , mixing together all the ingredients and cutting the butter in with a fork or pastry cutter. Then sift together all flour , baking soda, baking powder, salt , and pumpkin spice. In a separate bowl mix together oil, pumpkin , egg, vanilla and both sugars. Slowly add the flour mixture to the wet mixture, then add the milk last . Fold in the cinnamon chip like you would any other chip. Spoon the mixture into the 12 muffin tins, then top with the streusel mixture. Bake in a preheated oven at 350 degrees for 25-30 minutes.
These are best served warm and can be heated up as needed
Pumpkin Cinnamon Streusel Muffins
- 3/4 cup all purpose flour
- 1/2 cup light brown sugar
- 1/2 teaspoon cinnamon
- 6 Tablespoons cold butter
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon pumpkin spice
- 1/2 cup vegatable oil
- 1/2 cup canned pumpkin puree
- 1/2 teaspoon vanilla
- 1 egg
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/3 cup milk
- 3/4 cup cinnamon chips
- Preheat oven to 350 degress and line 12 muffins tins with liners
- Mix all the ingredients to the streusel topping by cutting the cold butter into the dry ingredients using a fork or pastry cutter and set aside
- In a medium bowl sift together the flour , baking soda, bakaing powder, salt, and pumpkin spice.
- In a seperate bowl blend togther the oil, pumpkin, egg, both sugars and vanilla
- Add the flour mixture to the wet ingrediets and blend
- Add the milk a little at a time and blend well
- Fold in cinnamon chips
- Evenly spoon out the mixture into the 12 muffin tins
- Top with the streusel topping, it is abour a tablespoon and a half per muffin
- Bake for 25-30 minutes
- Best served warm