The Fall season may very well be one of my favorite seasons here in Southern Pennsylvania! Honestly…I love the perfectly cool air, sweaters and sweater dresses, boots, pumpkin spice EVERYTHING, decorating, apple picking, going to the pumpkin patch, etc. You get the point! With all of that being said, there are a few desserts that I can bite into and be overcome by thoughts of the season: 1) my Sky High Apple Crumb Pie, 2) Pumpkin Pie, and 3) these Jumbo Pumpkin Streusel Muffins.
Imagine the moistest, melt-in-your mouth pumpkin spice cake you’ve ever had, baked up to perfection, and topped with a crumbly, crunchy, cinnamon and sugar streusel–I’m not sure a taste of fall gets much better than that! Seriously…these babies are the epitome of pumpkin spice! In fact, you might even like these muffins if you don’t like pumpkin spice at all! Just sayin’…they’re THAT GOOD! Which is exactly the reason why I make them jumbo…a regular-sized one just…would…not…do!
Alright…enough of the hype! I promise though…you will understand after you make these, but I realize I should actually get to the part where I explain to you how to make them first! So here’s what you’ll need. For the muffins, you will need pumpkin, vegetable oil, eggs, sugar, flour, baking soda, baking powder, cinnamon and Himalayan pink salt. For the Streusel, you will need sugar, cinnamon, flour and salted butter.
Begin by preheating your oven to 350°F and lining 2 jumbo muffin tins with jumbo muffin liners. Set these aside until you are ready for them. I recommend using jumbo tulip muffin liners, because they are the best for containing these muffins as they bake up and spread (as the muffins rise, they will expand and move the streusel around on the top, and you definitely don’t want the streusel spilling off onto your muffin tins like it would if you used regular jumbo muffin liners-TRUST ME).
To make the muffins, beat together your eggs, oil, pumpkin and sugar in a large bowl; set aside. In a medium bowl, whisk together your flour, baking soda, baking powder, cinnamon and salt. Add your flour mixture to your pumpkin mixture all at once and beat until thoroughly combined; set aside while you make your streusel.
For the streusel, mix together sugar, cinnamon and flour. Cut in butter with a fork, pastry cutter or your fingers until a crumbly mixture forms. To be honest, I ALWAYS use my fingers for this part!
With a #6 (4.66 oz.) food scoop, fill your liners with the muffin batter and top the entire top surface of each muffin with the streusel. Bake for 40 minutes, or until the center springs back when gently pressed. Cool completely on a wire rack. If you opt to make these into regular-sized muffins (I’ll forgive you if you eat them two at a time), reduce your baking time to about 20-25 minutes. I hope your family loves these Jumbo Pumpkin Streusel Muffins as much as mine does!
Jumbo Pumpkin Streusel Muffins
These Jumbo Pumpkin Streusel Muffins are the perfect representation of what Fall tastes like. They are a moist, melt-in-your-mouth pumpkin spice cake, complimented by a scrumptious cinnamon streusel that will leave you craving more!
1 (15 ounce) can of pumpkin
1 cup vegetable oil
2 cups sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon Himalayan pink salt
½ cup granulated sugar
1 ½ teaspoons cinnamon
¾ cup flour
4 Tablespoons salted butter, cut into 1 Tablespoon size pads
- Preheat oven to 350°F. Line 2 jumbo muffin tins with muffin liners; set aside.
- Muffins: In a large bowl, beat together eggs, oil, pumpkin and sugar; set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon and salt. Add flour mixture to pumpkin mixture all at once and beat until thoroughly combined; set aside while making the streusel.
- Streusel: In a medium bowl mix together sugar, cinnamon and flour. Cut in butter with a fork, pastry cutter or your fingers until a crumbly mixture forms.
- With a #6 (4.66 oz.) food scoop, fill liners with the muffin batter. Top the entire top surface of each muffin with the streusel.
- Bake for 40 minutes, or until center springs back when gently pressed. Cool completely on wire rack.
- You can make this recipe into regular-sized muffins as well. Simply reduce the baking time to 20-25 minutes.