Pumpkin Muffins

These Pumpkin Muffins are the perfect way to welcome fall.

And you won’t believe this perfect cinnamon streusel topping which can be used for so many things.

Pumpkin Muffins With Cinnamon Streusel

Makes 24 regular-sized muffins or 12 large muffins.

Preheat oven to 350°F.

Cinnamon Streusel

• 1 1/4 cup flour
• 2/3 cup sugar
• 1 tabespoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup butter, melted

Place dry ingredients in a medium bowl and whisk together.

Drizzle melted butter over dry ingredients. Stir until the dry ingredients are moist and start to clump together as a streusel should.

Set aside.

Note: If making ahead or if you have leftovers, this can be frozen and put through a food processor while frozen to break it up again to use another day.

Pumpkin Muffins

• 2 cups flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1 15-ounce can of pure pumpkin
• 3/4 cup buttermilk
• 2 eggs
• 1/4 cup vegetable oil

Line muffin tins with paper liners.

Place the dry ingredients in a large bowl, whisk until equally distributed, and set aside.

Place all wet ingredients in a bowl, whisk until eggs are well-beaten, and then pour into the dry ingredients.

Mix or stir ingredients together until lovely. pumpkin-y batter forms. Don’t overmix.

Divide batter into 12 large or 24 regular muffins. If you like, you can fill them with Cream Cheese Filling  before topping with the streusel. In fact, I highly recommended it.

Place crumbly cinnamon streusel on top of every muffin. Be sure to use all of the streusel.

Bake for about 30 minutes or until a toothpick poked in one comes out clean and they spring back a bit when touched lightly.

These muffins can double as cupcakes. Just leave the streusel off, and decorate with cream cheese frosting after baking and letting them cool!