Welcome! I am a mom to two wonderful kids, a lovely retired greyhound, and a wife to a great husband. Needless to say, there are a lot of daily messes to clean up around our house. Daily Messes is my blog to share ideas on things to do with your kids, snack and meal ideas, crafts, and holiday fun. I hope you find something to enjoy!

Tuesday, October 15, 2019

Pumpkin Muffins

It has finally begun to feel like Fall around here. We had some crazy days that were close to 90 degrees F in October! Definitely not normal weather for us. Now that it is finally cooler, I feel like making all kinds of Fall type treats. Of course, pumpkin is a huge Fall flavor! We've tried making pumpkin cheesecake, pumpkin cookies with a cream cheese filling, and pumpkin muffins. The boys and I love these muffins!

The pumpkin flavor is subtle and is perfect with the pecan streusel topping.

This recipe with make 24-28 muffins. I used parchment paper muffin/cupcake wrappers and a level ice cream/large cookie scoop to fill muffins.


Makes 24-28 muffins. Bake time: 25-30 minutes. Total time (prep/bake): 50-60 minutes.

You will need:
  • Muffin batter:
    • 2 1/2 cups all-purpose flour
    • 1/2 cups oats (I used old fashioned style oats)
    • 4 teaspoons pumpkin pie spice
    • 1 teaspoon baking powder
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 1 cup brown sugar, lightly packed
    • 1 cup granulated sugar
    • 1 can (15 oz) pure pumpkin puree
    • 1 teaspoon vanilla extract
    • 2/3 cup vegetable oil
    • 1/2 cup applesauce, plain/unsweetened
    • 3 large eggs
  • Streusel Topping
    • 4 tablespoons unsalted butter, softened
    • 1/2 cup brown sugar, packed
    • 4 tablespoons oats
    • 4 tablespoons flour
    • 1/4 teaspoon ground cinnamon
    • 1/2 cup finely diced pecans
  • Misc.: Muffin wrappers, muffin tins, 2 large bowls
  1. Preheat oven to 350 degrees F. Line muffin tins with muffin/cupcake wrappers.
  2. In a large bowl, mix together the flour, oats, pumpkin pie spice, baking soda, baking powder, and salt.
  3. In another large bowl, or in a stand mixer, mix pumpkin puree, granulated and brown sugars, vegetable oil, applesauce, vanilla, and eggs until just combined.
  4. Stir flour mixture into the pumpkin puree mixture. Mix until just combined. 
  5. Evenly fill the lined muffin tins with the batter. I found it easiest to use an ice cream scoop.
  6. Make the streusel topping. Mix the flour, cinnamon, oats, pecans, and brown sugar together. Mix in the softened butter. I use a fork to help mix the topping so that it forms into crumbles.
  7. Add a rounded teaspoon to the top of each muffin. If I have left over after each muffin has streusel, I distribute the remaining topping to the muffins. We love our streusel topping!
  8. Bake at 350 degrees F for 25-30 minutes. Muffins are done when you insert a toothpick in the center and it pulls out clean.

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