I found this recipe for Pumpkin Muffins and I just had to try these! These muffins are extremely moist and airy. They taste just like the filling in a pumpkin pie and they make the whole house smell delicious!
I had some crumb topping leftover from making a batch of my Banana Crumb Muffins
and had popped the topping in the freezer to be used on another batch of muffins. The topping was actually easier to use and maintained its pretty appearance as the muffins baked. I just had to separate the topping a bit with a fork, but it was much easier to handle than when it has been freshly made.
These would be great to make with your kids so have them help you out in the kitchen. It would also be a great recipe for a beginner chef!
Give these muffins a try- you won’t be disappointed!
Pumpkin Streusel Muffins
1 package yellow cake mix (you can try different variations with other cake mixes too!)
1 can pumpkin (15 ounces)
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup packed brown sugar
1/8 cup all-purpose flour
1/2 t ground cinnamon
1 T butter
Preheat oven to 350 degrees. Mix all the muffin ingredients together and pour into a greased muffin tin. Combine brown sugar, flour, ground cinnamon, and butter to make the topping. Cut the topping together with a fork until it resembles a coarse cornmeal. Sprinkle topping on the top of the muffins before baking. Bake for 20-25 minutes (my muffins took 22 minutes).
**Weight Watchers version contains only the cake mix and pumpkin- no egg and no oil. You could add the spices though!**