Uploaded April 2025 | Updated September 2026, 2 weeks ago
Thanks to Factor for sponsoring! Use code 50RAGUSEA to get 50% OFF plus free shipping on your first Factor box at bit.ly/3Cyafb2!
Credit to Lisa Huff of the Snappy Gourmet, whose recipe I started with: snappygourmet.com/pumpkin-muffin-recipe
***RECIPE, MAKES 6 MUFFINS***
For the streusel:
1/3 cup (40g) flour
1/4 (50g) cup brown sugar
1/2 teaspoon pumpkin spice
2 tablespoons melted butter or butter-flavored shortening
For the muffins:
2 large eggs
1/3 cup (80mL) any neutral oil
2 tablespoons melted butter or butter-flavored shortening
1 cup canned pumpkin
1 1/2 cups (300g) sugar
1/2 teaspoon salt
1 teaaspoon vanilla
1 3/4 cups (210g) flour
2 teaspoons baking powder
2 teaspoons pumpkin spice
Mix up the streusel ingredients with a fork — it should be a little chunky.
Whisk the eggs, oil, butter, pumpkin, sugar, salt, vanilla and pumpkin spice until smooth. Whisk in the flour and baking powder until just smooth. Pour into a standard six-cup muffin (not cupcake!) tin — grease it well if you don't have paper cups for it. Top evenly with the streusel and bake at 375ºF until a toothpick just comes out clean — mine took about 30 min.
Top with powdered sugar and cool thoroughly before getting them out of the pan.
Thanks to Factor for sponsoring! Use code 50RAGUSEA to get 50% OFF plus free shipping on your first Factor box at bit.ly/3Cyafb2!
Credit to Lisa Huff of the Snappy Gourmet, whose recipe I started with: snappygourmet.com/pumpkin-muffin-recipe
***RECIPE, MAKES 6 MUFFINS***
For the streusel:
1/3 cup (40g) flour
1/4 (50g) cup brown sugar
1/2 teaspoon pumpkin spice
2 tablespoons melted butter or butter-flavored shortening
For the muffins:
2 large eggs
1/3 cup (80mL) any neutral oil
2 tablespoons melted butter or butter-flavored shortening
1 cup canned pumpkin
1 1/2 cups (300g) sugar
1/2 teaspoon salt
1 teaaspoon vanilla
1 3/4 cups (210g) flour
2 teaspoons baking powder
2 teaspoons pumpkin spice
Mix up the streusel ingredients with a fork — it should be a little chunky.
Whisk the eggs, oil, butter, pumpkin, sugar, salt, vanilla and pumpkin spice until smooth. Whisk in the flour and baking powder until just smooth. Pour into a standard six-cup muffin (not cupcake!) tin — grease it well if you don't have paper cups for it. Top evenly with the streusel and bake at 375ºF until a toothpick just comes out clean — mine took about 30 min.
Top with powdered sugar and cool thoroughly before getting them out of the pan.
