Description
These Pumpkin Streusel Muffins combine the moistness of pumpkin with the sweet, crumbly texture of a cinnamon-sugar streusel topping. Using a convenient carrot cake mix base, these muffins are easy to prepare and perfect for fall breakfasts or snacks.
Ingredients
Scale
Muffin Batter
- 15.25 oz box carrot cake mix
- 15 oz can pure pumpkin
- 2 Tbsp flour
Streusel Topping
- 2 Tbsp brown sugar
- 1 tsp granulated sugar
- 1/4 tsp cinnamon
- 1.5 Tbsp cold butter
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C) and line a muffin pan with cupcake liners to prevent sticking and for easy removal of the muffins.
- Mix Muffin Batter: In a large mixing bowl, combine the carrot cake mix with the pure pumpkin until the batter is smooth and well incorporated. Then gently fold in 2 tablespoons of flour to add structure to the batter.
- Prepare Streusel Topping: In a separate bowl, combine the brown sugar, granulated sugar, cinnamon, and cold butter. Using your fingers or a fork, work the cold butter into the dry ingredients until the mixture is crumbly and resembles coarse crumbs.
- Assemble Muffins: Spoon the muffin batter into the cupcake liners, filling each about two-thirds full. Then evenly sprinkle the prepared streusel mixture over the tops of the batter in each muffin cup.
- Bake: Place the muffin pan in the preheated oven and bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean, indicating they are fully baked.
Notes
- Make sure the butter for the streusel is cold to achieve the best crumbly texture.
- You can substitute pumpkin pie spice for the cinnamon in the streusel for a more complex fall flavor.
- Allow muffins to cool slightly before removing from the pan to prevent crumbling.
- Store baked muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
