pump muffins header
Emily Wyckoff

Jumbo Pumpkin Spice Streusel Muffins

I’m so glad it’s early enough in October that I have plenty of time to continue making pumpkin recipes. I hereby declare October the official month of pumpkin.

In honor of pumpkin month, I recently made a crazy-good (and crazy-easy) pumpkin cheesecake. Yesterday I made these jumbo pumpkin muffins for my pumpkin-obsessed daughter. Moist with a crunchy streusel topping – these muffins are addictive and the perfect breakfast or mid-afternoon/after school snack.

My daughter can smell pumpkin baking a mile away and it is scary how much she can put down in a sitting. I am right there with her – there is something about the fragrant spices that are regulars in most pumpkin recipes – cinnamon, nutmeg, allspice, ginger – that just make you want to curl up with a mug of hot something, light a fire, snuggle under a blanket and get cozy. So let’s get cozy, shall we?

You start with the dry ingredients – lots of cinnamon, nutmeg, ginger and cloves to bring out the best in the pumpkin. No sifting necessary, just a whisk (or fork) will do.

pump muf dry

Next up, put your wet ingredients in the bowl of an electric mixer. I love how muffins come together in about two seconds.

pump muffins wet unmixed

Mix your wet ingredients until they are just starting to combine. I always finish mixing with a rubber spatula – and even then don’t over mix, or you will end up with a tough muffin. Tough muffin = not cozy.

pump muffins wet mixed lumpy

 

pump muffins wet mixed smooth

These are jumbo muffins, which are great because you get a real bakery-style (and sized) muffin. This recipe makes 12 jumbo muffins, or 20-24 regular muffins. A good rule of thumb is to fill each muffin cup two-thirds of the way up with batter. I always fill the first muffin cup to the level I want and use that measurement for the rest of the muffins. For these pumpkin muffins I used two heaping large spoonfuls for each. No need to get too technical here – you just want the muffins to be the same size in the end.

pumpkin muffins batter in pan

I think some streusel is in order to really put these giant muffins over the top – brown sugar, cinnamon and butter? You can’t go wrong there.

pumpkin muffins streusel in bowl

A spoonful of streusel goes on each muffin and into the oven they go.

pumpkin muffins batter in pan with streusel

Should you have any extras (ha – not in my house) – these muffins freeze well. Just pop them in a freezer bag. Happy October – my official month of pumpkin!

pump muffins baked lots

Jumbo Pumpkin Spice Streusel Muffins

Makes 12 jumbo muffins or 20-24 regular-sized muffins

Ingredients

For the muffin batter:

3 1/2 cups flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

2 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon ground ginger

1/2 teaspoon cloves

2/3 cup vegetable oil

2 cups sugar

4 eggs

1 1/2 teaspoons vanilla

1-15 ounce can pure packed pumpkin

2/3 cup water

For the streusel topping:

1/2 cup brown sugar, packed

1/2 cup flour

2 teaspoons cinnamon

4 tablespoons melted butter

pinch of kosher salt

Directions

Preheat oven to 350 degrees F and place muffin liners in muffin tin(s).

Make the muffin batter: Whisk together in a large bowl the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves and set aside.

In the bowl of an electric mixer combine the oil, sugar, eggs, vanilla, and pumpkin. Mix until not quite combined. Finish mixing with a rubber spatula. Add water and blend until combined. Add the dry ingredients to the wet ingredients and again mix with the electric mixer until not quite combined. Finish mixing with a rubber spatula. There should be lumps but no streaks of flour. Fill each muffin cup 2/3 with the batter.

Make the streusel: In a small bowl combine the brown sugar, flour, cinnamon, butter, and salt. Stir until mixture is combined – there should be some small lumps. Top each batter-filled muffin cup with a spoonful of streusel, spreading so the tops are evenly coated and press down slightly. Bake 25-32 minutes for jumbo muffins (mine took exactly 30 minutes), or 18-24 minutes for regular size muffins, or until a toothpick inserted in the center comes out mostly clean, maybe with a crumb or two.

Can’t get enough pumpkin treats? Check out these recipes:

Pumpkin Cheesecake

Pumpkin Bread (Lactose-Free)

Chocolate Chip Pumpkin Bread

Ginger Pumpkin Bread

Pumpkin Pie with Almond-Spiced Whipped Cream

Plan B Mom is a mostly-stay-at-home mom of 3 who works from home but sees her main job as managing her family. When she is not taking care of her 13-year old and 11-year old girls, 9- year old son, yellow lab, and husband – she is baking, running, carpooling, or helping with homework. She tries to stay organized to keep life running smoothly – or at least catastrophes at bay. Follow her on Twitter at @PlanBMom.


4 Responses to “Jumbo Pumpkin Spice Streusel Muffins”

  1. Mel says:

    Ingredients call for 2/3 cups of water, but directions don’t mention the water…. adding the water makes the batter very thin.

  2. Plan B Mom says:

    @Mel – good catch! I revised the recipe – you add the water after you have mixed the wet ingredients. Yes, it’s an especially thin batter but it works. These are moist muffins. If you made them without the water, let me know how they turned out.

  3. Linda says:

    Plan B Mom your recipes are great and fool proof. How can we print them from the website?

    • Plan B Mom says:

      Thanks Linda! Next week we will be adding a “print” button to the blog pages so you can print the recipes easily. For now, copying and pasting the recipe into Word will have to suffice – thanks for your patience!

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