Pumpkin Streusel Muffins

These pumpkin streusel muffins are AMAZING, soft and pumpkin spicy (that is a thing right?) and covered with delicious crumbles. These are perfect for your fall get together’s or to go with a cup of coffee or tea first thing in the morning. Mom loves one of these pumpkin streusel muffins with her tea as she sits in the window doing her devotions in the morning and watching the cool morning fog lifting and revealing the garden in all its glory.

Try them out and let us know what you think. I don’t think that you will be sorry!

Pumpkin Streusel Muffins, Pumpkin Crunch Muffins, Pumpkin Spice Muffins, Cinnamon Crunch Muffins, by Rosevine Cottage Girls

Pumpkin Streusel Muffin Recipe

Batter:

3 1/2 Cups Organic Unbleached Flour

2 Teaspoons Baking Soda

1 Teaspoon Celtic Sea Salt

3 Cups Organic Raw Sugar

1 Teaspoon Organic Cinnamon

1 Teaspoon Organic Nutmeg

1/2 Teaspoon Organic Allspice

2 Cups Organic Mashed Pumpkin

2/3 Cups Spring Water

4 Organic Free Range Eggs

1 Cup Coconut Oil

1 Teaspoon Organic Vanilla

In large mixing bowl combine your dry ingredients. Mix well. In an electric mixer mix wet ingredients. Slowly add dry ingredients to wet until completely combined.

Topping:

3/4 cup all-purpose flour
1/4 cup organic raw sugar
1/4 cup packed brown sugar
1 teaspoon pumpkin pie spice
6 Tablespoons unsalted butter, melted

In a bowl mix ingredients, pour in butter and stir.

To Finish:

Cut baking paper to fit muffin tin. Pour your batter into muffin tin, sprinkle crumbles over the top. Bake your bread at 350 F. for 15 minutes or until a toothpick when inserted comes out clean.

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Print Recipe

Pumpkin Streusel Muffins

RosevineCottageGirls

Course: Dessert

Cuisine: American

Author: Rosevine Cottage Girls

Ingredients

Batter:
3 1/2 Cups Organic Unbleached Flour
2 Teaspoons Baking Soda
1 Teaspoon Celtic Sea Salt
3 Cups Organic Raw Sugar
1 Teaspoon Organic Cinnamon
1 Teaspoon Organic Nutmeg
1/2 Teaspoon Organic Allspice
2 Cups Organic Mashed Pumpkin
2/3 Cups Spring Water
4 Organic Free Range Eggs
1 Cup Coconut Oil
1 Teaspoon Organic Vanilla

Instructions

In large mixing bowl combine your dry ingredients. Mix well. In an electric mixer mix wet ingredients. Slowly add dry ingredients to wet until completely combined.
Topping:
3/4 cup all-purpose flour
1/4 cup organic raw sugar
1/4 cup packed brown sugar
1 teaspoon pumpkin pie spice
6 Tablespoons unsalted butter, melted
In a bowl mix ingredients, pour in butter and stir.
To Finish:
Cut baking paper to fit muffin tin. Pour your batter into muffin tin, sprinkle crumbles over the top. Bake your bread at 350 for 15 minutes or until a toothpick when inserted comes out clean.