Number Fifty-Three: Easy Streusel Topped Pumpkin Muffins

If you love autumn pumpkin snacks and easy recipes as much as I do, then this post is for you!

My boys have been (shockingly) cooperative thus far for homeschooling so I thought I would make them a little treat the other morning while they were both hard at work.

The best part is that even my youngest (with his laundry list of food allergies) could have this one no problem.

I actually created this recipe based on my baking experience and other things I have made. I hope you love it as much as we did!

Streusel Topped Pumpkin Muffins

Muffin Ingredients:

1 cup canned pumpkin (not pumpkin pie filling)

1/2 cup vegetable oil

2 eggs

2 cups flour

1 cup sugar

1 teaspoon baking soda

1 tablespoon pumpkin pie spice

Streusel Topping Ingredients:

3/4 cup sugar

3/4 cup flour

1/4 cup vegetable oil

2 tablespoons milk

1 1/2 teaspoons pumpkin pie spice

1. Preheat oven to 350 degrees and line a muffin tin with liners.

2. (For the muffins) In a large bowl add pumpkin, oil and eggs and combine well with an electric mixer.

3. Add the flour, sugar, baking soda and pumpkin pie spice and combine until well incorporated.

4. Divide evenly amongst the muffin liners (you should have enough batter for 12 good sized muffins).

5. (For the streusel topping) In a medium sized bowl combine all the streusel ingredients.

6. Top each muffin with 1 tablespoon of the streusel topping. (You will have some leftover, but it freezes very well).

7. Bake until a toothpick inserted into the center of the muffin comes out clean (my batch took 25 minutes).

So, you know how I said you can freeze the streusel topping? Well alternatively, you could let your children eat it by the spoonful as I may or may not have done when they walked into the kitchen to see what I was up to. I swear the streusel tastes just like the topping of Drake's Cakes. Yum!