Pumpkins are not just for carving. Once September hit I feel like I can pull out the cans of Pumpkin and get baking pumpkin recipes. I love making quick bread muffins because just that, they are quick. You can cook any quick bread recipe in 20 minutes if you put them in muffin tins, plus I feel I get more servings this way. I am going to share a new pumpkin muffin recipe as well as many great recipes from fellow bloggers.
I found this Pumpkin Pie Streusel muffin recipe in the October Southern Living Magazine and decided to adapt it a little. It reminds me of Pumpkin Pie since it is a very dense batter and the streusel topping with sugary nuts really puts it over the top.
Pumpkin Pie Streusel Muffins
- Muffin batter
- 3/4 cup butter, softened
- 1 8-oz. package cream cheese, softened
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 3 cups all-purpose flour or 1/2 whole wheat / 1/2 AP flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 1/2 cups canned pumpkin
- 1/2 cup toasted chopped pecans, Optional
- 1/2 cup sweetened dried cranberries, optional
- 1/2 teaspoon vanilla extract
- STREUSEL Topping
- 1/2 cup chopped pecans
- 1/2 cup firmly packed light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon butter, melted
- 1/4 teaspoon pumpkin pie spice
- Preheat oven to 350°. Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- 2. Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed. Stir in pumpkin and next 3 ingredients.
- 3. Spoon batter into 2 lightly greased (12-cup) muffin pans, filling two-thirds full. Sprinkle with Pumpkin Pie Streusel.
- 4. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans to wire racks, and cool 20 minutes.
for my child who does not like nuts, I just topped each muffin with some Turbinado Sugar
Adapted from Southern Living Oct. 2013
Nutrition InformationYield 24 Serving Size 1 muffin
Amount Per Serving Calories 316Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 43mgSodium 186mgCarbohydrates 44gFiber 2gSugar 24gProtein 5g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.
We will start off with the classic, Pumpkin Pie
I have never made a pumpkin cookie before this is amazing. Pumpkin Snickerdoodle cookies
Let’s just say amazing, pumpkin soup with cinnamon marshmallows. I would never have thought of that.
Love the idea of Pumpkin Coffee Cake.
Here is a savory pumpkin recipe, Pumpkin Perogies.
Check out this Double Pumpkin Walnut Bread. Slice me a big piece please.
Watch out for your waist line, Pumpkin Spice Latte Donuts. I so need a donut pan
Watch out another Pumpkin inspired Donuts, Pumpkin Spice Doughnuts.
Never thought to make pumpkin scones before, these look delicious with that glaze too.
Another Pumpkin Scone Recipe
Here is another cookie recipe, Pumpkin Gingersnaps. I would never have thought this combo would work but they look delicious.
A different twist on Pumpkin Muffins
So Many more I thought I would just list them
SAVORY PUMPKIN RECIPES
Pumpkin and Black Bean Soup– Baking and Creating with Avril
Pumpkin Carrot Curry Soup–Spinach Tiger
SWEET PUMPKIN RECIPES
Pumpkin Brownies –Baking and Creating with Avril
Pumpkin Sour Cream Coffee Cake —Barbara Bakes
PUMPKIN Roll Recipe– I am a Honey Bee
Pumpkin Spice Cake with Cream Cheese Frosting—Bobbi’s Kozy Kitchen
Pumpkin Chocolate Chip Cookies-– Shockingly Delicious
Pumpkin Chocolate Chip Cookies– Table for 7
3 Ingredient Pumpkin Muffins– Shockingly Delicious
USING THE WHOLE PUMPKIN–Plum Deluxe