Pumpkin Muffins with Streusel Topping
This is a moist and hearty breakfast muffin made with fresh pumpkin, oatmeal, and brown sugar.
This is a moist and hearty breakfast muffin made with fresh pumpkin, oatmeal, and brown sugar.
I’m always pleased when I’m the first reviewer of a recipe and can write an enthusiastic and positive review. I do have my criticisms of this recipe, but they’re no biggies and don’t detract from the resulting muffin at all. First, don’t bother measuring out 1-1/2 c. of the pumpkin. After doing so there was so little left in the 15 oz. can that I just used all of it. Second, I found that just 1/4 c. of raisins was skimpy – so I added another 1/4 cup. My remaining criticisms are slightly more important. As I looked over the ingredients and then the batter itself, I could see this was going to make way more than 18 muffins; and so it did. I got 24 perfectly sized and rounded muffins. The instructions to make the streusel are unconventional, so I chose to prepare it in the standard manner of mixing the flour and sugar, adding the butter until crumbly (I use a fork) and finally the oats. Because there were 24 muffins, not 18, I was short of topping and had no motivation to drag things out again to make another batch. I had enough to top 12 muffins very nicely and chose to leave the other 12 without. With or without topping, they’re lovely. They’re light and fluffy, not heavy and dense. Without streusel they’d be great with cream cheese frosting, but they’re just perfect as is. They’re gorgeous too, and just as delicious as they are pretty, not overly sweet and lightly spiced, so the pumpkin unmistakably takes center stage. Bonus: the topping actually stays put!Read More
I’m always pleased when I’m the first reviewer of a recipe and can write an enthusiastic and positive review. I do have my criticisms of this recipe, but they’re no biggies and don’t detract from the resulting muffin at all. First, don’t bother measuring out 1-1/2 c. of the pumpkin. After doing so there was so little left in the 15 oz. can that I just used all of it. Second, I found that just 1/4 c. of raisins was skimpy – so I added another 1/4 cup. My remaining criticisms are slightly more important. As I looked over the ingredients and then the batter itself, I could see this was going to make way more than 18 muffins; and so it did. I got 24 perfectly sized and rounded muffins. The instructions to make the streusel are unconventional, so I chose to prepare it in the standard manner of mixing the flour and sugar, adding the butter until crumbly (I use a fork) and finally the oats. Because there were 24 muffins, not 18, I was short of topping and had no motivation to drag things out again to make another batch. I had enough to top 12 muffins very nicely and chose to leave the other 12 without. With or without topping, they’re lovely. They’re light and fluffy, not heavy and dense. Without streusel they’d be great with cream cheese frosting, but they’re just perfect as is. They’re gorgeous too, and just as delicious as they are pretty, not overly sweet and lightly spiced, so the pumpkin unmistakably takes center stage. Bonus: the topping actually stays put!
Was craving something with pumpkin and this did the trick! So moist and great flavor, the only thing I would do differently is add some chopped pecans to the streusel...other than that perfect! Update: I added a cream cheese filling to these muffins and it worked out perfectly! I made the filling out of: 8 ounces cream cheese, softened, 1 cup powdered sugar & 1/2 teaspoon vanilla. I then placed the mixture on plastic wrap and made a log out of it, wrapped it up and put in the freezer for a few hours and then just sliced it when I needed it to put in the center of the muffin batter. So good!
If I were to rate this as a regular size muffin I'd give it 4 stars, but as a mini muffin this gets 5! I was able to make 12 regular muffins and 40 mini muffins. Make sure to double the streusel mixture. Also, I added about 1/2 cup of finely chopped pecans to the streusel; so glad I did! I found that the minis had the perfect balance of streusel-to muffin for optimal flavor; de-friggin'-liscious! I've Pinned the recipe and will be making these numerous times this fall. Great to make, store half to eat within a few days and freeze the rest. Then, as you want a muffin or two, remove from freezer and heat in microwave. Thanks for sharing!
Oh my! Just a few things, as noted in the other reviews and I feel the same way...double the raisins, use the whole 15oz can of pumpkin, and you MUST double the streusel topping! I ended up with 24 muffins, but I suppose it depends on the size of your muffin cups. I filled my cups almost to the top, leaving only enough room for the topping and they came out looking great. These really are fabulous muffins!
Anyone who knows me knows I love to cook. My husband has been looking for a good pumpkin muffin. He was disappointed in Dunkin Doughnuts when he tried their pumpkin muffin. So I decided to give this one a try for him. This recipe was easy and taste awesome! He loved them as well as my daughter! You can't go wrong making theses muffins. Only thing different I did was to add a little more pumpkin spice, oatmeal and double the streusel topping( a must have). I am definitely pinning this one on pinterest.com!
We really loved these muffins but I wish Allreicpes.com had not taken away the Nutritional data at the bottom of all the recipes. As a Weight Watcher I need to have this information and it is a great loss to the site. In fact, it was one of the features I originally liked most about the site and has now made this recipes site less useful and less appealing to me. In this day and age where most people are watching fat, fibre, carbs and protein content (and calories)more closely, why would you discontinue this service? Please, please reinstate it.
This is the perfect recipe for fall! But I did have to -triple- the streusel (admit it, it's the best part!) to get a nice crunchy top to the 2 dozen mini and 9 full sized muffins the recipe made. I also had to improvise on the 'pumpkin pie spice' seeing as it's not something I keep in the cupboard, but a combination of 2.5 tsp cinnamon, 1 tsp ginger and 1/2 tsp cloves did the trick quite nicely.
Great breakfast and easy! I made one dozen and thinned the rest of the batter for pancakes! The best pancakes I've ever had! My family agrees!
So, I've rated this recipe before but I can't find a way to easily update/edit it, so here's another go. I wanted to update it to mention (since I am not a huge fan of cleaning my muffin tin and I don't like wasting paper & aluminum for the cups) that a single recipe makes two perfect loaves (my Pyrex dishes are 8.5"x4.5"). When I bake this recipe I use cream cheese filling (8 oz. cream cheese + 1 c. confectioner's sugar + 1 tsp vanilla) and add pecans to the streusel. Plus, I really like the flavor of the raisins with the pumpkin so I increase them to 1/2 cup. I still bake the loaves at 350 but it takes at least an hour in my oven to set up. Hope this is helpful!
These muffins are the BEST! They are light and almost melt in your mouth. The only things that I did different was that I used the full can of pumpkin and reduced the applesauce to a little under 1/2 cup. I didn't have pumpkin pie spice so I made my own. I doubled the amount of streusel so that I would have enough for all of the muffins. This recipe made 24 muffins...We have 6 people in our family and we all loved these... My pumpkin spice mix is - 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp allspice.
Delicous pumpkin muffin. Followed recipe exactly. Next time I may try butterflymamma's cream cheese filling idea. Also pecans in the topping would be a great addition. Yum!
This recipe is magical! I had to make a few adjustments because of health reasons. Anyone who practices alternative baking knows what a pain it is to make adjustments and, often times, the recipe doesn't turn out or it is just so-so. But this recipe? Magical! I used a gluten free flour blend in place of the all-purpose flour. I substituted one for one. I then reduced sugars to 1/2 cup total, using coconut palm sugar in place of the refined sugars. I then substituted coconut oil for the vegetable oil--one for one. Even with my adjustments these muffins came out incredibly moist and delicious. I struggle with muffin recipes as most GF muffins are dry, sometimes crumbly and simply not good. I was so very pleased with how these turned out. Very moist, full of pumpkin flavor (I find that pumpkin flavor often gets lost in the baking process) and delicious! Thanks for a great recipe!! Great way to start Halloween morning. :D
Wonderful muffin! Opted to leave out raisins, but wow are these good! I baked for 20 minutes and they were perfect. Doubled the topping amount so I had enough. Made a batch of the mini muffins too, they cooked about 13 minutes. Will be making often! Thanks for this awesome recipe!
Delicious muffins -- I made them for a work breakfast and people were asking for the recipe. I used sultanas for the raisins since I had them, and they were a great fit for the color and texture of the muffins. The recipe does make 18 very large muffins -- spreading them out should make 24 reasonably-sized ones.
Made these this morning with adjustments to suit what I had in the kitchen as well as cutting the sugar some. I have found that less sugar doesn't seem to affect the outcome for the most part. I used a total of 1-1/2 cups of sugar instead of 2, didn't have applesauce so I went with all pumpkin. Stirred in some cranberries and topped as the recipe reads. They were excellent, moist and still sweet. A definite keeper - especially for a pumpkin lover!
Not one complaint with this recipe. Was excellent. This does not produce a crumbly topping rather it melts in and is almost carmelized tasting in places. I didn't have oil so substituted butter for the batter but no other changes. I tripled the topping and that perfectly covered 12 regular sized and 36 mini muffins.
I made this recipe with a few minor changes to suit my tastes and for ease. First off I used a whole 15 oz. can of pumpkin purée instead of measuring out 1.5 cups. I doubled the raisins (next time I'm tripling it). A couple hours before baking I put the raisins in a bowl with the eggs and vanilla (which I had whisked/beaten/forked together) and let them sit covered on the counter. Any recipe with raisins will benefit from an egg and vanilla soak tremendously. The raisins come out soft and especially tasty. I also doubled the streusel and added cinnamon (about 2 teaspoons) and all spice (about 1/2 of a teaspoon). The recipe made 21 muffins for me. I could've stretched it to 24 if I'd not filled the cups almost to the top (I wanted decent sized muffin tops for the streusel). The muffins are delicious and popular. I will make them again.
This muffins were very moist and easy to make. I followed the recipe exactly except I used a whole 15oz can of pumpkin and left out the raisins. I did have trouble with the topping not getting crumbly so it ended up being one big chunk of streusel on top of the muffin but that was fine with me. The muffins were laking some flavor so next time I will be increasing the pumpkin pie spice. overall these muffins were great and will be making them again in the near future.
Great recipe! Instead of the crumb topping I topped the muffins before baking with salted pumpkin seeds to add some extra nutrients. The salty crunch made a nice contrast to the spicy sweet muffins. This recipe is a keeper!
I made these as a gift for my new neighbors. The muffins turned out moist, delicious, and beautiful! Perfect for a fall breakfast!
I am a baker and this recipe is fabulous. Just a couple modifications I made and I'm glad- double quantity of raisins and double quantity of the topping. My actual yield was 17 muffins. I used large ice cream scooper to get consistent size for all. They end up looking like jumbo muffins. I got rave reviews from friends who are bakers as well. Thumbs up- this recipe is moving to my "favorites" binder.
Followed advice here to use entire can of pumpkin and doubled raisins. Only other change I made was to sub one of the three eggs with flax meal. (one tbsp flax meal in three tbsps water for five minutes. Then use just like an egg.) These are seriously good, maybe a little sweet. Might try cutting back on sugar next time. The applesauce I used had no sugar.
Just made these for breakfast and they were a hit with my family! I did make a few changes as posted by other reviewers. I added a full 2 c. of pumpkin puree and substituted about 3/4 c. chocolate chips instead of the raisins as we are a chocolate family. Also, I doubled the topping and instead of the heavier rolled oats, I used two instant oatmeal packs that I had in cinnamon roll flavor. The spices in the pack and the finer bits of oats made the topping less heavy looking and gave it a great flavor.
Delicious! I didn't change a thing about the recipe. Moist and flavorful!
Wonderfully moist muffins, I didn't have the applesauce so just used more of the pumpkin. I am not a pumpkin pie fan but I love pumpkin breads and muffins. For the person wanting the nurtitional info, it is still there just scroll down under the reviews toward the bottom and click on the button "see more" and it gives the complete breakdown. Nutritional Information Pumpkin Muffins with Streusel Topping Serving Size: 1/18 of a recipe Servings Per Recipe: 18 Amount Per Serving Calories: 292 Calories from Fat: 96
Just make these, you won't regret it! Wow....I ate two right out of the oven. My boys loved them too. Definitely a keeper. I subbed half of the flour for white whole wheat, used 2 cups of pumpkin and skipped the applesauce (had 2 cups of pumpkin to use up)...used probably 5.5 tsp of pumpkin pie spice instead of 4 tsp, tripled the streusel and added chopped almonds. Mine made 22 good sized muffins, baked @ 31 min. Really, so very good!
I made this recipe exactly as written...I did not change a thing. I didn't have pumpkin pie seasoning but did make my own from a recipe on this site as well. I filled the muffin cups almost to the top and I got exactly 18 muffins. I had enough streusel topping for all of the muffins. They are delicious. A nice light & fluffy muffin. I will make these over and over!
I loved, loved, loved, these muffins! I had to press the topping into the muffins, because after taking the first batch out of the oven, the topping was falling off. (I didn't mind eating it off the counter) :) I will make these again, they feed my pumpkin craving. MK
I made these tonight. They are awesome. Easy recipe to follow. I have tried many pumpkin muffin recipes, but none come close to this recipe. I got 24 muffins and doubled the streusel as receommended. Yummy!
D'lish! I followed other comments and used the whole can of pumpkin and just omitted the applesauce. I forgot to put in the raisins, so I put them on top and then omitted the streusel top. They are absolutely fabulous!
This is the second time making this recipe and its a huge hit every time. The only thing is I add cinnamon to the recipe and I add cinnamon to the streusel topping. I double the streusel topping and my family hates raisins so I omit those. I also add chopped walnuts. Instead of using plain applesauce I use cinnamon applesauce. This recipe is unbelievably delicious.
Yummy, moist muffin! I used mini chocolate chips instead of nuts. I think a dollop of cream cheese frosting will make these muffins a close second to coffee shop muffins.
Excellent - and that's even without the topping. They are very similar to Brenda's banana muffins in texture.
wow, no wonder so many stars, it was such a good muffin, this one is a real keeper..hope everyone makes it at least once, i think they'll adopt it for sure.
Exactly what I was looking for. Moist, fluffy and cake like. Recipe made the 18 muffins as stated. My only recommendation would be to double the topping. This will now be a "must make" for fall.
Excellent recipe. I found it sweet but my husband and kids thought it was just right. I used cinnamon, cloves, allspice and nutmeg since I didn't have pumpin pie spice. I have made it as muffins and as bread and both turned out well. Thanks for sharing a great recipe!
Outstanding! Moist and delicious! Followed instructions of previous reviewer and used entire can of pumpkin, and doubled the raisins. Great for a crowd...This recipe made 2 dozen full sized muffins.
So yummy! I woke up to a perfect fall-like New England morning,just the right occasion to make delicious pumpkin muffins.The only changes I made were: I used 1/2 cup of sour cream in place of applesauce.I love they flavor & texture sour cream gives to baked goods-they turn out perfectly moist.I also decided not to add any raisins.The batter & topping amount were perfect to make 12 large & 12 mini muffins.My 2 year old daughter could not get enough! Thanks for sharing =)
Made these with my oldest daughter and we had fun doing that :) Used only one cup of brown sugar (not packed hard) and omitted white sugar. Used 1/3 c of oil and subbed applesauce for rest of oil. Used 2 t of pumpkin pie spice and the rest a combo of cinnamon, allspice, nutmeg, and cloves. Did not make topping. We loved these!
Great fall recipe ~ I did use 1/2 cup of golden raisins and changed the topping slightly. for the topping I used chopped pecans in place of the oats. Other than that I followed the recipe exactly, thank you for sharing.
Excellent pumpkin muffins!!! Don't bother measuring the 1 1/2 cups pumpkin. After doing so there were only a couple tablespoons left so I just used the whole can. I have made these twice--first time adding the raisins, second time adding cranberries instead of the raising. Absolutely delish either way. I didn't put the streusel on them simply because I prefer a little less sweet. I will most definitely make these again and again!!!
I hate to bake, but this recipe was pretty easy. I followed the recipe exactly, and the muffins are delicious. Not too sweet either. The "streusel" didn't seem like a traditional streusel, but tasted good. Will make again; beats buying a muffin everyday for breakfast.
This is a great recipe! I only used oil simply because I didn't have any applesauce on hand. Muffins were super light and fluffy and more importantly super tasty! I was planning on making double topping from other reviews but am glad I forgot. I figured i'd make more if i needed it, but I actually had some topping left over using the original measurements. I left out the raisins as my family isn't big on them, but i'm sure they would be a delightful addition. Looking forward to making again and again adding new flares and flavors. Happy baking/cooking!
These muffins are moist and flavorful, perfect to go with a cup of coffee on a cool fall morning. I added cinnamon to the crumble topping, yum!
These were amazing! The family loved them. I did use the entire can of pumpkin (just cause I didn't want to waste any.) and added more raisins. But, other than that, I wouldn't change a thing!
I thought this was good but I think the actual muffin part would be better with nutmeg, cinnamon, and cloves in it instead of pumpkin pie spice (like pumpkin bread). It would make it "spicier". I think the topping should be doubled also! It's the best part but there's not enough of it.
Great muffins! Just the recipe I was looking for to use home processed pumpkin! The topping is just perfect and stays put, I hate it when you lose all the goody to the floor! Followed reviews and doubled topping, perfect!
I used all pumpkin instead of any oil and doubled the streusel. I also used a cream cheese filling (8 ounces softened cream cheese, 1 cup sifted powdered sugar, 1/2 teaspoon vanilla). This made 24 muffins. If you use the cream cheese filling, you will need to bake for 35 minutes. It's hard to tell when they're finished and you want to err on the overbaked side because if you don't, then the muffins will "crater" when you take them out. I'd probably make the spices stronger next time.
too bland, needs a lot more pumpkin
Just tried these. My husband says they aren't bad but he would not go back for seconds. A little to much pumpkin pie spice seems to leave a somewhat unpleasant aftertaste. Very moist and has an excellent texture.
I love to cook, but I am a very hesitant baker, nothing ever seems to come out right. These muffins were so easy to make and they were so good! Very moist and very flavorful. The strusel topping was great too. I scaled down the recipe using the tool at the bottom and it worked very well. I also made my own pumpkin pie spice using freshly grated nutmeg, cin., cloves, and ground powdered ginger. Very good stuff! I will be making these again!
I omitted the topping and cut the sugar by 1/3. I used mashed butternut squash instead of pumpkin. My family gobbled them up! A definite keeper.
Its all about the topping. Will definitely triple the topping next time. I doubled it this time and it wasn't quite enough to cover the 18 muffins I ended up with. I used half whole wheat flour/ half white and I used splenda for the white sugar. I poured the batter into the muffin cups and let the kids put raisins and/or choc chips on top. We mixed them in with toothpicks. They ended up staying near the top of the muffin though so next time I will mix them into the batter before filling the cups. For 18 muffins with dbl the topping and splenda these equaled about 250 calories each. They certainly need raisins or choc chips b/c the bottom half of these without any were just too plain.
My batch yielded 24 muffins and I filled the cups almost to the top. Double the streusel topping if you like a sweeter muffin.
The muffins were fantastic, would give them 8 stars if possible. I used the the entire can of pumpkin (15oz.) and used whole wheat flour. I also used Butterflymamma's cream cheese filling - excellent!! & doubled the streusel topping. I dropped the filling by teaspoon onto wax paper & froze it before adding to the cupcake liners. Only sugestion, fill the liners 1/3 way, add the filling, finish filling the liners. It was hard to push the filling down into the batter without making a mess. Very moist, flavorful and unfortunately gone......
Very good. followed another review and used all of a 15oz can of pumpkin and doubled streusel. Also made a variety by adding choc.chips to some, dates to some, and nuts to some. All good and very moist!
I'm a pumpkin fanatic and loved these muffins. I got 18 muffins out of the recipe. I left out the raisins for personal preference. I love the flavor and texture of these muffins. Thanks for a great recipe to cure my pumpkin cravings.
Great hardy recipe. I added pumpkin seeds to the topping.
Delicious! Made adjustments as per suggestions. Didn't have the applesauce, and added the extra pumpkin. Was also generous with the spice, and doubled the topping. Made 14 large muffins.
These were excellent. I substituted wheat flour and added 2 Tbsp flax seed and used my jumbo muffin pans (made 12) ... Just the right amount of streusel for jumbo size. I also doubled the raisins. My kids loved them and they are definitely going in my recipe book!
Love this! Not too much of any one thing. I didn't add the raisins, but think some pecans in the struesel would add something to them.
The only difference is I made twice the amount of topping because it was so good and I wanted more of it!
Very good. Added cinnamon to the streusel and switched the measurements of oil and applesauce.
The muffins are fluffy, moist and amazing! I followed the direction, excluding the raisins. I used a large muffin pan, filled the cups 3/4, and got 12 muffins. Doubled the topping and cooked for 35min. The house smelt amazing and my husband ate 2 straight out of the oven! These muffins are a slice of fall heaven!
I cut this recipe in half. I used homemade pumpkin pie spice and upped the vanilla to a full teaspoon. Raisins were optional for this recipe, I chose to add them. I got 11 regular sized muffins out of one recipe. Baked at 350*, my muffins were done at a little over 20 minutes. These were moist, chewy and packed with spices. Since I made these yesterday, there are none left. Not only did my family love them, so did my co-workers.
Recipe perfect exactly the way it is! Added cinnamon applesauce because it is what we had on hand - YUM!!
These were absolutely fantastic! We ate the muffins with our lunch and had them for breakfast the next morning. The one tiny mistake was that this recipe makes a full two dozen muffins. But I was pleasantly surprised to find that out, so I was very pleased with this recipe :)
The absolute BEST pumpkin anything I have ever made! I used white whole wheat flour and I doubled the topping - otherwise followed recipe. It made 24 amazing muffins and I have been getting great reviews from my family as well. Due to the wheat flour they were done in about 20 minutes.
I really like these muffins. I just made a few very simple adjustments. Like others, I doubled the streusel recipe, used a little extra pumpkin puree, and instead of pumpkin pie spice, I used cinnamon, ginger and nutmeg. I lowered my oven temp to 325 degrees and baked them for 18-19 minutes. They came out moist and dense. A perfect pumpkin muffin for a Fall morning!
LOVE this recipe, it just needed more streusel topping.
Love it! Omitted the applesauce and just used one 16-oz can of pumpkin puree, reduced the brown sugar in the batter to just half a cup, omitted the raisins, and used allspice instead of pumpkin pie spice. I usually don't tinker with recipes so much, but with muffins, you usually can't go wrong. The kids *devoured* these and said several times that they tasted just like pumpkin pie. They also didn't realize there were oats in the batter (as opposed to just on top). This recipe is a keeper.
Fantastic recipe! I used 2 cups of pumpkin, doubled the raisins (used a mix of 3 kinds), and doubled the topping (added a little cinnamon and pecans). Made 24 full-sized muffins and baked in 20 minutes.
Truly wonderful! :-)
Delicious! Made 24 full muffins for me - again, as others have said, that may just be the size of my muffin tins. Also doubled the streusel as other reviewers suggested. They're absolutely delicious!
Very good! Doubled the topping as recommended by other reviewers... Ended up with 21 delicious muffins!
BIG hit at my house! I doubled the raisins and used a little more applesauce and a little less oil. Moist and yummy! Will definitely make these again!
Very good muffins. I actually got 2 dozen full-sized cupcakes out of this recipe. I would probably make 1.5 times the streusel topping next time.
What a wonderful treat to enjoy on this beautiful fall day, especially served along side a cup of “Baked Apple Dumpling” coffee. Simple pleasures are the best. I substituted butternut squash I had grown in the garden and baked the previous night instead of the canned pumpkin. This recipe made 24 muffins instead of the 18 mentioned.
Very good. I followed the recipe, except like most other people I doubled the streusel topping. Very most, family loved them. I made 25 regular sized muffins from the recipe, which is perfect because we had plenty to share!
I made these this morning as I was craving pumpkin. I also used the full can of pumpkin. I added chocolate chips instead of raisins and instead if the streusel I sprinkled on this Caramel Crunch topping that I bought from Pampered Chef. Turned out yummo. Great recipe.
These muffins taste amazing! They get 5 stars for taste, other than a slight taste caused by either a little too much baking soda or baking powder, next time I will cut down a bit. I am going to have to play around with the ingredients to see if I can cut down on the sugar and fat content.
best pumpkin muffin recipe, hands-down. and i have tried a lot! i did replace some of the oil with greek yogurt, which made them moist and tasty. i also didn't have enough time for the streusel topping, but didn't miss it at all. my kids devoured them!
Great taste and easy to make! Just like the first reviewer said, use the whole can of pumpkin. It's only a smidge more than what's called for, so don't bother measuring! I also got more than the dozen muffins. It says, I think about 20 , but mine were small, and I think 12 would have been more like bake shop muffins, with the muffin top, but I felt I had enough streusel.
Delicious and moist! I cut the sugar (used ~3/4 cup each brown and white instead of 1 c.) and oil (by 1/3 c.) a bit and increased the applesauce (by 1/3 c.) and they were still so sweet and moist. Also doubled the raisins as suggested by other commenters.
Loved it! Thank you!
Just for handiness and health I used more oats and less flour; more pumpkin and no applesauce; cranberries instead of raisins; and coconut instead of veg. oil. They are amazing! Make sure you get the spice right before you start baking, more is better for me. :)
My 4 month old started crying before I could make the streusel topping but I still think they were quite good . I ran out of applesauce so I just used the whole can of pumpkin. Omitted about 1/4 cup of white sugar. Didn't miss it.
I lightened this up by using egg beaters, 1 cup of whole wheat flour (instead of all white) and half oil and half applesauce (in addition to the required applesauce). Like everyone else, I used the whole 15 oz can of pumpkin puree. I doubled the topping based on reviews and I had more than enough to top the 22 muffins I got. I was lazy and used the food processor to prepare the streusel topping instead of the method in the recipe. They are definitely a breakfast muffin - not very sweet which might be my fault as I used unsweetened applesauce. Perhaps my pumpkin pie spice was old but it seemed to need more flavor. Great base recipe and I'll try again with fresh pumpkin pie spice as well as saving some for cream cheese frosting. Went great warm with my morning coffee as is, though. Thanks for sharing!
Made this recipe quite a few times now. I don't really like how the streusel holds up after a few days so I just omit it and sprinkle some oats on top. I haven't made it with raisins, but sometimes I add dark chocolate chips. Next time I'm going to try increasing the applesauce and reduce the amount of oil. Reliable muffin, always turns out great.
I made these tonight so there would be a yummy breakfast waiting for the family first thing in the morning. They did not disappoint! I didn't see the need for applesauce too, so I just subbed 1/2 addtl pumpkin puree, used 2/3 cup organic extra virgin coconut oil instead of the veggie oil, and used 1/2 cup whole wheat pastry flour instead of 1/2 c. regular flour. I also used 2 extra large goose eggs instead (goose and duck eggs are amazingly superior in baked goods!). Finally, I added 1/4 c. shopped pecans and 1/4 c. pumpkin seeds (I just happened to have on hand) to the streusel. The recipe made 22 very full muffin cups and one batch of topping covered all of them.
Splendid recipe. I used paper liners and prepped for 24 muffins. I didn't have enough oil on hand so I replaced it with melted butter with excellent results. I also used Quaker Instant Oats. As others noted, I made sure to double the topping. This recipe is a keeper. Even my pumpkin-hating husband has eaten a few. There are only 4 muffins left and I made these last night (sans raisins). There are no complaints about any aspect of this recipe. Having a gas oven that cooks on the hot side, I had to make sure to cook on the shorter side of the cook time.
I would probably bake there for a few minutes less than the recipe calls for, as they were a little too done on the bottom. Very good!
I read all the reviews and really couldnt wait to try these muffins I'm not sure how they taste yet as they are in the oven now. I made double of the topping, didnt use the applesauce, did use a 15 oz can of pumpkin puree. The recipe made 6 Texas size muffins and 6 regular size one. The 6 big ones are going to the office tomorrow and the small ones are for home. They smell great cant wait to try them.
THESE ARE AMAZING!!! I had all of the ingredients on hand except for the applesauce so I used the rest of the small can of pumpkin puree in place of it. Other than that, I didn't make any substitutions/alterations. I have made several recipes that have a "streusel topping" and most of them (when baked the same amount of time as the cake/pie) melt/dissolve during baking. This streusel held up and looked BEAUTIFUL when the muffins came out of the oven! SO YUMMY!!!
i've tried this recipe but instead of white/brown sugar I put Natvia. Healthier and way less calories!
A HIT! I made 18 large muffins....and had to make more topping. I forgot to add the vanilla, truely does not need it. Perfectly moist and not heavy. I will add pecans next time to the strudel.
Made a batch of these and delivered to the neighbors, they were good, but don't store well. I got 23 out of the batch, the recipe said 18.
Made these the night before out hike last Saturday. I knew we'd be running around in the morning and wanted something quick to grab to take out the door to the mountains. We went with some friends and everyone loved them. The kids gobbled them up and LOVED the topping. I TRIPLED the topping, doubled the raisins and made big muffins. Will be making again and sending the recipe to my friend who we went hiking with. Thanks for the recipe. I think I will try some pecans next time. (Although they are great like they were).
This was an excellent recipe, the muffins turned out moist and very flavorful. I did everthing the same as how the recipe was written with the exception of the pumpkin pie spice, I didnt have any on hand and wasnt willing to buy any, so I put into the batter, 11/2 TSP of cinnamon, 1TSP of nutmag and 1TSP of ginger. This is a must try!