Pumpkin Streusel Muffins

I found this recipe for Pumpkin Muffins and I just had to try these! These muffins are extremely moist and airy. They taste just like the filling in a pumpkin pie and they make the whole house smell delicious!

I had some crumb topping leftover from making a batch of my Banana Crumb Muffins and had popped the topping in the freezer to be used on another batch of muffins. The topping was actually easier to use and maintained its pretty appearance as the muffins baked. I just had to separate the topping a bit with a fork, but it was much easier to handle than when it has been freshly made.

These would be great to make with your kids so have them help you out in the kitchen. It would also be a great recipe for a beginner chef!

Give these muffins a try- you won’t be disappointed!

Pumpkin Streusel Muffins

1 package yellow cake mix (you can try different variations with other cake mixes too!)
1 can pumpkin (15 ounces)
1 egg
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Crumb Topping:

1/2 cup packed brown sugar

1/8 cup all-purpose flour

1/2 t ground cinnamon

1 T butter

Preheat oven to 350 degrees. Mix all the muffin ingredients together and pour into a greased muffin tin. Combine brown sugar, flour, ground cinnamon, and butter to make the topping. Cut the topping together with a fork until it resembles a coarse cornmeal. Sprinkle topping on the top of the muffins before baking. Bake for 20-25 minutes (my muffins took 22 minutes).

**Weight Watchers version contains only the cake mix and pumpkin- no egg and no oil. You could add the spices though!**

10 Comments

1

kelly jeanie on September 10, 2007 at 3:58 pm says:

Thanks, Amy! These look so good.

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2

Laurel on September 10, 2007 at 5:06 pm says:

these look similar to the pumpkin apple streusel muffins at allrecipes – that are to DIE for! those are without a cake mix, for those of us that don’t have pantry space for boxes, but have flour!

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3

*carrie* on September 10, 2007 at 7:43 pm says:

Amy,

I just made pumpkin muffins today–it’s officially fall!

I’ll have to try this recipe next.

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4

MamaGeek @ Works For Us on September 10, 2007 at 10:14 pm says:

Amy, these look sinfully delicious. Now if they only were calorie-free.

Thank you!

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5

Kristine on September 12, 2007 at 12:20 am says:

I’ve made these as WW muffins with a devil’s food cake mix and the pumpkin. Amazing chocolate flavor, great cakey moist muffin – full of fiber, and only 3 points each for a delicous chocolate fix. I’m going to have to try this version!

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6

AnneMarie on April 5, 2008 at 10:33 am says:

I have all this in my cabinet!! whohoooo!
going to be making these..
wonder if you can make them with white cake too??? hmmmmm
thanks for the recipe!
I have a simple pumpkin bread recipe that uses a pound cake in a box.. delish and so easy!

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7

Amy on April 6, 2008 at 9:33 am says:

You can make these with white cake or even chocolate cake. The WW version just has the pumpkin and whatever cake mix flavor you like.

I hope you enjoy them!

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8

007gerre on July 12, 2008 at 6:45 pm says:

I would appreciate a recipe for a dryOatmeal Muffin Mix that will keep for a long time??

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9

Alaina @ Three Ladies and a Dad on November 10, 2008 at 9:20 pm says:

These are next week’s snack!

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10

Anonymous on November 24, 2009 at 2:27 pm says:

any idea how many this recipe makes? thank you!

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