The best ever pumpkin muffins

I would say that I am a fan of everything pumpkin but to be honest with you i’m not a fan of pumpkin spice lattes. There I said it. It’s out in the open, I do not like PSL’s. Nor do I like those new pumpkin spice kit kat bars. They taste like potpourri. But what I DO love is pumpkin pie, pumpkin bread and pretty much anything else made with pumpkin. Like these pumpkin muffins. These muffins are the best I’ve ever made and I thought it only fitting to call them the best ever pumpkin muffins after my sister texted me and said “these are the best friggin muffins I’ve had in my life. so there you go.

The trick with any muffin is to top with some type of streusel i’m convinced. The crunchy buttery sugar topping just makes everything better. I also think that anything made with applesauce or pumpkin keeps the baked goods from drying out. This recipe made twelve jumbo muffins and they didn’t last long in this house. Also be sure to reallllly spray or butter your pan because the streusel likes to stick.

For these muffins you will need

1 3/4 cups of flour
1 cup of sugar
1/2 cup of brown sugar
1/2 tsp salt
1 tsp of baking soda
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp of fresh grated nutmeg (trust me you’ll never go back to pre grated)
2 eggs
1 15oz can of pure pumpkin puree
1/2 cup of olive oil

for the muffin topping you will need

1/2 cup butter
2/3 cup flour
1 cup sugar

This is the same topping I use on my blueberry muffins.

Cooking Directions

1. preheat the oven to 375 degrees and spray your muffin pan thoroughly

2. in the  bowl of a stand mixer, mix together all of your dry ingredients (flour, sugar, brown sugar, salt, cinnamon, cloves and nutmeg)

3. in a separate bowl mix together the eggs, pumpkin and olive oil.

4. slowly add the wet ingredients to the dry ingredients until just incorporated. do not over mix!

5. using a soup ladle pour the batter into the muffin tins until just near the top of the tin. mix up your streusel topping and sprinkle on top of the batter in the tin.

6. bake for 23-25 minutes until a toothpick comes out clean. allow to cool to the touch and then dry on a wire rack.

*recipe adapted from Lovely Little Kitchen