Homemade Pumpkin Strudel Muffins

Hello Adventure’s and Happy Fall! It’s finally fall and I can’t wait to do fall activities with my friends and family. But for my first fall post I am going to share one of the only pumpkin recipes that I have ever tried that I have actually enjoyed. It definitely a new favorite recipe of mine. I found this recipe on Pinterest on a blog called Jessie Bakes Treats. The recipe was originally for a loaf but I didn’t have a loaf pan so I made muffins instead. I normally do not like any kind of pumpkin dessert, but these muffins are amazing. The strudel definitely sends the muffins over the top. Now onto the recipe.

Muffins:

  • 1 3/4 all purpose flour
  • 1 1/2 teaspoons pumpkin spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup brown sugar
  • 1/3 cup white sugar
  • 1/2 cup vegetable oil
  • 1 1/4 cup pumkin puree
  • 1 tsp vanilla
  • 1/4 cup milk

Streusel Topping:

  • 3/4 cup all purpose flour
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons white sugar
  • 5 tablespoons unsalted butter melted
  • a small pinch of salt

Instructions:

Preheat oven to 350 degrees F. Grease or line your muffin tins.

In a medium sized bowl whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, salt, and set aside.

Next in a large bowl combine the eggs, brown sugar, white sugar, oil, pumpkin puree, vanilla extract and milk.

Add the dry ingredients into the wet and fold together using a rubber spatula. Be careful so you don’t over mix the batter. An easy way to prevent this is to stop mixing once you can’t see anymore flour.

Pour batter into your greased or lined muffin tins.

How to make the strudel: In a medium bowl whisk together white sugar, brown sugar, flour, and cinnamon. Once blended add the melted butter and mix until a crumble texture is formed.

Add the strudel topping on top of each muffin.

Bake for 15 to 20 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool for at least 10 minutes before removing them from the pan.

Store in either an air tight container or in a ziplock bag for up to 3 days.

Comment down below your favorite muffin recipe. Until the next adventure,

Love, Payton

4 thoughts on “Homemade Pumpkin Strudel Muffins

Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: