Pumpkin Spice Muffins with Streusel Topping
This post may contain affiliate links which won't change your price but will share some commission. Read more here.These easy Pumpkin Spice Muffins begin with a boxed spice cake mix and end with a delicious streusel topping. Must have breakfast or snack for fall!
Looking back on my years as a mom of many kids (and how did those years fly by so fast?) one of the best things I did for myself was to carve out time away every few months to get out of the house.
I was blessed that a good friend of mine shared my passion for scrapbooking and gathered likeminded crafty friends together three times a year to create, converse and eat!
Goodness, gracious, do we eat during these weekends!
We all take something to share as a snack and share the meal time preparation as well.
During our fall retreat my favorite recipe to take is Pumpkin Spice Muffins and every time I make these muffins someone asks for the recipe!
In honor of the sweet ladies that make it so much fun to get away and recharge, here it is!
They are super easy to make (can you say thank goodness for cake mixes!) and were gobbled up by my ladies group!
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I first saw this recipe on Christy Jordan’s Southern Plate blog. She is a cook after my own heart with her southern sensibilities!
Her book Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family is a must read for easy recipes that evoke warm memories of heart and home.
This recipe starts with a spice cake mix and ends with streusel topping, a fabulous combination for the cooler weather!
Enjoy the muffins and here’s to bundling up in a sweater and grabbing those comfy boots out of the closet!
Pumpkin Spice Muffins with Streusel Topping
Pumpkin Spice Muffins with Streusel Topping
Ingredients
For the Muffins
- 1 box spice cake mix
- 1 can pumpkin
- 1/2 cup water
For the Topping
- 1/2 cup brown sugar
- 1/2 stick margarine softened
- 1/2 cup flour
Instructions
- Preheat oven to 350 degrees. Grease a 12 cup muffin tin.
- Place all muffin ingredients in a bowl and mix by hand until well blended.
- Scoop into muffin tin.
- Blend together brown sugar, margarine and flour.
- Sprinkle streusel on top of muffins and press down slightly.
- Bake at 350 degrees for 20-24 minutes.
Notes
These are the most moist muffins and the streusel is delightful! Adapted from Southern Plate Blog
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16 oz canned pumpkin?
Just made these, in the oven now. I got 19 muffins out of it. Did you feel yours to the top or 3/4 full? And my streusel wasn’t crumbly. It was creamy. I did the exact amount and added pecans. I hope they come out.?
Hi, Jill. Sorry, I was on vacation when you left this comment. Did the muffins turn out?
Yes they did. I’m still curious about you only ending up with 12 and I 19? And why did my streusel not look like
Yes they did! But I’m still curious why I ended up with 19 and recipe says 12? And my streusel doesn’t look like your picture above, more like a oatmeal cookie…lol
Definitely will make these again. My husband loves them better after being frozen! 🙂
These look so good! Your topping baked to perfection! Just wanted to let you know that I’m featuring these at this week’s link party! http://www.thelifeofjenniferdawn.com/2015/09/8-pumpkin-recipes-for-fall-and-little.html
These look amazing. Sharing on my Facebook page this week also. Linda @Crafts a la mode
https://www.facebook.com/TwoSucculentSistersCrafts
Thanks, Linda!
Marty these look so delicious ! Thanks so much for sharing w/ Monday Funday! ox
I made your pumpkin muffin recipe, and it’s delicious!!! I added some pecans to the streusel topping. Nuts always make everything good even better!!! 🙂
I have often used a similar recipe to make pumpkin cookies. One box spice cake mix + one can pumpkin stir together and drop by spoonfuls on to a cookie sheet. Bake at 350 for 20 minutes. Optional I have added pecans and or raisins. A great healthy fall treat.
I really enjoy reading your blog! Thank you
I’m so glad you enjoyed it, Linda! Great idea to add pecans. Those pumpkin cookies sound great! Thanks for sharing!