These muffins are usually the first thing I make when I feel that first chill in the air. They may be the easiest muffins you ever make! They are the perfect treat for fall mornings and are a welcome guest to any gathering. My mouth is watering now as I think about them. Gracious… I think I’m going to have to make another batch. They are just too good 
I made these a few weeks ago and took them to church in a cloth lined basket. They were warm from the oven. Everyone wanted to know which Sunday school class I was going to be in. Lesson: you get a bigger crowd in your class if you bring warm treats! Hmmmm…. did that sound like bribing is going on in church? Nah… maybe just a little temptation. Hah!
Like I said, these are VERY easy to make. But, if you want an even easier recipe, you can skip the streusel topping and add the pecans to the muffin batter. I’m a big fan of streusel but the muffins are good either way.
Pumpkin Spice Muffins with Streusel Topping
Ingredients:
- 18.25 oz box spice cake mix
- 15 oz can pumpkin (not mix or pie filling)
- 1/2 cup apple juice or apple cider
- 1/3 cup apple sauce
- 2 tablespoons vegetable oil
Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1 1/2 teaspoon cinnamon
- 1/2 stick (1/4 cup) butter, room temperature
- 1/2 cup pecans
Preheat oven to 350 degrees. Line one and a half muffin pans with cupcake liners. (This makes 18 muffins.)
In a large mixing bowl, combine all muffin ingredients. Fill muffin cups 2/3 full with batter.
In a separate bowl, make the streusel topping by combining the flour, brown sugar and cinnamon. Cut the butter into the dry ingredients using two butter knives or a pastry blender. When topping looks crumbly, stir in pecans. (If you want to make the muffins so they are warm in the morning, you can prepare the streusel topping the night before and store in a sealed container over night. That makes it easier on you in the morning.)
Sprinkle the streusel topping over each muffin, dividing equally.
Bake in preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Place them in a pretty basket and watch the parade form behind you. Now bend people to your will
Sweetest Blessings,
LeAnn
{ 6 comments… read them below or add one }
Is there some way that you could put the calorie count on the recipes?
I just want you to know if I gain 10 pounds it is all your fault! I have printed everyone of these pumpkin recipes – they ALL sound so good. I also want you to know that I appreciate that you don’t mind using shortcuts as long as it doesn’t compromise the taste – you are not caught up in “everything has to be from scratch”. Makes it workable for us working gals!
p.s. Fall is my favorite time of year too!
Yum! I think I’m gonna have to try these too! I also love Fall and Winter but I tend to start cooking/eating more when it is chilly outside. Last year I went on this major “made from scratch” cooking spree! I even made biscuits from scratch…and cookies! I know this isn’t a big thing to some people but to me, putting Pillsbury from the package to the oven means homemade to me! Have a great day!
It is my turn to bring breakfast to Ladies’ Bible Study next week – think I’ll be bringing these.
I had a growth opportunity last night and these will be the perfect make up treat.
YUM! I am trying these today, I love muffins and scones.
Thank you for not putting calorie counts. I assume all responsibility when I make AND EAT all your YUMMY recipe’s! I am one of those who hates to see the fat and calories in something I choose to make or eat. It makes me feel guilty . The Lord knows I have enough guilt…
Love love love your site and enjoy your recipe’s, Thanks so much and May God bless you and your son