If you love the pumpkin flavor, you’ll love these Streusel Topped Pumpkin Muffins. It’s such an easy recipe that tastes absolutely delicious.

Growing up and even into my adult years, I turned my nose up to anything that had the word pumpkin in it. I’ve never eaten pumpkin pie and up until last month, I’d never eaten anything with pumpkin in it.

Streusel Topped Pumpkin Muffins

During a recent trip to New York, I had the opportunity to experience the Culinary Loft and helped prepare brunch using some Kellogg’s products. We had Chicken and Waffles, Spinach Feta Bake and the most delicious muffins I’d ever eaten. Seriously y’all, I picked up a second muffin before finishing my first one because I just had to have more.

I’ve been wanting to recreate this recipe since I arrived back home but with all the travel I’ve done the past two months, I’m just now finding the time. I was going to use a fresh pumpkin and make pumpkin puree, but there is not a single pumpkin to be found around town.

So instead, I used canned pumpkin.

As a blogger I love when my work collides with my life.  Having the opportunity to work with brands like Good Cook gives me the ability to use products I love while doing what I normally to do anyway.  I used Good Cook Bakeware, specifically the nonstick 6-cup muffin pan to make these delicious muffins. Because the pan is designed to distribute heat evenly, my muffins were cooked to perfection without burnt edges.  If you plan on using a fresh pumpkin and making your own pumpkin puree, don’t forget to pick up the Good Cook Pumpkin Scoop available at Walmart.

You must try these pumpkin muffins, even if you THINK you don’t like pumpkin. Pumpkin tastes nothing like I thought it would. When you put it in a muffin, how can it not be just absolutely delicious?!?

These perfect little fall muffins would be perfect served as a dessert for Thanksgiving.

Streusel Topped Pumpkin Muffins Recipe

Streusel-Topped Pumpkin Muffins

Yield: 12

Prep Time: 20 minutes

Cook Time: 23 minutes

Total Time: 43 minutes

These easy fall muffins are the perfect addition to your Thanksgiving table. If you love pumpkin, you'll love these Streusel Topped Pumpkin Muffins.

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Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 2 cups Kellogg's Special K Original Cereal (crushed to 1 cup)
• 3/4 cup buttermilk
• 1 egg, slightly beaten
• 3/4 cup canned pumpkin
• 2/3 cup firmly packed brown sugar
• 3 tablespoons vegetable oil

Streusel Topping

• 1/4 cup firmly packed brown sugar
• 3 tablespoons all-purpose flour
• 1 1/2 tablespoon butter
• 2/3 cup Kellogg's Special K Original Cereal

Instructions

1. Preheat oven to 375 degrees. Prepare your muffin tin by spraying a light coat of nonstick cooking spray. If you are using a non-stick pan, you can skip this step if you want.
2. In a small bowl, combine flour, baking powder, cinnamon, baking soda and nutmeg; set aside.
3. In a large bowl, combine the 2 cups Special K (which equals 1 cup crushed) and buttermilk. Let stand for about 5 minutes or until the cereal becomes soft. Stir in egg, canned pumpkin, 2/3 cup brown sugar and oil.
4. Add flour mixture to pumpkin mixture and stir until combined. Do not overwork it. Portion evenly into your muffin pan.
5. In another small bowl, add 1/4 cup brown sugar and 3 tablespoons of flour and stir. Cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle mixture over muffin tops and place in preheated oven. Bake for about 23 minutes or until a toothpick inserted in the middle comes out clean. Let stand for 5 minutes in the muffin pan and then transfer to wire rack to cook completely.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 203Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 228mgCarbohydrates: 34gFiber: 1gSugar: 16gProtein: 4g