I love the flavors of fall, especially baked goodies made with apples, cinnamon, streusel, squash, or pumpkin! A warm-from-the-oven baked scone or a muffin with a cup of coffee flavored with vanilla on a crisp fall morning is definitely comfort food for me. The combination makes my tummy happy.
These pumpkin muffins are one of the first things I make when I feel that first chill in the air, and they may be the easiest muffins you ever make. I love to nestle a batch inside a basket lined with an autumn towel and bring them to a neighbor in need of some baked love.
- 1 box spice cake mix
- 15-ounce can pumpkin (not mix or pie filling)
- ½ cup apple juice or apple cider
- 1/3 cup apple sauce
- 2 tablespoons vegetable oil
- ½ cup all-purpose flour
- ½ cup light brown sugar, packed
- 1 ½ teaspoon cinnamon
- ¼ cup butter, room temperature
- ½ cup pecans
Preheat oven to 350 degrees. Line 18 cups in muffin tin(s) with cupcake liners and set aside.
In a large mixing bowl, stir together all of the muffin ingredients until completely combined.
Fill paper-lined muffin cups 2/3 full with the 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. Stir in the pecans when the streusel looks crumbly.
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.
Serve warm or at room temperature. I vote for warm…with butter!