I’d like you to know that the title “Epic” is not used lightly in the case of these muffins, and I only decided to grant the Epic identity due to the following reviews from my family:
Dan: “The best muffins I have ever had. They have just the right amount of sweetness and they exceed expectations, unlike Twizzlers, which never quite hit the spot.”
K: “This is like the best oatmeal cookie you’ve ever tasted on top of a rich pumpkin muffin.”
C: “I love how you can taste all the spices. I’d kill a man for one of these muffins.” (I’m keeping an eye on her as the muffin count dwindles down.)
X: “Love ’em!” (He’s a boy of little words about muffins, but if you uncork the Minecraft bottle he will NEVER. STOP. TALKING.)
G cried out when I wrapped them up, “No!!! Don’t take away the muffins!”
And so, they have been dubbed EPIC.
An added bonus is that my house smelled AMAZING when these were baking. Moist, fluffy, full of flavor, and with a yummy streusel topping, this recipe is sure to become a household favorite. And when they have been passed down for generations in your family, make sure that you mention me and the amazing muffin recipe I bestowed upon you and your loved ones.I can't wait to make these Epic Pumpkin Spice Muffins! Click To Tweet
- 2 1/2 cups all purpose flour
- 1/2 cup rolled oats
- 4 tsp pumpkin spice
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 1/2 cups (or 15 oz can) pumpkin puree
- 1 cup brown sugar
- 1 cup white sugar
- 2/3 cup vegetable oil
- 1/2 cup applesauce
- 3 eggs
- 1 tsp vanilla
- 1/2 cup packed brown sugar
- 4 tbs room temperature butter
- 4 tbs rolled oats
- 4 tbs all purpose flour
- Preheat oven to 350 degrees F (175 degrees C).
- Grease or line 24 muffin cups.
- Combine the dry ingredients: 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a large bowl.
- In a separate bowl, whisk the wet ingredients together: 1 1/2 cups pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together.
- Stir flour mixture into pumpkin mixture; mix well.
- For the topping, beat 1/2 cup brown sugar with butter in a bowl until creamy and smooth. Cut the 4 tbs oats and 4 tbs flour, into the sugar/butter mixture using a fork, until streusel topping is crumbly and combined.
- Pour the batter into the prepared muffin tins. They will rise, so account for that when filling, and only fill 3/4 of the way to the top. Sprinkle each muffin with streusel topping, noting that it will not spread, so make sure to cover the top.
- Bake in the preheated oven for 25-35 min, or until a toothpick inserted in the center comes out clean.