{Super Easy} Pumpkin Streusel Muffins

I mentioned yesterday how much I LOVE fall baking.  I know that some people don't appreciate all things pumpkin like I do, but I think you'll still like this recipe -- or a variation of it.  Stay with me . . .

This is one of my favorite recipes because it is SOOOOO SIMPLE.  I mean, I know I've said that before because I don't make anything that is difficult, but this one takes the simplicity cake.  It's pretty much a no brainer.  PLUS there are so many variations you can create by adding yummy mix-ins and such.  First I'll share the basic recipe than I'll tell you how to shake it up if you are so inclined.

Super Easy Pumpkin Muffins

1 box spice cake mix

1 can (15-ish ounces) of pumpkin puree

That's it.

Mix the dry cake mix together with the canned pumpkin.  Scoop into lined muffin tins.  Bake at 350 degrees for 15-18 minutes.  I mean, seriously.  That's it.

Because it's so easy, we like to add different things to make them extra good.  White chocolate chips are a favorite.  Or regular chocolate chips.  Just stir them right into the batter.  Nuts would be yummy.  Nuts AND chocolate chips.  Raisins.  Craisins.  Apple chunks.  You could make these muffins every morning for a week and never eat the same muffin twice!

For this particular batch I made a streusel topping  and it was probably my favorite version yet.

 

Streusel Topping

2 Tbsp. flour

1/4 C. sugar

1/2 tsp. cinnamon

4 Tbsp. cold butter

Combine the dry ingredients and cut in the butter until crumbly.  Sprinkle a little bit over each muffin before baking.

I need to sharpen my streusel skills, y'all.  I don't know how to make it without over-working the butter and ending up with a melty streusel coating instead of those perfect crumbles you're supposed to get.  It's still delicious, but it's not right and that bugs me. 

Now, for all you non-pumpkin people out there.  Another variation that we really love is chocolate muffins.  You still use a can of pumpkin, but you mix it with a chocolate cake mix {and chocolate chips and nuts, if you want}.  I promise you can't even taste the pumpkin.  You'll just end up with a perfectly moist, yummy chocolate  muffin that also happens to be low in fat {thank you, pumpkin}. 

So, what am I missing, friends?  What would you add to the basic pumpkin muffin recipe to make them extra yummy?