Pumpkin Muffins with Bacon Streusel

Pumpkin Muffins with Bacon Streusel are soft and tender pumpkin muffins on the inside, with crisp, candied bacon streusel on the outside. The perfect muffin recipe for fall, and for bacon lovers!


Candied Bacon

  • 4 slices uncooked, thin-cut bacon
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon

Bacon Streusel

  • 4 slices candied bacon, chopped
  • 1/2 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1 Tablespoon flour (any variety will work)

Pumpkin Muffins

  • 6 ounces (3/4 cup) unsalted butter, softened
  • 1 (8-oz.) package cream cheese, softened
  • 7.5 ounces (1 cup) granulated sugar
  • 7.5 ounces (1 cup) firmly packed light brown sugar
  • 2 large eggs
  • 1.5 cups canned pumpkin, packed
  • 1 teaspoon vanilla bean paste or extract
  • 12.6 ounces (3 cups) all purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea or kosher salt
  • 1/2 cup walnuts or pecans, toasted and chopped


Make Candied Bacon

  • Heat oven to 375° F.
  • In a small bowl, combine 1/4 cup brown sugar and 1/2 teaspoon ground cinnamon.
  • Place 4 slices of thinly sliced bacon onto a cooling rack that has been laid on top of a foil lined cookie sheet. Sprinkle liberally with brown sugar mixture; use fingers to press mixture into the bacon.
  • Bake for 15-20 minutes, or until bacon is crispy, but not burnt. Remove pan from oven and carefully transfer bacon slices to a cutting board to cool slightly before chopping into small pieces.

Make Bacon Streusel

  • In a medium bowl, combine candied bacon, brown sugar, pumpkin pie spice and flour. Stir to combine; set aside.

Make Pumpkin Muffins

  • Reduce heat in oven to 350°.
  • Use an electric hand or stand mixer to beat butter and cream cheese at medium speed until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and vanilla and mix until combined.
  • Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed, just until combined. Avoid over mixing or your muffins will be tough. Use a spoon to stir in nuts by hand.
  • Spoon batter into 2 lightly greased or paper lined (12-cup) muffin pans, filling two-thirds full. Sprinkle with Bacon Streusel.
  • Bake at 350° for 18-23 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans to wire racks to cool completely.

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