September/October rolls around and all that people seem to talk about is the "PSL," or pumpkin spice latte. Me, not so much. Don't get me wrong, I love pumpkin in many forms but coffee is not one of them. I'm much more on board the "PSM" train, aka Pumpkin Spice Muffin.
I have a go-to pumpkin bread recipe that I've been making for years and to this day still remains a favorite in my repertoire. But after seeing these Cook's Country pumpkin spice muffins posted on America's Test Kitchen's Instagram account recently I was convinced to try something new. Plus, I'm always a sucker for streusel topping! For an additional crunch I sprinkled the muffins with pumpkin seeds to finish them off.
I was very pleasantly surprised with how yummy these muffins were. Granted, I did have my concerns about their sweetness after noting the two cups of sugar in the recipe but I couldn't have been more wrong. The muffins were really delicious with just the right hint of sugar. I highly recommend you make them for breakfast or your next brunch.
