Pumpkin muffins with bacon streusel are soft and tender on the inside, with crisp, candied bacon streusel on the outside!
August is Bacon Month, so we simply must eat bacon-filled treats, right? With flavors like cinnamon and pumpkin, some may think that these muffins are a tiny sneak peek into autumn. Personally, I think any time is a good one for sweet pumpkin muffins with bacon!
We’re in the home stretch of Bacon Month, but I hope you aren’t tired of bacon recipes yet. These muffins are so good, even non-bacon lovers will enjoy them.
Self control is definitely a necessity when it comes to consuming these muffins. They’re moist and tender and kissed with candied bacon.
Becca, what the heck is candied bacon?!
If you were around when I made Browned Butter Chocolate Chip Candied Bacon Cookies, you’re already familiar with the delicious concoction of cinnamon sugar dredged bacon!
If you want to munch on a few slices of it while you’re baking the muffins, your secret is safe with me.
Making Candied Bacon
Candied bacon is made by oven cooking strips of good quality, thinly sliced bacon (center cut is best) that’s been dredged in brown sugar and cinnamon. Place them onto an oven-safe cooling rack that’s laid on top of a foil lined cookie sheet. Bake them at 375 degrees F for 15-20 minutes, or until the the sugar has caramelized and the bacon is crispy. Candied bacon is obscenely addictive and so freaking yummi that you may even squeal like a little piglet when you eat it.
Or, maybe that’s just me.
Anyhoo, the streusel topping is made with chopped candied bacon, brown sugar, cinnamon, and a tablespoon of flour. Sprinkle it over the uncooked pumpkin muffin batter and watch it caramelize into a beautiful thing.
Warm spices + tender muffins + sweet, crunchy topping = yummi pumpkin muffins!
If you’re a bacon lover (and let’s be honest, who isn’t?), be sure to also check out my recipe for BLT Esquites. It’s an amazing bacon, lettuce, and tomato sandwich, topped with Mexican street corn. Oh. Em. Gee.