Since August is Bacon Month, then bacon we must have! With flavors like cinnamon and pumpkin, some may think that these pumpkin muffins with bacon streusel are a tiny sneak peek into autumn. For me, any time is a good one for tender pumpkin muffins with a candied bacon topping!
We’re in the home stretch of Bacon Month. I hope you haven’t grown tired of seeing bacon loaded recipes yet, because these pumpkin bacon streusel muffins are so good, even non-bacon lovers (is there such a thing?!) will enjoy them. Oh, and if you’re a bacon lover, you’ll want to make a triple batch!
You’ll need some self control when it comes to the consumption of 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 sugar dredged bacon!
If you want to munch on a few pieces while you finish making these muffins, I won’t tell. Candied bacon is made by baking strips of good quality, thinly sliced bacon (center cut bacon works the best) that have been dredged in brown sugar and cinnamon on both sides. You place them onto a cooling rack that has been laid on top of a foil lined cookie sheet and then bake them at 375 degrees for about 15-20 minutes, or until the bacon is crisp and the sugar has been caramelized onto the bacon. It’s obscenely addictive and so freaking good that you may even squeal out loud a little bit when you eat it. OK, maybe that’s just me…
Anyhoo, the streusel that tops these muffins is made up of chopped candied bacon, a little more brown sugar, some cinnamon, and a tablespoon of flour. Sprinkle it on top of the uncooked muffin batter and watch it caramelize into beautiful things as it’s baking in the oven.
Earthy, warm spices + tender pumpkin muffins + sweet, crunchy topping = the most delicious pumpkin muffins you’ll ever sink your teeth into!
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. That’s a mighty awesome bacon, lettuce, and tomato sandwich that’s topped with Mexican street corn. Oh. Em. Gee.