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.
- 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.
- 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 Pumpkin Pie 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.
|Amount Per Serving||As Served|
|Calories 280kcal Calories from fat 124|
|% Daily Value|
|Total Fat 14g||22%|
|Saturated Fat 7g||35%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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