Pumpkin Streussel Muffins

Kathie Carr

By
@kathiecc

Whoever invented streussel is one of my favorite people who ever lived. Its just the topping that makes the recipe great!

Here is an older muffin recipe that features pumpin and streussel.


Featured Pinch Tips Video

Comments:

Serves:

12

Prep:

15 Min

Cook:

25 Min

Ingredients

1/2 c
butter, softened (1 stick)
1 c
brown sugar, firmly packed
1
egg
1 c
canned plain pumpkin
1/4 c
evaporated milk
1 tsp
baking soda
1/2 tsp
salt
1 1/2 tsp
cinnamon
1/4 tsp
ginger
1/8 tsp
cloves
1 2/3 c
flour

STREUSSEL:

4 Tbsp
flour
5 Tbsp
sugar
2 tsp
cinnamon
2 Tbsp
butter

Directions Step-By-Step

1
Preheat oven to 375 degrees. Cream together the butter and brown sugar. Add the egg and blend. Mix together the pumpkin and evaporated milk and then mix into the butter/sugar mixture. Add the baking soda and SPICES and gently mix. Lastly, add the flour and stir; don't over stir, it makes the muffins tough.
2
Pour the batter into 8 greased large muffin tin cups or 12 regular. In a small bowl, blend the streusel ingredients together with a fork until the topping is about the size of small peas. Sprinkle the topping over the muffins and then bake at 375 degrees for approximately 22-25 minutes for an 8-muffin batch, 18-22 for a smaller 12-muffin batch.

About this Recipe

Course/Dish: Muffins