Pumpkin Streusel Muffins

Pumpkin Streusel Muffins Recipe

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Jennifer Reinke


The aroma in the house while these are baking is wonderful!
I can't take credit for this recipe--got it out of my Penzey's spice catalog. Kathy Ness (from Michigan) was kind enough to share it with everyone. My family just loves these.

★★★★★ 2 votes
8 - 12 muffins
15 Min
20 Min


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1/2 c
butter, softened (1 stick)
1 c
brown sugar, firmly packed
1 can(s)
canned plain pumpkin
1/4 c
evaporated milk
1 tsp
baking soda
1/2 tsp
1 1/4 tsp
1/4 tsp
powdered ginger
1/8 tsp
ground cloves
1 2/3 c
all purpose flour


2 Tbsp
all purpose flour
2 1/2 Tbsp
white sugar
1 tsp
1 Tbsp
butter, room temperature

How to Make Pumpkin Streusel Muffins


  • 1Preheat oven to 375*. Cream together the butter and brown sugar. Add the egg and blend.
  • 2Mix together the pumpkin and the evaporated milk, then mix into the butter/sugar mixture.
  • 3Add the baking soda and spices and gently mix.
  • 4Lastly, add the flour and stir; don't over stir, as it makes the muffins tough.
  • 5Pour (or scoop as I did) into 8 greased large muffin tins or 12 regular.
  • 6In a small bowl, blend the streusel ingredients together with a fork until the topping mixture is about the size of small peas.
  • 7Sprinkle the topping mixture over the muffins, and then bake at 375* for approximately 22-25 minutes for and 8-muffin batch, 18-22 for a smaller 12-muffin batch.

Printable Recipe Card

About Pumpkin Streusel Muffins

Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #Dried, #or, #to, #also, #fruits, #add

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