pumpkin streusel muffins
(2 RATINGS)
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.
No Image
prep time
15 Min
cook time
20 Min
method
Bake
yield
8 - 12 muffins
Ingredients
- 1/2 cup butter, softened (1 stick)
- 1 cup brown sugar, firmly packed
- 1 - egg
- 1 can canned plain pumpkin
- 1/4 cup evaporated milk
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 teaspoons cinnamon
- 1/4 teaspoon powdered ginger
- 1/8 teaspoon ground cloves
- 1 2/3 cups all purpose flour
- STREUSEL TOPPING
- 2 tablespoons all purpose flour
- 2 1/2 tablespoons white sugar
- 1 teaspoon cinnamon
- 1 tablespoon butter, room temperature
How To Make pumpkin streusel muffins
-
Step 1Preheat oven to 375*. Cream together the butter and brown sugar. Add the egg and blend.
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Step 2Mix together the pumpkin and the evaporated milk, then mix into the butter/sugar mixture.
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Step 3Add the baking soda and spices and gently mix.
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Step 4Lastly, add the flour and stir; don't over stir, as it makes the muffins tough.
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Step 5Pour (or scoop as I did) into 8 greased large muffin tins or 12 regular.
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Step 6In a small bowl, blend the streusel ingredients together with a fork until the topping mixture is about the size of small peas.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breakfast
Category:
Muffins
Category:
Other Snacks
Tag:
#Quick & Easy
Tag:
#For Kids
Keyword:
#Dried
Keyword:
#or
Keyword:
#to
Keyword:
#also
Keyword:
#fruits
Keyword:
#add
Method:
Bake
Culture:
American
Ingredient:
Flour
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