pumpkin streusel muffins

(2 RATINGS)
61 Pinches
Wauwatosa, WI
Updated on Oct 24, 2011

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.

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

Discover More

Category: Muffins
Category: Other Snacks
Keyword: #Dried
Keyword: #or
Keyword: #to
Keyword: #also
Keyword: #fruits
Keyword: #add
Method: Bake
Culture: American
Ingredient: Flour

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