Pumpkin Streusel Muffins

Pumpkin Streusel Muffins Recipe

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Jennifer Reinke

By
@topmom3

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.

Rating:

★★★★★ 2 votes

Serves:
8 - 12 muffins
Prep:
15 Min
Cook:
20 Min
Method:
Bake

Ingredients

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

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

How to Make Pumpkin Streusel Muffins

Step-by-Step

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

Printable Recipe Card

About Pumpkin Streusel Muffins

Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy For Kids




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