pumpkin streussel muffins
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.
prep time
15 Min
cook time
25 Min
method
---
yield
12 serving(s)
Ingredients
- 1/2 cup butter, softened (1 stick)
- 1 cup brown sugar, firmly packed
- 1 - egg
- 1 cup canned plain pumpkin
- 1/4 cup evaporated milk
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1 2/3 cups flour
- STREUSSEL:
- 4 tablespoons flour
- 5 tablespoons sugar
- 2 teaspoons cinnamon
- 2 tablespoons butter
How To Make pumpkin streussel muffins
-
Step 1Preheat 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.
-
Step 2Pour 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.
- 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!
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Category:
Muffins
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