Pumpkin Streusel Muffins

One of the best things about this time of year is the availability of pumpkin.   I’m not one to make my own pumpkin from scratch, so my recipes use solid canned pumpkin.  (really, some prepared foods are not only more convenient but just as good)  If you are ambitious, you can substitute scratch pumpkin.

I love the scent of these Pumpkin Muffins baking in the morning.  The streusel topping makes them even more delicious!

Sift together in a large bowl:
3 ½ cups AP Flour
½ cup Sugar
½ cup Brown Sugar
1 Tabl. Baking Powder
2 tsp. Cinnamon
1 tsp. Salt
1/2 tsp. Ground Cloves
½ tsp. Nutmeg

Whisk together in bowl:
2 Eggs
1 cup Milk
1 cup Pumpkin
5 oz. Butter, melted

Stir wet ingredients into dry ingredients – mix well.

In muffin papers, place 1 scoop of pumpkin batter.  Top each muffin with streusel.  Bake in 350 degree oven for 25-35 minutes or until tests done in center.


Mix in a bowl until small crumbs are formed:
½ cup Brown Sugar
1 tsp. Cinnamon
3 Tabl. Butter, softened
½ cup Walnuts, chopped

Tip: Be careful not to overmix muffins or they will be tough.  You will have lumps in your batter and with muffins that’s just fine!


About bakingway

Baker/Pastry Chef for over 25 years.

Posted on October 12, 2010, in Muffins, Pumpkin, Recipes. Bookmark the permalink. Leave a comment.

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