This is an especially thankful Thanksgiving--we are grateful for our first grandson due to arrive at the beginning of February! We are heading to the Chicago area for our daughter's baby shower this weekend so I made a batch of pumpkin streusel muffins she can stash in the freezer and grab for a quick pick-me-up after the baby is born.
I must have filled my muffin tins fuller than the recipe called for because the muffins took longer than 17 minutes to bake. Be sure to check before you remove them from the oven. I also used walnuts instead of pecans because my husband bought an industrial-sized bag at Sam's Club and I wanted to put a dent in it! Feel free to omit the nuts if you or yours has a nut allergy.
According to the recipe, this makes 12 muffins but I had enough batter left over to fill a mini loaf pan. Alternatively, you could bake another batch of muffins.
This recipe comes from BromaBakery.com.
For the pumpkin muffins
1 1/2 cups pumpkin puree (not pumpkin pie filling)
1/2 cup granulated sugar
1/2 cup brown sugar
1 3/4 cups flour
1/2 cup vegetable oil
1/4 cup milk
2 eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
For the streusel
1/4 cup unsalted butter, melted
1/2 cup all-purpose flour
1/2 cup light brown sugar
1/2 teaspoon salt
1/2 cup pecans, finely chopped
1 teaspoon maple syrup
To make the streusel, combine all streusel ingredients in a bowl Stir together until the mixture resembles wet sand
Pre-heat oven to 375 degrees. Line muffin tin with muffin liners and spray with non-stick spray.
Combine sugars, pumpkin, eggs, vanilla extract, vegetable oil and milk in a bowl and mix well.
Add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Stir to combine.
Add flour mixture to wet mixture and mix well.
Fill muffin cups ¾ full. Top with streusel. Bake 15 to 17 minutes until the tip of a knife inserted in the side comes out clean. Let cool.
HAPPY THANKSGIVING TO YOU AND YOURS
AND MAY YOU HAVE MUCH TO BE THANKFUL FOR!
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Includes a mouthwatering cookie recipe!
My article on the Enduring Appeal of Cozy Mysteries
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Sounds oh so yummy! Thank you for the recipe. I'm always looking for more ways to use pumpkin. :)
ReplyDelete2clowns at arkansas dot net
Thank you so much for this recipe, Peg! I love Pumpkin, and am always looking for new recipes, so this is perfect! HAPPY THANKSGIVING!!! Luis at ole dot travel
ReplyDeleteOh how I love pumpkin muffins. Thank you for the recipe. The added streusel sounds delicious. aprilbluetx at yahoo dot com
ReplyDeleteA streusel topping makes everything that much more special!
ReplyDeleteHappy Thanksgiving!
ReplyDeleteThis will definitely be on my to bake agenda! You had me at pumpkin! sharonrizzo@hotmail.com
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