It just wouldn't be fall without a new pumpkin recipe. In the past, we've enjoyed
Pumpkin Gingerbread,
Pumpkin and Raisin Muffins,
Pumpkin Apple Spice Muffins,
Pumpkin Spice Donuts,
Pumpkin Waffles and even
Pumpkin Ice Cream!
This list could be A LOT longer; I'll save the dessert links for another post! But today we're back in the breakfast/bread category with these delicious pumpkin streusel muffins. I adapted this recipe from a coffeecake; when bringing treats to the office, individual servings make things much more convenient.
These muffins are full of pumpkin goodness and all the delicious spices that go along with the flavors of fall. I especially liked the chopped pecans in the streusel. They're great for breakfast or a coffee break or an afternoon snack. I hope you enjoy them as much as we did. (And all my office mates!)
Pumpkin Streusel Muffins
Muffins:
1/2 cup butter, softened
1 1/2 cups sugar
1 can (15 oz.) pumpkin puree
3 eggs
2 1/2 cups flour
2 tsp. baking powder
1 Tbsp. cinnamon
1 1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. ground cloves
Streusel:
1/3 cup flour
1/3 cup sugar
1/3 cup brown sugar
1 tsp. cinnamon
4 Tbsp. butter, melted
2/3 cup chopped pecans
In a large mixing bowl, beat the butter and sugar until well blended. Add the pumpkin and eggs and mix until well combined.
In a separate bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, salt, and cloves. Whisk until spices are evenly distributed throughout.
Add the flour mixture to the pumpkin mixture. Mix with an electric mixer on medium speed until the mixture is thoroughly combined.
Divide the batter between 16 paper-lined muffin cups.
For the streusel, in a small bowl, mix the flour, sugar, brown sugar, cinnamon, melted butter, and pecans with a fork. Evenly sprinkle the topping over the batter in the muffin cups.
Bake at 350 for 20-25 minutes or until a toothpick inserted near the center tests clean. Cool completely on a wire rack.
Recipe Source: Adapted from a coffeecake at
Love Bakes Good Cakes
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