We get up early around here, so I love having some grab-and-go breakfast choices available for my teenagers as they head out the door to school. And since pumpkin season is upon us, I thought a Pumpkin Streusel Muffin recipe was in order.
This is a basic (but delicious) recipe that could easily be adapted to include things like nuts or chocolate chips, so feel free to experiment.
Chopped nuts are also delicious in the streusel, but to appease everyone at my house, I leave them out.
This recipe makes about 24 regular sized muffins, so I like to put half in the freezer for later.
Pumpkin Streusel Muffins
For the muffins
- 3 cups flour
- 2 cups white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 (15 ounce) can pumpkin puree
- 3/4 cup vegetable oil
- 3 eggs
- 2 teaspoons vanilla
- 1/4 cup milk
For the streusel
- 1 cup flour
- 2/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup butter, cubed
- Preheat oven to 350 degrees. Line muffin pans with paper muffin liners.
- In a large bowl, whisk together flour, sugar, baking powder, salt and spices. In a separate bowl, beat together the pumpkin puree, oil, eggs, vanilla and milk. Stir the pumpkin mixture into the flour mixture until just blended.
- To make the streusel, combine flour, brown sugar and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs.
- Fill muffin cups 2/3 full with batter. Sprinkle streusel generously over batter. Bake muffins for 17-23 minutes, or until a toothpick inserted in the center comes out clean.
Who Dished It Up First: This is an original recipe