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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Pumpkin Muffins with Cinnamon Streusel Crumb Topping Recipe

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This recipe for Pumpkin Muffins with Cinnamon Streusel Crumb Topping is from Hansens in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Muffins:
1/2 c. butter softenend
3/4 c Sugar
1/2 c. brown sugar
1 tsp vanilla
2 eggs
1 c pumpkin
2 c four
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 c. walnuts or pecans

Crumb Topping:
1/4 c sugar
1/3 c brown sugar
1/4 c butter
2/3 c flour
1 tsp cinnamon

Icing:
1 1/2 TB milk
1 c powdered sugar
1 tsp vanilla
Directions:
Directions:
Muffins:
Mix butter, and sugars until light and creamy. Stir in vanilla. Add eggs. Mix in pumpkin. In a separate bowl combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix dry ingredients with wet ingredients. Add in nuts if you desire. Preheat oven to 375 degrees. Pour about 1/4 c batter into each muffin spot.

Crum topping:
Combine sugar, butter, flour, and cinnamon using a fork. Mix until crumbly. Sprinkle evenly over top of muffins. Bake for 20 minutes or until crumb turns golden and toothpick comes out clean.

Icing:
Combine frosting ingredients. When muffins have been cooked, remove them from the oven and drizzle icing over the tops using a fork.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
I didn't use the icing when I made these. The muffins were delicious without it.

 

 

 

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