Pumpkin Streusel Muffins Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 stick butter, softened 1 c. packed brown sugar 1 egg 1 c. canned plain pumpkin ¼ c. evaporated milk 1 tsp. baking soda ½ tsp. salt 1¼ tsp. Cinnamon (Penzey's China Cinnamon if you have it) ¼ tsp. powdered ginger ⅛ tsp. ground cloves 1⅔ c. flour
Streusel topping: 2 T. flour 2½ T. white sugar 1 tsp. cinnamon 1 T. butter
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Directions: |
Directions:In a small bowl blend the streusel ingredients together with a fork until the topping is about the size of small peas. Set aside.
Preheat oven to 375º. Cream together the butter and brown sugar. Add the egg and blend. Mix together the pumpkin and evaporated milk, then add it to the butter/sugar mixture. Add baking soda and spices and gently mix. Add flour to the mixture and stir to blend; don't over stir, it makes the muffins tough.
Pour the batter into 8 greased or lined large tin muffin cups or 12 regular size. Sprinkle the streusel over the muffins, very gently pressing into the batter with your fingertips. Bake at 375º for 22 -25 minutes (18 - 22 for the smaller size). |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: This recipe came from the Penzey Spices magazine (I do love their spices) and was an instant hit with my family.
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