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Pumpkin Streusel Muffins Recipe

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This recipe for Pumpkin Streusel Muffins is from Welcome to Flavour Town!, 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:  
TOPPING:
5 tbsp. flour
5 tbsp. butter, melted
5 tbsp. sugar
¾ cup chopped pecans
¼ tsp cinnamon

MUFFINS:
2 cups flour
½ tsp salt
½ tsp baking powder
1 tsp baking soda
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
¾ cup butter, softened
1½ cups sugar
2 large eggs
15 oz. 100% pure pumpkin
Directions:
Directions:
Preheat the oven to 350°F. Spray a standard muffin pan with non-stick cooking spray.

Begin with the topping: Combine the flour, butter, sugar, chopped pecans and cinnamon in a small bowl. The mixture will be quite wet. Set aside.

For the muffins: whisk together the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg.

Beat the butter and sugar at low speed until just blended. Add the eggs one at a time, beating well after each addition; continue beating until very light and fluffy, a few minutes. Add the pumpkin and beat until combined, scraping down the sides of bowl as necessary.

Add the flour mixture and mix on low speed until just combined. Transfer the batter to the prepared muffin pan, filling each cup completely full. Using your fingers, divide the topping evenly over the batter.

Bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean. Let the muffins cool in the pan for 10 minutes, then turn out onto rack to cool completely.
Personal Notes:
Personal Notes:
This recipe makes 12 large muffins. For smaller muffins, divide the batter into 18 muffin cups and bake for 30 minutes.

 

 

 

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