Daily Archives: October 11, 2011

Pumpkin Streusel Muffins

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This right here is one of the reasons why fall just completely knocks my socks off.Look at that topping. How could you ever resist it?!Even the batter is addicting.

I mean…that’s what I hear and all..But wait until they’re baked!I’m a woman of few words today. It’s just one of those days where I’ve got like 87594832 things on my mind!So I will save you from my usual jabbering today and just give ya a few pictures.It helps if you bake them all the way like that one below..heh well the under-baked one tasted pretty darn good too!

Pumpkin Pecan Streusel Muffins

(adapted from Dinner or Dessert)

1/2 c. butter, softened

1 1/2 c. white sugar

15 oz. can of pumpkin

3 eggs

2 c. all purpose flour

1/2 c. whole wheat flour

2 t. baking powder

1 T. cinnamon

1 1/2 t. ground ginger

1/2 t. cloves

1/2 t. nutmeg

1/2 t. salt

for streusel topping: 

1/4 c. all purpose flour

1/4 c. whole wheat flour

1/2 c. white sugar

1/2 c. brown sugar

2 t. cinnamon

5 T. butter, melted

2/3 c. pecans, chopped

  1. Preheat the oven to 350 degrees F. Line muffin tins with liners.
  2. With a mixer, blend together the butter and sugar until smooth and creamy. Add the pumpkin and the eggs, blend on medium speed.
  3. In a medium bowl, stir together the flours, baking powder, salt, ginger, cloves, cinnamon, and nutmeg. Add the flour mixture to the pumpkin/butter mixture on low speed until combined. Spoon mixture into prepared muffin tins.
  4. To make the topping, combine the flours, sugars, cinnamon, and melted butter until it comes together. Stir in chopped pecans. Add mixture to the top of the muffins before baking. Bake muffins 15-20 minutes or until a toothpick comes out clean. Random Fact of the Day: Mailmen in Russia now carry revolvers after a recent decision by the government.
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