Pumpkin Streusel Muffins

Pumpkin Streusel Muffins
Pumpkin Streusel Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    Cup butter, softened (1 stick)

  • 1

    Cup packed brown sugar

  • 1

    egg

  • 1

    Cup canned plain pumpkin

  • 1/4

    Cup evaporated milk

  • 1

    tsp. baking soda

  • 1/2

    tsp. SALT (Kathy likes KOSHER-STYLE FLAKE SALT)

  • 11/4

    tsp. CINNAMON (Kathy likes CHINA CINNAMON)

  • 1/4

    tsp. POWDERED GINGER

  • 1/8

    tsp. GROUND CLOVES

  • 12/3

    Cups flour

  • Streusel topping:

  • 2

    TB. flour

  • 21/2

    TB. white sugar

  • 1

    tsp. CINNAMON

  • 1

    TB. butter

Directions

Preheat oven to 375°. Cream together the butter and brown sugar. Add the egg and blend. Mix together the pumpkin and evaporated milk and then mix into the butter/sugar mixture. Add the baking soda and SPICES and gently mix. Lastly, add the flour and stir; don't over stir, it makes the muffins tough. Pour the batter into 8 greased large muffin tin cups or 12 regular. In a small bowl, blend the streusel ingredients together with a fork until the topping is about the size of small peas. Sprinkle the topping over the muffins and then bake at 375° for approximately 22-25 minutes for an 8-muffin batch, 18-22 for a smaller 12-muffin batch. Prep. time: 10 minutes Baking time: 18-25 minutes Yield: 8-12 muffins Nutritional Information: Servings 12; Serving Size 1 muffin (92g); Calories 280; Calories from fat 100; Total fat 11g; Cholesterol 45mg; Sodium 260mg; Carbohydrate 43g; Dietary Fiber 2g; Sugars 25g; Protein 4g.

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