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Pumpkin Streusel Muffins


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  • Streusel topping:
  • 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
  • 2 TB. flour
  • 21/2 TB. white sugar
  • 1 tsp. CINNAMON
  • 1 TB. butter



Step 1

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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