Pumpkin Streusel Muffins

By srumbel

Packed with goodness and just enough sweetness, these muffins are some of our favorites! Find the recipe in our cookbook, Hometown Harvest.
from goosesberrypatch.com

Ingredients

• 3 c. sugar
• 1/2 c. applesauce
• 1/2 c. canola oil
• 4 eggs
• 2 c. canned pumpkin
• 2/3 c. water
• 3-1/3 c. all-purpose flour
• 2 t. baking soda
• 1-1/2 t. salt
• 1 t. nutmeg
• 2 t. cinnamon, divided
• 1-1/4 c. chopped pecans, divided
• 1/3 c. brown sugar, packed
• 2 T. butter, room temperature

Preparation

Step 1

Combine sugar, applesauce, oil and eggs in a bowl. Beat with an electric mixer on low speed until blended; beat in pumpkin and water. In a separate bowl, whisk together flour, baking soda, salt, nutmeg and 1-1/2 teaspoons cinnamon. Add flour mixture slowly to pumpkin mixture; beat on low speed just until moistened and smooth. Stir in one cup nuts. Fill paper-lined muffin cups 2/3 full. To make Streusel Topping, combine brown sugar, butter and remaining cinnamon and nuts; mix with fork until crumbly. Sprinkle batter with Streusel Topping. Bake at 350 degrees for 30 to 35 minutes, until a toothpick tests clean. Batter may also be divided between 2 greased 9"x5" loaf pans; add topping and bake for about one hour. Makes 2 dozen muffins or 2 loaves.