Pumpkin Streusel Muffins

By cmschnettler

Ingredients

• 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

Details

Servings 8
Preparation time 10mins
Cooking time 10mins

Preparation

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.