The air has begun to cool, the leaves are beginning to change, football has started, the days are shorter and the sweaters have come out! Yes, fall has arrived! It is that time of year for pumpkin patches, costumes and warm soups. Here is a pumpkin muffin recipe that is wonderful with a hot cup of coffee, while reading on the porch with the coolness in the air.
Pumpkin Muffins w/ Streusel Topping
1 1/2 C Flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Cinnamon
1/2 tsp. Ground Ginger
1 teaspoon Allspice
1/4 tsp. Nutmeg
1 cup Pure Pumpkin Puree
1 1/4 C. Sugar
1/3 C. Oil
Whisk together dry ingredients, except the sugar, in a medium bowl. In another medium sized bowl whisk together the pumpkin, sugar, oil, and eggs. Gradually whisk the flour mixture into the pumpkin mixture. Do not over mix, once it seems just combined, STOP. Let rest while you make the crumbly topping.
1/2 C. Flour
1/3 C. Sugar
1/2 tsp. Cinnamon
1/4 Chopped Nuts (I didn’t have any this time around. But I’d use either pecans or walnuts)
3 Tbl. Butter, cut into small pieces
Combine all ingredients in a small bowl with your fingers. Try to work the flour and sugar into the butter. It will eventually all combine and you’ll have a crumble topping!
Spray a 12 cup muffin tin with non stick spray or line with cupcake liners. Pour 1/4 C. muffin mix into each muffin tin. Now top each with a small handful of the streusel topping. Have any leftover? Nope, not ok. Find places to squeeze in every last bit of that topping! You won’t regret it!
Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Let cool in muffin tins for 5 minutes before removing to finish cooling on wire rack.