I'm still loving all of the pumpkin recipes, that I've been seeing on the web. I made these Mini Pumpkin Streusel muffins along with the Candy Bar Blondies, to take to the nursing home staff , where my Dad lived for six years, last week. These moist little treats are full of pumpkin flavor, spices, and topped with a crunchy streusel topping, so good. They were a definite hit with the staff.
These muffins come together quickly, and taste great warm from the oven. I made sour milk, because I didn't have buttermilk. Next time I will try making the muffins with Greek yogurt. These muffins freeze well, too. You can make a batch now, and freeze for later, when you have holiday company. This recipe is for 12 regular muffins, but I made 24 mini muffins, baking for just about 13 min, in a mini muffin pan. whichever size you make, you won't be disappointed.
Pumpkin Streusel Muffins Adapted from Taste of Home
Ingredients- Yield: 12 regular size muffins
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 2/3 cup canned pumpkin
- 1/2 cup buttermilk or sour milk
- 2 eggs, lightly beaten
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 to 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- Streusel Topping:
- 1/3 cup all-purpose flour
- 3 tablespoons brown sugar
- 2 tablespoons cold butter
In a large bowl, cream butter and sugars until light and fluffy. Beatin the pumpkin, buttermilk, and eggs. Combine the flour, baking soda, baking powder, pumpkin pie spice and salt; gradually add to pumpkin mixture just until blended. Fill greased or paper-lined muffin cups two-thirds full.
For topping, combine flour and brown sugar; cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in the muffin comes out clean.Cool in pan for 5 minutes before removing to a wire rack.