Pumpkin Streusel Muffins

Submitted by Food Snob

"These are moist and delicious! The original recipe is from the Company's Coming Gifts From the Kitchen. It is one of our favorites. It freezes incredibly well. I simply put them in freezer bags, suck the air out. To defrost, you can either set them on the counter or microwave for a few minutes. I did it one minute at a time, turning the bag over between minutes to find the right time for my microwave. A note about the canned pumpkin... while the original recipe calls for unspiced pumpkin, I have used the ED Smith Pumpkin Pie filling and prefer it. I don't change the recipe in any other way, although I often double it! :)"

 

• Ready In: 33mins
• Ingredients: 16
• Yields: 12 muffins
• Serves: 12

ingredients

• 473.18 ml flour
• 118.29 ml sugar
• 14.79 ml baking powder
• 2.46 ml salt
• 2.46 ml ground cinnamon
• 1.23 ml ground nutmeg
• 1.23 ml ground ginger
• 0.61 ml ground cloves
• 1 large egg, fork beaten
• 78.78 ml vegetable oil
• 236.59 ml canned pumpkin puree
• 157.80 ml milk

• Topping

• 14.79 ml hard butter
• 59.14 ml brown sugar, packed
• 2.46 ml ground cinnamon
• 59.14 ml walnuts or 59.14 ml pecans, finely chopped

directions

1. Combine the first eight ingrdients in a large bowl. Make a well in the dry ingredients.
2. In a seperate bowl, beat egg, oil, pumpkin and milk. Add to the dry ingredients.
3. Stir just until moistened.
4. Fill 12 greased muffin cups aprx. 3/4 full.
5. Topping:.
6. Melt the butter in a small saucepan.
7. Stir in remaining ingredients.
8. Divide over muffins.
9. Bake at 400 degrees for about 18 minutes, or until a wooden pick comes out clean.
10. Let stand for 5 minutes, then cool on wire rack.