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pumpkin streusel muffins

(2 ratings)
topmom3 avatar
Recipe by
Jennifer Reinke
@topmom3
Wauwatosa, WI

The aroma in the house while these are baking is wonderful! I can't take credit for this recipe--got it out of my Penzey's spice catalog. Kathy Ness (from Michigan) was kind enough to share it with everyone. My family just loves these.

(2 ratings)
yield 8 - 12 muffins
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For pumpkin streusel muffins

  • 1/2 c
    butter, softened (1 stick)
  • 1 c
    brown sugar, firmly packed
  • 1
    egg
  • 1 can
    canned plain pumpkin
  • 1/4 c
    evaporated milk
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 1/4 tsp
    cinnamon
  • 1/4 tsp
    powdered ginger
  • 1/8 tsp
    ground cloves
  • 1 2/3 c
    all purpose flour
  • STREUSEL TOPPING
  • 2 Tbsp
    all purpose flour
  • 2 1/2 Tbsp
    white sugar
  • 1 tsp
    cinnamon
  • 1 Tbsp
    butter, room temperature

How To Make pumpkin streusel muffins

  • 1
    Preheat oven to 375*. Cream together the butter and brown sugar. Add the egg and blend.
  • 2
    Mix together the pumpkin and the evaporated milk, then mix into the butter/sugar mixture.
  • 3
    Add the baking soda and spices and gently mix.
  • 4
    Lastly, add the flour and stir; don't over stir, as it makes the muffins tough.
  • 5
    Pour (or scoop as I did) into 8 greased large muffin tins or 12 regular.
  • 6
    In a small bowl, blend the streusel ingredients together with a fork until the topping mixture is about the size of small peas.
  • 7
    Sprinkle the topping mixture over the muffins, and then bake at 375* for approximately 22-25 minutes for and 8-muffin batch, 18-22 for a smaller 12-muffin batch.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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