Sunday, October 27, 2013

Pumpkin Streusel Muffins: The Taste of Fall!

I love fall. It's quite possibly my favorite time of the year, for some many reasons. My birthday, beautiful weather (sometimes; I do live in Michigan), changing of the leaves...
...and, of course, the food. There are endless great things about fall food. Fresh apples from the orchard (made into apple bread, applesauce, apple jelly, apple pie, apple crisp, etc.), peaches, warm thick stews, soups with Grandma's homemade noodles, fresh venison, pumpkin bread, pumpkin streusel muffins.... 

I could go on & on, but I'll stop there & actually share the recipe for the muffins!

I love to bake with pumpkin, but I restrain myself and only do it in the fall & winter. It just doesn't seem right to be eating pumpkin in the spring or summer. To make up for this, of course, I have to make quite a few pumpkin-themed baked goods while I can. I have a recipe for pumpkin bread that I love, and I usually make at least a couple batches of these muffins. 

They have just the right amount of pumpkin--I like pumpkin, but not if there's too much. (For example, I just don't like pumpkin pie. I've been told that mine is amazing, but I don't eat it.) The streusel topping adds quite a bit to it, too. And, if you are trying to watch your calories, these aren't even that bad for you. (The fact that they have pumpkin makes it a health food too, I'm sure.)

If you are a pumpkin fan, I would highly recommend these muffins. They are amazing!

Remember, comments are love!  

(Isn't the plate cute? I got a set of those & ones that say "Trick or Treat" clearance at Meijer a few years ago, after Halloween.)

Pumpkin Streusel Muffins

  • ¼ cup butter, softened    
  • ½ cup sugar
  • ¼ cup + 3 tablespoons packed brown sugar    
  • ⅔ cup canned pumpkin
  • ½ cup buttermilk (If, like me, you don't keep buttermilk on hand, you can easily sub with 1/2 tablespoon melted butter + enough milk to make 1/2 cup.)
  • 2 eggs, lightly beaten
  • 2 tablespoons molasses   
  • 2 ¼ cups all-purpose flour, divided
  • 1 teaspoon baking soda    
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon    
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice    
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon salt    
  • 2 tablespoons cold butter

  1. Preheat oven to 375°.
  2. In a large bowl, cream butter, sugar, and ¼ cup brown sugar until light & fluffy. Beat in pumpkin, buttermilk, eggs, & molasses. 
  3. Combine 2 cups flour, baking soda, baking powder, spices & salt; gradually add to pumpkin mixture until blended. Fill prepared muffin cups ⅔ full.
  4. For topping, combine ¼ cup flour and 3 tablespoons brown sugar; cut in cold butter until mixture is crumbly. Sprinkle over batter. 
  5. Bake for 20-25 minutes or until a toothpick inserted in the muffin comes out clean. Cool in pan for 5 minutes, then remove to a wire rack.
18 muffins
Prep: 15 min. Bake: 20 min.

Nutrition Facts
One muffin: 148 calories, 6 g fat (0 saturated fat), trace cholesterol, 336 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.

Source (for original): Taste of Home

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