Streusel Pumpkin Muffins
Pumpkin muffins are fun to make and serve during the holidays. These streusel-topped muffins are bursting with spices.
- 3-1/3 cups all-purpose flour
- 1-1/4 cups brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1-1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon dried orange peel (or 1/2 teaspoon freshly grated orange zest)
- 2 cups puréed pumpkin (fresh or one 15-ounce can)
- 1/4 cup butter, melted
- 1/2 cup canola oil
- 4 large eggs, lightly beaten
- 2 tablespoons molasses
- 1 cup chopped, toasted pecans (see Note, below)
- Make the streusel topping. (This can be done the day before.)
- In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and orange peel.
- In a second bowl, combine pumpkin, butter, oil, eggs and molasses.
- Make a well in center of the dry ingredients. Add the pumpkin mixture and stir just until mixture is combined and dry ingredients are incorporated. Stir in pecans.
- Grease two muffin tins (or use vegetable cooking spray). Fill muffin cups two-thirds full. Bake in preheated 400°F oven for 20 to 25 minutes, or until a toothpick inserted in center comes out clean. Cool in tins for 5 minutes; then turn out muffins on wire racks.
- Makes 20 to 24 muffins.
NotesLightly toasting the pecans will make a big flavor difference. To toast pecans, spread them out on a baking sheet and toast at 350°F for 4 or 5 minutes, or until you begin to smell them.
This recipe can be varied by adding 1/2 to 1 cup of raisins, chopped dates, dried prunes or cherries. Honey can be substituted for the molasses.
Ready in: 1 Hr 30 Min
Kitchen tools you'll need for Streusel Pumpkin Muffins:Muffin Tins, Mixing Bowls