Pumpkin streusel muffins are a great fall breakfast or treat!
Recipe adapted from Williams Sonoma The Cookbook for Kids.
Directions for streusel topping:
Mix together in small bowl and set aside.
3 T brown sugar
2 T AP flour
1/4 t each nutmeg, cinnamon
1/4 c chopped walnuts
1 T butter
1 1/2 c AP flour
1 t baking soda
1/2 t baking powder
1/2 t kosher salt
1/2 t each: cinnamon, cloves, nutmeg
1 c pumpkin
1 c sugar
1/2 c oil (I like using EVOO)
2 large eggs, room temp
1/2 t vanilla (I use homemade!)
Preheat oven. Prepare muffin tin, cups, liners, etc.
Mix dry ingredients in one bowl. Mix wet ingredients in another bowl. Combine.
Scoop into muffin tin, cups, liners, etc. and sprinkle on streusel topping.
Bake at 350* for 20-25 minutes.
Rest for 5 minutes, if you can stand it!
Kid and neighbor approved!
We also had yummy Broccoli Soup.
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