Pumpkin streusel muffins are a great fall breakfast or treat!

Name: Pumpkin Streusel Muffins
Cuisine: Holiday
Ingredients: 3 T brown sugar; 2 T AP flour; 1/4 t cinnamon; 1/4 t nutmeg; 1/4 c chopped nuts (pecans or walnuts); 1 T butter; 1 1/2 c AP flour; 1 t baking soda; 1/2 t baking powder; 1/2 t kosher or sea salt; 1/2 t cinnamon; 1/2 t cloves; 1/2 t nutmeg; 1 c pumpkin puree; 1 c sugar; 1/2 c oil (I use EVOO); 2 large eggs (room temperature); 1/2 t vanilla

Recipe adapted from Williams Sonoma The Cookbook for Kids.

Kid and neighbor approved!

We also had yummy Broccoli Soup.

Pumpkin Streusel Muffins

Course

Breakfast

Cuisine

Holiday

Servings

Ingredients

Streusel Topping

Dry ingredients:

1 1/2 c AP flour
1 t baking soda
1/2 t baking powder
1/2 t kosher or sea salt
1/2 t cinnamon
1/2 t cloves
1/2 t nutmeg

Wet ingredients

1 c pumpkin puree
1 c sugar
1/2 c oil I use EVOO
2 large eggs room temperature
1/2 t vanilla

Course

Breakfast

Cuisine

Holiday

Servings

Ingredients

Streusel Topping

Dry ingredients:

1 1/2 c AP flour
1 t baking soda
1/2 t baking powder
1/2 t kosher or sea salt
1/2 t cinnamon
1/2 t cloves
1/2 t nutmeg

Wet ingredients

1 c pumpkin puree
1 c sugar
1/2 c oil I use EVOO
2 large eggs room temperature
1/2 t vanilla

Instructions

Mix streusel topping together in small bowl and set aside.
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!

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Pumpkin Streusel Muffins

Pumpkin streusel muffins are a great fall breakfast or treat!

Kid and neighbor approved!

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