Pumpkin streusel muffins are a great fall breakfast or treat!

Name: Pumpkin Streusel Muffins
Cuisine: Holiday
Ingredients: [Dry ingredients:] 1/2 t cinnamon; [Dry ingredients:] 1/2 t cloves; [Dry ingredients:] 1/2 t nutmeg; [Wet ingredients] 1 c pumpkin puree; [Wet ingredients] 1 c sugar; [Wet ingredients] 1/2 c oil (I use EVOO); [Wet ingredients] 2 large eggs (room temperature); [Wet ingredients] 1/2 t vanilla; [Dry ingredients:] 1/2 t baking powder; [Dry ingredients:] 1/2 t kosher or sea salt

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

Ingredients

Streusel Topping

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

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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