Jennifer Lambert

A Sacred Balance

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Pumpkin Streusel Muffins

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Pumpkin streusel muffins are a great fall breakfast or treat!

Recipe adapted from Williams Sonoma The Cookbook for Kids.

Pumpkin Streusel Muffins

 Kid and neighbor approved!

Muffins and Broccoli Soup
Yummy Fall Lunch
Muffin Boy
We also had yummy Broccoli Soup.
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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

  1. Mix streusel topping together in small bowl and set aside.
  2. Preheat oven. Prepare muffin tin, cups, liners, etc. Mix dry ingredients in one bowl. Mix wet ingredients in another bowl. Combine.
  3. 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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