Page Feedback


Enter Photo Contest

Irresistible Pumpkin Crunch Muffins

These muffins can cause a stampede. They can be made without the walnuts for those who prefer more simple pleasures."

Ingredients

1 cup packed brown sugar
1/2 cup butter, softened
15 oz. canned pumpkin
4 Tbsp. Molasses
1 tsp. Vanilla
4 Tbsp. milk
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. ginger
1 tsp. salt
1/2 cup chopped walnuts

Streusel topping:
2 Tbsp. butter
1/4 cup flour
1/4 cup brown sugar
1/4 tsp. cinnamon


Instructions

Preheat oven to 350 degrees. Spray 2 dozen muffin pans with oil. Prepare streusel topping by combining all 4 ingredients and cutting with a pastry knife until it's fine crumbs. Set aside.

Muffins: Cream brown sugar & butter. Add egg, pumpkin, molasses, vanilla & milk. Run the balance of the dry ingredients (minus nuts) through a hand sifter and into the wet ingredients, add nuts. Mix by hand until well combined. Spoon into muffin tins and top with 1 Tb. of streusel topping to each cup. Bake for 10 minutes or less, test with a toothpick, when it comes out clean, it is done.

Back To Top

Servings

12

Nutritional Information
Per Serving

no nutrition information available


Version 3.5 now available for iOS, Android, and Kindle Fire!
Learn More