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Pumpkin Streusel Muffins


1/2 Cup butter, softened (1 stick)
1 Cup packed brown sugar
1 egg
1 Cup canned plain pumpkin
1/4 Cup evaporated milk
1 tsp. baking soda
1/2 tsp. Salt
11/4 tsp. Cinnamon
1/4 tsp. Powdered Ginger
1/8 tsp. Ground Cloves
1 2/3 Cups flour
1/2 - 3/4 cup chocolate chips

Streusel Topping:
2 TB. flour
2 1/2 TB. white sugar
1 tsp. Cinnamon
1 TB. butter


Preheat oven to 375°. Cream together the butter and brown sugar. Add the egg and blend. Mix together the pumpkin and evaporated milk and then mix into the butter/sugar mixture. Add the baking soda and spices and gently mix. Lastly, add the flour and stir; don't over stir, it makes the muffins tough. Stir in the chocolate chips. Pour the batter into 8 greased large muffin tin cups or 12 regular. In a small bowl, blend the streusel ingredients together with a fork until the topping is about the size of small peas. Sprinkle the topping over the muffins and then bake at 375° for approximately 22-25 minutes for an 8-muffin batch, 18-22 for a smaller 12-muffin batch.

Prep. time: 10 minutes
Baking time: 18-25 minutes
Serves: 8-12

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