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RECIPES/Breads
Irresistible Pumpkin Crunch Muffins
These muffins can cause a stampede. They can be made without the walnuts for those who prefer more simple pleasures.
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Recommended Servings
12
COOKING
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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.
RECIPE FACTS

Servings: 12

Nutritional information per serving

No nutrition information available

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