Irresistible Pumpkin Crunch Muffins

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


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

Nutritional information

No nutrition information available


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.