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 ½ cup butter, softened 15 oz. canned pumpkin 4 Tbsp. Molasses 1 teaspoon. Vanilla 4 Tbsp. milk 2 cups flour 1 teaspoon. baking soda 1 teaspoon. cinnamon ¼ teaspoon. ginger 1 teaspoon. salt ½ cup chopped walnuts Streusel topping: 2 Tbsp. butter ¼ cup flour ¼ cup brown sugar ¼ teaspoon. 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.