These muffins can cause a stampede. They can be made without the walnuts for those who prefer more simple pleasures.
Yields
12
Ingredients
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
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.