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Thursday, October 31, 2013

Pumpkin Streusel Muffins...Happy Halloween!

Happy Halloween!  Always looking for a good excuse to make something with pumpkin, I thought this was a perfect day for pumpkin streusel muffins.  So they're not healthy...oh well, it's Halloween!

Pumpkin Streusel Muffins...perfect for a fall day!
Pumpkin Streusel Muffins
1 1/2 c. flour
1 t. baking powder
1/2 t. baking soda
1 t. cinnamon
1 t. pumpkin pie spice
1/2 t. salt
1 c. pureed pumpkin
1 c. sugar
1/3 c. oil
2 eggs

For streusel topping
1/2 c. flour
1/3 c. sugar
1/2 t. cinnamon
3 T. cold butter

Combine dry ingredients in medium sized bowl.  Add wet ingredients and stir just until combined.  In separate bowl, combine the streusel topping ingredients...breaking apart the butter and incorporating it into the dry ingredients with your fingers, until crumbly.

Put muffin batter in muffin cups, filling about 2/3 full.  Top with a generous sprinkling of streusel topping.  Bake at 350 degrees for about 20-25 minutes, depending on the size of your muffin cups.  To test for doneness, insert toothpick in center of a middle muffin.  It should come out clean, with no wet batter clinging to the toothpick.  Let cool for a few minutes and enjoy!

Cookie scoops and paper condiment cups...great for making muffins and cupcakes
Handy tips for making cupcakes and muffins...
Use a cookie scoop for putting batter into cups.  They come in various sizes.  Cuts WAY down on mess!
If you want to make a lot of muffins in a short time, consider using paper condiment cups (you can find these at restaurant supply stores and stores such as Cash and Carry, and Smart Final).  You can put twice as many muffin cups on a cookie sheet and bake as normal.  The cups hold up all by themselves.  You can also use the small paper condiment cups for making mini muffins and cupcakes.  They're adorable!