STREUSEL TOPPED PUMPKIN MUFFINS
A few bowls, a whisk, some measuring cups and muffin tins are all you need for these super easy, fantastically tasty muffins. These are so easy, they can be whipped up in no time. Especially good in the fall, keep these around all year for a special treat.
1/4 cup brown sugar, packed
1/4 cup pecans
2 tablespoons all purpose flour
1/4 teaspoon cinnamon
1 tablespoon butter, cold
If making by hand, chop the pecans very finely. Otherwise, just measure them. Combine the brown sugar, pecans, flour and cinnamon in a bowl. Cut the butter in until the mixture is crumbly. Alternatively, place all in the bowl of a processor and pulse until crumbly.
1 1/4 cup all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup pecan pieces, coarsely chopped
1/2 cup milk
1/2 cup pumpkin
1/3 cup oil
Preheat oven to 400 degrees if using regular muffin pans or 350 degrees if using dark pans. Line cupcake tins with papers and set aside.
Whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves
and pecans in a medium size bowl. Set aside.
Whisk together the egg, milk, pumpkin and oil. Whisk into the flour mixture just until combined. Spoon into muffin cups 3/4 full.
Divide topping among the muffins. Bake as directed below.
Regular size muffins – 15 to 17 minutes – makes about 15
Mini Muffins – 12 to 14 minutes – makes about 32
Note: These freeze, well wrapped, extremely well.