Sunday, October 10, 2010

Pumpkin Streusel Muffins

I got this recipe from my friend, Melissa. She made them for a breakfast at school, and they were wonderful! Eric says his likes them better than the pumpkin muffins at Panera!

The original recipe calls for 1/2 cup oil, but I substitute 1/2 cup unsweetened applesauce.

2½ c. flour
2 c. sugar
1 Tbsp. pumpkin pie spice
1 tsp. baking soda
½ tsp. salt

2 eggs, slightly beaten
1 can pumpkin
1/2 cup unsweetened applesauce

Streusel Topping:
Combine 2 Tbsp. flour, ¼ c. sugar and ½ tsp. cinnamon.  Cut in 3 Tbsp. butter until mixture is combined.

In a large bowl combine first 5 ingredients; set aside.  In medium bowl, combine eggs, pumpkin and oil.  Add liquid ingredients to dry ingredients; stir just until moistened.  Spoon batter into greased or paper-lined muffin cups, filling ¾ full.  Sprinkle streusel topping over batter.  Bake at 350 degrees for 35-40 minutes or until a toothpick comes out clean.

***Melissa’s note:  When I’m using the cupcake liners, I go ahead and fill the muffin cups as full as I can, using the all the batter for just 12 muffins.  It will make 12 jumbo size muffins.  If I don’t have the cupcake liners, I only fill ¾ of the way full because the tops will pull off when trying to get them out of the pan if they get too big.


Kristen said...

these sound awesome! do you use a 15 oz can or the big one?

Cynthia Matzat said...

Kristen, I use the 15 oz. can. These are so awesome! You've got to make them. :)

Kristen said...

Thanks! I'll have to make some this weekend :)


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