Tuesday, October 9, 2012

Our favorite muffins

My girls are always delighted when I make these pumpkin muffins.  We had these with our soup tonight.  I found the recipe on the Internet and I'm sorry I don't remember where so I could give credit.
Pumpkin Muffins with Cinnamon-Pecan Streusel

1/2 cup butter or margarine
1 cup brown sugar
2 cups flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 eggs
1/2 cup milk
1 teaspoon vanilla
1 cup pumpkin puree

Cinnamon-Pecan Streusel
1/2 cup flour
1/3 cup brown sugar
1 teaspoon cinnamon
4 Tablespoons butter or margarine
3/4 cup chopped pecans


1.  Preheat oven to 350F.  Grease 18 wells of regular size muffin tins.
2.  In a stand mixer or mixing bowl, combine the butter or margarine and sugar until smooth.
3.  In a mixing bowl mix together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
4.  Add the eggs, 1 at a time, to the butter and sugar mixture.  Stir after adding each egg and scrape down the sides if using a stand mixer.
5.  Next stir in about half the flour mixture, until smooth.  Then add half the milk and stir until smooth.  Repeat with the other half of the flour and milk.  Finally, mix in the vanilla and pumpkin puree.  Mix until just smooth.  Pour into the greased muffin wells.
6.  In a small mixing bowl, combine all the streusel ingredients and cut the butter in with a fork, table knife, or pastry blender.  Once it is crumbly, sprinkle all of the topping over the 18 muffins.
7.  Bake in the preheated oven for 21-23 minutes.

Makes 18 delicious and perfectly moist muffins.

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