Name: Pumpkin Streusel Muffins
Yield: 4 servings
Ingredients: 12 cup butter, softened; 1 cup packed brown sugar; 1 egg; 1 cup plain pumpkin puree; 14 cup evaporated milk; 1 teaspoon baking soda; 12 teaspoon salt; 1 14 teaspoons cinnamon; 14 teaspoon ground nutmeg; 14 teaspoon powdered ginger; 18 teaspoon clove; 1 23 cups flour; 2 tablespoons flour; 2 12 tablespoons white sugar; 1 teaspoon cinnamon; 1 tablespoon butter

Servings: persons

12 cup butter, softened
1 cup packed brown sugar
1 egg
1 cup plain pumpkin puree
14 cup evaporated milk
1 teaspoon baking soda
12 teaspoon salt
1 14 teaspoons cinnamon
14 teaspoon ground nutmeg
14 teaspoon powdered ginger
18 teaspoon clove
1 23 cups flour
2 tablespoons flour
2 12 tablespoons white sugar
1 teaspoon cinnamon
1 tablespoon butter

1
Preheat oven to 375.
2
Cream together butter and brown sugar.
3
Add the egg and blend.
4
In a seperate bowl, mix together the pumpkin and evaporated milk.
5
Mix into the creamed butter mixture.
6
Add the baking soda and spices and mix gently.
7
Add the 1 2/3 cup flour and stir taking care not to over sitr.
8
Spoon the batter into 12 regular sized greased muffin tin cups.
9
In a small bowl, mix together the 2 Tbsp flour, 2 1/2 Tbsp white sugar, 1 tsp cinnamon & 1 Tbsp butter with a fork until the topping is the size of small peas.
10
Sprinkle the topping over the muffins.
11
Bake at 375 for 18-22 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pumpkin Streusel Muffins

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