Are you ready for the big pumpkin-flavored-palooza we call Thanksgiving? This is MaMa's favorite time of year for baking, because if you couldn't already tell, she loves pumpkin. Grandpa, Baby Brother and I couldn't get enough of these muffins. We think you'll like them too!
Whole Wheat Pumpkin Steusel Muffins
by
recipe from Chocolate & Carrots
A scrumptious Fall breakfast treat.
Ingredients
- 2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 (15 oz.) can pumpkin puree
- 1 c sugar
- 1/2 c butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 2 Tbs butter, room temperature
- 1/4 c packed brown sugar
- 1 heaping Tbs all purpose flour
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F.
- Line two muffin pans with 16-18 muffin liners.
- Mix the streusel ingredients together. Set aside.
- Mix the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg in a bowl until combined. Set aside.
- In a smaller bowl, stir the butter, sugar, pumpkin, eggs, and vanilla together until combined.
- Add the wet ingredients to the dry ingredients. Mix until just combined.
- Fill the muffin liners 2/3rds the way up.
- Sprinkle each with 1 teaspoon of streusel.
- Bake for about 20 minutes or until a tooth pick comes out clean.
