Monday, November 12, 2012

Whole Wheat Pumpkin Streusel Muffins

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 Joseph's Grainery
recipe from Chocolate & Carrots

A scrumptious Fall breakfast treat.
    For the Muffin:
    Cinnamon Streusel Topping Ingredients:
    • 2 Tbs butter, room temperature
    • 1/4 c packed brown sugar
    • 1 heaping Tbs all purpose flour
    • 1 tsp ground cinnamon
    • 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.


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