Tuesday, September 21, 2010

Pumpkin Streusel Muffins

Pumpkin Streusel Muffins

My whole house smells delicious.  The scent of pumpkin and cinnamon is in the air and this time it's not because of the candles I have lit all over the house.  Tonight I made Pumpkin Streusel muffins and the kids are devouring them for an after dinner dessert.  I actually made them for breakfast tomorrow but when the kitchen is filled with the aroma of fresh baked muffins, it's kind of hard to hide them.  So, the compromise is everyone only gets one tonight. 

My middle child just finished his and said, "This is the best dessert I've ever had."  Wow.  I was considering the muffins a special breakfast treat.  But they do make a great snack or easy dessert.  The crumbly streusel topping is crunchy but the pumpkin muffin is moist.  I am trying to be good but I had to taste test just one.  It's only right! 

Consider filling your home with the scent of these pumpkin muffins and I promise everyone will come running!  You can use them as a bribe to get everyone to sit down around the table for five minutes with a glass of milk and share about their day.  Some sweet friends of ours, who raised five wonderful human beings, suggested the following strategy to get your kids talking about their day.  Just ask them to tell you the best thing that happened to them today and the worst thing that happened.  Move around the table until everyone has a turn.  You'll be surprised at what you learn!

Happy Eating and Happy Sharing!

I bet you can eat all three!

Pumpkin Streusel Muffins

3 cups sugar
1 cup oil
3 eggs
1/4 cup molasses
1 teaspoon vanilla
2 cups pumpkin puree (NOT pumpkin pie filling)
3 cups flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp pumpkin pie spice

Streusel Topping
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
4 tablespoons chilled butter, cut into small pieces

Preheat the oven to 350 degrees F. Line one 12 cup muffin tin with 12 foil cupcake liners and another muffin tin with 6 foil cupcake liners.  In a medium bowl, sift together flour, salt, baking powder, baking soda, spices and set aside.

In a large mixing bowl, combine oil, sugar and eggs. Beat with a whisk until creamy. Add the pumpkin puree, molasses and vanilla.  Continue beating until thoroughly mixed. Slowly sift the flour mixture into the pumpkin mixture, whisking just until incorporated. Do not overmix the batter. Pour batter into the line muffin cups filling each one 3/4 full.

To prepare streusel, combine brown sugar, 1/4 cup flour and teaspoon of cinnamon.  Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.  Sprinkle the streusel evenly over all 18 cups.

Bake at 350 degrees for 25-30 minutes or until the tops of the muffins are firm to the touch.  A toothpick inserted in the center of bread should come out clean.  Makes 18 muffins.

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