The Pioneer Woman Tasty Kitchen
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Pumpkin Muffins with Streusel Topping

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Amzingly yummy pumpkin muffins with streusel topping.

Ingredients

  • FOR THE MUFFINS:
  • ¼ cups Softened Butter
  • ½ cups White Sugar
  • ¼ cups Dark Brown Sugar (packed)
  • ½ cups Buttermilk
  • ⅔ cups Organic Canned Pumpkin
  • 2 whole Eggs
  • 2 Tablespoons Molasses
  • ¼ teaspoons Salt
  • ⅛ teaspoons Ground Clove
  • ¼ teaspoons Ground Ginger
  • 1 teaspoon Cinnamon
  • 1 teaspoon Baking Soda
  • ½ teaspoons Baking Power
  • 2 cups All Purpose White Flour
  • _____
  • FOR THE STREUSEL TOPPING:
  • ½ cups Iced Cold Butter
  • ½ cups Dark Brown Sugar
  • ½ cups White Sugar
  • 4 Tablespoons Rolled Oats
  • ⅔ cups All Purpose White Flour

Preparation

Preheat oven to 375 degrees. Prepare muffin tins with paper liners or lightly butter and flour.

For the muffins, cream butter and sugars in a mixer. Add buttermilk, pumpkin, eggs, and molasses. Meanwhile, combine dry ingredients (salt, ground cloves, ginger, cinnamon, baking soda, baking powder, and flour. Add dry ingredients to wet ingredients and mix until just combined (do not over mix). Fill muffin tins two-thirds of the way full with batter.

For the streusel top, combine ice cold butter, sugars, rolled oats, and 1/3 cup white flour. Mix until crumbly. (Note that I use my hands to fully incorporate the streusel at the end.). Spoon mixture over muffins. Bake 25 minutes or until a tester comes out clean; cool on wire racks for 5-10 minutes.

Enjoy the yummy taste of fall.

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Profile photo of lamazemama

lamazemama on 2.8.2011

These are so delicious! I used whole grain spelt flour. They are moist and tasty.

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