It's that time of year for pumpkins and spice and everything nice! These moist muffins are full of Autumn flavor and finished with a delicious streusal topping. They go as quickly as I can make them!
Time: 15 min. prep
Yield: 30 muffins
Ingredients:
- 1/2 cup butter, softened
- 1 cup sugar
- 1/2 cup packed brown sugar
- 1 1/3 cup canned pumpkin
- 1 cup buttermilk
- 4 eggs
- 4 tablespoons molasses
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 tsp nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 2/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 4 tablespoons cold butter
Directions:
In a large bowl, cream butter and sugars until light and fluffy. Beat in the pumpkin, buttermilk, eggs, and molasses. Combine flour, baking soda, baking powder, spices and salt; add to pumpkin mixture and stir until just blended. Fill paper-lined muffin cups two-thirds full.
For topping, combine flour and brown sugar; cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 375° for 17-20 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes before removing to a wire rack. Yield: 30 medium muffins.
Enjoy!
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