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Sweet Mornings – Pumpkin Muffins with Cinnamon Streusel

October 1, 2012 | Sweet Mornings | Sweet Recipes | Comments

Since it’s October 1st, I figured I would start the month (and morning) off right with deliciously moist pumpkin muffins with cinnamon streusel! I’m so happy that pumpkin is back in season! I absolutely love cooking with it and crave it all year ; ) It’s a good day when I see the giant Libby’s display in the grocery store! I’m also a muffin fan in the fall. I love a good cup of coffee and a yummy muffin to go with it. I had several people taste these and they all thought they were amazing… they even went as far as saying I could sell them! Maybe I should start a muffin truck! : )

 

Pumpkin Muffins
2 1/2 cups flour
2 cups sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
2 sticks butter (melted and cooled)
1 cup canned pumpkin
2 eggs
3/4 cup whole milk
1/4 cup vegetable oil
2 teaspoons vanilla extract

 

Directions:
Sift the the dry ingredients together and add into the mixing bowl
Add the melted butter and mix just until incorporated. You don’t want to mix too much as the muffins will turn out tough
Combine the milk, oil, eggs and vanilla in a bowl and whisk until almost mixed
Add the wet ingredients into the bowl and mix again until incorporated
Fold in the pumpkin, place in the refrigerator until streusel topping is made.

 

Cinnamon Streusel Topping 
1 cup flour
1/2 cup brown sugar
1 stick unsalted butter
1 teaspoon cinnamon

 

Directions:
Using your hands, mix the ingredients in a bowl until it becomes crumbly. Spray a giant 6 cup non-stick muffin pan with cooking oil. Then scoop muffin batter 3/4 way full. Generously sprinkle streusel over the top and bake in a 350 degree oven for 20 minutes or until the middle of the muffins are done.

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