Tuesday, November 2, 2010

Pumpkin Streusel Muffins


1/2 cup butter, melted and slightly cooled
3/4 cup canned pumpkin
1/2 cup yogurt or sour cream (I used fat free sour cream)
2 large eggs
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp all spice 1/4 tsp cloves (I used the pumpkin pie filling instead of regular pumpkin and ommitted all the spices except cinnamon and thought it was pretty tasty)
1/2 tsp salt
1/2 cup brown sugar
1/2 cup white sugar
Streusel Topping:
In small bowl, combine 2 tbsp flour, 1/4 cup sugar and 1/2 tsp cinnamon. Cut in 4 tsp of butter until mixture is crumbly. Set aside.

Place Mini muffin tray on perforated baking sheet, set aside. Preheat oven to 375. In a large bowl, combine melted butter, pumpkin, sour cream, eggs and vanilla and whisk until smooth. In another bowl, sift together flour, baking powder, spices & salt, then stir in sugars. Add pumpkin mixture to flour mixture and stir until combined. Divide evenly in muffin tray. Top with streusel.
Bake for about 14 minutes in mini muffin tray, probably 20 in regular muffin tray, or until toothpick inserted comes out clean. Let cool at least 10-15 minutes before removing.

These are so moist and yummy!! They could've used more pumpkin flavor, so next time, I might try adding more pumpkin or spices. But these were delicious anyway!!

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