Thursday, September 29, 2011

Pumpkin Streusel Muffins

My blog is in dire need of "fall-esque" goodies!  So, as promised, here's the first in the series of everything "fall" on my to bake list.  The original recipe had a cream cheese filling; however, I didn't have cream cheese or the time to add it.   I'm sure it would've bought these muffins to another level of goodness but you won't even miss it as they were delicious as is.  Also, I made my topping without pecans because my coworker has a nut allergy, but I highly recommend adding them.

Pumpkin Streusel Muffins
Adapted from Annie's Eats and BH&G New Cookbook
Makes 24 muffins

For the muffins:
3 cups all-purpose flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
4 tsps pumpkin pie spice
1 tsp salt
1 tsp baking soda
4 large eggs
2 cups sugar
1 15 oz can pumpkin puree
1¼ cups vegetable oil

For the streusel:
1/4 cup brown sugar
1/4 cup flour
1/8 tsp ground cinnamon
1/8 tsp nutmeg
2 tbsp cold unsalted butter
1/4 cup pecans (optional)

To make the muffins, preheat the oven to 350˚ F.  Line 2 muffin pans with 12 paper liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.  In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil.  Mix on medium-low speed until blended.  With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
To make the topping, combine the sugar, flour, cinnamon, and nutmeg in a small bowl; whisk to blend.  Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.  Stir in the pecans, if using.
To assemble the muffins, evenly divide the batter between the 24 paper liners.  Sprinkle a small amount (tablespoon) of the topping mixture over each of the muffins.
Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving.
Store at room temperature in an airtight container for up to 2-3 days.

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