Pumpkin Streusel Muffins
Fall deliciousness ... everything you find in a pumpkin pie but in a muffin with a streusel topping. Perfect for breakfast with a hot cup of java!
- Preparation:
- Cooking:
- Total:
- Serves: 36 persons
Ingredients
- nonstick cooking spray
- ½cup rolled oats
- ½cup chopped walnuts
- ½cup brown sugar
- 2tablespoons all-purpose flour
- 4tablespoons cold butter, cut into pieces
- 4cups canned pumpkin puree
- 1⅔ cups white sugar
- ⅔cup vegetable oil
- 4large eggs
- 2teaspoons vanilla extract
- 3cups all-purpose flour
- 2teaspoons baking soda
- 1teaspoon salt
- 1teaspoon ground cinnamon
- ½teaspoon baking powder
- ½teaspoon ground cloves
- ¼teaspoon ground ginger
- ¼teaspoon ground allspice
- ¼teaspoon ground cardamom
- ½cup coarsely chopped walnuts
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease the bottoms only of three 12-cup muffin tins with cooking spray.Step 2
Combine oats, walnuts, brown sugar, and flour in a bowl. Cut in cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Place streusel topping in the refrigerator until ready to use.Step 3
Stir pumpkin puree, sugar, oil, eggs, and vanilla extract together in a large bowl. Add flour, baking soda, salt, cinnamon, baking powder, cloves, ginger, allspice, and cardamom; mix until combined. Fold in walnuts. Pour batter into the prepared muffin cups, filling each 1/2 full. Evenly distribute streusel topping on top of each muffin.Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.