Pumpkin Streusel Nut Muffins |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 16 |
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Pumpkin a fruit or vegetable? I'll let you call. But what I read it is a fruit because it has seeds inside. I decided to check both Fruit and Vegetable in the main ingredient category. With my bargain purchases of canned pumpkin last month, I went to see what recipes Hodgson Mill's had available for me. Ingredients:
1 1/2 cups hodgson mill white whole wheat flour |
1 tablespoon baking powder |
1/2 cup sugar |
1 egg |
1/2 teaspoon salt |
1 1/2 teaspoons pumpkin pie spice |
2/3 cup milk |
2/3 cup canned pumpkin |
3/4 cup nuts, chopped (optional) |
1/3 cup oil |
1/3 cup brown sugar, packed |
1/2 teaspoon cinnamon |
1 tablespoon butter |
1/3 cup nuts, finely chopped |
Directions:
1. Preheat over to 400°F
2. Lightly grease muffin cups or use paper liners.
3. In a small bowl, prepare streusel topping: blending together brown sugar, cinnamon and butter.
4. Stir in nuts and set aside.
5. In a large bowl, mix dry ingredients together.
6. In a smaller bowl, combine pumpkin, oil, milk and egg beating until well blended.
7. Stir into dry ingredients until just moistened and fold in nuts.
8. Fill muffin cups 2/3 full and top each muffin with a tablespoon of Streusel Topping.
9. Bake at 400°F for 18-20 minutes or until done.
10. For 48 mini-muffins divide batter into mini-muffin pans and sprinkle with streusel topping.
11. Bake at 400°F for 12 minutes or until done.
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