Pumpkin Fest 2011- Pumpkin Streusel Muffins

Pumpkin Streusel Muffins 

1/2 cup butter, melted and slightly cooled 

3/4 cup pumpkin puree 

1/2 cup yogurt or sour cream 

2 large eggs 

1 tsp vanilla 

2 cups all purpose flour 

2 tsp baking powder 

1 tsp cinnamon 

1/2 tsp ground ginger 

1/4 tsp allspice 

1/4 tsp cloves 

pinch freshly grated nutmeg 

1/2 tsp salt 

1/2 cup brown sugar 

1/2 cup white sugar

Streusel Topping 

1/2 cup butter, softened 

1/2 cup sugar 

3/4 cup flour 

pinch salt 

1/2 tsp cinnamon 

Preheat oven to 400° F. Line twelve muffin cups with paper liners or lightly grease the tin. 

Make the streusel: 

In a medium bowl, combine all ingredients and rub the butter in until the mixture is 

crumbly. This will be a bit of a sticky operation because the butter is soft, but take your time. Once it is crumbly, gently squeeze bits of the mixture together to form larger 

pieces of crumble/streusel. Set aside. 

Make the muffins: 

In a large bowl, combine melted butter, pumpkin, yogurt/sour cream, eggs, and vanilla and 

whisk until smooth. 

In another large bowl, sift together the flour, baking powder, spices and salt, then stir in 

the sugar. Add pumpkin mixture to flour mixture and sir until just combined. Divide batter 

evenly between the prepared muffin cups and top with streusel. **Note- these rose a lot for me, so don't fill your cups too full**

Bake for 16-19 minutes at 400F, until a tester inserted into the center of the muffins 

comes out clean. 

Cool muffins in the pan for about 5 minutes to allow the topping to set up, then turn out 

onto a wire rack to cool completely. 

Makes 12 muffins.