Tuesday, November 8, 2011

Pumpkin Muffins with Streusel Topping

"Every leaf speaks bliss to me, fluttering from the autumn tree."

-Emily Bronte

Fall is here, a wonderful time of year. A season of some of my favorite flavors. Pumpkin being one of them. The air turns chilly and my mind craves this flavor, it feels like. Or it may be because I grow sugar pumpkins and I see them in the garden so they are on my mind. Either way is o.k. with me.

These muffins are a great use of the vegetable. Full of spice, pumpkin and brown sugar, they are delightfully moist and yummy.

Did you know? Most winter squash tastes about the same and can be used interchangeably. For example, I've used butternut squash for pumpkin pie and no one was the wiser. Acorn squash, same deal. So when I'm buying it I buy what looks the best or what's cheapest.

A deer I caught red handed eating a shrub outside the front door. This time of year the deer get brave and will come right up to the house to get a snack. As much as I don't like them eating our garden, this one looks like he needed it.

For more pumpkin recipes like pumpkin leather, my favorite pumpkin seed recipe, and how to turn your fresh pumpkin into puree, see this post-

Fall Foods: Pumpkins and Apples

Pumpkin Muffins with Streusel Topping


2 cups (200 g.) flour
1 cup (150 g.) brown sugar
3 tsp baking powder
1/2 tsp salt
6 Tablespoons soft butter
1/2 cup (61 g.) sour cream or yogurt
3/.4 cup (210 g.) pumpkin puree (not pumpkin pie filling)
1 egg
1 1/2 tsp cinnamon
1/2 tsp allspice
3/4 tsp ground ginger
1/.4 tsp freshly grated nutmeg


1/.2 (50 g.) cup flour
1/2 cup (75 g.) brown sugar
1/4 cup (4 Tablespoons) soft butter
1 Tsp. cinnamon


Preheat oven to 400 degrees Fahrenheit, 200 degrees Celsius, or Gas Mark 6. Cream together the brown sugar and butter. In a separate bowl mix together the dry ingredients, (the flour, baking powder, salt and spices.)

Add the egg to the butter and sugar mixture and mix well again. Add the pumpkin and sour cream and beat again. Scrape down the bowl then mix again. Now add the dry ingredients and mix by hand until just incorporated. Don't over mix.

Make the topping.

Mix all of the streusel ingredients together until it's well mixed and crumbly.

Grease a 12 count muffin pan and scoop muffin batter into pan, filling 3/4 of the way full. Distribute topping amongst all of the muffins.

Bake for about 18-24 minutes, until done in the center and they pass a toothpick test. Let cool in pan for about 15 minutes, then remove from pan and serve warm.



Christy said...

These look absolutely scrumptious!

Amanda said...

Gorgeous! I bet they taste good too. :)