The long weekend is a great time to hang out with family and do something fun. Well, this year it was cool and rainy, so we spent some time creating some delicious muffins. Autumn is the onset of pumpkin season. Everywhere you see pumpkin recipes, from pies, to soups, to puree’s, to puddings, to pumpkin bread, to pumpkin cheesecake, to pumpkin muffins and so many more.
We adore pumpkin and enjoy taking advantage of the availability of this delicious orange gourd. We try to incorporate it into as many recipes as we can. Our first pumpkin recipe was Pumpkin Streusel Muffins!
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 2/3 cup canned pumpkin
- 1/2 cup buttermilk
- 2 eggs, lightly beaten
- 2 tablespoons molasses
- 1 teaspoon grated orange peel
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 to 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- In a large bowl, cream butter and sugars until light and fluffy. Beat in the pumpkin, buttermilk, eggs, molasses and orange peel. Combine the flour, baking soda, baking powder, pumpkin pie spice and salt; gradually add to pumpkin mixture just until blended. Fill greased or paper-lined muffin cups two-thirds full.
- For topping, combine flour and brown sugar; cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in the muffin comes out clean. Cool in pan for 5 minutes before removing to a wire rack. Yield: 1 dozen.
To our family, baking is a wonderful time to bond, connect, and share secrets and tales while whipping up some incredible eats. The kids in my family love to get involved and put their creative spin on a recipe. Eating muffins can be a little messy for the kids, so they chose different dishes to serve them. I thought it was a great idea and saved me some clean of time.
The Pumpkin Streusel Muffins turned out so delicious and moist, you just had to have two! We topped them off with a yummy cream cheese icing! More please!