Pumpkin Stuesel Muffins

The Wednesday before Thanksgiving found me at home early {thankyouverymuch Mr. Obama} and ready  to finally make the pumpkin whoopie pies {or gobs as they are called in my home turf} to take home to my gob lovin’ family for Tgiving. ICF made it look so simple, especially that frosting.  Let’s just say the frosting was a disaster {that ended in me purchasing and using store bought icing — the horror!} and having half a can of pumpkin left over.  Gob almost fail.

paul clearly approves of even store bought goodness.

So, with 1.5 cans of pumpkin and delicious homemade pumpkin gobs in hand, we made it back to Jtown to celebrate the holiday right.  Thankfully, I learned that in making pumpkin roll, pumpkin cake and 3 pumpkin pies, Jan also had .5 can of pumpkin left which meant that hers combined with mine would NOT go to waste!

I scoured the interwebs for a tasty way to welcome Tgiving into our house, with a pumpkiny breakfast treat and decided to go with Amy I’s pumpkin cream cheese streusel muffins, just sans cream cheese.

Pumpkin Streusel Muffins
Adapted from Amy I’s Recipe at EADL
Makes 24 muffins

For the muffins:
3 cups flour
1 tsp. cinnamon
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 eggs
1 ¼ cups vegetable oil
2 cups sugar
2 cups pumpkin puree

For the streusel topping:
½ cup sugar
¼ cup and 1 tsp. flour
4 tbsp. butter, cubed
1 ½ tsp. cinnamon

1. To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix on low speed until just combined.

2. To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.

3. Preheat the oven to 350° F. Line two muffin pans with paper liners or spray generously with nonstick baking spray. Fill each muffin well with batter.  Sprinkle the streusel topping over the top of the batter. Bake for 20-25 minutes. Let cool completely before serving.

As you can see the recipe says it will yield 24 regular sized muffins.  Knowing that we were about to inundated with food, alot of it pumpkin flavored, I decided to make mini muffins so our family would have a bite sized breakfast treat and not feel like complete cows LONG before Tgiving lunch.  The batter however, came out looking like we could feed a small army.

 

 

But I began dropping into my 48 well greased mini muffin tins.

And as you probably guessed by now, I ended up with 70 mini muffins.  Some of them went into the oven streusel-less.

 

But streusel or not, they came out beautifully and were a huge hit.  I think they are going to be a new family Tgiving tradition.

What pumpkin flavored yummies did you munch on last week?

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