Pumpkin Muffins with Streusel Topping

Moist, tender quick bread flavored with pumpkin and autumn spices, topped with a cinnamon streusel.

Yield: 36 muffins             Start to Finish Time: 1:15


30         ounces  canned pumpkin
2/3     cup  oil
1 1/2     cups  brown sugar, packed
1           cup  granulated sugar
1/3     cup  molasses
4           whole eggs
4           cups white whole wheat flour (King Arthur)
2           teaspoons  vanilla
1 1/2     teaspoons  baking soda
1 1/2     teaspoons baking powder
1 1/2     teaspoons  salt
1           cup  walnuts — chopped
3           teaspoons  ground cinnamon
3           teaspoons  ground nutmeg
3           teaspoons  ground cloves
1           teaspoon  ground ginger

Streusel Topping: (Optional)

1/4     cup  flour
1/3     cup  oats
3           tablespoons  brown sugar
1           teaspoon  cinnamon
2           tablespoons  butter

Preheat oven to 400°.  Use muffin cups to line muffin tins or use cooking spray to lightly grease the pans. Prepare streusel topping by combining all the dry ingredients together first.  Then work the butter into the dry ingredients with your fingers until evenly mixed and a crumbly consistency in reached.

In a large mixing bowl, combine the pumpkin, oil, sugars, molasses, vanilla and eggs until well blended.  Combine flour, walnuts, and the remaining dry ingredients in another bowl and mix until well blended.  Stir flour into the pumpkin mixture until well incorporated.  Divide batter evenly in the tins.  Sprinkle streusel topping over each one.  Bake for 14-16 minutes or until toothpick, inserted in the center, comes out clean.

Cool on wire racks in the pans for 10 minutes.  Remove from pans and continue to cool on racks until cooled completely.  Store loosely covered.


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