I feel like I was in the kitchens at Radnor high school teaching teenagers fifty years ago. In reality it was about 8. That’s still a pretty long time. This recipe was from my time in those kitchens; with a topping twist thanks to my sweet friend Beth.
These are muffins you make for your kids and their friends who you want to come back again, or some other event where taste trumps health. These are not the pumpkin muffins you freeze in bags of four and pull out one at a time for your kids’ breakfasts or snacks. These are made like a cake (muffin recipes rarely have you cream butter and sugar to start) and guess what? It tastes like it.
The original streusel topping was a bit too crumbly for our liking (my long time friend Beth was over for the morning with her girls) but she referenced my blueberry buckle recipe and suggested I sub that topping in instead. Brilliant. I mean, when you’ve achieved perfection, why try anything else. I didn’t make the recipe again with the topping because I just don’t have that sort of time right now, but I know it will work, as the amounts were quite similar. Pretty sure this will be a win – let me know your thoughts if you make it.
Pumpkin Streusel Muffins
1Â c. all purpose flour
1 c. white whole wheat flour
2 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. unsalted butter, softened
3/4 c. brown sugar
2 large eggs
1 c. canned pumpkin
1 tsp. vanilla
1/2 c. sugar
1/2 c. all purpose flour
1/2 tsp. cinnamon
pinch kosher salt
4 tbsp. softened unsalted butter
1/4Â c. chopped pecans
- Preheat oven to 375 degrees.
- Cream butter and sugar in bowl of standing mixer (or mix with handheld mixer).
- Add eggs, one at a time, and vanilla. Add pumpkin and beat until smoothly combined.
- Meanwhile, whisk flours, baking powder, cinnamon, baking soda, and salt in a small mixing bowl. Add all at once and mix batter just until combined.
- Divide batter into lined muffin tin; fill tins about 2/3rds of the way full.
- In a small bowl, combine streusel ingredients and mix in butter with your hands until uniformly crumbly. Divide topping onto batter.
- Bake for 17 minutes. Let cool on wire rack before eating.