Muffin of the Week: Pumpkin Streusel

This is not a food blog, but I am the Muffin Maven, and it's definitely muffin season, so every so often this fall I'll share what I've made. This week: pumpkin streusel. Many food blogs will give you several photos of the dish in various stages of preparation, no matter how simple. I even saw an animated GIF the other day of chicken broth being poured into a crock pot. Really people, just because you can doesn't mean you should. This isn't rocket science, it's home cooking.

Instead of photos of preparation, how about a photo of the most sincere pumpkin patch I could find?


Ahhh... nice.

I also don't like overly chatty food blogs, in which the author gives you several paragraphs about her life you have to scroll through. But it seems to be required, so here's my autobiographical tidbit: when I was in sixth grade I lost the district spelling bee on the word "streusel," a word my dad had quizzed me on just that morning.

Now that that's done... here they are:


adapted from this site

2 cups flour 3 tsp baking powder 1/2 tsp salt 1 1/2 tsp cinnamon 1/2 tsp allspice 3/4 tsp ground ginger 1/4 tsp freshly grated nutmeg

1 cup brown sugar 6 tablespoons melted butter 1/2 cup sour cream or yogurt 3/4 cup pumpkin puree (not pumpkin pie filling) 1 egg

Topping: 1/4 cup flour 1/4 cup brown sugar 2 tablespoons soft butter 1 tsp. cinnamon


Preheat oven to 400 degrees. Coat muffin pan(s) with cooking spray or use paper baking cups.

Mix dry ingredients in a bowl.

In a separate bowl, mix brown sugar, butter, sour cream, egg, and pumpkin.

Pour wet into dry and mix until just incorporated. Don't over-mix.

Topping: Combine ingredients until well mixed and crumbly. Pastry cutter works well. (I like doing this step before the previous one so the batter doesn't sit once you've combined it.)

Scoop muffin batter into pan, filling 3/4 of the way full. Distribute topping amongst all of the muffins.

Bake for 18-20 minutes, until they spring back to the touch. Let cool in the pan on a rack for 10 minutes, then remove from pan and cool further for storage, or serve warm. (These refresh nicely the next day in a 375 toaster oven for 5 minutes.)



photo credit: `James Wheeler via photopin cc