? I started this one over a month ago, when it would have still been relevant/timely, but procrastination got the best of me. Late, but hopefully not too late, here’s 17-46: Pumpkin Streusel Muffins.
If you’re not totally over pumpkin yet, these are a nice option for breakfast or dessert.
I made these along with 17-53: Spiced Whole Wheat Muffins and 17-68: Oatmeal Raisin Cookies as part of a “fall” baked goods basket for the break room. These muffins were the first of the assortment to disappear. ?
I’ve made these once before, last year around this time (I just neglected to take pictures of it). These can be made with fresh pumpkin as well, if you happen to have any still laying around from Halloween or can still get one.
Ingredients. Those pale orange blocks in the plastic bag are defrosted pumpkin from last year’s harvest that have been waiting in my freezer for an opportunity such as this. I used those over canned pumpkin, but either works. Only substitution for this one is the half-and-half for milk.
Chopping up the butter makes it easier to cut in while mixing.
Mixture after cutting in the butter–it’s vaguely crumbly.
Ran the pumpkin chunks through the food processor to make purée.
Adding the wet ingredients to the dry in the stand mixer.
Filled muffin cups. I can never fill them evenly, even after making dozens of muffins every week at work.
Mixing the streusel ingredients together in a small bowl with a fork.
Streusel topping after mixing.
Topped muffins. Still uneven, but what can you do. ¯\_(ツ)_/¯
After baking. The tops got a bit too toasty in places, but those few burned bits are easy to knock off before eating/serving.
Has a pretty mild pumpkin flavor and like I said before, great for breakfast or dessert. ?
Grade: A
