Mini Treats with Lots of Flavor
September 19, 2013
There are few things that I enjoy more than Fall Baking! The smells of a freshly baked apple pie, zucchini bread or these Mini Pumpkin Muffins with Streusel Topping can often be found coming from my kitchen. Heading to the apple orchard and pumpkin patch is a family tradition. Here in Northwest Indiana, we are blessed to have homegrown vegetables and plenty of orchards. And it seems as soon as the kids are back in school and September hits, the weather begins to cool down making it perfect to head into the kitchen and whip up a delicious treat or put on a big pot for some favorite soup recipes.
These Pumpkin Muffins are perfect any time of day, they are hearty enough for a quick breakfast snack, great to pack in lunches or enjoy after school, and certainly great to take to a Fall Party. They can be made in regular size as well, but I like the minis.
Mini Pumpkin Muffins with Streusel Topping
Prep Time: 10 minutes • Cook Time: 10-12 minutes • Serves: 48
1½ cups all-purpose flour
1 tsp. baking powder
1 tsp. pumpkin pie spice
½ tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
1 cup canned pumpkin (not pumpkin pie)
1¼ cups sugar
1/3 cup oil
2 large eggs
½ cup flour
1/3 cup brown sugar, packed
¼ cup PLANTERS Pecans or Walnuts, chopped finely
½ tsp. cinnamon
3 Tbsp. butter, softened
COMBINE flour, baking powder, pumpkin pie spice, baking soda, salt and cinnamon. Set aside.
COMBINE in a large bowl the wet ingredients; pumpkin, sugar, oil and eggs. Then combine in small bowl ingredients for topping until crumbly.
PREHEAT oven to 350˚F and place cupcake liners in a muffin tin. Divide batter into liners using a cookie dough scoop, add about 2 tablespoons. Sprinkle with topping.
BAKE for about 10-12 minutes or until a toothpick inserted in the center comes out clean.
For more recipes and ideas, visit my blog at hoosierhomemade.com.