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October 29, 2013 by Krista

{Our Grace Filled Life} Pumpkin Streusel Muffins

I would like to introduce you to another amazing contributor!  Amanda is here to share a delicious recipe with us.  How does Pumpkin Streusel Muffins sound!?  Well, let’s get party started!  Take it away, Amanda!

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Hey there!  I’m Amanda Fisher & I blog at Our Grace Filled Life.  My interests are all over the place, so you see a bit of everything there, but my favorite things to blog about are food, healthy living, furniture makeovers, home renovation & adoption. Today, I am super honored to be here & sharing one of my favorite Fall treats with you!  I look forward to pumpkin season all year round.  On occasion, my love of pumpkin even flows into other seasons {gasp! :)}.  Pumpkin really is best enjoyed in the Fall though, there’s just something very comforting about savoring a pumpkin treat with a little chill in the air.

Pumpkin Streusel Muffins

For many years, I strictly used store-bought canned pumpkin, thinking that making homemade pumpkin puree was too difficult, too time consuming or simply wouldn’t taste as good.  Last year though, I ran across this tutorial from The Pioneer Woman & figured I’d give it a shot.  It really didn’t look too hard & because I try to make most everything else from scratch, it seemed silly that I’d never even tried it.  So, I gave it a shot & was pleasantly surprised by the results.  It really wasn’t difficult to do & we loved the flavor.  We’d also grown a few pie pumpkins in our garden last year, so it was fun knowing we’d made our own food from start to finish.

Pumpkin Streusel Muffins

Whatever type of pumpkin you use, store-bought or homemade, I think you’re going to LOVE these muffins.  I’m a big fan of using whole grains & sweeteners that are as unprocessed as possible, so I’ve included a couple of different options for some of the ingredients so that you can use what you have on hand or are able to find.  Hope you enjoy!

Pumpkin Streusel Muffins
Pumpkin Streusel Muffins
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For the muffins
  1. 1 1/4 c. pumpkin puree {canned or homemade}
  2. 1/4 c. applesauce
  3. 1/3 c. sucanat or brown sugar
  4. 1 egg
  5. 1 t vanilla
  6. 2 c. whole wheat pastry flour or all purpose flour
  7. 2 t baking powder
  8. 1 t pumpkin pie spice
  9. 1/2 t sea salt
  10. 1/2 c. walnuts or pecans, chopped
For the streusel topping
  1. 4 T butter, softened
  2. 1/4 c. sucanat or brown sugar
  3. 1/2 c. whole wheat pastry flour or all-purpose flour
  4. 1/3 c. walnuts or pecans, chopped
Instructions
  1. Preheat oven to 350*.
  2. Line a muffin tin with paper liners.
  3. Using a stand or hand mixer, beat together pumpkin, applesauce, egg & vanilla.
  4. Add in flour, baking powder, pumpkin pie spice & sea salt & stir until just mixed.
  5. Gently fold in chopped nuts.
  6. Using an ice cream scoop or two spoons, fill prepared muffin tin with batter, filling each liner just 2/3 of the way full.
  7. In another bowl, mix together the topping ingredients. The mixture should be nice & crumbly.
  8. Using your hands, divy out the topping onto the waiting muffins.
  9. Bake for 23-25 minutes, until the middles are set.
  10. Enjoy!!
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YUM!  Don’t you want to just head to the kitchen!  I will need to try these this holiday season for sure.  Thanks for sharing with us, Amanda!  Head over and check out the other great things on Our Grace Filled Life.

This post was written by Krista and originally appeared on While He Was Napping.


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I'm Krista. Ringleader here on While He Was Napping, wife to my handsome Mr. Right & momma to my THREE energetic boys, Big J (7), Little J (4) & Little N (2).

I’m knee-deep in Tonka trucks & Thomas trains. I survive our crazy days with Vanilla Coke, Sonic slushies, sweet snuggles and little giggles. When I tuck them in tight & kiss them good night, I get a little time to create & just be me.


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