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!
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.
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.
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!
- 1 1/4 c. pumpkin puree {canned or homemade}
- 1/4 c. applesauce
- 1/3 c. sucanat or brown sugar
- 1 egg
- 1 t vanilla
- 2 c. whole wheat pastry flour or all purpose flour
- 2 t baking powder
- 1 t pumpkin pie spice
- 1/2 t sea salt
- 1/2 c. walnuts or pecans, chopped
- 4 T butter, softened
- 1/4 c. sucanat or brown sugar
- 1/2 c. whole wheat pastry flour or all-purpose flour
- 1/3 c. walnuts or pecans, chopped
- Preheat oven to 350*.
- Line a muffin tin with paper liners.
- Using a stand or hand mixer, beat together pumpkin, applesauce, egg & vanilla.
- Add in flour, baking powder, pumpkin pie spice & sea salt & stir until just mixed.
- Gently fold in chopped nuts.
- Using an ice cream scoop or two spoons, fill prepared muffin tin with batter, filling each liner just 2/3 of the way full.
- In another bowl, mix together the topping ingredients. The mixture should be nice & crumbly.
- Using your hands, divy out the topping onto the waiting muffins.
- Bake for 23-25 minutes, until the middles are set.
- Enjoy!!
