The pumpkin, warm spices, and crunchy walnuts in these Walnut Streusel Pumpkin Muffins make them a great fall treat. The streusel topping makes the dish taste and feel even better.
Ingredients: 1 1/2 cups all-purpose flour. 1 tsp baking soda. 1/2 tsp baking powder. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp ground ginger. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 cup canned pumpkin puree. 1/4 cup milk. 1 tsp vanilla extract. 1/2 cup chopped walnuts.
Instructions: Preheat your oven to 350F 175C. Line a muffin tin with paper liners. In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside. In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the pumpkin puree, milk, and vanilla extract. Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix. Fold in the chopped walnuts. Scoop the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. For the streusel topping, mix together 1/4 cup chopped walnuts, 2 tablespoons of flour, 2 tablespoons of granulated sugar, and 1/2 teaspoon of ground cinnamon. Sprinkle this mixture evenly over the muffin batter in each cup. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Walnut Streusel Pumpkin Muffins!
Arnold Gregs
