This is excellent for breakfast or brunch on "turkey day" - serve with hot cocoa, coffee and/or apple cider!
If you like my cooking posts, please let me know by leaving a comment or a message in my c-box! I'm planning a nice Thanksgiving dinner for my family of six and I'll be sharing it with you here on the blog. I'm going to break preparations up chronologically, so consider this "muffin post" part one of the series!
If you publish a Thanksgiving recipe on your blog, please feel free to link back to it by commenting on this post!
YOU WILL NEED:
* 1/4 cup finely chopped walnuts
* 1/4 cup all-purpose flour
* 2 Tbs white sugar
* 2 Tbs light brown sugar
* 2 Tbs butter
* 1 cup unsweetened pumpkin puree
* 1/3 cup high-quality vegetable oil (I prefer Mazola)
* 2 large eggs
* 1 cup light brown sugar
* 1/4 tsp ground cinnamon
* 1/4 tsp ground allspice
* 1/4 tsp ground ginger
* 1/4 tsp ground nutmeg
* 1 1/2 cups all-purpose flour
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp salt
* Oil for lightly greasing 12 cup nonstick muffin pan
Set the oven at 350 degrees F
Now, prepare the streusel topping:
Combine 1/4 cup finely chopped walnuts, 1/4 cup all-purpose flour, 2 Tbs white sugar, 2 Tbs light brown sugar, 2 Tbs softened (room-temperature) butter. Mix well. Set aside.
Time to make the batter:
In a large mixing bowl, combine 1 cup pumpkin puree with 1/3 cup oil, 2 large eggs, 1 cup light brown sugar and 1/4 tsp each ground cinnamon, allspice, ginger and nutmeg and whisk it up.
Add 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt and fold everything together until it is combined.
Pour batter into a lightly greased 12 cup non-stick muffin pan.
Top each muffin-to-be with 1 Tbs of streusel, lightly pressing it into the muffins
Place the pan on the center rack of the preheated oven.
These muffins bake in approx. 30 minutes.
Check for doneness with toothpick!
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