Today, the girls and I made Pumpkin Streusel Muffins. We are big fans of muffins and we will enjoy these tonight and tomorrow (and then probably a few more days too!).
2 cups canned pumpkin puree (we used the puree we made)
1 cup vegetable oil (we used olive oil, but I bet coconut oil would be great too)
2-2/3 cups white sugar (we scaled this back to 2 cups, which was still too much)
1 teaspoon vanilla
3 cups and 2 tablespoons all-purpose flour (we used fresh milled soft white wheat)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon (we used 1.5 teaspoons)
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/3 cup all purpose flour (we used fresh milled flour)
3T brown sugar
2T cold butter
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour muffin pans (makes 24 muffins)
Mix together the streusel ingredients until crumbly. Set aside.
In a large bowl, mix together the pumpkin, oil, sugar, vanilla, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans. Sprinkle streusel topping on each muffin.
Bake in preheated oven for 30-35 minutes. The top of the loaf should spring back when lightly pressed.