Streusel Topped Pumpkin Muffins

It’s Fall Y’all!!

That means pumpkin season! For over 30 years I sold these delicious muffins at the farmers markets although I would make them in the big Texas sized muffin pans! At the markets, bigger is always better, but for home, these are the perfect size! I was well known for the delicious products I would bring. I hope you will give these a try, you will love them!

• 3/4 cup very soft butter, even a little melty is good
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1-15 ounce can pumpkin
• 2 Tablespoons milk
• 1 1/2 teaspoons vanilla
• 1 1/4 cup flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnamon
• 3/4 cup chopped pecans (optional)
• 3/4 cup chopped dates (optional)

For the streusel topping:

• 1 cup flour
• 1 cup oats
• 1/3 cup sugar
• 1 teaspoon cinnamon
• 1 stick butter, cubed
• 1/4 cup pecans

Preheat your oven to 375*.

Now make the streusel. Place all streusel ingredients in a deep bowl. Now work with your hands till you have a lumpy streusel. Now set aside.

Place all the muffin ingredients in your mixer bowl, blend till mixed well. Now add the dates and pecans.

Now line your muffin pans with cupcake liners, you will need 17 or 18, I usually get 18. Now scoop your batter into the muffin pans, filling about 3/4 quarters full. Now is time to spoon the streusel onto the muffins.

Now it’s time to bake them! Place them in the oven and bake for 15 minutes, then check with a skewer and bake 2 minutes more if needed. I always need those extra 2 minutes.

Oh they look and smell so good! Place them on a cooling rack.

Now grab a cup of coffee and a muffin, then enjoy! That’s deliciousness right there!