Wednesday, November 23, 2011

Pumpkin Streusel Muffins

1/2 cup butter, softened

3/4 cup packed brown sugar

1 egg

1 cup canned plain pumpkin (I used left over mashed squash)

1/4 cup evaporated milk

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp powdered ginger

1/2 tsp cloves

1 2/3 cups flour

Streusel topping: 2 tbsp flour

1/4 packed brown sugar

1 tbsp ground flax seed (optional)

1-2 tsp cinnamon

1 tbsp butter

Preheat oven to 375. Premix all dry ingredients in a separate bowl. Cream butter and sugar. Mix in the egg. Then blend in squash and milk. Now add dry ingredients until combined. Don't over mix. Place batter in a greased muffin pan. (I used liners) Makes around 12-14 muffins.

Now combine the topping ingredients and blend with a fork. Add to the top of muffins and then bake for 18-20 minutes.

This recipe is a great way to use up leftover squash. Any kind. Or you could go the traditional route and stick to pumpkin. And speaking of pumpkin... HAPPY THANKSGIVING BLOGGING FRIENDS!


The Chair Speaks said...

Wow! Looks delicious! Wondering whether minus the egg and using microwave is possible.

barb bjornson said...

Oh these look so good. I need to get some flax seed. Another recipe to try. Thanks Sharon

Sugar the Golden Retriever said...

Woof! Woof! DELISH! my mom made some pumpkin bread for our guests ... Have a wonderful Thanksgiving. Lots of Golden Woofs, Sugar

DJan said...

Happy Thanksgiving to you! I hope you and yours are full and happy today and every day! :-)

Nina Crittenden said...

Wow- they look tasty! Do they count as a daily dessert, though? ;)

Au and Target said...

Yum that looks GOOD!

AL said...


Hilary said...

Oh those look yummy! I hope you had a lovely Thanksgiving.