Pumpkin Muffins with a Candied Walnut Streusel

I know, I know-pumpkin muffins are hardly original and what can I offer that the other 500 dozen recipes out there haven’t done already? Nothing really, so I set out to make a pumpkin muffin with a crumb that would fall on the lighter side rather than the more traditional heavy crumbed version. I stayed with the classic for flavoring and kept the deep fall spices, but finished my muffins with a crunchy streusel that I kicked up with some candied walnuts.

Pumpkin Muffins with a Candied Walnut Streusel
I also made me these for my little guy, who specifically requested them. Now the kid has never requested any dessert, at least not unsolicited. He doesn’t even like desserts, so he was quick to explain that a pumpkin muffin is breakfast food, not dessert—”Whatever, son.“



This is a close start – so yay, me, for making him an “almost dessert” he likes. Of course his was without the streusel, but I highly recommend making these pumpkin muffins with the candied walnut streusel. It adds a whole another layer to the ensemble that’s not too sweet and a whole lot crunchy.


Ingredients:

PUMPKIN MUFFIN

• 2 1/2 cups all purpose flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 2 eggs
• 4 tablespoons unsalted butter, melted and cooled
• 1/4 cup vegetable oil
• 1/2 cup buttermilk
• 1 tablespoon ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon fresh grated nutmeg
• ¼ teaspoon ground cloves
• 1 1/2 cup pumpkin puree

CANDIED WALNUT STREUSEL

• 1 cup candied walnut
• 1/2 cup flour
• 1/3 cup brown sugar
• 3 tablespoon granulated sugar
• 4 tablespoon unsalted butter, melted

Directions:

PREPARATION
Line wells of a muffin tin with paper liners. Heat oven to 425 degrees F.



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