We love treating family to fresh-baked muffins and quick breads for breakfast...blueberry and the pumpkin streusel recipe below were always favorites. These kind of recipes can be customized to your family's tastes and they're perfect for sharing with friends and neighbors too.
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What are your favorite MUFFIN & QUICK BREAD recipes?
Share 'em all in today's Recipe Round-Up!
Packed with goodness and just enough sweetness, these muffins are some of our favorites! Find the recipe in our cookbook, Hometown Harvest.
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Pumpkin Streusel Muffins
Thanks to Elizabeth Cisneros from Eastvale, California, for sharing this year 'round muffin.
3 c. sugar
1/2 c. applesauce
1/2 c. canola oil
4 eggs
2 c. canned pumpkin
2/3 c. water
3-1/3 c. all-purpose flour
2 t. baking soda
1-1/2 t. salt
1 t. nutmeg
2 t. cinnamon, divided
1-1/4 c. chopped pecans, divided
1/3 c. brown sugar, packed
2 T. butter, room temperature
Combine sugar, applesauce, oil and eggs in a bowl. Beat with an electric mixer on low speed until blended; beat in pumpkin and water. In a separate bowl, whisk together flour, baking soda, salt, nutmeg and 1-1/2 teaspoons cinnamon. Add flour mixture slowly to pumpkin mixture; beat on low speed just until moistened and smooth. Stir in one cup nuts. Fill paper-lined muffin cups 2/3 full. To make Streusel Topping, combine brown sugar, butter and remaining cinnamon and nuts; mix with fork until crumbly. Sprinkle batter with Streusel Topping. Bake at 350 degrees for 30 to 35 minutes, until a toothpick tests clean. Batter may also be divided between 2 greased 9"x5" loaf pans; add topping and bake for about one hour. Makes 2 dozen muffins or 2 loaves.
Click here to see a printable version of this recipe.
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Perfectly pinnable!
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