I first heard about this recipe in the Fall from my friend Beth from Our Pretty Little Girls. She highly recommended it and her muffins looked delicious. I knew I had to come up with an excuse to make them ASAP. Thanksgiving seemed like the perfect time.
The muffins turned out really well and all of the adults loved them. I rarely make muffins from scratch, but these were so easy that I'll definitely be making them again. We wolfed them down for Thanksgiving breakfast and it was so nice to make them the night before. We popped them in the microwave for about 10 seconds and they were so tasty. I loved not having to make breakfast the morning of a busy day of cooking. I think a new Thanksgiving tradition was born!
The original recipe came from Baked by Rachel and I made some changes to get this recipe:
Ingredients for topping:
4 T brown sugar
4 T granulated sugar
1/2 t cinnamon
1 c flour
1/4 c melted butter
1/4 c softened butter
1/2 c sugar
1/2 c brown sugar
1 t vanilla
1 c pumpkin puree
1/4 t salt
1/4 t baking soda
1/2 t baking powder
2 t cinnamon
1/4 t all spice
2 c flour
1 cup powdered sugar
1-2 T milk
sprinkle of cinnamon on top of the glaze once you drizzle it on the muffins
Preheat oven to 350 and Bake for 20-25 minutes
Recipe makes 12 muffins
Combine the streusel ingredients and mix until chunky.
Cream together butter and sugars, mix in egg, vanilla and pumpkin. Add the rest of the dry ingredients until well combined. Use a large cookie scoop to fill 12 greased muffin cups evenly. Top muffin mix with all of the struesel topping.
Let cool completely in pan and then drizzle glaze on top.
Sprinkle cinnamon on top of the glaze.
These muffins were great the next day and the perfect thing to make ahead for breakfast. We froze the left overs to enjoy at a later date.
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