Pumpkin Streusel Muffins (or bread)
- Preparing Time: 40 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 24
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup pecans chopped
- 1/2 teaspoon baking soda
- 3/4 cup butter softened
- 1 tablespoon butter melted
- 1 cup light brown sugar firmly packed
- 1 cup granulated sugar
- 1/2 cup light brown sugar firmly packed
- muffins or bread
- 1 pkg cream cheese 8-oz; softened
- 3 cups flour all-purpose
- 1 teaspoon pumpkin pie spice
- 1 1/2 cups canned pumpkin or fresh, cooked
- 1/2 cup pecans toasted, chopped
- 1/2 cup sweetened dried cranberries
- pumpkin pie streusel
- 1 tablespoon flour all-purpose
- 1/4 teaspoon pumpkin pie spice
- Carbohydrate 48.2024257408046 g
- Cholesterol 37.5616232837293 mg
- Fat 16.7400325623507 g
- Fiber 1.98604518408231 g
- Protein 1.68182925380212 g
- Saturated Fat 8.56234690429594 g
- Serving Size 1 1 Serving (98g)
- Sodium 153.471215330981 mg
- Sugar 46.2163805567223 g
- Trans Fat 1.34496060134929 g
- Calories 338 calories
Preheat oven to 350 (325 for convection oven). Beat butter and cream cheese with mixer at medium speed until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed. Stir in pumpkin and next 3 ingredients. Spoon batter into 2 lightly greased 12-cup muffin pans (or four or five small loaf pans sprayed with cooking spray), filling two-thirds full. Sprinkle with Pumpkin Pie Streusel. Bake at 350 (or 325) for 25 minutes (or longer for loaves) until a wood pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool 20 minutes. Pumpkin pie streusel: stir together the chopped pecans, light brown sugar, flour, melted butter and pumpkin pie spice. (I used just one recipe of streusel for the seven loaves I made.) This recipe could be made gluten-free by substituting a mixture of sorghum flour and brown rice flour for the all-purpose flour. Source: Southern Living, October 2013
