Pumpkin Spiced Fo' Life!

This Summer, it has been particularly hot here in the Pacific North West (PNW).  Needless to say, we are READY for September 23, the first day of AuTuMn here at "Camp Kelly". Today we made Pumpkin muffins and we don't even care that it is supposed to be close to 90 today. :)


Pumpkin Muffins

(Makes 24 muffins)

Ingredients:

• 4 eggs
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 cups Pumpkin puree (We like Libby's)
• 3/4 cup butter, melted
• 2 cups flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/2 tsp. pumpkin pie spice

Directions:

1. Preheat oven to 325 degrees.
2. Whisk together eggs and sugar.
3. Add the rest of the ingredients in the order given. Beat until well mixed.
4. Line muffin tin with foil bake cups and fill 3/4 full.
5. Top each muffin with 1 T. streusel topping (Recipe below)
6. Bake for 25 minutes.
7. Cool and enjoy!

Variations:

• Skip the streusel topping and frost the cooled muffins with cream cheese frosting & chopped pecans.
• Omit streusel topping and add 1-1/2 cups mini chocolate chips or chopped pecans to batter before baking.
• Pour entire bowl of batter into a greased 11x17 jelly roll pan. Use streusel, or not.  Bake @325/25 minutes. If you don't use the streusel, frost with cream cheese frosting and cut in to bars.

Streusel topping: 

1. 2 T. butter, room temperature
2. 1/4 cup granulated sugar
3. 1/4 cup flour
4. 2 tsp. cinnamon

In a small bowl combine flour, sugar and cinnamon.  Add butter and use a pastry cutter or a fork  to mix it in to little bits of buttery goodness. Top each muffin with 1T. of streusel mixture prior to baking.