Struesel topped pumpkin muffins

Last week it was HOT, HUMID, and just plain gross out... fast forward to this week. It got down into the 50's last night, and didn't even hit 70 during the day. I went from hiking in the ADK in a sports bra to wearing jeans and a light jacket and still being cold wa-wah??? This sudden snap of cold (plus the pumpkin cinnamon wall plug in my roommate just put in the other day) are seriously making me crave fall foods! I'm blaming Steph and her bath and body works plug in air freshener for this recipe :D Have you ever smelled one of those things? It's like fall hits you in the face when you open the door! It's wonderful if you ask me... but man does it make me want to bake!


This is perfect for an on the go breakfast or for a weekend brunch... or snack time... ok seriously these things are pretty much good to go no matter when you eat them! I was going to make this in a loaf pan but hey it's been awhile since my last muffin recipe... so I know you are all itching for a new one right?? :D



Struesel topped pumpkin muffins
by steph chows

First make the topping and set it aside
In a small bowl mix
2 Tbs pumpkin puree
2 Tbs Honey

Then stir in
2/3 cup oatmeal
1/2 tsp cinnamon


OK now lets make the muffins you will need:

1 cup whole wheat flour
1/2 cup granola
2 tsp baking powder
1 tsp cinnamon
3 Tbs dark brown sugar (use 1/4 - 1/3 cup if you want a sweeter muffin)
3 Tbs pumpkin
1 egg
1 cup skim milk plus 2 Tbs dry milk solids (powdered milk) mixed together

In a medium bowl stir together
1 cup whole wheat flour
1/2 cup granola
2 tsp baking powder
1 tsp cinnamon

In a larger bowl stir together
3 Tbs dark brown sugar (use 1/4 - 1/3 cup if you want a sweeter muffin)
3 Tbs pumpkin

Then beat in
1 egg
Add half of the dry mixture to the wet mixture stir until smooth Then add 1/2 of milk mixture, stir until smooth. Add the rest of the dry ingredients, stir until smooth. Add the rest of the milk and stir until smooth.

The batter will be VERY liquid (no worries)

Pour batter into 12 greased muffin tins. Use your fingers and sprinkle the struesel on each muffin.

Bake at 350 for about 20 minutes, or until a tester comes out clean.

CHOW!!!