Pumpkin Muffins with Streusel Topping เค้กฟักทอง - Episode 35


Pumpkin Muffins are a great after dinner dessert, but they also make a great 'anytime' dessert. Pumpkin Muffins become increasingly popular in November and October when winter squashes are starting to ripen. Muffins in general were first mentioned in print in 1703, but they have presumably been around a great deal prior to that. The great part of my recipe is that we are using real pumpkins and making everything from scratch. It isn't as hard as you might think it is, so forget about the canned pumpkins and the boxed muffin mix, and try this pumpkin muffin recipe from scratch. You'll love it. 

This recipe uses crushed walnuts to make the streusel topping, but for those with nut allergies, you can easily substitute the walnuts with oats or your favorite nut alternative. Also, be sure not to fill your muffin tins to the top with your muffin mix, as they will rise as they cook. I recommend leaving a little space and really pack on the streusel topping. It might look like a lot when it is raw, but when it cooks your streusel will not be as plentiful as it first appears. Don't be shy with it.

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Serving Info

Prep. time: 25 minutes
Cook time: 22 minutes
Total time: 47 minutes
Servings: 24 muffins

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1 small pumpkin (to make puree)
3 cups all purpose flour
2 cups white sugar
2 teaspoon baking soda
1 teaspoon baking powder
3 teaspoon ground cinnamon
2 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon ground clove
½ teaspoon ground allspice
1 teaspoon salt
½ cup evaporated milk
½ cup vegetable oil
2 teaspoon vanilla extract
4 eggs

½ cup all purpose flour
¼ cup white sugar
¼ cup brown sugar
¼ cup butter
1 teaspoon  cinnamon
4 ounces walnuts
Little salt