Pumpkin Muffin Recipe

My in-laws were in town over the weekend and we were busy, busy! Dinner out, the circus, my husband and I even snuck out to see the new Steve Jobs movie after we put the kids to bed Saturday night – by Sunday morning we all needed a special sweet breakfast treat. I had this pumpkin muffin recipe bookmarked to try and decided it was the perfect morning to make them. I adjusted a couple measurements in the recipe so I noted them below. The streusel topping really made these muffins extra good and since they seemed to go over well I thought I’d share here.

Baking notes:
– the recipe calls for 1 1/2C pumpkin puree, I added more for a total of 1 3/4C
– the recipe calls for 1C regular sugar and 1C brown sugar. I used the full amount of brown and halved the amount of white sugar.
– the recipe calls for 2/3C oil and 1/2C apple sauce (1 1/6C together). I used about 3/4C apple sauce and the rest in oil to lessen the amount of oil used even more.- for the streusel topping, I mixed the flower, oats, and sugar with cold butter and blended together with my fingers before sprinkling on top of the muffins.
– With all my adjustments cooking time was the same but the muffins stuck to the paper wrappers terribly – I recommend spraying your muffin tins with cooking spray or using parchment paper.

I made a few mini muffins for the kiddos, too. Enjoy!

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