Pumpkin Streusel Nut Muffins

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Pumpkin Streusel Nut Muffins


  • 1 1/2 cups Hodgson Mill White Whole Wheat Flour
  • 1 Tbsp baking powder
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 2/3 cup milk
  • 2/3 cup pumpkin, canned
  • 3/4 cup chopped nuts, optional
  • 1/3 cup vegetable oil
  • 1/3 cup brown sugar, packed; for streusel topping
  • 1/2 tsp cinnamon, for streusel topping
  • 1 Tbsp unsalted butter, for streusel topping
  • 1/3 cup chopped nuts, finely; for steusel topping


Preheat over to 400°F. Lightly grease muffin cups or use paper liners.

In a small bowl, prepare streusel topping: blending together brown sugar, cinnamon and butter. Stir in nuts and set aside.

In a large bowl, mix dry ingredients together. In a smaller bowl, combine pumpkin, oil, milk and egg beating until well blended. Stir into dry ingredients until just moistened and fold in nuts.

Fill muffin cups 2/3 full and top each muffin with a tablespoon of Streusel Topping. Bake at 400°F for 18-20 minutes or until done. Yields: 12 muffins

For mini-muffins divide batter into mini-muffin pans and sprinkle with streusel topping. Bake at 400°F for 12 minutes or until done. Yields: 48 mini- muffins.


Serves 48 mini muffins 64 calories;]
1 g dietary fiber;
7 g carbohydrates;
1 g protein;
4 g fat (0 g saturated fat);
5 mg cholesterol;
47 mg sodium.
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