Wednesday, October 20, 2010
I have often looked at the Pumpkin Streusel Muffin recipe on the back of the granola I eat every day (I put 2 tablespoons atop my Chobani Greek Yogurt; lately I'm into honey flavor).
I finally got around to making a big batch. I know that I always say this, but this time I really mean it when I say YUM: YOU NEED TO MAKE THESE RIGHT NOW!
Technically, you use this Pumpkin Flax Seed Granola as part of the streusel topping, but I'm sure you could use any granola or just use plain oats. What you want is this healthy and delicious pumpkin muffin, perfect in texture, so just make them and figure out something to sprinkle on top.
Preheat oven to 350.
2 cups flour (I use half white and half whole wheat)
2 tsp. baking powder
1/2 tsp. salt
Add dry ingredients to this combination of things:
2 large eggs
1 tsp vanilla
1/2 cup milk
3/4 cup canned pumpkin (I doubled the recipe and used one can)
Mix it all together with your mixer on medium.
Pour into greased muffin tin.
Now make the streusel topping:
Mix together until mixture resembles crumbs.
1/2 cup granola or oats
2 tbs flour
5 tbsp sugar
2 tbs butter, chilled
Sprinkle a spoonful of the streusel topping on each muffin and bake for 20-25 minutes. Eat them or package them up quickly before your kids take them all.
Watch Reed take my photo prop and eat it.