Secret Recipe Club: Pumpkin Struesel Muffins

So excited for yet another reveal day for my group in Secret Recipe Club! This month I'm happy to welcome four new members to Group D: Becky, Sue, Lauren, and Mary Kay.

I was assigned Bean's blog, Without Adornment, this month. I am honestly blown away at how many women are in the science or engineering fields in Group D. It's just so inspiring and incredible! Bean has a degree in chemical engineering. I don't know what it was, but I was craving pumpkin when I went searching for my recipe for this month's reveal day. When I found this recipe for Pumpkin Struesel Muffins, I was immediately on board. I didn't need to look any further.

I ended up making the original version, but if you are on a gluten-free diet, Bean has a gluten-free version that you just have to try! Her blog is full of other allergen-friendly recipes too.

These muffins were the best muffins I've ever eaten in my life. They are moist and SO good. I couldn't stop eating them. :) And honestly, pumpkin is just right all year long in my opinion.

(Print)
What you need:
Struesel Topping:

• 1/2 cup butter, softened
• 1/2 cup sugar
• 3/4 cup flour
• Pinch of salt
• 1/2 tsp. cinnamon

Muffins:

• 1/2 cup butter, melted and cooled slightly
• 3/4 cup pumpkin puree
• 1/2 cup sour cream
• 2 eggs
• 1 tsp. vanilla
• 2 cups flour
• 2 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. allspice
• 1/4 tsp. cloves
• Pinch of nutmeg
• 1/2 tsp. salt
• 1/2 cup brown sugar
• 1/2 cup granulated sugar

Directions:

1. For the struesel: Put sugar, flour, salt, and cinnamon in a medium bowl. Using a pastry cutter, cut the butter into the other ingredients to desired crumb size. Set aside.
2. For the muffins: Combine melted butter, pumpkin, sour cream, eggs, and vanilla together until smooth.
3. In a separate bowl, mix together flour, baking powder, spices, and salt. Then add the sugars and mix well.
4. Add pumpkin mixture to the flour mixture and stir until combined.
5. Divide batter between 12 lined muffin cups and top with struesel.
6. Bake at 400* for 16 to 19 minutes or until a toothpick comes out of the center of a muffin clean.
7. Cool in pan for 5 minutes and then remove to a wire rack.

Recipe adapted from Without Adornment

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