First appearing in a Forum column just before Christmas of 2010, Everett cook Carol Wilson shared a muffin recipe that set Forumland on fire.
She told us at the time, “I got this recipe a few days ago, and did make these and they were so good, I had to pass it on.
“There are a lot of ingredients, but they are so worth making.
“Not only are they delicious, but they make the house smell like Christmas.”
Pumpkin streusel muffins
1/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 cup canned pumpkin puree
1/2 cup sour cream
2 eggs, lightly beaten
2 tablespoons molasses
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt
Streusel topping:
1/2 cup flour
1/4 cup brown sugar
1/4 teaspoon cinnamon
2 tablespoons rolled oats
3 tablespoons cold butter
1/4 cup chopped pecans
Preheat oven to 375 degrees.
Line 12 muffin cups with paper liners.
In a large bowl, cream together the butter and sugars until light and fluffy. Add the pumpkin, sour cream, eggs, molasses, orange and lemon zest and vanilla.
In a separate bowl, sift together the flour, baking soda, baking powder, spices and salt. Gradually add to pumpkin mixture until just blended.
Fill paper-lined muffin cups two-thirds full.
For the streusel topping, combine the flour and sugar, cinnamon and oats. Cut in butter until mixture is crumbly. Stir in the pecans. Sprinkle over batter.
Bake for 20 to 25 minutes or until a toothpick inserted in the muffin comes out clean.
Cool in pan for 5 minutes before removing to a wire rack.
Makes 1 dozen.
The next Forum will appear in Monday’s Good Life section.
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