Pumpkin Cheerio-Streusel Breakfast Muffins
12 muffins
ingredients:
Streusel topping:
- 1 ½ tbsp melted butter
- ¼ cup brown sugar
- ¼ cup A.P. flour
- ½ cup Honey Nut Cheerios, coarsely crushed
Muffin batter:
- 1 ½ cup A.P. flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground clove
- ¼ cup brown sugar
- ¼ cup white sugar
- 2 eggs
- ½ cup vegetable oil
- ¼ cup sour cream
- 1 cup pumpkin puree
Start by making the streusel topping:
- Add the brown sugar to the melted butter and stir until no dry bits of sugar remain.
- Add the flour and continue stirring until a uniform crumbly mixture is produced.
- Add the Cheerios and mix until uniformly distributed. Set aside.
For the muffin batter:
- Line a standard muffin tin and preheat the oven to bake at 350 °F.
- In a large mixing bowl combine the dry ingredients and sugars and mix well. Try to breakup any chunks of brown sugar if you see them.
- In another medium-sized bowl, beat the eggs then add the oil, sour cream, and pumpkin puree. Continue whisking until fully combined.
- Pour about half of the dry mixture into the wet and fold several times. Add the rest of the dry ingredients and continue folding until just combined.
- Distribute the batter to the muffin cups, taking care to only fill about ¾ full. Any additional batter can be transferred to a ramekin.
- Top each muffin cup with enough streusel to cover it fully. Any additional streusel can be deposited on top of the extra batter in the ramekin.
- Bake muffins (and ramekin) for 18 to 22 minutes or until the muffin tops feel "springy" when touched lightly.
- Remove from the oven and and allow muffins to cool in the tin. Once fully cooled, remove from the tin and store in an airtight container (or freeze).