I experimented with many recipes to create these moist pumpkin muffins with a crumbly streusel topping. They are popular over the autumn Jewish holidays of Sukkot and Simchat Torah when pumpkins, butternut squash and sweet potatoes are in season. I use mostly winter squash and sweet potatoes, since there are always leftovers in my fridge. There are never any leftovers from the muffins!
To prepare the batter
- In a mixer, at medium speed, blend sugar, eggs, oil, juice, and pumpkin until smooth. Gradually add dry ingredients, mixing after each addition. Then stir in chocolate chips. The batter will be thin, but bakes beautifully.
- Spoon into greased muffin tins, 2/3 full.
To prepare the streusel topping
- in a food processor, place flour, sugar, spices and the cold butter cut into small pieces. Pulse until mixture is crumbly and even, but not completely smooth.
To assemble and bake
- Spoon streusel generously over top of each muffin batter.
- Place in 350°F oven, bake for about 15 minutes, until toothpick comes out clean.
- Let cool briefly on wire rack, then use a knife to loosen each muffin and remove from tin.
Note: These are especially delicious when still warm and the chocolate chips are melted.
Jan Rood-Ojalvo has longstanding ties to Congregation M'kor Shalom and the Katz JCC, both in Cherry Hill, NJ. Jan, who lives with her husband Steve in Haddonfield, NJ, loves baking, traveling, opera, and staying in touch with her six children – and two granddaughters.