My mom always puts chopped dates in these muffins. When I was a child I thought the dates were gross. Now that I’m older and my palate has changed, I find that chopped dates in these muffins are still gross. So I leave them out.

This recipe makes SO many muffins – they not only have that bakery-quality taste, but you could actually fill an entire bakery case with them. You know how in some recipes there’s that issue of only using part of a can of pumpkin? Well, buckle up- this uses 2 whole cans of pumpkin. That’s right. Let’s just say you won’t be needing to get out that tiny tupperware (smug laughter).

You could probably halve this recipe, but I’ve never tried. Makes 12 GIANT muffins. Or 3 pumpkin loaves. Or so many regular size muffins you lost count.

• 3 1/2 cups sugar
• 2 cans pumpkin
• 3 eggs
• 1 cup oil
• 5 cups flour
• 1 TBSP baking soda
• 2 tsp cinnamon
• 1 1/2 tsp. ground cloves
• 1 tsp salt
• 2 cups chopped dates (optional)

• Streusel topping:
• 1/2 cup flour
• 1 tsp cinnamon
• 1/2 cup brown sugar
• 1/4 cup butter, softened
• 1/4 old-fashioned oats

Preheat oven to 350 degrees. Grease 2 giant muffin tins or 3 loaf pans or as many regular muffin tins as you have. Combine sugar, pumpkin and eggs in large bowl. Add oil and beat. Blend in flour, soda, cinnamon, cloves and salt. Stir in dates if using. Fill prepared pans 3/4 full with batter.

Make streusel: In small bowl, combine all ingredients together, using fingertips to incorporate butter, pinching together streusel into small clumps. Top batter with streusel, pressing in slightly.

Bake until firm to touch.
Regular muffins: 20 minutes
Giant muffins: 30-35 minutes
Loaves: 45-60 minutes