Saturday, September 20, 2014

Pumpkin Streusel Muffins

Pumpkin Streusel Muffins
The streusel is tucked into the sides too. Super yummy.
Moist, light, and pumpkiny interior
I've thought about making these muffins before, as I made their banana version. Today was a good opportunity because I had friends coming over for a morning meeting, and it's fall, and I happened to have a can of pumpkin sitting in my cupboard. And they worked. I like 'em. These muffins are slightly less dense than a pumpkin bread, so that they stand up to their muffin name. They're very moist and just sweet enough with all of that streusel on top and actually on the sides too. I used a large cookie scoop to get the batter into the muffin cups, and that left room on the sides for the streusel to fall. It got nice and crisp there on the side, and therefore made each bite sweet and fantastic.
If you make these, you may want to play with the spices a little. They're not super spiced, and most of the spice flavor hits you at the end of the bite as opposed to the beginning, which is fine by me. 
So, there you go. This is me, not knowing how to end this post. Glad I'm not doing this to get paid. 

Pumpkin Streusel Muffins

Muffin Ingredients:
  • 1 1/2 cups King Arthur Unbleached All Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/16 teaspoon ground cloves
  • 1 1/2 cups canned pumpkin
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1/3 cup butter, melted & cooled
  • 1 1/2 cups chopped nuts (pecans and/or walnuts)--optional
Streusel Ingredients:
  • 1/2 cup white sugar
  • 1/4 cup flour
  • 1/4 cup graham cracker crumbs
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons butter 

Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; stir in one cup of chopped nuts, if desired; set aside.

Combine streusel ingredients in a medium bowl and rub with fingers until it's crumbly and butter is all mixed in. Stir in the other 1/2 cup of nuts, if desired. Set aside

Combine pumpkin, sugars, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans. Top each muffin with a couple of tablespoons of nutty streusel.

Bake in preheated oven. Bake average size muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Makes about 18 average size muffins, or 6 jumbo and 5 average size muffins

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