Monday, November 07, 2016

Fall Breakfast: Pumpkin Streusel Muffins

Fall has definitely arrived and with Halloween in the past and Thanksgiving on the horizon, I am overjoyed to have an abundance of pumpkins. We love the taste of pumpkin, in breakfast, soups, curries, and desserts. It’s actually quite versatile. And I always make sure to buy plenty right before or after Halloween, as most stores take them out of rotation and they can be hard to find. I also stock up on several cans of pumpkin (not pumpkin pie filling), for quick muffins and scones.

I had a yen for pumpkin muffins on Sunday and found this easy and delicious recipe from Sally’s Baking Addiction blog. I had everything in stock—most of which are pantry and refrigerator staples—and whipped these up in 10 minutes. Yes, it takes longer than a box mix, but it’s quicker than going to the bakery. And I guarantee that you will love them. Really.

While the recipe itself looks long and complicated at first glance, it really isn’t. You mix the dry ingredients in one bowl, wet in another, and them combine the two. Scoop into your prepared muffin tin, whip up the streusel and stick them in the oven. Now, know that they are perfectly fine this way and there is really no need for the maple drizzle, but I wanted to be true to the recipe (with one small change—just can’t help myself!).

So grab a can of pumpkin or cook down those uncut pumpkins and make a batch, you won’t be sorry and your family will love you forever.

And if you are thinking about Thanksgiving, I have the best pumpkin pie recipe.  It was gifted to me by a friend at work, her grandmother’s recipe. Simple, made in a blender, you’ll never make pumpkin pie any other way.  See the recipe here.

Happy Fall!

Pumpkin Streusel Muffins

1 ¾ cups all-purpose flour
1 teaspoon soda
2 teaspoons ground cinnamon
¼ teaspoon each allspice, clove, ginger and nutmeg
½ teaspoon salt
½ cup vegetable oil
½ cup granulated sugar
½ cup packed brown sugar
1 ½ cups pumpkin puree
2 large eggs, room temperature
¼ cup milk (cow, almond, soy, or other)

Crumb Topping
¾ cup all-purpose flour
¼ cup granulated sugar
¼ cup packed brown sugar
½ teaspoon cinnamon
¼ teaspoon each allspice, clove, ginger and nutmeg
6 tablespoons unsalted butter, melted

Maple Drizzle (optional)
1 ½ cups confectioners sugar
2 tablespoons pure maple syrup
2 tablespoons milk (cow, almond, soy, or other)

Preheat oven to 425°F. Line muffin tins with liners.

In a medium bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined.

In a large bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the dry ingredients in, then fold everything together gently just until combined and no flour pockets remain.

Spoon the batter into liners, filling them two-thirds.

To make the streusel, whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Stir in the melted butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they're snug.

Bake for 5 minutes at 425° , then reduce the oven temperature to 350°. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the muffin pan as you make the drizzle.

To make the drizzle, combine all of the icing ingredients together until smooth. Drizzle over muffins and serve.

Yield: 18 muffins

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