Pumpkin is not just for fall cooking and baking, my friends. Pumpkin puree is available year-round, making pumpkin treats like muffins, quick breads, smoothies, even pumpkin ravioli a possibility in any season.
These muffins are similar to coffee cake, and I admit, they could use some ginger. I didn’t realize I was out of ginger until I started whipping up this batch yesterday, and I figured the cinnamon, nutmeg, and allspice would hold their own. While these muffins are definitely tasty, and the crunchy streusel topping gives them great texture, next time I’ll add about 1/2 teaspoon of ginger to the mix.
I also think these muffins could benefit from a light drizzle or glaze, made from powdered sugar and water and maybe a dash or two of cinnamon. Next time, perhaps!
Ingredients
For the streusel topping
- 4 tablespoons flour
- 3 tablespoons light brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons cold butter, cubed
- 1/2 cup chopped pecans
For the muffins
- 1 2/3 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon, plus an extra dash if you like
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 8 tablespoons melted butter
- 2 eggs
- 1 cup pumpkin puree
Preparation
Preheat oven to 350 degrees. Line two muffin tins with paper liners.
Make the streusel: in a small bowl combine flour, brown sugar, and cinnamon. Rub in the butter with your hands until the mixture looks like coarse crumbs. Stir in pecans; set aside.
Make the muffins: In a large bowl combine flour, sugar, baking soda, baking powder, salt, cinnamon, allspice, and nutmeg.
In a separate, medium-sized bowl whisk melted butter, eggs, and pumpkin puree until well-combined.
Add pumpkin mixture to dry mixture and stir to incorporate so that no dry streaks remain.
Using a two-inch cookie scoop, scoop batter into prepared muffin tins. Top each with a tablespoon of streusel mix.
Bake for 16-18 minutes, until a cake tester comes out clean.
Cool in tins for a minute or two, then remove to wire racks to cool completely. These muffins could also be served warm.
amy bakes in the 'burgh 