Monday, November 10, 2014
Pumpkin Pie Muffins
Ok, so maybe there's been a high proportion of pumpkin recipes lately. But can you blame me? We're well into pumpkin season and they just taste so good. Almost makes the cooler weather (and rainy crap we've been getting) seem slightly more tolerable. But these muffins--these are brunch-worthy. Like holiday brunch-worthy. Maybe Thanksgiving morning? And they're super quick to make, so you can definitely squeeze these in on the big day between the turkey and the sweet potato casserole or just before everyone else wakes up on a lazy Sunday. Dave loved the streusel topping, which really brings the pumpkin pie style to these soft, flavorful muffins. If you don't have a stone muffin pan, I'll encourage you to put it on your holiday wish list--the result is a crisp exterior edge, which is this case seems almost crustlike.
Guess what day it is? It's the second Monday of the month, so that means it's reveal day for Group B! What's Secret Recipe Club? Each Monday a group of bloggers post a recipe they've made from another blogger's repertoire. Nobody knows who's featuring their blog until that day and it's a fun chance to visit new blogs and try something different. Visit some of the other bloggers in my group by checking out the blog hop at the bottom of this post. To learn more about Secret Recipe Club, click here. This month I had the pleasure to choose a recipe from C Mom Cook where Shelley makes wonderful recipes for her family and includes her kids in the kitchen. This was fun for me because I always look forward to seeing what Shelley makes for reveal day and she had my blog in September, so it was nice to get the chance to return the favor. I spent a good chunk of time over several days choosing a recipe. Shelley makes a ton of sourdough recipes--to the point that I think I might need to get myself a sourdough starter. I though about making Crock Pot Lasagna and Cranberry Crock Pot Beef. Then turned to breakfast ideas and considered Oatmeal Craisin Scones and Biscoff Banana Bread. But when I noticed I'd jotted down Shelley's Pumpkin Pie Muffins twice, I knew that was the winner. I adjusted the sugar to split it more evenly between white and brown. And based on Shelley's suggestion, I opted for a streusel topping, which was amazing. I even used crushed graham crackers in lieu of flour to really enhance the streusel to mimic a pie crust. I used my own pumpkin pie spice to add the flavors these muffins needed. Make these muffins and be sure to visit Shelley's blog to see all the other amazing things she's making--you'll be glad you did both.
Pumpkin Pie Muffins
1 3/4 cups flour
1 1/2 teaspoons plus 3/4 teaspoon pumpkin pie spice, divided
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup pumpkin puree
3/4 cup sugar
3/4 cup plus 1/2 cup brown sugar, packed, divided
1/2 cup oil
1/4 cup water (not pictured)
1/2 cups finely crushed graham cracker crumbs (not pictured)
2 Tablespoons butter
In a medium bowl, whisk together flour, 1 1/2 teaspoons pumpkin pie spice, baking soda, baking powder, and salt.
In a large bowl, whisk together pumpkin, sugar, 3/4 cup brown sugar, oil and eggs until creamy.
Add flour mixture to pumpkin mixture, alternating with water, and stir to combine, resulting a a fairly thick batter.
Lightly spray 18 muffin cups with cooking spray and divide batter among the cups. Note: I use an ice cream scoop to portion the batter.
In a small bowl, combine graham cracker crumbs, remaining brown sugar and pumpkin pie spice. Cut butter into small cubes, then cut into streusel mixture with two forks, a pastry cutter or fingers until texture is sand-like.
Sprinkle streusel topping over each muffin, gently tapping the top to adhere slightly to the batter.
Bake at 350 degrees F for 20-25 minutes, until domed and a tester inserted in the center comes out clean.
Remove from oven and let cool in pan for 3-5 minutes before transferring to wire racks to cool completely.
Makes 18 muffins.
The Cookie Princess
Printer Friendly Recipe