Their recipe says that it makes 24 muffins. As always, I didn't get nearly that many. In fact, I only got 12. But they are big and beautiful.
For the batter,
In a medium sized bowl, whisk together:
flour,
baking soda, salt, cinnamon, and nutmeg
set aside and mix the wet ingredients:
Sugar,
oil,
pumpkin, water, eggs (oh look a smiley face...kind of)
and vanilla extract.
(my step dad use to travel to Mexico for work. He would always bring me back and nice big jug of Mexican vanilla. Boy, do I miss those days.)
Mix the dry in with the wet:
and stir all up
Set aside to make the filling and the struesel topping:
The filling
brown sugar and cinnamon: simple but delicious
The topping:
Oats, flour, brown sugar, Cinnamon, butter and a "dash" of nutmeg
thanks to my quick tip I learned, mixing the cold butter in was a breeze!
Yes, I have a spoon for "dash." Only real bakers do! (kidding of course.)
Now, put the muffins together. Super easy!
After oiling the tin, fill each muffin cup half-full with the batter.
Sprinkle on the filling
More batter
And finally the streusel
The finished product:
Eat and dream of the cooler days of October....
The recipe (taken from twopeasandtheirpod.com)
Ingredients:
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla extract
Brown Sugar Cinnamon Filling:
1 cup brown sugar
1/2 teaspoon cinnamon
Streusel Topping:
1 1/4 cup oats
1 tablespoon flour
1/3 cup brown sugar
1 teaspoon cinnamon
Dash of nutmeg
6 tablespoons cold butter, cut into chunks
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla extract
Brown Sugar Cinnamon Filling:
1 cup brown sugar
1/2 teaspoon cinnamon
Streusel Topping:
1 1/4 cup oats
1 tablespoon flour
1/3 cup brown sugar
1 teaspoon cinnamon
Dash of nutmeg
6 tablespoons cold butter, cut into chunks
Directions:
1. Preheat the oven to 350 degrees F. Line two muffin tins with paper liners or spray with cooking spray. Set aside.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined.
4. Slowly stir in the flour mixture. Mix until ingredients are combined.
5. For the brown sugar cinnamon filling: in a small bowl, mix the brown sugar and cinnamon together. Set aside.
6. For the streusel topping: in a small bowl mix together the oats, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly.
7. Fill muffin cups half way full with the pumpkin batter. Sprinkle the brown sugar cinnamon filling over each half filled muffin cup. Fill the muffins cups with the remaining batter. Top each muffin with streusel topping.
8. Bake for 17-20 minutes or until a toothpick comes out clean. Remove pans from oven and cool on a wire rack. Remove muffins from tins and enjoy.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined.
4. Slowly stir in the flour mixture. Mix until ingredients are combined.
5. For the brown sugar cinnamon filling: in a small bowl, mix the brown sugar and cinnamon together. Set aside.
6. For the streusel topping: in a small bowl mix together the oats, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly.
7. Fill muffin cups half way full with the pumpkin batter. Sprinkle the brown sugar cinnamon filling over each half filled muffin cup. Fill the muffins cups with the remaining batter. Top each muffin with streusel topping.
8. Bake for 17-20 minutes or until a toothpick comes out clean. Remove pans from oven and cool on a wire rack. Remove muffins from tins and enjoy.
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