There’s something about waking up at home on a Sunday morning that gives me the desire to bake something. Luckily for me, Pumpkin-Gate 2010 is apparently over, as I finally came across an abundance of canned pumpkin at the grocery store the other day.
My usual choice when it comes to baking with this canned fruit is to make pumpkin bread. But, since I’ll probably make another loaf (or two) of pumpkin bread as the season goes on, I tried to think of a way to switch things up a bit this time around.
Eureka! Without straying too much from a tried-and-true pumpkin bread recipe, I ended up with a quite phenom variation.
Pumpkin Bread Streusel Muffins (yields 12 muffins)
For these muffins, I used the same pumpkin bread recipe that my mom and I have been using for years (based on none other than Betty Crocker herself). To jazz them up a bit, a buttery streusel topping did the trick.
- 1/2 can (7.5 ounces) canned pumpkin (not pumpkin pie mix)
- 3/4 cup + 1.5 tbsp granular sugar
- 1/3 cup canola oil
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 cups flour (I used 3/4 cup white and 3/4 cup whole wheat)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/4 cup white flour
- 1/4 cup (packed) brown sugar
- 3 tablespoons chilled unsalted butter
- Preheat oven to 350 degrees. Place 12 paper baking-cups in muffin pan.
- Combine pumpkin, sugar, oil, vanilla, and eggs in a large bowl.
- In a separate bowl, combine flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Add flour mixture to pumpkin mixture, combine.
- In a smaller bowl, combine the topping ingredients, mashing the butter with the back of a fork.
- Pour batter into baking-cups, add streusel topping to each muffin.
- Bake for 22-25 minutes.
- Transfer muffins onto cooling rack, and cool for at least 5 minutes.
YUM! These muffins definitely took my favorite pumpkin bread recipe to a whole new level. The streusel topping was an especially tasty addition…
…and the muffin itself was moist, dense, and perfectly sweet.
The one thing I’d change about these is that I’d cut the amount of flour used in the streusel topping in half, as there was some floury residue left over even after the muffins were fully cooked (in fact, it’s a good thing I already cut it down to 1/4 cup from the 1/2 cup that the recipe I used called for).
Adding crushed nuts to the topping is another tasty option (my dad can’t have nuts, so I omitted them).
Maybe I’m getting ahead of myself with these fall-inspired recipes…I mean, it is technically still summer…but trust me when I say that you must try this recipe!
- What is one of your tried-and-true recipes?