Spiced Pumpkin Muffins | Recipe
Pumpkin muffins made from scratch featuring a cinnamon-sugar topping.
I live in central Texas, which means my seasons aren't necessarily "seasons." In fact, the one season we are sure to get is summer. Burning, lava-hot summer...and, it's likely to last at least half of the year. Following our six-month summer, we are mostly left in the midst of a very humid 70° situation. Don't get me wrong, I sure do love me some Texas and I am proud of where I come from, but sometimes I want to feel all warm and cozy on the inside rather than the outside.
For me, typically baking will do the trick just fine. I wanted a treat that would embody the type of fall season all of us Texans are wishing for so I loaded this muffin down with pumpkin, fall spices and just a touch of molasses. Now, I have a sweet little something to place on a dainty little plate next to a steaming hot cup of coffee and nibble on merrily while I daydream about cool weather and Thanksgiving day.
For the Cinnamon-Sugar Topping (optional):
1/2 cups Granulated Sugar
1/2 cups Light Brown Sugar, firmly packed
2 tablespoons of Unbleached All-Purpose Flour
1/2 teaspoon Cinnamon
Pinch of Salt
4 tablespoons of Cold Unsalted Butter, cut into 1/4” cubes
Dry Ingredients:
2 1/2 cups Unbleached All-Purpose Flour
2 teaspoons Baking Powder
2 teaspoons Cinnamon
1 1/2 teaspoons Sea Salt
1 teaspoon Freshly Grated Nutmeg
1/2 teaspoon Ground Allspice
Wet Ingredients:
1 1/2 cups (12 oz) Pumpkin Puree
1 cup Light Brown Sugar, firmly packed
2/3 cup Canola Oil
1/2 cup Whole Milk
1/4 cup Sour Cream
2 Eggs, slightly beaten
2 tablespoons of Molasses
Preheat oven to 350° and have ready two standard sized muffin tins, greased or lined with muffin cups.
For the streusel, in a small mixing bowl, whisk together granulated sugar, brown sugar, flour, cinnamon and salt. Using a pastry blender or a fork, work the butter into the mixture until well combined. Refrigerate until ready to use.
In a small mixing bowl, whisk together the dry ingredients and set aside until ready to use.
Combine wet ingredients in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until thoroughly combined. Alternatively, in a large mixing bowl, vigorously whisk wet ingredients until thoroughly combined.
With the stand mixer on low, slowly add in the dry ingredients. Alternatively, add the dry ingredients in three separate additions, stirring gently after each addition until well combined. Do not over mix.
Fill the muffin tins only two-thirds of the way to the top, add a generous pinch of the cinnamon-sugar mixture and bake 25-30 minutes.
Makes roughly 20 muffins.
Would pair well with:
Hot Coffee
Ice Cold Milk
