Wednesday, October 12, 2011

Pumpkin Muffins

We've had some beautiful days here lately with temperatures in the 70's and 80's even, but I knew it wouldn't last long. Today it's been rainy and gloomy, makes me either want to take a nap or get in the kitchen and bake. So I thought it'd be perfect to share these pumpkin muffins with you! I've been taking these to the market with me all summer long, however they are absolutely perfect for this time of year. These are incredibly moist, they are packed with a great pumpkin spice flavor and the struesel topping is an added bonus. They also freeze really well, I've been trying to keep ours stocked with these for breakfasts in the mornings. Just pull out what you need for the morning the night before and I like to put them in the oven for a few minutes to warm them, they taste like they just came fresh out of the oven!

Pumpkin Muffins


3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1 1/4 cups vegetable oil

For the topping:
1/2 cup sugar
5 tbsp. flour
1 1/2 tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces


Preheat oven to 350 degrees. Line muffin pans with paper liners. In a medium bowl, combine flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. In a large bowl mix together eggs, sugar, pumpkin puree and oil. Mix on medium speed until blended. With mixer on low speed, add in dry ingredients, mixing just until incorporated.

To make topping, combine sugar, flour and cinnamon in a small bowl. Add in butter pieces and cut into dry ingredients with a pastry blender until mixture is coarse and crumbly.

Fill each muffin well 2/3 full with batter. Sprinkle the topping mixture over each muffin well. Bake for 18-20 minutes. Transfer to a wire rack and let cool.

Makes 24 muffins

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