If “the muffin man” knew about these muffins, he’d still be in business today. Dark, moist, spicy and absolutely delicious. I’m pretty sure this easy-to-make recipe will become one of your “keepers” … and not just in the fall season. The ingredient list might look long, but it is repetitive, so don’t be concerned. You really don’t need that much at all. And, if you bake, I’m sure you already have all these ingredients in your cupboard and frig. If not, you might want to go shopping.
PUMPKIN MUFFINS with CRUMB TOPPING
Bake 375° 30 to 35 minutes. Makes 9 to 12 (depending upon size).
1-3/4 cups all purpose flour
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 cup vegetable oil
1 15oz. can pumpkin (not pumpkin pie filling)
2 eggs, room temperature
1/2 cup milk
Topping
3/4 cup all purpose flour
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
6 tablespoons butter, melted
Icing – optional
2 cups 10x sugar
1 tablespoons milk
3 tablespoons maple syrup
In a large bowl, combine the dry ingredients – flour, baking soda, baking power, salt, spices – whisk together til well blended and then set aside. In another bowl, beat the oil and sugars, canned pumpkin, eggs and milk until smooth and well blended.
Mix the dry ingredients into the wet ingredients. Don’t overbeat. When completely blended together, spoon into paper lined (or greased) muffin pans. Don’t overfill the muffin cups because you need to leave room for the topping. Depending upon how large you’d like the muffins, you should get 12 good sized muffins.
In a third bowl, mix together the flour, sugars and cinnamon. When well blended, add the melted butter and, with a fork, mix til crumbly. Spoon this topping onto each muffin cup. Press the topping down a bit so that it doesn’t fall off.
Bake in a preheated 375° oven for 30 to 35 minutes, or until a cake tester inserted into the middle comes out clean. Remove from the oven and let them cool in the pan for about 10 minutes, then remove them from the pan and onto a rack.
In a small bowl mix the milk, maple syrup and confectioners sugar together until smooth. Drizzle liberally over the tops of the cooled muffins.
That’s it! Easy, peasy lemon squeezy! Now go put the kettle on because you are definitely going to want a nice, hot cuppa with one of these moist, delicious pumpkin muffins.
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Put all the dry from the food processor into a large bowl, adding the nuts, and then, with a fork, stir in the pumpkin mixture. Work quickly mixing all the ingredients together until just blended. Do not overwork the dough or our scones will be heavy and tough.
Dump the batter onto a lightly floured board. Knead lightly until smooth and form into a round or square shape.
Then roll to a thickness about 3/4″ high and approximately 8″ in diameter. The shape will depend upon how you want to cut them. The batter should still be soft and sticky. By dipping the biscuit cutter or knife into flour after every cut, you avoid squishing the dough together. Try to make clean cuts, not twisting or turning the dough. Whether you cut the scones into rounds or triangles or squares is all up to you! If you have any scraps after cutting, reform the dough and continue making more.
Transfer the cut pieces onto a parchment lined baking sheet by again dipping a spatula into flour and lifting from underneath. Try not to compress the dough or add too much pressure. Arrange the scones on the baking sheet about 1/2″ apart. They will rise while baking. Brush the tops of the scones lightly with melted butter and sprinkle with brown sugar. Then place the baking sheet into the refrigerator for at least 30 minutes (or more). Only then should you preheat the oven to 425°.
