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NOW OPEN! COOKERY YORKVILLE
$15 same/next day delivery, 7 days a week Toronto and Montreal areas. Free shipping throughout Ontario and Quebec on orders over $125. NOW OPEN! COOKERY YORKVILLE

Pumpkin Muffins with Streusel Topping

Pumpkin Muffins with Streusel topping

Yield: 12 muffins

Ingredients:


· Cooking spray or 12 large paper muffin liners

· 1 3/4 cups all-purpose flour

· 2 teaspoons baking powder

· 1 teaspoon ground cinnamon

· 1/2 teaspoon ground ginger

· 1/4 teaspoon ground nutmeg

· 1/4 teaspoon ground cloves

· 1/2 teaspoon salt

· 6 tablespoons unsalted butter, at room temperature

· 1 1/3 cups packed light brown sugar

· 2 large eggs

· 1 1/3 cups pumpkin purée

· 1 teaspoon vanilla extract


Streusel topping:

  • 5 tablespoons all-purpose flour

  • 5 tablespoons butter, melted

  • 5 tablespoons brown sugar

  • 2/3 cup pumpkin seeds or chopped pecans

  • 1/4 teaspoon each cinnamon and ginger





Directions:


1. Prep the pan and heat the oven to 350°F. Arrange a rack in the middle of the oven and heat to 350°F. Meanwhile, grease or line a 12-cup standard muffin tin with paper liners.

2. Mix the dry ingredients. Place the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl and whisk to combine; set aside.

3. Cream the butter and sugar. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and fluffy, 1 to 2 minutes.

4. Beat in the eggs. Add the eggs one at a time, beating after each addition until well combined.

5. Beat in the pumpkin purée and vanilla. Beat in the pumpkin purée and vanilla extract until well combined.

6. Add the dry ingredients. Add the flour mixture and beat on low speed until just combined. Do not overmix.

7.Mix all streusel ingredients in a small bowl.

8. Transfer the batter to the muffin pan. Divide the batter evenly among the muffin wells (they will be about 3/4 full).

9. Sprinkle the streusel ingredients evenly over the 12 muffins.

10. Bake the muffins for 18 to 22 minutes. Bake until the muffins are set and a tester inserted into the center one comes out with just a few moist crumbs, 18 to 22 minutes.

11. Let the muffins cool 10 minutes before removing from the pan. If you greased the pan, run a thin knife around each muffin to loosen it from the pan first if needed. Serve warm or at room temperature.

12. Storage: Leftover muffins can be kept in an airtight container at room temperature for 4 to 5 days, or frozen for up to 3 months. (Reheat frozen muffins in an oven or toaster oven at 300°F, or for a few minutes in the microwave).