Pumpkin muffins has always been on my mind since Fall started. After Hurricane Sandy (and when I got electricity back), I decided to finally tackle this treat and what a success it was! For those of you who are in love with fall and fall-related matters, you would love this one!
I followed (mostly) The Pioneer Woman‘s delightful recipe and everything turned out a-okay. They were moist, warm, and a little “spicy” in terms of the spices I put in them. I omitted the raisins, though. Not a big raisin fan.
1 cup flour
1/4 cup granulated sugar
1/4 cup brown sugar
2 ts baking powder
1 1/2 ts cinnamon
1/2 ts nutmeg
1/2 ts salt
4 tbs butter, cut into pieces
1 cup pumpkin puree
1/2 cup evaporated milk
1 1/2 ts vanilla
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
1. Preheat oven to 400 degrees. Grease 12 muffin tins, or line with muffin cups.
2. Sift flour, sugar, baking powder, cinnamon, nutmeg, and salt. Cut in butter with two knives (or a pastry blender, that I don’t have) until it is fully incorporated.
3. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Fold gently until mixture is just combined.
4. Combine all ingredients for crumbs and mix together.
5. Pour batter into the muffin tins, about 1/2 to 3/4 full. Top with crumbs.
6. Bake for about 30 minutes. Remove and allow to cool.
Warm, moist, and pumpkin-y. It really doesn’t get better and easier than this.
If you’d like, please also feel free to make a cream cheese frosting for these yummy muffins. Again, the original recipe is here!