Another harvest pumpkin recipe to pleasure your taste buds with! I really enjoyed these muffins, but if you have a husband like mine, who isn't overly fond of sweet things, leave out the optional crumble topping. However, if you are a sugar-nut like myself, the crumble topping is a must!
2 1/2 cups flour
2 tso baking powder
1 1/4 tsp pumpkin pie spice
1 tsp ground cinnamon
pinch of nutmeg
1 tsp salt
12 Tbsp unsalted butter, melted
2 cups packed brown sugar
1 can or 15 oz (or 2 cups home-made puree) pumpkin puree
3 large eggs
Optional Crumble Top:
1/2 cup flour
1/8 cup packed brown sugar
1/2 tsp cinnamon
pinch of salt
3 Tbsp room temperature unsalted butter
Preheat your oven to 375 degrees.
In a large bowl, combine dry ingredients. Mix well.
In another bowl. combine butter, sugar, pumpkin and eggs. Mix well.
Add dry ingredients to wet, stir.
Pour batter into muffin pans (use liners or spray with Pam).
Sprinkle the crumble over top of your muffins.
Bake 25-30 minutes. To check if they are fully cooked, insert a toothpick into the muffins. It should come out clean. This recipe made a dozen large muffins.
Recipe source: Small & Friendly Blog
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