Post by Loupy on Sept 26, 2016 22:00:44 GMT -7
PUMPKIN CRUMB MUFFINS
From: Jessica @ www.iwashyoudry.com/
Since Fall has begun, so has all things pumpkin! These Pumpkin Crumb Muffins are the perfect breakfast for this time of the year – crumbly, comforting and great with coffee!
One way I savour every moment of Fall is cooking and baking everything I can that reminds me of Fall. Pumpkin is on the top on that list, of course.
Prep time: 5 min
Cook Time: 22 min
Total Time: 27 min
Makes: 12 Large Muffins
Ingredients
1 3/4 cup all-purpose flour
1 cup granulated sugar
1/2 cup dark brown sugar, packed
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
2 eggs, room temperature
1 15 oz can pure pumpkin puree (not the pie filling)
1/2 cup vegetable oil
1 1/2 teaspoons pure vanilla extract
Crumb Topping
4 tablespoons butter, room temperature
3/4 cup all-purpose flour
1/2 cup dark brown sugar
Instructions
Preheat oven to 375 degrees and line a muffin pan with muffin liners.
In a large bowl, mix together flour, sugar, dark brown sugar, salt, cinnamon, pumpkin pie spice and baking soda; set aside.
In another bowl whisk together eggs, pumpkin puree, vegetable oil and vanilla extract.
Add the bowl of wet ingredient to the bowl of dry ingredients and gently mix together (do not over-mix. Batter will be thick and lumpy.)
Spoon batter into muffin liners so they're about 3/4 full then top each with crumble topping.
To make crumble topping mix all the ingredients in a bowl (I used my fingers).
Bake for 20-22 minutes or until a knife comes out clean when inserted into the muffin.
Let cool.
From: Jessica @ www.iwashyoudry.com/
Since Fall has begun, so has all things pumpkin! These Pumpkin Crumb Muffins are the perfect breakfast for this time of the year – crumbly, comforting and great with coffee!
One way I savour every moment of Fall is cooking and baking everything I can that reminds me of Fall. Pumpkin is on the top on that list, of course.
Prep time: 5 min
Cook Time: 22 min
Total Time: 27 min
Makes: 12 Large Muffins
Ingredients
1 3/4 cup all-purpose flour
1 cup granulated sugar
1/2 cup dark brown sugar, packed
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
2 eggs, room temperature
1 15 oz can pure pumpkin puree (not the pie filling)
1/2 cup vegetable oil
1 1/2 teaspoons pure vanilla extract
Crumb Topping
4 tablespoons butter, room temperature
3/4 cup all-purpose flour
1/2 cup dark brown sugar
Instructions
Preheat oven to 375 degrees and line a muffin pan with muffin liners.
In a large bowl, mix together flour, sugar, dark brown sugar, salt, cinnamon, pumpkin pie spice and baking soda; set aside.
In another bowl whisk together eggs, pumpkin puree, vegetable oil and vanilla extract.
Add the bowl of wet ingredient to the bowl of dry ingredients and gently mix together (do not over-mix. Batter will be thick and lumpy.)
Spoon batter into muffin liners so they're about 3/4 full then top each with crumble topping.
To make crumble topping mix all the ingredients in a bowl (I used my fingers).
Bake for 20-22 minutes or until a knife comes out clean when inserted into the muffin.
Let cool.
