PUMPKIN MUFFINS with CRUMB TOPPING

 I love muffins.

I love baking muffins.

I love sharing muffins.

Before Covid 19 came into the picture, I volunteered at our senior center. My cousin and I, and sometimes Charley, conducted craft classes every Wednesday. We really enjoyed it and so did the seniors.

Almost every Wednesday, I would also bake something and bring it to the center. Usually it was muffins of some kind. 

Today I baked Pumpkin Muffins.

Here is the recipe:

Muffin Ingredients:

1 3/4 cups of self rising flour

2 teaspoons ground cinnamon

1 1/4 teaspoons pumpkin pie spice

1/2 cup of oil

1/2 cup of granulated sugar

1/2 cup of light brown sugar

1 1/2 cups of pumpkin puree

2  large eggs

1/4 cup milk

1/2 cup of chopped nuts of your choice (I used hickory nuts)

CRUMB TOPPING:

3/4 cup all-purpose flour

1/4 up granulated sugar

1/4 cup of light brown sugar

1 1/4 teaspoon pumpkin pie spice

6 Tablespoons butter, melted

Pumpkin muffins Directions:

1. Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. 
2. In a large bowl, whisk the flour, cinnamon, and pumpkin pie spice together until combined. Set aside. In another bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, add the chopped nuts and then fold everything together gently just until combined and no flour pockets remain.
3. Spoon the batter into liners, filling them almost full.
4. Make the crumb topping: Mix the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Stir in the melted butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter.
5. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool for 10 minutes in the muffin pan.
6. For mini muffins, bake for 11-13 minutes at 350°F or until a toothpick inserted in the center comes out clean.
7. 
   Ingredients for muffins

    
   
    

   ingredients for topping

    
   

   
   fresh from the oven
   

I love eating muffins!

Yummy!

 

 

Food Friday

I have another Food Friday recipe. I baked a couple of those free pumpkins I picked up at Kroger's and made puree out of them. I was able to put 7 pkgs in the freezer for future use!

Out of one cup of the puree I made muffins.

Pumpkin Muffins

1 cup self rising flour
1/2 cup sugar
1 1/2 tsp. cinnamon
1/4 tsp ground ginger
1/2 tsp nutmeg
4 T butter, cut into pieces
1 cup pumpkin puree
1/2 cup milk
1 egg
1 1/2 tsp vanilla
1/2 cup of chopped pecans or walnuts

topping:

cinnamon/sugar mixture

Preheat oven to 400 degrees. Grease 12 muffin tins.

Mix together flour, sugar, cinnamon, ginger and nutmeg. Cut in butter with pastry blender. In separate bowl, mix together pumpkin, milk, egg and vanilla. Pour pumpkin mixture into the flour mixture. Add nuts. Fold gently until mixture is just combined.

Pour filling into greased muffin pan 1/2 full. Sprinkle the tops with cinnamon/sugar mixture.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove.

If you want you can top with a cream cheese icing. Make your own or buy a tub of it at the store.

mmm! mmm! They were good!