Tag Archives: fall

Pumpkin Streusel Muffins

29 Sep

Let’s face it– it’s the pumpkin apocalypse.

Pumpkin soup, pumpkin brownies, pumpkin butter, pumpkin lasagna (I’m sure it’s been done)– the world has goneĀ pumpkin insane.

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World-wide pumpkin shortages are how it will start. Next come widespread symptoms of orange pigmentation and hyperactivity. The end is near!

(Sorry. I’ve been watching a lot of end-of-days movies recently. I’m in a paranoid state of mind.)

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Don’t get me wrong, I don’t intend to be part of the solution. Though I do so solemnly swear to contain my pumpkin blogging in a responsible and sustainable manner.

Let’s not cause a frenzy!

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Now that I’ve issued the appropriate disclaimer, PUMPKINS AWAY!

The only cure for this madness? Gingerbread season.

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What I really love about these muffins is that the brown butter complements the pumpkin so well. I’ll even let you in on a secret– brown butter is literally just cooked butter. You melt it in a saucepan until it turns brown.

The effect? It adds another flavor dimension to the butter and brings out its nutty aroma. Apocalyptic stuff.

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I fully endorse this recipe for a perfect lazy fall morning when it’s just cool enough for a jacket and the sky looks just a little bluer.

Just remember to enjoy responsibly. Keep calm and pumpkin on!

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Pumpkin Streusel Muffins

Yields 15 muffins

Ingredients

2 cups flour

1 tbsp baking powder

1/4 cup granulated sugar

1/4 cup light brown sugar

1/2 tsp salt

1/2 tsp cinnamon

scant 1/4 tsp cloves

scant 1/4 tsp nutmeg

1 large egg

1 stick unsalted butter, browned

1/2 cup pumpkin

1/2 cup milk (I used fat free, so any kind should do)

1/4 cup vegetable oil

1/4 cup orange juice

Streusel Crumble

1/2 cup light brown sugar

1/2 cup flour

3 tbsp cold butter (unsalted)

Directions

Preheat oven to 375 degrees. In a large bowl, add all dry ingredients and whisk to combine.

In a small saucepan, add butter and cook over medium heat. Watch until it just starts to turn brown (brown- good, black- bad) and remove from heat. In a medium bowl, combine wet ingredients (egg, pumpkin, milk, vegetable oil, OJ, browned butter) and whisk until thoroughly combined. Add the brown butter last and whisk immediately to temper your egg. No one wants scrambled egg pumpkin muffins!

Slowly whisk the wet ingredients into the dry and mix until fully combined. Spray a cupcake pan with oil to prevent sticking (or use cupcake liners), and fill each opening 2/3 full with batter.

In a small bowl, add brown sugar and flour. Dice the cold butter into small pieces and add to bowl. Using a pastry cutter or fork, mix in the butter until in small, pea-side pieces. Spoon a heaping tablespoon of crumb mixture over each muffin.

Bake at 375 degrees for 15 minutes, or until knife inserted comes out clean. Cool for a few minutes in muffin pan before transferring to baking rack to cool completely. Enjoy!

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