Thanksgiving Pumpkin Muffins With Crumble Topping
.
Yield
12 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For thetopping | |||
| ¼ | cup |
all-purpose flour
|
|
| ¼ | cup |
brown sugar
light, packed |
*
|
| 4 | tablespoons |
sugar
|
|
| ½ | teaspoon |
pumpkin pie spice
|
|
| 2 ½ | tablespoons |
butter
|
|
| 1 | x |
powdered sugar
for sprinkling |
*
|
| For the muffins | |||
| 1 ¾ | cups |
all-purpose flour
or 1 cup all purpose, 3/4 cup whole wheat pastry |
|
| 2 | teaspoons |
baking powder
|
|
| 2 | teaspoons |
pumpkin pie spice
|
|
| ¾ | teaspoon |
salt
|
|
| 2 | large |
eggs
at room temperature |
|
| 1 | cup |
canned pumpkin purée
puree |
|
| 1 | cup |
sugar
|
|
| ½ | cup |
vegetable oil
|
|
| 1 | tablespoon |
vanilla extract
pure |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For thetopping: | |||
| 59 | ml |
all-purpose flour
|
|
| 59 | ml |
brown sugar
light, packed |
*
|
| 6E+1 | ml |
sugar
|
|
| 2.5 | ml |
pumpkin pie spice
|
|
| 38 | ml |
butter
|
|
| 1 | x |
powdered sugar
for sprinkling |
*
|
| For the muffins: | |||
| 414 | ml |
all-purpose flour
or 1 cup all purpose, 3/4 cup whole wheat pastry |
|
| 1E+1 | ml |
baking powder
|
|
| 1E+1 | ml |
pumpkin pie spice
|
|
| 3.8 | ml |
salt
|
|
| 2 | large |
eggs
at room temperature |
|
| 237 | ml |
canned pumpkin purée
puree |
|
| 237 | ml |
sugar
|
|
| 118 | ml |
vegetable oil
|
|
| 15 | ml |
vanilla extract
pure |
|
Directions
Preheat oven to 350℉ (180℃) Fahrenheit.
Line a 12-cup muffin pan with paper liners or coated with cooking spray.
For the the crumble topping:
Mix together the flour, brown sugar, sugar and pumpkin pie spice in a medium bowl.
Add the butter and, using your fingers or a fork, blend together until coarse crumbs form.
For the muffins:
Mix together the flour, baking powder, pumpkin pie spice and salt in a large bowl.
In a medium bowl, whisk together the eggs, pumpkin purée, sugar, oil and vanilla until smooth.
Pour into the flour mixture, stir until just incorporated.
Fill each muffin cup almost full, top each with crumble topping.
Bake until the muffins are springy to the touch and a wooden stick inserted into the center comes out clean, 20 to 25 minutes.
Transfer the pan on a wire rack, and Let cool in the pan.
Before serving, using a sieve, and sprinkle with powdered sugar.
