Tag Archives: cinnamon

Pumpkin Muffins!

How do you know if you are a pumpkin addict?

  1. You keep a stash of pumpkin butter through all seasons (yes even summer!).
  2. When dining at restaurants, bakeries, coffee shops, etc, you purchase anything pumpkin that you see regardless of the season.
  3. You squeal when you see Libby’s canned pumpkin out in stores again.
  4. Above applies for pumpkin lattes or pumpkin muffins at donut and coffee shops
  5. You call your favorite Italian restaurant on a daily basis to find out when they are serving their pumpkin ravioli to make sure you don’t miss it this season

I’m sure I’m missing other points–feel free to contribute!  Regardless, I LOVE pumpkin and eat it all year-long, but have a hay-day in the fall when I don’t have to hide while eating it :).  So here is the first of my hopefully many pumpkin creations this fall/winter season which I gifted to one of my best friend’s family for taking me up to Michigan for an absolutely wonderful weekend.  I hope you enjoy!

Pumpkin Muffins with Streusel

Makes about a dozen

Ingredients:

3/4 cup brown sugar

1/2 cup veggie oil

2 eggs

1 cup canned pumpkin (not pumpkin pie mix)

1/4 cup milk

1 tsp vanilla

1.5 cups all-purpose flour

3/4 tsp baking powder

1/2 tsp baking soda

1.5 tsp cinnamon

1/2 tsp ground ginger

1/8 tsp cloves

1/4 tsp salt

Streusel

1/2 cup all-purpose flour

3 tablespoons butter, melted

1/4 cup + 2 tablespoons brown sugar

1 tsp cinnamon

Preheat oven to 350.  Line a muffin tin with paper liners.

In a small bowl, whisk together the brown sugar, vegetable oil and eggs until thoroughly combined.  Add the pumpkin, vanilla, and milk and stir until mixed well.

In a large bowl, sift together (or dump if you are lazy like me 🙂 ) the flour, baking powder, baking soda, spices, and salt.  Pour the wet ingredients into the dry ingredients and mix until just combined–do not overmix or they will turn out dry and rough and you will not enjoy them as much!

For the streusel–mix all ingredients together until clumps form.

Fill the muffin liners 3/4 of the way.  Top with the streusel and bake for 20 minutes.

I should have another post up again relatively soon, but as it is another gift–I want to make sure that the person gets it so I do not ruin the surprise 🙂

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Cinnamon Swirl Muffins Take 1

Last weekend while I happened to stumble upon my family’s muffins tins and could not for the life of me remember the last time I made muffins.  I went on this cupcake baking spree a few months ago, but had not make the breakfast favorite in a while.  And on a boring night, I decided it was time to break the dry spell.

Cinnamon is one of Miles’ favorite flavors.  My family likes to joke around and say that if you turn your back, cinnamon will end up in everything he makes ;-).  This is of course not true, but we jest in good fun.  His influence must have rubbed off on me though because I was craving cinnamon like no other and decided that a cinnamon swirl muffin would be the way to go.

My inspiration for this muffin came from the Duncan Hines Cinnamon Swirl Muffin Mix.  My mom would occasionally make muffins for breakfast when we were kids.  It was a great change of pace from cereal, but most of the muffins were just ok–except the cinnamon swirl ones…those took the cake.

I found this recipe online and decided to follow it for the muffins.  I have a nasty habit though of not following recipes–which is what happened when I started to make these.  Cinnamon ended up in every element of the muffin.  I omitted the pecans and the cinnamon chips/butterscotch chips.  And so on…

These muffins, however, were not close to the ones of my youth.  They turned out a bit dry.  I also didn’t really like the oats in it (yea yea I know, I didn’t like the one “healthy” component of the muffin, so shoot me–it was a textural thing).  Next time, I might not bake these as long and I will really make sure that I do not overmix these guys.

Nonetheless, they were tasty though….I’ll get it next time.

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