This afternoon was a get away from all the thoughts that keep spinning in my head. After getting all the ingredients together, (just how many times can one go to the store in one day?), I decided to make some pumpkin muffins with streusel. Finally had all the software mise en place, hardware...well, let's put it this way, I can do with the minimum, AND off we go.
This is a simple one bowl process that does not require a mixer...well, I used the food processor for the streusel. Cinnamon all the way around since I'm not a big fan of pumpkin pie spice...they made the house smell good and made those thoughts disappear for a brief moment or so.
1 ½ cups AP flour
1 ½ cups AP whole wheat flour
¼ cup sugar
¾ cup brown sugar
1 T ground cinnamon
2 tsp baking powder
1 tsp baking soda
½ tsp kosher salt
1 can of canned pumpkin
3 eggs
½ cup plain yogurt
½ cup canola oil
streusel:
¾ cup AP flour
¾ cup brown sugar
1 tsp ground cinnamon
1 stick unsalted butter
Pulse flour, sugar, cinnamon and butter for streusel in food processor till it resembles coarse sand.
Set aside in bowl till ready.
Prepare 2-12 muffin tins lined with cupcake liners for 20 muffins.
Preheat oven 350° F. In a large mixing bowl, whisk dry ingredients together- flours, sugars, cinnamon, baking powder, baking soda and salt. In another medium bowl, whisk 3 eggs with pumpkin, oil and yogurt. Add wet ingredients to dry, mix gently till combined. Using a #20 disher (3T), place 1 scoop of batter into each liner. Sprinkle streusel mixture on top of batter. Bake in 350°F oven for 18-25 minutes till toothpick inserted comes out clean. Do not overbake. Cool in tins for 15 minutes before taking muffins out and placing on cooling racks.
Enjoy!
PS> These are a dense, moist muffin due to the whole wheat flour...stay tuned pumpkin cupcakes are coming soon, with butter pecan filling with cream cheese frosting...soon...
No comments:
Post a Comment