Pumpkin Streusel Muffins
You wouldn’t believe the trouble I’ve been to to get pureed canned pumpkin! I’ve phoned local deli’s – no joy, scoured the internet for local places selling canned pumpkin – no joy. Finally, I find a chain supermarket that sells it (Waitrose) which have a small shop in the city centre, I was overjoyed. Added it to my basket online for collection in person when the checkout message stated that the Nottingham store doesn’t stock it and directed me to the most local store that does… 30 miles away! That’s a 60 mile round trip for a can of pumpkin puree, what the heck?!
That wasn’t going to work unless I drove there and picked up enough for the rest of the entire year! There was Amazon which sold the canned pumpkin puree online but I wanted to make these pumpkin streusel muffins immediately *stomps feet* I’m so impatient but we’ll leave that for another post! I was going to have to do it myself. So I started on getting the pumpkins cut into quarters, which was done by the burley giant man-baby (how wrong does that sentence sound?) then baked, pureed, then strained of excess water. I had to puree 2 pumpkins to get enough puree for this recipe. That’s a whole lotta love right there for these babies with my granny arthritis hands!
And even more lovingly, the recipe is done by hand to prevent the batter from being overworked. I’m mid-flare at the moment with the arthritis in my hands so this recipe was harsh on my swollen wrists and hands but oh so worth it. They’re perfectly spiced with cinnamon, nutmeg and ginger, which perfectly complements the seasonal pumpkin flavour. And boy are these moist. The streusel topping is awesome too. I can’t stop eating them.
Lookit that orange coloured pumpkin goodness poking out from under the streusel?
Pumpkin Streusel Muffins Recipe
Prep Time:20 mins
Cook Time:16-18 mins
Yield: 12 muffins
FOR THE MUFFINS:
- 2 cups plain (all-purpose) flour
- 1 cup sugar
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- 1 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- ½ tsp salt
- 1 (15oz) can of pumpkin puree
- ½ cup/1 stick (113g) unsalted butter, melted
- 2 large eggs
- 2 tsp vanilla extract
FOR THE CINNAMON STREUSEL TOPPING:
- ¼ cup plain (all-purpose) flour
- ¼ cup brown sugar
- 2 tsp cinnamon
- 2 tbsp (30g) unsalted butter, cubed
FOR THE GLAZE (OPTIONAL):
- ½ cup icing (confectioners’) sugar
- 1 tbsp (15g) unsalted butter, melted
- 1-2 tbsp milk
- Preheat the oven to 180℃/350℉/Gas Mark 4. Line a muffin tin with 12 paper cases.
- To make the streusel topping, combine flour, sugar and cinnamon into a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
- In a large bowl, combine flour, sugar, cinnamon, ginger, nutmeg, baking powder, bicarbonate of soda (baking soda) and salt.
- In another bowl, whisk together the pumpkin puree, butter, eggs and vanilla.
- Pour mixture over the dry ingredients and stir using a rubber spatula until just moist.
- Scoop the batter evenly into the muffin tray. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
- Bake for 16-18 minutes, or until a tester inserted into the centre comes out clean.
- To make the glaze (optional), combine the icing (confectioners’) sugar, butter and milk. Whisk until smooth.
I made a bit of a boo boo with these, I totally forgot to add the flour to the streusel topping mixture. I have no clue why I even left it out as I’ve never left anything out before. I think I was having one of those ‘dopey days’. You know when you’re pregnant and you get pregnancy brain? Well, my meds cause something similar once or twice a week. I have no other explanation. They’re still perfectly tasty without.
Have you ever had a baking boo boo?
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