Wednesday, November 17th, 2010
pumpkin streusel muffins
It doesn’t seem right that considering all of the ways I’ve baked with pumpkin and all of the different muffins I’ve baked, until now I’d never baked any pumpkin muffins. But because I always buy those ginormous cans of pumpkin, I’ve had a good 3/4 of a can of pumpkin sitting in my fridge for a good week now, and it had to be used. The clock was ticking.
The original version of this recipe comes from Maria, another local blogger here in Salt Lake. It looked so delicious and fulfilled my need to make something relatively simple in an afternoon whose agenda also included cleaning house, doing three loads of laundry, writing, and packing for the weekend. I also figured Ryan could use a breakfast treat, since he’s been working around the clock. And it turned out that these are in the running for the best muffins I’ve ever had. Everybody wins!
Pumpkin Streusel Muffins
Adapted from Two Peas and Their Pod
I decided to skip Maria’s brown sugar filling, partly because I had a good feeling about the muffins even without it and partly because, hi, I work in a cupcake shop surrounded by sugar all day. And guess what? Still, quite possibly, the best muffins I’ve ever had. Victory!
Makes about 18 muffins
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 cup sugar
1/2 cup agave nectar
1/2 cup canola oil
1/4 cup apple cider*
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla extract
Streusel Topping:
1 1/4 cup oats
1 tablespoon flour
1/3 cup brown sugar
1 teaspoon cinnamon
Dash of nutmeg
6 tablespoons cold butter, cut into chunks
Preheat the oven to 350°F. Line two muffin tins with paper liners or spray with cooking spray. Set aside.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, whisk together sugar, agave nectar, oil, cider, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined. Slowly stir in the flour mixture. Mix until ingredients are combined.
For the streusel topping: in a small bowl mix together the oats, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands (or a pastry blender) until the mixture is crumbly.
Fill muffin cups about 2/3 full and sprinkle streusel on top. Bake for 17-20 minutes or until a toothpick comes out clean. Remove pans from oven and cool on a wire rack.
*The original recipe calls for water here, but I figured cider would be even better. Feel free to use water if you like!
pumpkin muffins are delicious, and a streusel topping just take them to the next level. these muffins look incredibly yummy!
Hi. I’ve made a few of your recipes over the past year, and came to look for a good muffin to bring to a church potluck breakfast. These look like just the thing, and I have pumpkin in the freezer, even. I found your site because I live at almost 6,000 feet, and you very thoughfully include high altitude adjustments. They really are not easy to find. Anyway, I was wondering if, 1. You would recommend any altitude adjustments for these particular muffins, and 2. if the agave can be substituted, or is it very necessary? I have all the other ingredients. Thanks for your site, and I hope to hear a response because I would love to make these! –Stacy
Hi Stacy – So glad to hear you have found the altitude adjustments helpful! I agree; they are surprisingly difficult to find. I didn’t have any altitude issues with this recipe (oftentimes quick breads and muffins don’t need much adjusting), so I hope they will work for you as well! As for the agave nectar, you could substitute honey or sugar. Let me know how they turn out!
Thanks! I will let you know.