Sunday, December 28, 2014

pumpkin muffins with almond & oat crumb topping

Now that Thanksgiving and Christmas are over, I finally have some free time to test bake. Sadly, my holiday baking fell a little short this year. I caught the flu and it was absolutely miserable. Needless to say, I was not in the best condition to whip up any holiday treats. I am totally ashamed of myself. And, even worse, I had an unopened can of pumpkin purée that clearly didn't get any lovin'.

Well, it's still pumpkin season in my book. I wanted to try Smitten Kitchen's Pumpkin Muffins recipe, because she never lets me down. I also added my own personal touch-- my Almond and Oat Crumb Topping.

Almond and Oat Crumb Topping

1 cup all-purpose flour
1/4 cup white granulated sugar
1/4 cup light brown sugar
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup oats
1/2 cup sliced almonds
1/2 cup (1 stick) unsalted butter, melted

1. In a medium mixing bowl, stir together all ingredients except melted butter.
2. Add melted butter to mixture and combine well. Break up into crumble pieces to your preference.
3. Use as a topping for muffins, fruit crisps, etc.. If preparing ahead of time, can be refrigerated until ready to use.

So, I usually prepare the topping first, so then I just have to put it all together. This pumpkin muffin recipe is stress-free, not overly sweet, and just amazing. The moist muffin with the crunchy topping is   too good.

Pumpkin Muffins
Adapted by Smitten Kitchen
Yields about 24 standard cupcake-sized muffins

3 cups all- purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp pumpkin pie spice
2 cups canned pumpkin puree (not pumpkin pie filling)
2/3 cup canola oil
4 large eggs
2 1/2 cups white granulated sugar
Almond and Oat Crumb Topping (see above for recipe, also used here)

1. Preheat oven to 350 degrees F.
2. Whisk together flour, baking powder, baking soda, salt and pumpkin pie spice in a medium bowl. 
3. In a larger bowl, whisk together pumpkin, oil, eggs, and white granulated sugar.
4. Add dry ingredients to wet and stir until just combined. 
5. Fill muffin cups 1/2 to 3/4 full.
6. Add a heaping tablespoon of Almond and Oat Crumb Topping to each muffin cup.
7. Bake about 25-30 minutes until a toothpick inserted into the center comes out clean.
8. Let muffins cool in the pan for 5 minutes. Then, transfer to cooling rack until warm or room temperature.
9. Muffins can be stored in an airtight container. Muffins will remain fresh for up to 3 days at room temperature. Then can be frozen to store for longer until needed (just defrost before serving).