Happy almost Halloween! While I sadly didn’t get around to making a themed treat this year, I figured anything pumpkin is at least somewhat festive. These muffins would definitely be the perfect way to treat yourself to a special breakfast this week. Every Friday morning at school, we have a class called Problem Based Learning where we break into small groups and try to solve mock medical cases. It is a nice change of pace from lecture, but the highlight of the morning is really the breakfast. Each week someone is responsible for providing breakfast for the group and as I’m sure you can guess, I was eager to bake.
As is my problem every time I am asked to bake for something, I had such a hard time deciding what to make! Since we meet at 9 a.m. though, I tried to make things that were reasonable breakfast foods, aka cake disguised as breakfast! Friday morning definitely calls for some serious comfort food, so I eventually settled on pumpkin muffins along with some chocolate chip banana bread. These muffins are the perfect cross between pumpkin bread and coffee cake. Full of fall spices and huge brown sugar crumbs on top, they may soon become your new favorite fall treat!
I love making my lighter pumpkin chocolate chip muffins, but I was in the mood for a more indulgent pumpkin muffin with hefty crumble topping. The leftovers from the breakfast were the perfect pick-me-up on a cold October afternoon. I have no idea how it’s almost November already, but I’m just happy the “pumpkin-heavy” months are far from over.
Pumpkin Streusel Muffins
Yield: one dozen
For the batter:
1 1/2 cups white whole wheat flour
1 cup granulated sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
1 cup pumpkin puree
1/4 cup milk
1/3 cup melted unsalted butter
2 large eggs, beaten
1 tsp. vanilla extract
For the topping:
1 cup white whole wheat flour
1/2 cup light brown sugar, packed
2 tbsp. granulated sugar
1 tsp. pumpkin pie spice
1/8 tsp. salt
7 tbsp. melted unsalted butter
Preheat oven to 400 degrees F and line a cupcake pan.
Combine flour, sugar, baking soda, salt and pumpkin pie spice for the batter in a medium sized bowl.
In a separate bowl, combine the pumpkin puree, milk, melted butter, eggs and vanilla.
Make a well in the center of the flour mixture and add the pumpkin mixture. Stir, just until flour disappears.
Scoop mixture evenly between 12 muffin cup.
For the crumb topping, combine ingredients in a bowl and stir with a fork until large crumbs form.
Divide crumbs evenly between muffins and press them down lightly as you go. The crumbs will completely cover the muffin top.
Place in the oven and IMMEDIATELY reduce the temperature to 350 degrees F. Bake for 20 minutes and then cover lightly with foil and bake another 5-7 minutes, or until a toothpick comes out clean.
Source: Adapted from the cafe sucre farine