Pumpkin Muffins

Pumpkin Muffins

Set oven temperature to 425F.

Crumb Topping

In a small bowl, combine:

1/2 cup flour

3/8 cup brown sugar

1 tsp cinnamon

Sift together. Using a fork, cut in:

4 Tbsp butter

Mix to make crumb topping. Set aside.

Muffins

In a small bowl, sift together dry ingredients:

1 3/4 cups flour

2 tsp cinnamon

1 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/4 tsp nutmeg

1/8 tsp ground cloves

Set aside.

In a large mixing bowl (or the bowl of a stand mixer), combine:

1 (15 oz) can pumpkin pureé

3/4 cup sugar

1/2 cup brown sugar

1/2 cup oil

2 eggs

1 tsp vanilla

Mix together for about 2 minutes, then fold in:

Dry ingredient mixture 

Line muffin tin(s) with paper cups.

Evenly divide* batter.

Over each muffin sprinkle:

~1 Tbsp crumb topping mixture

Bake

• 24 standard muffins:

  • Bake 10 minutes at 425F

  • Reduce heat to 350F and bake 6-10 min (clean toothpick)

• 12 oversize muffin liners in standard muffin tin:

  • Bake 10 minutes at 425F

  • Reduce heat to 350F and bake 15-18 min (clean toothpick)

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Brenda’s Tips:

• Serving size: Makes two dozen standard muffins. Brenda prefers using paper cupcake liners that are 2 1/4" x 1 7/8" (Note: first number is diameter of base of cup, second is the height of the cup's side.) Using the larger liners in a standard muffin tin, the recipe makes one dozen muffins.

• Delicious with home prepared Pumpkin Pureé

• High Elevation adjustment, add:

  • 2 Tbsp flour

  • 2 Tbsp milk

• *To portion, Brenda uses a 2T cookie scoop.

  • 24 standard = 1 scoop each, slightly rounded

  • 12 oversized liners = 2 scoops each, slightly rounded

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Window to B’s kitchen…