Mmmmm…..pumpkin. These muffins combine the seasonal squash with warm cinnamon and buttery streusel topping.
Speaking of pumpkin, have you heard of the ‘chumpkin’?! It’s a Starbucks chai latte with a shot of that pumpkin flavoring. I had a sip and it was like liquified pumpkin pie – a bit too sweet for my taste.
I’m heading up to the Hudson Valley this weekend to visit the ol’ alma mater. Hope these muffins are a hit!
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin
1 teaspoon vanilla extract
1 1/4 cup oats
1 tablespoon flour
1/3 cup brown sugar
1 teaspoon cinnamon
Dash of nutmeg
3 tablespoons cold butter, cut into chunks
1. Preheat the oven to 350 degrees F. Line two muffin tins with paper liners or spray with cooking spray. Set aside.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined.
4. Slowly stir in the flour mixture. Mix until ingredients are combined.
5. 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 until the mixture is crumbly.
6. Fill muffin cups half way full with the pumpkin batter. Top each muffin with streusel topping.
7. Bake for 17-20 minutes or until a toothpick comes out clean. Remove pans from oven and cool on a wire rack. Remove muffins from tins and enjoy.
-Makes about 12 large muffins and 12 mini muffins-
Recipe adapted from Two Peas and Their Pod