Sunday, October 16, 2011

Pumpkin Muffins with Streusel Topping

I am loving my first fall in Paradise. Back home by now, it would be rainy and gloomy. Here the sun is still shining, but now there is a slight breeze. The air smells different, good different, and the leaves are beautiful shades of gold and orange. A girl can definitely get used to this. 

Whenever fall rolls around, I think of this recipe. Ok...ok, who am I kidding, I make these muffins all year-round. But they seem especially fitting when summer turns to fall. As these muffins bake, they fill your entire house with the delicious aroma of cinnamon and pumpkin. Every time I make these, I think about how incredible it would be to awake to the smell of them. So if you happen to have family or friends visiting... that you want to should sneak to the kitchen (before they wake up) and get these little guys in the oven. You'd be the best hostess (or host) ever!

Pumpkin Muffins with Streusel Topping and Cream Cheese Drizzle 

Adapted from Stephanie's Kitchen

For the muffins:
3 cups All-purpose flour
1 1/2 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
1 tsp. cinnamon
1/2 cup butter, melted
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp. vanilla extract
1/4 cup milk
1/4 cup heavy cream
1 cup canned pumpkin

For the crumble:
1/4 cup brown sugar
2 Tbsp. All-purpose flour
1/2 tsp. cinnamon
1 Tbsp. butter, melted

For the glaze:
1 cup powdered sugar
2 oz. cream cheese, softened
dash of cinnamon
splash of milk

Preheat the oven to 350 degrees and spray muffin tin with non-stick cooking spray. Mix dry ingredients in a medium bowl : flour, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside. 

Beat the butter, sugar, and brown sugar until creamy. Add the eggs and vanilla extract and mix until combined. Now add the dry ingredients and the milk and cream, a little at a time, until all is incorporated. Finally, add the pumpkin. Try not to mix too long, making the batter too dense.

The batter will be very sticky, but do your best to divide it evenly into 12 muffin cups. The batter will more than fill the cups. Before baking, mix together the brown sugar, flour, cinnamon, and butter for the crumble. Sprinkle some of the crumble mixture on top of each muffin.

Bake the muffins for 25 minutes or until a fork inserted comes out clean. They will puff up beautifully while baking. Remove them from the oven and transfer to a rack to cool. Meanwhile, mix up the powdered sugar, cream cheese, cinnamon, and milk to form the glaze.

Once the muffins have cooled, scrape the glaze into a Ziplock bag. Squeeze the glaze into a corner of the Ziplock and cut off the tip. Now squeeze the glaze through to drizzle over the muffins. (Make sure there are no clumps of powdered sugar or they will clog the Ziplock while trying to drizzle)

After I made these, I decided to run some by a friend's house. In other words, I wanted to keep myself from eating all twelve...alone...hopefully not in one sitting. A couple of days later, my friend, Katie, told me that she was enjoying the last muffin, when she had to run outside for something. She came back to find her almost two-year-old licking her sticky fingers. In her words, her daughter "hamburglar-ed" the last muffin from her. So I guess they're toddler approved!

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  1. Hey, I'm glad I came across your blog! Btw I've got those same orange and white plates, I love em

  2. I love those plates! I loaded up on them when Target had them on sale. I use the matching large trays a lot more often for serving at parties.


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