October 7, 2018

Pumpkin Spice Muffins


September/October rolls around and all that people seem to talk about is the "PSL," or pumpkin spice latte.  Me, not so much.  Don't get me wrong, I love pumpkin in many forms but coffee is not one of them.  I'm much more on board the "PSM" train, aka Pumpkin Spice Muffin.


I have a go-to pumpkin bread recipe that I've been making for years and to this day still remains a favorite in my repertoire.  But after seeing these Cook's Country pumpkin spice muffins posted on America's Test Kitchen's Instagram account recently I was convinced to try something new.  Plus, I'm always a sucker for streusel topping!  For an additional crunch I sprinkled the muffins with pumpkin seeds to finish them off. 


I was very pleasantly surprised with how yummy these muffins were.  Granted, I did have my concerns about their sweetness after noting the two cups of sugar in the recipe but I couldn't have been more wrong.  The muffins were really delicious with just the right hint of sugar.  I highly recommend you make them for breakfast or your next brunch.  

Pumpkin Spice Muffins

Makes 12 muffins

Topping
1/2 cup (2 1/2 ounces) all-purpose flour
5 tablespoons (2 1/4 ounces) sugar
1 teaspoon pumpkin pie spice
pinch salt
4 tablespoons unsalted butter, melted

Muffins
2 1/2 cups (12 1/2 ounces) all-purpose flour
2 cups (14 ounces) sugar
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
3/4 teaspoon salt
1 cup canned unsweetened pumpkin puree
1/2 cup (4 ounces) unsalted butter, melted and cooled slightly
2 large eggs
1/4 cup milk
2 teaspoons vanilla extract

~ 1/3 cup pumpkin seeds for sprinkling on top (optional)

Adjust oven rack to middle position and heat oven to 375 degrees. Generously spray 12-cup muffin tin, including top, with baking spray with flour.

For the topping: Combine flour, sugar, pumpkin pie spice, and salt in bowl. Add melted butter and stir until evenly moistened and mixture resembles wet sand; set aside.

For the muffins: Whisk flour, sugar, pumpkin pie spice, baking powder, and salt together in bowl. Whisk pumpkin, melted butter, eggs, milk, and vanilla together in separate bowl. Stir flour mixture into pumpkin mixture until just combined.

Using greased 1/3-cup dry measuring cup, portion heaping 1/3 cup batter into each muffin cup (cups will be filled to rim). Sprinkle topping evenly over batter, about 1 tablespoon per muffin.  If using pumpkin seeds sprinkle about 1 teaspoon over the batter.

Bake muffins until golden brown and toothpick inserted in center comes out with few crumbs attached, 22 to 25 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and let cool on rack for 5 minutes. 

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