Pumpkin! Pumpkin! Pumpkin! Its that season, so get use to it. My co-worker loves pumpkin so I made these for her. They are a delicious pumpkin muffin with a streusel topping. They are very moist and pumpkiny! These are perfect for breakfast or just a snack. I changed up the recipe a little bit, you can see my changes below. There are a few things that are not allowed in my house, one of them is sour cream. My boyfriend and I both loathe sour cream and mayonnaise, so I don't buy it. I substituted the sour cream for yogurt and they turned out great!! These are a perfect fall treat, so enjoy!!
Muffins ready for the oven! |
Yield: 12 Muffins
Ingredients:
1 1/4 Cups Whole Wheat Flour - I use regular all-purpose flour
1/2 Teaspoon Salt
1/2 Cup Brown Sugar, packed
2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/2 Teaspoon Cinnamon - I used more like 1 teaspoon
1/4 Teaspoon Nutmeg
1/8 Teaspoon Cloves
1 Cup Rolled Oats
1 Egg
1 Cup Pureed Pumpkin
1/4 Cup Milk
1/4 Cup Sour Cream - I used low fat vanilla yogurt
1 1/4 Cups Whole Wheat Flour - I use regular all-purpose flour
1/2 Teaspoon Salt
1/2 Cup Brown Sugar, packed
2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/2 Teaspoon Cinnamon - I used more like 1 teaspoon
1/4 Teaspoon Nutmeg
1/8 Teaspoon Cloves
1 Cup Rolled Oats
1 Egg
1 Cup Pureed Pumpkin
1/4 Cup Milk
1/4 Cup Sour Cream - I used low fat vanilla yogurt
Streusel Topping:
1/2 Cup Flour
1/2 Cup Oats
1/2 Cup Brown Sugar
1/2 Teaspoon Cinnamon - I used more like 1 teaspoon
1/3 Cup Cold Butter
Directions:
1/2 Cup Flour
1/2 Cup Oats
1/2 Cup Brown Sugar
1/2 Teaspoon Cinnamon - I used more like 1 teaspoon
1/3 Cup Cold Butter
Directions:
- Preheat your oven to 375 and line a muffin pan with liners.
- Whisk together the flour, salt, brown sugar, baking powder, baking soda, spices, and rolled oats in a medium bowl.
- In a second large bowl, whisk together the egg, pureed pumpkin, milk, and sour cream until smooth.
- Add the dry ingredients to the wet and mix just until incorporated.
- Divide the batter between the 12 prepared muffin cups.
- In a medium bowl, mix together the flour, oats, brown sugar, and cinnamon. You can use the same bowl as before.
- Add the cold butter and cut it into the streusel mixture until it resembles coarse crumbs (you can use a pastry cutter, two knives, or even your fingers to do this, I think hands work the best!!)
- Sprinkle the streusel topping on top of the filled muffin cups. Fill in and pat down the streusel into the muffin tin.
- Bake for 18 - 20 minutes, or until a toothpick comes out clean.
- Enjoy!
Warning: These are messy... bake at your own risk to clean up afterwards!
Yum! These sound great!
ReplyDeleteAllison from Novice Life
These muffins do sound so good, I love streusel topping, and your cupcake papers are very pretty!
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