Tuesday, September 11, 2012
It's September so bust out the pumpkin! That tends to be my rule even if it's 88 degrees outside. I don't know why I don't eat pumpkin year-round since I love it so much, but I guess it would lose its specialness if I did. Like having Christmas lights up all year or eating birthday cake every day. Actually that doesn't sound so bad, maybe I'm on to something here.
Anyway, these pumpkin muffins are soft, moist, not overly sweet and the crumb topping adds the right amount of crunch. I lined half of the muffins with parchment paper, which made them perfect for a breakfast on the go.
Pumpkin Muffins with Walnut Crumble
Recipe adapted from The Pioneer Woman
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 cup (heaping) pumpkin puree
1/2 cup heavy cream
1 whole egg
1 1/2 teaspoons vanilla extract
1/4 cup walnuts, coarsely chopped
1/4 cup flour
2 tablespoons brown sugar
1 tablespoon sugar
1/4 teaspoon cinnamon
pinch of salt
2 tablespoons butter, melted
Preheat oven to 400 degrees. Grease or line muffin tins. Sift flour, sugar, baking powder, cinnamon, nutmeg and salt. Cut in butter with two forks or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, cream, egg and vanilla. Pour pumpkin mixture into the flour mixture. Fold gently until mixture is just combined. Pour into a muffin pan about 2/3 full in each. Set aside.
For crumble topping, coarsely chop walnuts. Melt 2 tablespoons of butter. Combine all ingredients in a small bowl. Sprinkle unbaked muffins with crumb topping. Bake muffins for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Makes 10 to 12 muffins.