September is here and that means pumpkins. I know what you are thinking...pumpkins are for October and November, but how many of you have already enjoyed a PSL - hot, iced, or blended?
The patrons visiting the Cafe at PWUMC are really excited about seeing pumpkin anything. This past Sunday Cafe Treats Baker Cindy, brought these awesome looking Pumpkin Streusel Mini-Muffins. OMG! They could have come from a bakery; they were perfect! Cindy did a great job!
It was hard to eat just one. (In fact, I know one person took a second one after eating the first one.) If you don't want to make mini-muffins, you can make larger ones and bake for about 20 minutes.
PUMPKIN STREUSEL MINI-MUFFINS
1-1/2 cups flour
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup oil
1/2 cup brown sugar, packed
1/4 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/4 cup sour cream
1 cup pure pumpkin
* * * * *
Streusel Topping:
1/2 cup flour
1/4 cup brown sugar
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup unsalted butter, melted
Preheat the oven to 375 degrees F. Line mini-muffin tins with paper cup liners. Set aside.
In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until well combined.
In a large bowl, whisk together the oil, brown sugar, sugar, eggs, vanilla, sour cream, and pumpkin puree until smooth.
Gradually add the dry ingredients to the wet ingredients, whisking until no lumps remain.
Spoon the batter evenly into the prepared muffin pan. (A tablespoon sized cookie scoop works great for this.)
Prepare the streusel topping by combining the dry ingredients in a small bowl. Stir in the melted butter until the mixture forms crumbles.
Sprinkle or crumble the streusel mix over each mini-muffin making sure the top is evenly covered.
Bake in the oven until the center springs back when lightly touched, check at 12 minutes.
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