Crumb-topped Pumpkin Muffins

Fall is the season for squash of all kinds – pumpkins, butternut, acorn and many other types, and I love them all. Sometimes there can be too much of a good thing however. After making the stuffed pumpkin from my previous post, we finished all the stuffing and some of the pumpkin flesh, but after three days, we were still left with a lot and were bored with eating buttered pumpkin again. Rather than continue to eat it all as a vegetable, I took some of it and whirred it in the food processor to use in these muffins.

I found the recipe on the internet from a website called Celebrating Sweets, and let me tell you, the muffin part was delicious and a great way to use up some of the leftover pumpkin, but that crumb topping — oh my. It just took the muffins to a new level. I think I’m going to keep cooking up more pumpkins just to have the leftover for these muffins. Or maybe I’ll just buy a can of pureed pumpkin instead and make it easy on myself. I may pour the batter into a cake tin and make this as a cake next time.

Hope you all have a wonderful Thanksgiving!

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Crumb-topped Pumpkin Muffins

Author: Ciao Chow Linda

printable recipe here

Ingredients

• FOR THE CRUMB TOPPING:
• 2 tablespoons granulated sugar
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 4 tablespoons unsalted butter melted
• scant 1/2 cup all purpose flour
• FOR THE MUFFINS:
• 1 1/2 cups all purpose flour see note
• 2 teaspoons ground cinnamon or pumpkin pie spice
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 2/3 cup light brown sugar
• 1/3 cup canola, vegetable or melted coconut oil
• 1 1/4 cups canned pumpkin puree
• 1 teaspoon vanilla extract
• FOR THE CINNAMON ICING:
• Cinnamon icing:
• 5 tablespoons powdered sugar
• 1-2 teaspoons milk more, if needed
• 1/8 teaspoon ground cinnamon

Instructions

1. FOR THE CRUMB TOPPING:
2. In a medium bowl, combine sugars, cinnamon, salt, and melted butter.
3. Whisk until combined.
4. Add flour, and stir until the flour is combined.
5. Set aside.
6. FOR THE MUFFINS:
7. Preheat oven to 350°F.
8. Grease a 12 cup muffin tin, or line with paper liners.
9. In a medium bowl, combine flour, cinnamon/spice, baking soda, baking powder, and salt.
10. In a large bowl, whisk eggs, brown sugar, oil, pumpkin puree and vanilla, until combined.
11. Add flour mixture, and stir until combined (I use a rubber spatula), being careful not to over-mix.
12. Divide the batter between 12 muffin cups.
13. Pinch off small pieces of the crumb topping and scatter them over the tops of each muffin.
14. Bake for approximately 20 minutes, until a toothpick inserted into the center of the muffins comes out clean.
15. Place the pan on a wire rack to cool for 10 minutes, then remove the muffins from the pan and place on the rack to cool completely.
16. FOR THE ICING:
17. Whisk all ingredients until smooth.
18. Adjust the consistency by adding more powdered sugar (to thicken) or more milk (to thin). Use a small spoon to drizzle icing over the tops of the cooled muffins.

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