Wannabe Martha

Still trying to figure out which Martha

Friday Night Baking – Part Deux

I don’t know why I can’t get the spacing to work properly, but I can’t.  I’ll get the hang of it sooner or later (it’s starting to feel like later though).

Pumpkin Crumb Muffins

For the Muffins:
½ cup (1 stick) butter (melted & cooled slightly)
¾ cup pumpkin (not pumpkin pie mix)
½ cup sour cream
2 large eggs
1 tsp. vanilla extract (or vanilla bean paste)
2 cups all-purpose flour
2 tsp. baking powder
1 Tbsp. ground cinnamon***
½ tsp. salt
½ cup brown sugar
½ cup granulated sugar
 
For the Crumbs:
 ½ cup cold butter, cubed
½ cup light brown sugar
½ cup granulated sugar
¾ cup all-purpose flour
¼ tsp. salt
½ tsp. cinnamon

Make the crumbs:

Combine all the dry ingredients in a small bowl; cut in the butter until the mixture is crumbly. Squeeze some of the mixture together to make larger crumbs. Set aside.

Make the muffins:

Preheat oven to 400F and line a 12-cup muffin pan with liners or spray with non-stick spray.

In a large bowl, combine the melted butter, pumpkin, sour cream, eggs and vanilla. Whisk until well combined and smooth.

In a large bowl, whisk together the flour, baking powder, cinnamon and salt; then add the sugars. Whisk well to break up chunks of brown sugar. Add the pumpkin mixture to the flour mixture and stir until just combined (a few small lumps are OK). The batter will be very thick. Divide the batter evenly between the prepared muffin cups (I use an ice cream scoop) and top with the crumbs (use them all).

Bake for 16-19 minutes or until a tester/wooden skewer inserted in the center comes out clean. Cook the muffin in the pan for about 5 minutes, then remove to a wire rack to cool completely.

***In the interest of full disclosure, this recipe originally called for the following spice mixture, which you can substitute for a more “pumpkin-pie” taste (but I don’t ever make them that way): 1 tsp cinnamon, ½ tsp. ground ginger; ¼ tsp. allspice; ¼ tsp cloves, AND a pinch of freshly ground you-know-what (OK, fine, nutmeg).

Adapted from Baking Bits (2006)

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Friday Night Baking – Pumpkin Muffins

After my little Ranty-McRant moment last night, I was moved to bake one of our household’s favorite goodies – Pumpkin Crumb Muffins.  I’ll post the recipe once WordPress and I stop having this little problem we’re having (actually it’s more like WP is having he problem with Word, but still…).

Also, did you know that at the grocery store canned pumpkin is sold neither in the canned fruit section (duh), nor in the canned vegetable section (I thought for sure).  It’s in the baking aisle, along with sugar and cornstarch and marshmallow stuff.  Funnily enough, canned sour pie cherries are in the canned fruit section.  The cherry pie filling (nasty stuff – don’t buy it – make your own) is with the baking stuff.  By this reasoning, shouldn’t the canned pumpkin be with vegetables and the canned pumpkin pie mix (has spices – I’m going to leave it at that) should be in the baking aisle.  Maybe I’ll just drop the subject and allow you to behold the yummy goodness.

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(I will just say that “the spice that dare not speak it’s name” is not featured in the recipe.)

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