Posted by Serena Bakes Simply From Scratch / Saturday, September 14, 2013
Thursday morning I woke up bound and determined to bake.
I had gone on a pumpkin buying spree the night before, my cupboards now contain a total of 9 cans of pumpkin puree.
We headed to Costco yesterday and I realized they now carry the Organic Pumpkin I bought at a little over $3 bucks a can for under $2 if I bought a case and we all know how Costco works one day your favorite products there and the next you go back to buy some more and it magically disappeared and no one ever knows where it went.
(Case in point they carried this great Organic Flour for awhile for fairly cheap and then one day poof it's gone never to return again.)
Then you search all of Costco looking for that one item while your cart magically fills with all these other things you never intended on buying.
I am so glad I stocked up because I have so many favorite pumpkin recipes I can't wait to make and these muffins are no exception.
They are moist, with a nice pumpkin spice flavor and as if this wasn't enough I made a little brown sugar spice crumb topping just to make them a little extra special.
I can't think of a better way to kick off fall then filling the house with the smell of fresh baked pumpkin spice. Divine!
I have a soft spot for all things pumpkin spice and these defiantly hit the spot.
The kids and Colt were ecstatic when they walked through the door and realized the smell of baked pumpkin was coming from our house for their afternoon snack.
I feel so thankful to be slowly returning to the kitchen to cook and bake which I love the most.
Place all the ingredients for Spice Crumb Topping into a mixing bowl and beat until well combined and crumbly.
It should look something like this! Move Spice Crumb Topping to a bowl and set aside.
For the Pumpkin Muffins add softened butter and brown sugar to a mixing bowl and use the whisk attachment to beat until light and fluffy. About 3 minutes.
Add one can of pumpkin puree or 2 cups Roasted Pumpkin Puree to the butter mixture and beat until fluffy.
Scrape the sides of bowl as needed and continue to beat until well incorporated!
Add eggs, baking soda, baking powder, cinnamon, ginger, allspice, nutmeg and vanilla. Continue to beat on medium-high speed for about 2 minutes.
Add flour and mix on low speed until incorporated, being careful not to over mix and scraping the sides of bowl as needed.
Oh how I love this time of the year! Nothing like pumpkin pies, muffins, loaves and pumpkin spice lattes! It was really hard at this point not to grab a spoon and take a taste but I have a strange aversion to raw eggs that keeps me from taking the leap to the dark side!
Now there's 2 ways to get the job done you can use liners for an easy quick fix or you can generously butter your muffin pans. Fill muffin cups 2/3 of the way full.
Step 2: Take Spice crump topping and press it between fingers and sprinkle generously over the top of muffins.
Ready to be baked to perfection in a 375 degree oven for 18-22 minutes.
These beauties are done when a toothpick inserted into the center of the muffins comes out clean!
These muffins actually improve as they cool and are just as delicious warm as they are at room temperature. If you feel like living on the wild side slather on a little buttah and enjoy! If not a little Spiced Pumpkin Butter is amazing to but I'll save that recipe for a later post!
Now go get to baking, you can thank me later!
Recipe by Serena Bakes Simply From Scratch
Pumpkin Muffins With Spice Crumb Topping.Prep time: PT15M
Cook time: PT22M
Total time: PT37M
Yield: 21 Muffins
For Spice Crumb Topping:
- 1/4 cup Softened Butter, Plus More For Greasing Pan
- 1/2 cups Brown Sugar
- 1/2 cup Flour
- 1 teaspoon Cinnamon
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Allspice
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Vanilla
- 1/4 teaspoon Sea Salt
For Pumpkin Muffins:
- 1 cup Butter, Softened
- 1 1/2 cups Brown Sugar
- 15 ounce Canned Pumpkin Puree Or 2 cups Roasted Pumpkin Puree
- 3 whole Eggs
- 2 teaspoons Pure Vanilla Extract
- 3/4 teaspoons Baking Soda
- 1 1/2 teaspoons Baking Powder
- 2 teaspoons Cinnamon
- 1/2 teaspoon Ginger
- 1/2 teaspoon Allspice
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Sea Salt
- 3 cups All-Purpose Flour
- Preheat oven to 375 degrees.
- Line 2 standard size muffin pans with muffin liners or grease well with butter. Set aside.
- For Spice Crumb Topping: Add all ingredients for Spice Crumb Topping in a mixing bowl. Mix until throughly combined and move to a small bowl. Set aside.
- In mixing bowl fitted with a whisk attachment add butter and brown sugar. Beat on medium-high speed until light and fluffy, about 3 minutes.
- Add pumpkin puree to butter and beat until fluffy, scraping sides of bowl as needed.
- Add eggs, vanilla, baking soda, baking powder, cinnamon, ginger, all spice, nutmeg, and sea salt. Continue to beat on medium-high speed until well incorporated and light, scrape sides of bowl as needed.
- Add flour and mix on low speed, scraping sides of bowl as needed. Mix just until combined being careful not to over mix.
- Fill muffin pans 2/3 of the way full with pumpkin muffin mixture.
- Take Spice Crumb Topping mixture and press between fingers to create large crumbs and sprinkle over the top of muffins.
- Bake muffins in preheated oven for 18-22 minutes or until a toothpick inserted in center of muffins comes out clean.
- These are best served warm or at room temperature.