I bet muffins originated when someone’s mom wouldn’t let them eat cake for breakfast so they came up with the absolutely genius idea to simply bake it a different way, omit the frosting and add a topping. I mean, it’s pretty clever if you ask me. I’m totally down to eat cake any morning. Mornings suck.
With the cold swooping in, there is no better flavor than pumpkin right now. I know it’s become this total “white girl” thing but, I’m a total white girl. I LOVE it. Pumpkin anything. Give me all of it.
Alas, these pumpkin muffins. GUYS. These are GOOD. I was going to post these muffins a few days ago but I’ve been too busy stuffing my face with them that I’ve had no time. I instructed Christian to give these away because I was eating too many off them. Adding the pepitas on top is a total game changer.
Give them a try and tell me what you think in the comments 🙂
Here’s what you’ll need:
For the muffins:
2 1/4 cups flour
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp allspice
1/4 tsp clove
1/4 tsp nutmeg
1 1/2 cups sugar
3/4 tsp salt
1 1/2 cups pumpkin puree
1/2 cup canola oil
3/4 cup flour
3/4 cup sugar
1/4 cup oats
6 oz butter, cold
1/4 tsp cinnamon
1/4 cup pepitas
(Combine dries and cut in butter like you would pie dough. Butter should be pea sized. Mix in pepitas)
1. Sift together first 8 ingredients and set aside.
2. In large mixing bowl whisk eggs. Stream in oil.
3. Add pumpkin puree and whisk until combined. Whisk in sugar and salt. Add flour mixture and mix until all dry ingredients are incorporated.
4. Line a muffin pan with cupcake liners and scoop batter 3/4 the way full. Top with pepita streusel.
5. Bake at 350 degree until muffins spring back when touched.