Wednesday, November 5, 2014

Cooking and Entertaining: Pumpkin Muffins



streusel-topped pumpkin muffin
In this previous blog, I wrote about our cooking group.  Initially it began as cooking lessons from a good friend’s mother-in-law, Liz Storm.  During that time, Liz graciously taught us how to cook and shared her best recipes.

Since it's now autumn, I thought I'd share this pumpkin muffin recipe.  I created it from Liz’s pumpkin bread recipe and added a streusel topping.  Both are family favorites!  Just in case you prefer pumpkin bread, I added Liz's Original Pumpkin Bread recipe, too.

the ingredents

prepare the streusel topping


streusel topping

combine the dry ingredients

combine the wet ingredients

add the wet ingredients to the dry

Spoon the topping over the muffins


Pumpkin Muffins
1-1/2 C.  sugar
1-2/3 C.  flour, sifted
1/4 tsp.  baking powder
1 tsp.  baking soda
3/4 tsp.  salt
1 tsp.  cinnamon
1 tsp.  cloves
1 tsp.  nutmeg
1  egg, well beaten
1/2 C.  vegetable oil
1/2 C.  water
1 C.  cooked, mashed pumpkin

Streusel Topping
3/4 C.  sugar
7-1/2 tsp.  flour
1/4 tsp.  cinnamon
4-1/2 tsp. cold butter, cubed

To prepare the streusel topping, combine the sugar, flour and cinnamon in a bowl.  Using a pastry blender, cut the cold butter into the mixture until you have pea-sized pieces of butter.  Set aside in the refrigerator.

Preheat oven to 325ºF.  Mix all dry ingredients in a large bowl.  Add the egg, oil, water, and pumpkin and beat until well blended.  Scoop the batter into lined cupcake pans.  Top each muffin with 1 heaping teaspoon of streusel mixture.  Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Makes 15-16 muffins

For Liz’s Original Pumpkin Bread Recipe:
Butter and flour two 7-inch loaf pans-set aside.  Add 1/2 cup coarsely chopped walnuts or pecans, after combining the wet ingredients into the dry.  Pour mixture evenly into both pans and bake 50-60 minutes, or until an inserted toothpick comes out clean.  Cool for 5 minutes in the pans, then remove bread onto a rack.  The recipe can be doubled or tripled and can be frozen beautifully.

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