Admittedly, I’m a sucker for everything-pumpkin. And I’ve patiently waited season, after season, after season for this glorious time of year, and now that it’s arrived, I’m in full-blown pumpkin mode (we have two pumpkins sitting beside a burgundy-burnt orange chrysanthemum on our front porch patiently awaiting their carving session – either that or awaiting their destiny as another batch of dark-chocolate pumpkin bread).
Separately, I’m also softie for sentimental things – be it family heirlooms passed down from generations to moments that we simply hold close to our hearts. I just can’t help myself. Seriously, ask my grandmother. I swear she tells me that she wants me to have a favorite set of [fill in the blank here with something absurd like sheets] and I have a very, very difficult time saying no. I mean, really, how much could sheets possibly mean to someone (I promise… I didn’t actually say okay to the sheets)?
But… then I receive an e-mail last week from the sous chef’s godmother. She tells me this sweet story about when Drew was born: After Drew’s mom had just given birth to him, his godmother made pumpkin muffins for Drew’s dad while his mom was still in the hospital. And as his godmother tells me, his dad was nothing short of enamored by how delicious these muffins were (though she chalks it up to him truly being elated by Drew’s birth). So every time she makes these muffins it takes her back to that very day. So naturally, I was super excited to 1) have her share a recipe so close to her heart but 2) to make a batch of these muffins, of course. Any my, oh my, these truly are pumpkiny-good! Based on how absolutely delicious these were, I’m still not sure whether Drew’s dad was on cloud 9 because of Drew’s birth or just because they are indeed that gosh-darn yummy. But anyhow, I’m thrilled to share this recipe with you of course because of its sweet meaning, but more importantly for you, because they are melt-in-your-mouth amazing. Yes, that’s right – his godmother caught me in a double-whammy: pumpkin + sentimental story = I’m in trouble and the sous chef has divine pumpkin muffins with his name written all over them.
Pumpkin Muffins with a Cinnamon-Brown Sugar Streusel (yield – 12 muffins):
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 4 tablespoons (2 oz) unsalted butter melted
- 1 cup light brown sugar
- 1 cup (8 oz) fresh or canned pumpkin puree
- 1/2 cup orange juice
- 2 eggs
Streusel topping:
- 1/4 cup plus 1 tablespoon packed light brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons melted unsalted butter
Alright, let’s begin by preheating the oven to 350 degrees. Then, in a large bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, all spice and salt. Whisk to combine.
In a medium bowl, combine the melted butter, brown sugar, pumpkin puree, orange juice and eggs.
Whisk to combine.
Then, add the wet ingredients to the dry ingredients. Mix until just incorporated.
Evenly distribute the batter in each of the twelve muffin liners.
Next, in a small bowl, combine the streusel ingredients until crumbly and delicious.
Then, add about a tablespoon or so of the streusel to each muffin.
Bake the muffins in the oven for about 20-25 minutes (we did 22 minutes).
And with that, enjoy!
______________________________________________________________
Pumpkin Muffins with a Cinnamon-Brown Sugar Streusel (yield – 12 muffins):
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 4 tablespoons (2 oz) unsalted butter melted
- 1 cup light brown sugar
- 1 cup (8 oz) fresh or canned pumpkin puree
- 1/2 cup orange juice
- 2 eggs
Streusel topping:
- 1/4 cup plus 1 tablespoon packed light brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons melted unsalted butter
Alright, let’s begin by preheating the oven to 350 degrees. Then, in a large bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, all spice and salt. Whisk to combine.
In a medium bowl, combine the melted butter, brown sugar, pumpkin puree, orange juice and eggs. Whisk to combine.
Then, add the wet ingredients to the dry ingredients. Mix until just incorporated.
Next, in a small bowl, combine the streusel ingredients until crumbly and delicious. Then, add about a tablespoon or so of the streusel to each muffin.
Bake the muffins in the oven for about 20-25 minutes (we did 22 minutes).
And with that, enjoy!
