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Hello, Bohm Squad and fellow baking enthusiasts! I think you all know how much I love this time of year, and if you didn’t know that, be ready for some good fall baking! For me, THIS is my favorite baking season, and today is the first PUMPKIN recipe posted for the year! (I’m also a super fan of all things Pumpkin Spice) Some of you might not be quite ready for summer to be over, but I wanted to share a delightful recipe that perfectly encapsulates autumn’s warm and cozy flavors, so when you are ready, you can try it. No pressure, just keep this on your ‘baking to do list’.
As a home baker, I find solace and joy in the process of creating delicious treats, and these Cinnamon Streusel Pumpkin Muffins are no exception. Join me as we embark on a baking journey that will not only satisfy your taste buds but also bring a sense of calm and comfort into your life—one pumpkin spice muffin at a time.
Now, let’s gather our ingredients, get baking, and create a little bit of Zen time in the kitchen together!
Enjoying the Moment:
As you savor these Cinnamon Streusel Pumpkin Muffins, take a moment to appreciate the aroma and flavors that fill your kitchen. Baking has a unique way of not only creating delicious treats but also providing a sense of calm and satisfaction. The warm spices of cinnamon, nutmeg, and cloves combined with the comforting pumpkin flavor make these muffins a true autumn delight.
Baking, especially when it involves such delightful creations as Cinnamon Streusel Pumpkin Muffins, can truly be a form of stress relief and a way to make life better, one recipe at a time. So, embrace the fall season and the joy of baking as you whip up these delicious muffins. Whether you enjoy them with a cup of coffee, share them with loved ones, or simply savor them on your own, know that each bite is a moment of pure baking bliss.
Happy baking Bohm Squad, and fellow bakers!
Cinnamon Streusel Pumpkin Spice Muffins
- 12 cup standard muffin tin
- Large, medium and small bowls
- For the Streusel Topping (make first):
- • ¾ cup (100 g) all-purpose flour
- • 1/3 cup (70 g) light brown sugar
- • 1/3 cup (70 g) granulated sugar
- • ½ tsp ground cinnamon
- • ¼ cup unsalted butter, melted
- For the Muffins:
- • 1 ½ cups all-purpose flour
- • 1 tsp baking powder
- • ½ tsp baking soda
- • ½ tsp salt
- • 1 tsp ground cinnamon
- • ½ tsp ground nutmeg
- • ½ tsp ground ginger
- • ½ cup granulated sugar
- • ½ cup brown sugar, packed
- • 1 cup canned pumpkin puree (not pie filling)
- • 2/3 cup (120g) canola oil
- • 2 large eggs, at room temperature
- • 1 tsp pure vanilla extract
- Optional glaze:
- • 1 cup (112g) powdered sugar
- • 2 tsp milk
- • 1 tsp pure vanilla extract
- 1. Preheat your oven to 425°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- 2. To make the streusel topping, combine the flour, both sugars and cinnamon in a small bowl. Melt the butter, and drizzle over the dry ingredients while gently fluffing and mixing with a fork or your fingers until the mixture resembles coarse crumbs. Set it aside.
- 3. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, and ginger). Set this dry mixture aside.
- 4. Combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract in a separate large bowl. Mix until the ingredients are well combined, and the mixture is smooth.
- 5. Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- 6. Fill each muffin cup about two-thirds full of the pumpkin batter. Then, evenly sprinkle the streusel topping over each muffin, pushing it down into the batter slightly to keep it from rolling off during baking.
- 7. Bake in the preheated 425°F oven for 5 minutes, reduce the heat to 350°F, and continue baking for 15 – 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (total baking time 20 – 22 minutes)
- 8. Once done, allow the muffins to cool in the tin for about 10 – 15 minutes before transferring them to a wire rack to cool completely.
- 9. Optionally, mix the powdered sugar, milk, and flavoring in a small bowl until you have a pourable glaze. (not too thick, not too thin) Drizzle over the tops of the muffins.
- 10. Enjoy!
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