It’s only November 8th and I am already seeing Christmas EVERYWHERE! No. Not okay. Christmas doesn’t come until AFTER Thanksgiving. In my mind, it’s still fall, and that means more baking with pumpkins, apples, cinnamon and nutmeg. I had some leftover pumpkin in the fridge, so I started looking up recipes. I don’t know if I have said this before, but I get most of my recipes from foodgawker.com. That’s where the creative cooks live. It is a website that is very focused on the visuals of food, which is always important. My favorite part about it, however, is that almost all the recipes are from food blogs. I am able to find all kinds of creative recipes that I would not normally come across if I just did a Google Search.
I narrowed my search down to two muffin recipes and decided to combine different aspects of them. The result was this AMAZING muffin that I will absolutely be making again. Did I mention that the apartment smelled like pure heaven?
Here is the recipe for Pumpkin Oat Streusel Muffins
½ cup butter, softened
¾ cup pumpkin puree
½ cup brown sugar
½ tsp. salt
1 tsp. baking soda
2 tsp. baking powder
1 tsp. pumpkin pie spice
¾ cup quick oats
1½ cups flour
1/3 cup oats
1 tablespoon flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
Dash of nutmeg
2 tablespoons cold butter, cut into chunks
Preheat Oven to 350 degrees F
Cream butter and brown sugar in a bowl. Add pumpkin and eggs and mix well.
In a separate bowl, add salt, baking soda, baking powder, spice, and oats. Add flour and mix until combined.
Slowly fold dry mixture into wet mixture. Stir until just combined
For the streusel topping: in a small bowl mix together the oats, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly.
Divide batter evenly between 12 muffin cups. Sprinkle streusel topping evenly over each muffin.
Bake for 22-25 minutes, until lightly browned on top or toothpick inserted comes out clean
I have always loved the amazing taste of pumpkin pie. It reminds me of beautiful fall days and getting together with family and friends for the holidays. But the problem I always have with pie is that it is served as dessert. Being such a foodie, I am usually too full from an amazing dinner to have room in my stomach for pie. I can’t fully enjoy my pie if I’m already stuffed full from a previous meal. So this is the solution…have it for breakfast!! That way I can start the day with the delicious flavor of pumpkin and I can fully enjoy the taste of it because I will not be suffering from the food coma of a prior meal.
Because this recipe is the breakfast version of pumpkin pie, it is in the form of a muffin (a traditional breakfast food) but it still has all the flavors and spices that a normal pumpkin pie would have. It’s perfect for a crisp fall morning when I’m running to class and don’t have enough time to sit down and eat a bowl of cereal.
Here is the recipe for Pumpkin Pie Muffins
Pumpkin Pie Muffins Makes about a dozen
1 cup pumpkin puree (not pumpkin pie filling)
¾ cup sugar
1/3 cup vegetable oil
¾ teaspoon cinnamon
½ teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
½ teaspoon baking soda
½ teaspoon salt
1½ cups flour
Preheat the oven to 350ºF.
In the bowl of an electric mixer, combine the pumpkin, sugar, vegetable oil, and eggs. Mix until smooth.
In a separate bowl, whisk together the cinnamon, ginger, cloves, nutmeg, baking soda, salt, and flour.
Gradually add the dry ingredients to the pumpkin mixture, and mix on low until just combined.
Divide the batter among lined muffin tins, filling each cup ¾ full.
Bake for 17-22 minutes, or until a toothpick stuck in the middle comes out with just a few crumbs.
Although pumpkin pie is a classic fall food, it is sometimes fun to present those flavors in a new way. I chose muffins because breakfast is my favorite meal of the day. I hope you enjoy these muffins as much as I (and my roommates) did! Enjoy!