Summary: I set out to make a pumpkin muffin with a crumb that would fall on the lighter side rather than the more traditional heavy crumbed version. I stayed with the classic for flavoring and kept the deep fall spices, but finished my muffins with a crunchy streusel that I kicked up with some candied walnuts.
Ingredients:
PUMPKIN MUFFIN
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 2 eggs
- 4 tablespoons unsalted butter, melted and cooled
- 1/4 cup vegetable oil
- 1/2 cup buttermilk
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon fresh grated nutmeg
- ¼ teaspoon ground cloves
- 1 1/2 cup pumpkin puree
CANDIED WALNUT STREUSEL
- 1 cup candied walnut
- 1/2 cup flour
- 1/3 cup brown sugar
- 3 tablespoon granulated sugar
- 4 tablespoon unsalted butter, melted
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