As promised, this week I bring you the once lackluster pumpkin muffins all gussied up for their big date with the blog. I found the original iteration of this recipe crumpled and forgotten in the bottom of my mom’s recipe box. And after tasting the initial result, I could see why. But with a few slight adjustments – I increased the amount of spices, doubled the streusel topping and increased the pumpkin factor by 50 percent – I think these babies deserve some time in the spotlight.
If you’re anything like me, I always have at least one pesky can of pumpkin haunting my pantry after Thanksgiving and this recipe is a great way to put it to work. Last Thanksgiving left me with more than one lonely can as Zach and I spent the entire holiday in the car, or so it seemed. To be honest, I look forward to the holidays all year because they provide a socially acceptable reason to bake more than any household could possibly consume. Especially when said household is populated by one baker, one sweets indifferent husband and a very skinny dog.
But alas, last year Zach and I packed our suitcases and made the long journey to Ohio for Thanksgiving with his extended family. My oven and I said our tearful goodbyes before I packed up the car (neurotic dog included) and set out for the warm embrace of the Days Inn Hillsboro. And while it was great to see members of his family that we see all too infrequently as it is, this year we’re taking a pass on sharing the holiday season with a 16 hour round trip drive made over two days.
This year we eat twice.
This year we drive 10 minutes and see both families.
This year there will be new homes, familiar beds, favorite dishes and warm, mulled apple cider and brandy.
This year we put our thoughts toward better health and give thanks to just being home.
Pumpkin Pecan Streusel Muffins
Makes 12-16 muffins
For the Streusel
1/4 cup quick-cooking oats
2 Tbs light brown sugar
2 Tbs unsalted butter, melted
1/4 tsp pumpkin pie spice
For the Muffins
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
3/4 cup firmly packed light brown sugar
1 Tb baking powder
1 3/4 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt
1/2 cup pecans, chopped
1 1/2 cups canned pumpkin
3/4 cup milk
1/3 cup vegetable oil
1 large egg
1. Heat oven to 400 degrees. Line 12 muffin cups with paper liners and set aside.
2. In a small bowl, combine all of the streusel ingredients. Mix well and set aside.
3. In a large bowl, combine the flour, 1 cup oats, 3/4 cup brown sugar, baking powder, 1 3/4 tsp pumpkin pie spice, baking soda, salt and pecans. In a separate bowl, mix together the egg, milk, oil and pumpkin until completely blended. Add the dry ingredients to the wet and mix gently just until combined.
4. Using a cookie or ice cream scooper, fill the muffin liners until almost full. Top generously with the streusel and bake for 20-22 minutes until a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan for 5 minutes, then remove to a wire rack or serve warm.