Thursday, January 16, 2014

Pumpkin Crumble Muffins

I found this recipe on a blog that I follow, High Altitude Bakes. I thought the muffins looked awesome, but then I realized that the recipe called for hazelnut - and I can't stand hazelnut (which is really unfortunately because I really love the idea of Nutella). I decided to modify the ingredients to my own liking, which was fortunate, because it turns out that both my MIL and SIL don't care for hazelnut either. I was nervous about the results, since the original recipe calls for 1/2 cup of ground hazelnut. A HALF CUP! Yikes. Fortunately, my modifications worked out just fine.

On Christmas morning, my husband and I got up early to make breakfast for his family. He did most of the work, but I did contribute these muffins. And these awesome outfits:
My FIL ate one of the muffins the night before, which I found out while I was arranging the muffins on the tray for our buffet breakfast. I would love to say that the design was on purpose, but it was purely by happy accident.

The amount of crumble made for this recipe is enough for 2 batches so I saved the leftover crumble and made these New Years Day. They were so good still warm from the oven that when we ate them throughout the week we heated them up in the microwave.

Pumpkin Crumble Muffins

1 stick butter
1/2 cup sugar
1/2 cup brown sugar
1 cup flour
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg

In a saucepan, melt butter. Add sugars, flour and spices. Mix until flour is moistened and mixture presses easily into crumbs. This makes enough for two batches, so you can refrigerate the leftovers and use the next time (or for something else).
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup canola oil
1 cup canned pumpkin
2 eggs
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract

Preheat oven to 350. Grease muffin tin (12 count). Combine flour, baking powder and baking soda in a medium bowl. In a mixer, mix together oil, pumpkin, eggs, spices, sugar and vanilla. Fold in the dry ingredients until just combined. Place batter into muffin tin in equal portions. Cover with crumb mixture. Bake for 15-22 minutes or until the tops spring lightly when touched.

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