Favorites Friday | Pumpkin Spice Streusel Muffins

October, Halloween, Pumpkins, Knit Sweaters, Cuddles, Apples, Leaves, Costumes, Horror movies : my favourite things about Fall. I love this season, I can't get enough! Those Starbucks Pumpkin Spice Latte's are my addiction and thank goodness they released them early this year!
I have been testing my wifey skills in the kitchen, I made Pumpkin Spice Streusel muffins on Tuesday night after work. They were amazing. I have this issue with following receipes - I improvise and do what I think is best. Sometimes there is positive results, sometimes disasterous! For this little experiement - it was great. I used the Rachel Ray receipe and added a little flair.

For the muffin batter:
3 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon ground ginger
1/2 teaspoon cloves
1/3 cup vegetable oil
1/3 cup butter
2 cups sugar
4 eggs
1 1/2 teaspoons vanilla
1-15 ounce can pure packed pumpkin
2/3 cup water
For the streusel topping:
1/2 cup brown sugar, packed
1/2 cup flour
2 teaspoons cinnamon
4 tablespoons melted butter

Preheat oven to 350 degrees F and place muffin liners in muffin tin(s).
Make the muffin batter: Whisk together in a large bowl. There should be lumps but no streaks of flour. Fill each muffin cup 2/3 with the batter.
Make the streusel: In a small bowl combine ingredients and stir until mixture is combined – there should be some small lumps. Top each batter-filled muffin cup with a spoonful of streusel, spreading so the tops are evenly coated and press down slightly. Bake 25-32 minutes for jumbo muffins (mine took exactly 30 minutes), or 18-24 minutes for regular size muffins, or until a toothpick inserted in the center comes out mostly clean, maybe with a crumb or two.
Then wait for them to cool down a little so you don't burn your little mouth and pig out! They're amazing. Plus, my house smells like fall now and my boo loves it! 

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