October 5th, 2012 |

The Perfect Fall Muffin

I’m looking forward to a crisp, Fall weekend here in Chicago….which makes it the perfect time to try out this recipe from Glorious Treats!  If you have been reading the blog this week, you saw Casi’s ideas for hosting a Fall brunch here and here.  This recipe would be the perfect addition!  Here is the recipe from Glory:

INGREDIENTS

3 1/2 cups all purpose flour

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

1/2 tsp ground cloves

2/3 cup vegetable oil

2 cups sugar

4 eggs

1 teaspoon vanilla

1- 15 oz. can pumpkin puree

2/3 cup water

STREUSEL TOPPING INGREDIENTS

1/2 cup brown sugar

1/2 cup all purpose flour

2 tsp cinnamon

1/4 cup unsalted butter, melted

1/2 cup chopped pecans or walnuts (optional)

DIRECTIONS

BATTER: Preheat oven to 350 degrees F., and place cupcake/muffin liners in a muffin pan. In a large bowl, gently whisk dry ingredients (flour, baking powder, baking soda, salt, spices). In another large bowl (or the bowl of your electric mixer), add oil, sugar, eggs, vanilla and pumpkin. Blend well. Add water and blend until fully incorporated. While slowly mixing, pour the dry ingredients in with the wet. Mix until just combined.

STREUSEL: In a medium bowl mix brown sugar, flour, cinnamon and nuts (if desired). Pour in the melted butter and stir gently until the mixture is combined, but some small lumps remain. Scoop muffin batter into prepared pan, filling liners about 1/2-2/3 full. Top each muffin with a spoon full of streusel topping.

Bake muffins about 20 minutes (for standard sized muffins). Bake extra large muffins (as pictured) 25- 28 minutes, or until a toothpick inserted in the center comes out with moist crumbs, but no wet batter.

For more Fall entertaining ideas, read the latest issue of The Party Dress Magazine:

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