Basic pumpkin muffins just didn't feel right, today. I really wanted gingerbread but needed to use up some pumpkin too. I figured, why not combine my two favorite recipes. Then of course, I added a simple crumble topping, because aren't they always better that way? You'll love these muffins whether you enjoy them for breakfast, snack, with a soup dinner or at midnight--I won't judge.
Notes: Neutral oil is organic canola.
BAKERY STYLE PUMPKIN GINGERBREAD MUFFINS
Ingredients: 1 1/2 cups all-purpose flour, 1/2 tsp. sea salt, 1 tsp. baking powder, 1/2 tsp. baking soda, 1 tsp. cinnamon, 1 tsp. ground ginger, 1/2 tsp. nutmeg, 1/4 tsp. cardamom, 1/4 tsp. ground cloves, 1/4 tsp. allspice, 2 eggs, 1 cup pumpkin puree', 1/2 cup light brown sugar, 1/4 cup molasses, 6 tbsp. neutral oil, 1 tsp. vanilla extract.
For the bakery crumble: 3 tbsp. melted butter, 1/3 cup flour, 1/3 cup sugar, pinch of salt.
Makes 10-12 standard muffins.
1. Preheat/prep dry ingredients: Preheat oven to 350* F. Line a standard 12-cup muffin tin with paper liners or spritz with cooking spray. In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, nutmeg, cardamom, cloves, and allspice together.
2. Prep wet ingredients/add to dry: In a separate bowl, whisk together the eggs, pumpkin, oil, brown sugar, molasses, and vanilla. Add the wet ingredients into the dry and mix until just combined.
3. Make crumble and bake: Spoon the batter into prepared muffin cups to 2/3 full. Make the bakery topping by stirring together the melted butter, flour, sugar, and salt until crumbly, adding a pinch more flour and sugar if necessary (you want it dry instead of wet). Sprinkle topping over the muffins and bake for 23-25 minutes until risen and bouncy.
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