Pumpkin Streusel Muffins

The weather is finally cool... really cool... we might get snow tonight!! I know that makes lots of you groan... but I'm wicked psyched!! I LOVE snow!!

Tonight

Mostly cloudy. A chance of snow after midnight. Snow accumulation around an inch possible. Lows around 30. East winds around 5 mph. Chance of snow 50 percent.

I love seeing that little snow icon in my weather window! This is my favorite time of year!

It gets dark early... I can't wait to go back to standard time... it's cold and the chance for snow! What makes those nights even more perfect?

Baking something delicious of course!!

Ok... well... enough with the weather report!

I know I've mentioned before how much I love Penzey's. This recipe is from the Thanksgiving 2011 catalog, page 37.



Pumpkin Streusel Muffins
1/2 C butter, softened
1 C brown sugar, packed
1 egg
1 C plain pumpkin puree, (I used fresh)
1/4 C evaporated milk
1 tsp baking powder
1/2 tsp salt
1 1/4 tsp cinnamon
1/4 tsp powdered ginger
1/8 tsp ground cloves
1 2/3 flour

Streusel topping:
2 TBLS flour
2 1/2 TBLS white sugar
1 tsp cinnamon
1 TBLS butter

Preheat oven to 375F.
Cream together butter and brown sugar. Beat in egg. Mix pumpkin with evaporated milk and mix in with butter/sugar mixture. In a separate bowl whisk together, flour, baking powder, salt, cinnamon, ginger, and cloves. Stir flour mixture into pumpkin batter, until just combined. Don't over stir.

Spoon into 12 standard sized, greased or lined muffin cups.

In a small bowl combine streusel topping ingredients with a fork until the topping is about the size of small peas. Sprinkle evenly over muffins and bake for 18 - 22 minutes at 375F.

Enjoy!

~~~~~~~~~~~~~~~~~

Cream together butter and brown sugar.


Beat in egg.



Mix pumpkin with evaporated milk and add to butter/sugar mixture.


Whisk together flour, baking powder, salt & spices.


Stir flour mixture into pumpkin mixture, until just combined.


Fill prepared muffin cups.


Mix up streusel topping.


Sprinkle evenly over muffins.


Bake at 375F for 18 - 22 minutes.


These came out wicked good!!!

Moist, tender muffins... with the sweet, buttery, cinnamony streusel topping...

The streusel topping really puts these muffins over the top!



SO GOOD!!!

I made these for a staff meeting at work. Everyone said they really liked them! I also gave one to my morning bus driver and a lady who gets off at the same stop as me every day. They both also told me how much they loved them!



This recipe is definitely a keeper! If you try no other pumpkin recipe this fall, try this one!! You definitely won't be disappointed!

Bright Blueberry Muffins

Yup... I was in a baking mood on Sunday. Even though I made Zucchini Bread, I remembered that I still had a ton of blueberries in the freezer from blueberry picking last summer.

Since blueberry picking season is almost upon us again, I decided that I should start using them up!

I added blueberries to my Fluffy Pancakes recipe for breakfast. Then I made Bright Blueberry Muffins later on!

I LOVE these muffins! The zest of a whole lemon gives them such a fresh bright flavor they always make me smile.



Bright Blueberry Muffins
½ C butter
1 ¼ C sugar
2 eggs
2 C flour
2 tsp baking powder
½ tsp salt
¼ C milk
2 ½ C fresh blueberries
Zest of one large lemon
Sanding sugar

Preheat oven to 375F
In a large bowl cream butter & white sugar.
Add eggs one at a time and mix in.
In a separate bowl, mix flour, baking powder and salt.
Add flour mixture alternating w/milk.
Mash ½ C blueberries and mix into batter along with lemon zest.
Stir in remaining blueberries.
Fill muffin cups and sprinkle with sanding sugar.
Bake at 375F for 20 minutes or until pick comes out dry.

~~~~~~~~~~~~~~~~~~~

Preheat oven to 375F

In a large bowl cream butter & white sugar.


Add eggs one at a time and mix in.


In a separate bowl, mix flour, baking powder and salt.


Add flour mixture alternating w/milk.



Mash ½ C blueberries and mix into batter along with lemon zest.


Stir in remaining blueberries.


Fill muffin cups and sprinkle with sanding sugar.

There's a plain one in the corner because Bob wanted one with just lemon and no blueberries. =)


I couldn't get a clear picture of the sanding sugar to save my life!

Trust me... they have been sprinkled. I didn't have any plain white/clear sugar, so I used yellow.

Bake at 375F for 20 minutes or until pick comes out dry.


Enjoy!


And a quick garden update!

Tomatoes planted Sunday... and the same tomatoes two days later.

They're growing like weeds!