Pumpkin Spice Muffins with Cinnamon Streusel Topping

I know there are a million pumpkin muffin recipes out there.  Really.  But this is one you will want to try, I promise.

Does anyone out there remember the NPR spoof Delicious Dish Saturday Night Live skit with Ana Gasteyer, Molly Shannon, and guest host Betty White?  At the risk of seriously offending some readers (or ruin your appetite), I decided not to post a link to a video of it, but needless to say, I saw a re-run of the show a few nights back and couldn’t stop laughing.  I remember watching the skit when it originally aired and laughing nonstop then, too.  It’s junior high humor, but Betty White just takes the cake with this one.  So now, for the past few days, every time I see/hear the word “muffin” I giggle a little bit.  Ah, the simple things.

Regardless, these muffins are perfect for fall.  And probably my favorite version of a pumpkin muffin ever.  If you are looking to cut calories, just skip the streusel topping, but if you aren’t, then I highly suggest that you savor every single crumb.  I substituted in some whole wheat pastry flour to increase the nutrient value a bit, and I didn’t think that the texture was compromised in any way.  I brought in a batch to work, and they were well-recieved.

 

Pumpkin Spice Muffins with Cinnamon Streusel Topping

Servings: about 15 muffins

 

Ingredients

For the streusel topping:

1/3 cup all-purpose flour

1/3 cup light brown sugar

1/4 teaspoon ground cinnamon

4 tablespoons (1/2 stick) unsalted butter, cut into small pieces

For the muffins:

1 cup whole wheat pastry flour

2/3 cup all-purpose flour

1 tablespoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

3 large eggs

4 tablespoons (1/2 stick) unsalted butter, melted

2 teaspoons grated orange zest

1 can (15 ounces) pumpkin puree

1 and 1/2 cups granulated sugar

 

 

 

Instructions

1.  Place a rack in the lower third of your oven and preheat the oven to 375 degrees.

2. For the streusel topping:  In the bowl of your food processor (or use a pastry blender if doing this by hand), combine the flour, brown sugar, and cinnamon.  Pulse to combine.

3. With the food processor running, add the butter, one piece at a time, mixing until the mixture resembles coarse sand. (It’s ok to have small clumps.)  Set aside.

4. For the muffins: Line a cupcake/muffin pan with the liners of your choice.

5. In a large bowl, whisk together the flours, baking soda, salt, allspice, nutmeg, cardamom, and cinnamon.

6. In the bowl of your standing mixer fitted with the paddle attachment, combine the eggs, melted butter, orange zest, pumpkin, and granulated sugar, mixing at medium speed, until thoroughly combined.

7. Reduce the mixer speed to low and slowly add the dry ingredients, mixing until just combined.

8. Evenly divide the batter in your prepared cupcake/muffin pan(s).

9. Sprinkle each muffin with about 2 teaspoons of the streusel topping.

10. Bake the muffins until a tester inserted into the center comes out clean, about 20-30 minutes.  Let cool on a wire rack.

 

Source: Slightly adapted from Food to Live By.