HEEELLLLOOOOOO! Is there anyone out there still reading blogs, let alone this one? A friend texted me recently asking if it were true, I hadn’t blogged since May? Had she missed an update, was there a new web address, had I fallen off the edge of the earth, had I moved to Mars?
No, no, no…I am not yet a citizen of Mars, I simply have not found a new routine in which blogging fits. There are a gazillion reasons and excuses to why I have not signed on and wrote about food and life and posted pictures of my messy kitchen. Y’all, life got crazy up in here. The dust is settling and life is pretty grand but my teeth still feel a bit gritty from time to time. During my unscheduled hiatus, I have baked and cooked and most importantly fed plenty as that work is in my bones. So let there be no fears that my kitchen muscles have gotten flabby.
But hey, we ( and by we I mean me) are back and what better way to re-enter the blogosphere than with a pumpkin party. Sara of Cake Over Steak, organized the second annual Virtual Pumpkin Party and you are invited to join in on the fun! If you hop around the interwebs today, you will find more pumpkin recipes than one could fathom. From sweet treats of cookies and doughnuts to savory soups and warm currys – whatever your cravings and/or needs, we have you covered. Just in time for Thanksgiving because Whoa Nelly! THAT IS JUST A MONTH AWAY!
I couldn’t get pumpkin muffins off my mind and who doesn’t need a go to recipe for quick pumpkin muffins? A recipe that makes exactly a dozen perfectly spiced muffins all topped with a pile of sweet crunchy streusel should always be in one’s arsenal. Ready in the wings for that first crispy fall day and the many more that follow. And more importantly! – it is an ideal recipe for when you have a partial can of pumpkin puree leftover from another recipe and haven’t a clue what to do with it. Because that always happens and no matter the promises you make to it and yourself, it becomes a science experiment in a blink of an eye. These muffins will save you from that. Unless you open a can of pumpkin for these muffins, then I am sorry and suggest you make a double batch.
And in labeling these muffins in the poorly organized photo filing system that is in need of tidying up, these are not the first pumpkin muffins I have blogged about. As I get along in my years, you will have to forgive me and any duplications that might occur. But hey, these have streusel piled atop, therefore totally different than these.
Welp, I am back to this whole blogging deal – I am not sure how often I will be here or what will show up on these pages…however, I do know that I have missed this place and am ready to return. Right now, however, I am going to go get more coffee…
- ½ cup all-purpose flour
- ½ cup firmly packed light brown sugar
- ½ teaspoon ground cinnamon
- 5 tablespoons cold unsalted butter, cut into small pieces
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- pinch of ground allspice
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup of sugar
- ¼ cup firmly packed light brown sugar
- 2 large eggs, at room temperature
- ½ teaspoon pure vanilla extract
- ¾ cup canned pumpkin puree (NOT pumpkin pie mix)
- ¼ cup buttermilk
- Preheat oven to 400F. Line a muffin pan with paper muffin cups and set aside.
- Prepare streusel topping first. In a medium sized bowl, combine flour, sugar, and cinnamon. Toss with a fork to combine. Add butter and with your fingers or a pastry blender, cut the butter into the dry ingredients until you have pea sized bits of topping. Place in fridge.
- Prepare the muffins. In a medium sized bowl, combine flour, baking powder, baking soda, and spices. Toss with a fork to mix. Set aside.
- In a large bowl, beat together butter and both sugars until light and fluffy.
- Add each egg, one at a time, beating well between each addition ensuring each is completely mixed before adding the next. Scrape down the sides and bottom of bowl as necessary.
- Beat in the vanilla.
- Turn mixer to low and add the pumpkin puree and buttermilk. Mix to combine.
- Slowly add dry ingredients to the wet ingredients, mixing just until incorporated. Do not over-mix.
- Divide batter evenly among the prepared muffin cups. Generously, yet evenly top each muffin with streusel topping.
- Place in preheated oven and bake for 20-25 minutes, until a toothpick inserted into the center comes out clean with just a few crumbs attached.
- Remove from oven and let cool on a rack for about 5 minutes and then remove muffins from pan and let them finish cooling on the rack.
- Store completely cooled muffins in an airtight container.