Showing posts with label muffins. Show all posts
Showing posts with label muffins. Show all posts

Friday, November 22, 2013

Pumpkin-orange muffins with cinnamon streusel topping.

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I picked up a nice pumpkin on sale after Halloween and it's been sitting in my kitchen ever since. Either because it was time or because I was just tired of constantly stumbling on it, I knew it was time to cook and freeze it. After I cut off the top and the bottom, I was left with some meat from the inside that I just couldn't bear to throw away. Instead I decided to hide it in a treat for the kids (they've been a little under weather the last couple of days and needed a little spoil - in a healthier way :). That's how these muffins were born. A perfect fall recipe :)


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INGREDIENTS:

For the muffins (makes about 16)

  • 1 cup fresh grated pumpkin, nicely packed
  • 2 large eggs
  • 2 cups white flour
  • 2 tsp. baking powder
  • 10 TB butter, softened
  • 1/2 orange (enjoy the other half :)
  • 3/4 cup of sugar
  • 1 TB vanilla
  • 2 TB vanilla yogurt

For the streusel topping:

  • 2 TB firm butter (not softened!)
  • 2.5 TB brown sugar
  • 1/4-1/2 tsp. cinnamon
  • 4 TB white flour

HOW-TO:


Preheat the oven to 350ºF. Line muffin form with paper liners.

In a small bowl sift together the flour and baking powder. Set aside.

Squeeze juice out of the half of the orange (I got about 1/4 of a cup) and grate rind until you get at least 1 TB of zest. If you get more than that, freeze it for future use.

Cream together sugar and butter until nice and smooth. Beat in eggs, one at a time.

Whisk in vanilla, yogurt, juice and zest, then add pumpkin. Stir together until well combined.

Mix in the dry ingredients just until incorporated.

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Fill in paper liners about three-forths of the way full.

To make the topping, combine all the ingredients until crumbly using a fork or two knives. Sprinkle over muffins

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Bake in a preheated oven for about 25 min. or until a toothpick comes out clean and they are golden-brown. If you like it, you can also sprinkle your muffins with chopped pecans.

They make a prefect addition to your breakfast on a chilly fall morning!

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I linked this recipe with some awesome parties:

I should be mopping the floor, Frugal Foodie Mama,  Uncommon Designs   The Real Housewives of Riverton 
The Shabby Nest    Under the Table and Dreaming
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