* Exported from MasterCook *
Muffins, Cooks Country Pumpkin Spice
Recipe By : Cooks Country
Serving Size : 12 Preparation Time :0:00
Categories : Hand Made Muffins/Rolls
Posted Stand Mixer
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Amount Measure Ingredient -- Preparation Method
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TOPPING:
1/2 cup all-purpose flour -- (2 1/2 oz)
5 tablespoons sugar -- (2 1/4 oz)
1 teaspoon pumpkin pie spice
1 Pinch salt
4 tablespoons unsalted butter -- melted
MUFFINS:
2 1/2 cups all-purpose flour -- (12 1/2 oz)
2 cups sugar -- (14 oz)
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
3/4 teaspoon salt
1 cup canned unsweetened pumpkin puree
8 tablespoons unsalted butter -- melted
2 large eggs
1/4 cup milk
2 teaspoons vanilla extract
Our favorite canned pumpkin puree is made by Libby's. One 15-ounce
can of pumpkin puree is more than enough for this recipe. You can
transfer the leftover pumpkin to a zipper-lock bag and freeze it for
up to a month.
WHY THIS RECIPE WORKS: Canned pumpkin puree adds a bit of subtle
flavor to these muffins, but more important, it also makes the
muffins ultramoist. For the pumpkin spice blend, we experimented with
both homemade blends and store-bought options and found that
store-bought worked surprisingly well. We added the spice mix not
only to the muffin batter but also to the sweet and crunchy streusel topping.
Adjust oven rack to middle position and heat oven to 375F. Generously
spray 12-cup muffin tin, including top, with baking spray with flour.
FOR THE TOPPING: Combine flour, sugar, pumpkin pie spice, and salt in
bowl. Add melted butter and stir until evenly moistened and mixture
resembles wet sand; set aside.
FOR THE MUFFINS: Whisk flour, sugar, pumpkin pie spice, baking
powder, and salt together in bowl. Whisk pumpkin, melted butter,
eggs, milk, and vanilla together in separate bowl. Stir flour mixture
into pumpkin mixture until just combined.
Using greased 1/3-cup dry measuring cup, portion heaping 1/3 cup
batter into each muffin cup (cups will be filled to rim). Sprinkle
topping evenly over batter, about 1 tablespoon per muffin.
Bake muffins until golden brown and toothpick inserted in center
comes out with few crumbs attached, 22 to 25 minutes, rotating muffin
tin halfway through baking. Let muffins cool in muffin tin on wire
rack for 10 minutes. Remove muffins from muffin tin and let cool on
rack for 5 minutes. Serve.
Source:
"Cooks Country"
S(Internet address):
https://www.cookscountry.com/recipes/10041-pumpkin-spice-muffins
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Per Serving (excluding unknown items): 392 Calories; 13g Fat (29.4%
calories from fat); 5g Protein; 65g Carbohydrate; 2g Dietary Fiber;
67mg Cholesterol; 244mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates.
NOTES : 2018 - 0225