Ok. I have attempted to make pumpkin muffins before. They were kind of unsuccessful; I didn’t have buttermilk and totally failed in trying to make my own, because I didn’t know what buttermilk really was and just went with my assumptions based on the name, which, you have to agree, is kind of misleading. Anyway, those ones were because Matt was suffering with allergies, and these ones were because he has to work 6 days this week and he’s going to be so tired. Apparently I didn’t learn my lesson; you can’t make someone feel better with something that didn’t turn out. These turned out better than the previous ones, they had more pumpkin flavour AND they had the brown sugar crumb topping on top (even more like the Dunkin Donuts ones!), AND they had a really great shape. But the texture still wasn’t right, and they kind of stuck to the muffin liners. Maybe I overmixed them, or maybe I should have left them in the oven longer. I took them out at the low limit of baking time, but they passed the toothpick test, so I thought it was ok. Maybe I just didn’t stick the toothpick far enough down.
This recipe is courtesy of Kiara at Flour on Her Nose, and I only really changed one thing. I keep forgetting that I’m out of vanilla, but I did have almond extract, so I used that instead. And the applesauce situation, by the way? I thought there would be an apple flavour, not that that would have been a bad thing, but no. Not at all. Oh… and I dropped in a couple extra spoonfuls of pumpkin. Just in case. And she had 2 tablespoons of spices in whatever configuration people wanted to do, so here’s the configuration I did. Oh… and another thing. Or two. She doesn’t have a food processor; I don’t have molasses hanging around. She made do and so did I – I went the brown sugar route instead of the white sugar with molasses route. Wait, what was the other thing… oh yeah. I didn’t read all the way through carefully, so when she said to mix all the dry ingredients together, I mixed all the dry ingredients, and then I didn’t have any to mix with the wet ingredients. Maybe that’s why my texture was off. Hmm.
Pumpkin Muffins With Brown Sugar Crumb Topping
for the muffins
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp cinnamon
1/2 tbsp (1 1/2 tsp) ginger
1/2 tbsp (likewise) nutmeg
1/2 cup brown sugar
1 tsp almond extract
1/2 cup pumpkin, or maybe a little more…
1 cup applesauce
1/2 cup milk
for the crumb topping
1/2 cup flour
1/2 cup brown sugar
4 tbsp cold butter, cubed
Preheat the oven to 400.
Line 12 muffin cups with liners.
Whisk together all the dry ingredients (what the heck, why not do all of them? If someone else replicates this and doesn’t overmix and bakes them the perfect amount, and they’re still a little not right, then we know it’s because the sugar was in with the rest of the dry ingredients. Science!)
Mix the eggs, applesauce, and almond extract together in a big bowl.
Add the pumpkin and milk to the wet mixture.
Gradually stir the dry ingredients into the wet ingredients, trying not to overmix it.
Now it’s time to make the topping. If you’ve got a food processor, just chuck all the ingredients in there together and process them into coarse crumbs. Otherwise, do the same by hand, or with a pastry cutter, which I think would work quite nicely.
Pour the batter into the cups about 3/4 full.
Cover them in the crumb topping (I wound up with extra topping sitting in the fridge, just waiting for me to think of something else to put it on…).
Bake for 20 minutes or until a toothpick comes out clean.