My kitchen smells like a spiced coffee shop. That’s why I love baking, my house is always enchanted with a lovely aroma every time.
Cinnamon Streusel Pumpkin Gingerbread Muffins
Yield: 1 dozen
Prep time: 10 minutes
Cook time: 18 minutes
For the muffins:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 cup unsweetened applesauce
1/2 cup molasses
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 large eggs
8 ounces pumpkin purée
1/4 cup water
For the streusel:
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
1. Preheat the oven to 350ºF. Line a muffin pan with muffin liners. Set aside.
2. In a large bowl, combine the flour, baking soda, salt, ginger, cinnamon, nutmeg, and allspice; set aside.
3. In a separate bowl, combine the applesauce and molasses. Stir in the sugars until combined, then add the eggs, one at a time, mixing well between each addition. Stir in the pumpkin purée until thoroughly combined. Stir in the water.
4. Sprinkle about half of the flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix just until no streaks of flour remain.
5. Using an ice cream or large cookie scopper, drop a scoop of batter into each muffin mold and set aside while you mix the streusel topping.
6. Make the streusel by combining the brown sugar, flour, and cinnamon together, whisking until thoroughly combined. Drizzle the melted butter over the mixture and stir with a spoon until you have a mixture that resembles lumpy wet sand. Do not break up the clumps too much.
7. Divide the streusel evenly between the tins, sprinkling it over the top of the batter to cover it.
8. Bake for 15 to 18 minutes, until a toothpick inserted in the center comes out clean. Allow to cool at least 10 minutes before serving.
Recipe adapted from Bakingdom