pumpkin walnut streusel muffins

Muffins, the unpretentious cousins to the cupcake, are about one of the easiest things to bake & no special equipment is needed. I thought I’d get into the swing of the season & share, what is THE best pumpkin muffin I’ve ever eaten – all modesty aside of course. Seriously, this is a brilliant recipe with just the right amount of pumpkin spice & a crunchy, sugary streusel topping that made me want to eat the tops off all of the muffins prior to freezing them. Apparently I do have some self control, albeit infinitesimal. 

Muffins are perfect for freezing. And if they’re made using a good recipe – such as this, will be as good when thawed as they were the first day you baked them. These little guys stay moist thanks to a whole can of pumpkin puree, butter & buttermilk. 

As you can tell from this pic, I make my own muffin cases. It’s a total pain in the ass but it’s inexpensive & I detest those filly cases. You can buy cases like this online & I suppose over time I’d use the 900 cases for 20 bucks, but I’m being cheap, they’re although machine made are much better made than mine. They’re called tulip muffin cases & they work better than the plain-Jane frilly cases because you can get more mixture in them. Which means bigger muffins. Win! xo

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pumpkin walnut muffins

2017-10-05 02:52:26

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Ingredients

1. 2 1/2 cups self-rising flour
2. 1 1/3 cups packed brown sugar
3. 1 cup walnuts, coarsely chopped
4. 1 1/2 teaspoons pumpkin spice mix
5. 2 eggs
6. 15 oz (453g) can pumpkin puree
7. 1/2 cup melted butter
8. 1/2 cup buttermilk
9. 1 teaspoon vanilla extract
10. STREUSEL TOPPING
11. 1/2 rolled cup oats
12. 1/2 cup self-rising flour
13. 1/2 cup packed brown sugar
14. 1/2 cup butter, cut up

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-hole muffin pan with muffin cases or spray with cooking spray.
2. Combine flour, sugar, walnuts & spice mix in a large bowl. Whisk eggs, pumpkin puree, butter, buttermilk & vanilla in a medium bowl. Add to flour mixture, folding & stirring until mixture is just combined. For a classic, rounded, bumpy muffin top, don’t stir the muffin mixture more than 15 times. Spoon mixture into muffin pan until each hole is a generous 3/4 full. My muffin pan is quite a generous size, large than other pans so you might find you get 16 muffins.
3. To make the streusel topping, combine oats, flour & sugar together in a medium bowl (I use the one from the pumpkin mix. Rub butter into oat mixture until it’s well incorporated & mixture looks like wet sand. Spoon or sprinkle on top of each muffin. Bake for 20 to 25 minutes or until browned & cooked through. Let stand in pan for 5 minutes before removing to a wire rack to cool. Remove from pan onto wire rack. Serve warm or at room temperature. Makes 12 to 16 muffins.

Notes

1. Once cool completely, the muffins can be wrapped in plastic wrap & frozen in containers or re-sealable bags up to 1 month.

By Lovoni

Lovoni Walker https://lovoniwalker.com/