Thursday, November 3, 2011

Pumpkin-Orange Spice Muffins with Cinnamon Ginger Streusel

Ahh, fall is here. We recently took a car trip from North Carolina up to Connecticut and got to see a virtual, real-time fall season. The leaves were just starting to turn in North Carolina. They were in full glory by Maryland, tapered off in upper Pennsylvania and were at the tail end of the season by Connecticut. Luckily, we saw fall in reverse on the way back and are home in time to enjoy North Carolina in the peak of autumn. Our porch is blooming with yellow and burnt orange mums and we've collected enough pumpkins to make even Linus jealous.

What better way to celebrate fall than with these Pumpkin-Orange Spice Muffins with Cinnamon Ginger Streusel. You won't be able to get enough of their yummy pumpkin citrus spice flavor, moist, dense crumbs and crunchy streusel topping. These freeze and reheat well. Enjoy!

Pumpkin-Orange Spice Muffins with Cinnamon Ginger Streusel
Makes 2 dozen
(Adapted from Gourmet, Nov 2006 issue)

3 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups canned pumpkin puree
1/3 cup oil
1/3 cup applesauce
4 large eggs
3/4 cup white sugar*
3/4 cup brown sugar*
2 tsp dried orange peel
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves

Cinnamon Ginger Streusel Topping:
4 Tb flour
2 1/2 Tb brown sugar
1 tsp cinnamon
1 Tb butter
1/4 tsp ginger

Preheat oven to 350'
1.) Mix together the dry ingredients in a bowl (flour through salt).
2.) Mix together the wet ingredients and spices in a separate bowl (pumpkin through spices).
3.) With a fork or your fingers combine the streusel topping in a small bowl and set aside.
4.) Add the dry ingredients to the wet ingredients in batches, using a large spatula to combine, careful not to  over mix.
5.) Scoop out pumpkin batter into 24 paper-lined muffin tins.
6.) Spoon streusel evenly on each and press topping into batter.
7.) Bake for 18-20 minutes. Let cool slightly before serving.

*The original recipe called for two full cups of sugar. I added the streusel topping and substituted applesauce for some of the oil. I thought this would make up for some of the sweetness so I reduced the sugar to 3/4 cup each. I missed the full sweetness of the muffin though. Next time I'd add the full two cups of sugar but I leave it up to you.

3 comments:

  1. These look delicious. It's like taking the pumpkin muffin recipe I normally make and bumping it up to 11!

    ReplyDelete
  2. Thanks Michelle! Hope you get a chance to make some. Happy Thanksgiving.

    ReplyDelete
  3. Hey! Great Thanksgiving treat!
    Come to A Themed Baker's Sunday where this week's theme is Thanksgiving treats. Be sure to vote on the side bar for next week's theme as well! Happy Holidays!

    Cupcake Apothecary

    http://cupcakeapothecary.blogspot.com/2011/11/themed-bakers-sunday-14.html

    ReplyDelete

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