Sunday, January 11, 2015

Pumpkin Gingerbread Muffins

These are super tasty!  Moist and great gingerbread flavor.  Will make these again!

adapted from:

  • 2 cups AP flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 cup canola oil
  • 1/2 cup molasses
  • 1/2 cup granulated sugar
  • 1/2 cup+ 2TBSP brown sugar
  • 1/4 cup water
  • 2 eggs
  • 1 cup pumpkin
  • 3 TSBP plain greek yogurt
  • 1 tsp vanilla
Streusel Topping:
  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 2 TBSP Turbinado (coarse) sugar
  • 1 tsp cinnamon
  • 2 TBSP melted butter

Preheat oven to 350.   Lightly spray a muffin pan with nonstick cooking spray with flour, or grease and flour each one, or line with muffin liners; set aside.
In a large bowl, whisk the flour, baking soda, salt, ginger, cinnamon, nutmeg, and allspice; set aside.
In a large bowl, mix the sugars.  Add the pumpkin and oil and stir.  Add eggs, vanilla, yogurt and water and stir. 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. Place three tablespoons batter into each muffin mold and set aside while you mix the streusel topping.
To make the streusel: In a medium bowl, mix the 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.
Divide the streusel evenly between the pans, sprinkling it over the top of the batter.
Bake mini muffins 13-15, regular muffin 16-18 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before removing from pan (they come out easy).  Allow to cool at least 10 minutes before serving.