I know, I know. Two days in a row. I promise I’ll lay off the pumpkin for at least a week or so now, but today I had a special reason for it…
This month, I was assigned the blog Without Adornment, written by “Bean,” who is a chemical engineer by day and baker and housewife extraordinaire by night. Bean can’t eat gluten, dairy, sugar or eggs, so she’s gotta get creative in the kitchen to whip up some delicious dishes.
I considered making her Maple Yam Cupcakes with Maple Cream Cheese Icing– I mean, how good do those sound!? But in the end, of course, pumpkin won me over, and I decided to make her Pumpkin Streusel Muffins.
Now, usually I try to “healthify” recipes a bit. But since Bean’s recipes are generally gluten-, egg-, dairy- and sugar-free, they actually required some UNhealthifying for me! Mostly because I am not a gluten-free baker, nor is anyone in this fattest state in the union (where I currently reside) and therefore I would have no idea where to even begin to look for some of Bean’s ingredients… tapioca starch? Xantham gum?
With a little tweaking, I was able to make these muffins with some good ‘ole fashioned ingredients and they came out great!
Pumpkin Streusel Muffins
(adapted from Without Adornment)
- 3/4 cup butter, melted and slightly cooled
- 1 1/4 cups canned pumpkin puree
- 3/4 cup sour cream
- 4 large eggs
- 1 1/2 tsp vanilla
- 3 cups flour
- 3 tsp baking powder
- 1 1/2 tsp cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp cloves
- 1/2 tsp ground nutmeg
- 3/4 tsp salt
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
for the streusel topping
- 2 tbsp butter, softened
- 1/4 cup sugar
- 2 tbsp flour
- pinch salt
- 1/2 tsp cinnamon
Preheat oven to 400 degrees.
Combine all streusel ingredients in medium bowl and rub the butter in until the mixture is crumbly. Set aside.
In large bowl, whisk together melted butter, pumpkin, sour cream, eggs and vanilla until smooth. In another bowl, mix flour, baking powder, salt, spices and sugars.
Add the wet ingredients to the dry and stir until just combined. Spoon into muffin tins and sprinkle streusel on top.
Bake muffins for 15-17 minutes, until a toothpick inserted in the center comes out clean.
Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool.