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Sunday, October 7, 2012

Pumpkin Streusel Coffee Cake Muffins

Pumpkin and Cinnamon flavors just invoke the feelings of Fall and the Holidays.  These muffins are reminiscent of pumpkin pie flavors.   The cake part is moist and is flavored with pumpkin, spices and cinnamon chips!  The streusel is loaded on top (no skimping here)  and full of sugar/cinnamon/butter flavor, then its topped of with a drizzle of sweet vanilla glaze.  Comfort and goodness in every bite!!!

Recipe:
Streusel
1/3 cup flour
1/2 cup firmly packed light brown sugar
1 tsp cinnamon
pinch of salt
3 1/2 tbsp cold unsalted butter, cut into small pieces
Batter
1 1/2 cups flour
2 tsp baking powder 
1/2 tsp baking soda
t tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 stick- 4 oz unsalted butter at room temp
1 cup firmly packed light brown sugar
2 large eggs, room temp
1/2 cup pumpkin puree
1/2 cup sour cream
1/4 cup cinnamon chips, coated lightly in flour**  or 2 tsp ground cinnamon
Glaze
1/2 cup confectioner's sugar
1-2 tsps whole milk
1 tsp pure vanilla extract

Fill a 12 cup muffin pan with liners, or spray with baking spray.  Preheat oven to 350 degrees with a rack in the middle of the oven.  For streusel, in a medium bowl, mix the flour, sugar, cinnamon and salt.  Cut in the butter pieces into the dry mix with your fingers or a pastry cutter, until the mixture looks like coarse crumbs.  Set aside.
For batter, sift together the flour, baking powder, baking soda, ginger, nutmeg and salt.  In the bowl of a stand mixer fitted with a paddle, beat the butter and brown sugar on med speed until well combined.  Beat in the eggs one at a time, and scrape down the sides of the bowl as needed with a rubber spatula.  Add the pumpkin and sour cream and blend.  Add the flour mixture and blend on low until combined.  Fold in the cinnamon chips with a spatula until distributed throughout batter.  Scoop batter into pan, filling a little over 1/2 way.  Then generously sprinkle streusel on top.  Bake for about 20 minutes or until toothpick cups out clean.  For glaze stir ingredients in a small bowl with a fork until smooth, drizzle over cooled muffins.
 
Enjoy!
 
**Cinnamon chips are available through:  www.kingarthurflour.com
Hersheys make them too, and are sometimes available seasonally in the fall/winter at grocery stores.  They are also available in my baking store,
http://astore.amazon.com/rosscoubak-20/detail/B004H6KM06
Gourmet Cinnamon Chips - 30oz

4 comments:

  1. Pumpkin heaven! I may have to try this recipe...

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  2. Is there a non-gluten flour that I could use?

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    Replies
    1. Hi Carol - thank you so much for your interest. I'm not familiar with non-gluten baking, therefore I'm not able to recommend a substitute. I hope to learn more about it and experiment with some recipes in the near future :)

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