Pumpkin Muffins
I wanted to make muffins to give my daughter for school as well as for our breakfast this morning.So I hopped blog to blog but lacked ingredients for one or other which i liked.Then i noticed can of pumpkin puree staring at me,as i pulled out the drawer.Pumpkin Muffins were in order ! Woo Hoo !!
Now the moment of truth:I am not a fan of pumpkin,nor is my family, in its natural stage and consistency.By that i mean,pumpkin pie,pumpkin cheesecake and kind are out but cookies,bread and muffins we will give a fair try.
Verdict : It was DEVOURED very quickly.I packed it for her lunch and i had it for breakfast this morning.Hubby loved it and i can’t tell you about my son.
What I love most about it: Walnut streusel.You MUST NOT miss it.Not only it makes it look appetizing(remember you eat from your eyes first).Every moist bite of it with streusel adds that ‘oomph’ to it.
Pumpkin Muffins
I decided on this recipe for pumpkin muffins,just with one minor tweak.
- I used the combination of whole white wheat flour and whole wheat pastry flour instead.
- Also I used a can(15 Oz) of pumpkin puree which is 1 oz less then 2 cups.
- Muffins came out very moist and mildly sweet,just the way I like it.
Pumpkin Muffins
Ingredients
- 1-1/2 cups Whole White Wheat flour
- 1-1/2 cups Whole Wheat pastry flour
- 2 Teaspoons Baking powder
- 3 Teaspoons Pumpkin Pie spice mix
- 1/2 Teaspoon Baking Soda
- 1 (15 Oz) can Pumpkin Puree
- 1 cup plain yogurt
- 3 eggs
- 1 cup Turbinado Sugar
- 1 cup Walnuts crushed
- 2 Tablespoons Turbinado sugar
Instructions
- Preheat oven to 350F.
- Mix all the dry ingredients in a bowl.
- Mix all the wet ingredients in a bigger bowl.
- Mix the topping ingredients in small bowl
- Add dry mix to wet mix and mix it again with hand mixer.
- Line up your regular size muffin pan with cup cake liner.
- Scoop out wet pumpkin muffin mix in each muffin cup.
- Top it with walnut streusel.
- Bake it for 30-35 minutes,until the toothpick inserted in middle comes out clean.
- Enjoy with coffee.
