Pumpkin Spice Muffins

Depending on who you listen to the Pumpkin Spice Craze is either still a thing we get excited about or it's become so normalized we no longer wait with bated breath for the arrival of our favorite Pumpkin Spice coffee beverages. Either way, Pumpkin Spice has now become synonymous with the fall.  Considering how much has changed in the last six months, it's a blessing of sorts that it wasn't one of the things cancelled or impossible to find this year. Although some have said canned pumpkin puree is going to be the new toilet paper in the weeks ahead. But I am getting ahead of myself. Canned pumpkin puree and Pumpkin Spice are two very different things. One of them is made with pumpkin and one isn't. 

Pumpkin Spice isn't a 21st century creation. Depending on which source you believe pumpkin (pie) spice was referenced in recipes either as far back as the late 1700s or in late 1800s. While there are variations in and proportions of the spices used in Pumpkin Spice, the most common combination includes cinnamon, nutmeg, ginger, cloves, and allspice. Nowadays you can buy it in a jar, but it's probably more economical to make your own (see Notes below). 

The onset of cooler temperatures is usually my trigger to starting making some of my favorite baked pumpkin (spiced) confections. Like Pumpkin Spice Bars with Cream Cheese Icing, Pumpkin Bread with Maple Drizzle, Brown Butter Pumpkin Spice Cake, or Maple Glazed Mini-Pumpkin Doughnuts. For as many pumpkin spice recipes as there are posted to the blog (eleven, soon to be twelve), surprisingly there hasn't been one for pumpkin spice muffins or pumpkin spice whoopie pies! Considering the last muffin recipe posted called for the use of a standing mixer with a paddle attachment, I thought a muffin recipe requiring only a couple of bowls, some whisks, and a spatula would be a nice change of pace. In other words, these muffins are uncomplicated, almost effortless, easy, and trouble-free. Exactly the kind of muffins we all need right now. And unless you can't find any pumpkin puree (not pumpkin pie filling) at the grocery store, there isn't anything stopping you from making them.

What makes a good Pumpkin Spice Muffin? To start, it should be one having just the right amount of sweetness. The combination of granulated sugar and dark brown sugar give this muffin that 'you know it when you taste it' level of sweetness. Second, it should be tender and moist but have a crunchy muffin top. The canola oil, the additional egg yolk, and a little bit of whole milk help deliver the perfect muffin texture. And lastly, it should be one where the aroma of the spices hit your sense of smell before you actually taste them. A generous amount of Pumpkin Spice and cinnamon will bring joy to your pumpkin spice loving palate. But what about the muffin top crunch factor? I'm getting there.

Dry ingredients and wet ingredients are first mixed separately with a whisk. Both are combined and blended with a spatula, thus eliminating the risk of over mixing or creating a muffin without that bakery style perfect texture.

The streusel topping helps to give the Pumpkin Spice Muffins some muffin top crunch and even more flavor. This streusel has a bit of a cookie like texture to it which serves to put these muffins over the top in terms of appearance and flavor. 

Be generous when sprinkling on the streusel topping. You should use almost all of the streusel mixture, leaving maybe only two Tablespoons left behind. 

Like all of the other muffin recipes shared recently, this follows the two different oven temperature baking approach. Six minutes at 425 degrees (F) followed by 25-30 minutes at 350 degrees (F). This baking technique helps to give the muffins their beautiful rise without risking either being under baked or drying out.

If there was ever a Pumpkin Spice Muffin to get the fall season off to a great start, it would be this one. 

Just because we may not be entertaining as much as we used to doesn't mean you shouldn't be baking up a batch of these Pumpkin Spice Muffins. Wrap them up and deliver to friends. Although do save a few for yourself. Waking up in the morning to the sight of these muffins will be a most welcome start to the day. Or maybe you want to savor one later in the morning or in the early afternoon with a cup of coffee or tea for a mid-day Pumpkin Spice boost. As long as you have (stockpiled) cans of pumpkin puree in your cabinet, it's possible you will be making them well into the winter months. Because some things need to stay around as long as possible.

Recipe

Pumpkin Spice Muffins

Makes 12 muffins

Ingredients

Muffins

1 3/4 cups (228g) all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon Kosher salt

2 teaspoons Pumpkin Spice

1/2 teaspoon cinnamon

15 ounce (475g) can of pumpkin puree (not pumpkin pie filling)

1 cup (200g) granulated sugar

1/2 cup (100g) dark brown sugar

2 large eggs, 1 large egg yolk

1/2 cup canola (or vegetable oil)

1 teaspoon vanilla

2 Tablespoon whole milk

Streusel Topping

3/4 cup (98g) all-purpose flour

1/4 cup (50g) dark brown sugar

2 Tablespoon granulated sugar

1/4 cup (25g) old-fashioned oatmeal, plus more for sprinkling on top of muffins

1/4 teaspoon cinnamon

1/8 teaspoon Kosher salt

1/4 cup (27g) pecans, coarsely chopped

6 Tablespoons unsalted butter, room temperature

Directions

Streusel Topping

1. In a medium sized bowl combine all of the streusel ingredients. Using either a fork or your fingers, blend the mixture together until it is crumbly. Set aside.

Muffins

1. Preheat oven to 425 degrees (F). Line a muffin tin with cupcake papers. Set aside.

2. In a large bowl, whisk together the all purpose flour, baking powder, baking soda, Kosher salt, Pumpkin Spice and cinnamon. Set aside.

3. In a medium sized bowl, whisk together the pumpkin puree, dark brown sugar, granulated sugar, eggs, oil, vanilla, and milk until completely blended.

4. Pour the wet ingredients into the dry ingredients. Fold with a spatula until completely blended.

5. Using a large ice cream scoop fill the cupcake papers almost to the top.

6. Generously sprinkle streusel over each of the muffins. Lightly sprinkle with some additional oatmeal.Press the streusel down ever so lightly into the batter. 

7. Place the muffin pan on a baking pan and bake the muffins for 6 minutes.

8. Reduce the oven temperature to 350 degrees (F) and continue baking muffins for 25-30 minutes or until the muffins are done. To check for doneness: they will either be firm to the touch or a toothpick inserted into the muffin comes out clean.

9. Remove the muffins from the oven. Let sit in muffin pan for 10 minutes before transferring to a cooling rack.

10. Allow the muffins to cool completely before serving.

Notes: (1) To make your own small jar of Pumpkin Spice combine the following ingredients together: 3 Tablespoons cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 teaspoon allspice, and 1 teaspoon of cloves. (2) I like storing my muffins individually wrapped in the refrigerator to keep them fresh. Either let them come to room temperature before eating or pop them in the microwave for 20 or so seconds to warm them up.