Pumpkin Cinnamon Strudel Muffins

pumpkin

 

So I had leftover pumpkin puree and needed something to do with it. This is the idea I came up with after doing a google/pinterest search. They are super moist and super yummy as well. I will say this, this recipe is not good for the jumbo muffins at all. Unless you want to bake them for an hour (which they were still moist) you could try it.

 

For the Muffins:
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tsp pumpkin pie spice
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin puree
2 large eggs or egg beaters
1 teaspoon vanilla extract
For the Brown Sugar Cinnamon Filling:
1 cup light brown sugar
1/2 teaspoon cinnamon
For the Streusel Topping:
1 1/4 cup old fashioned oats
1/2 cup chopped pecans
1 tablespoon all purpose flour
1/3 cup light brown sugar
1 teaspoon cinnamon
Dash of nutmeg
6 tablespoons cold butter, cut into chunks
Directions:
 Preheat the oven to 350 degrees F. Line two muffin tins with paper liners or spray with cooking spray; set aside. To make the brown sugar cinnamon filling, in a small bowl, combine the brown sugar and cinnamon; set aside.
In a medium bowl, whisk together the flour, baking soda, salt, pumpkin pie spice; set aside.
In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined. Add the flour mixture, stirring gently, until the ingredients are just combined. DO NOT OVERMIX!
Fill each muffin cup halfway with batter. Sprinkle the brown sugar cinnamon filling over each muffin cup. Top the muffins with remaining batter so the filling is covered.
For the streusel topping: in a small bowl mix together the oats, pecans, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly. Top each muffin with streusel topping.
Bake until muffin tops are just firm and toothpick inserted into the center comes out clean, about 18 to 22 minutes. Remove pans from oven and cool on a wire rack.
 
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