Pumpkin Streusel Muffins Recipe ~ Noreen's Kitchen
Greetings! I made these this morning and it was a great video. Then electronic, computer corruption took place. The file wouldn't work. I tried for 2 hours and nothing. So here is what I did and the recipe is below.
Pancake mix is a great base for muffins! You probably wouldn't think to use this as a place to start, but if you like to purchase mixes that call for adding oil and water, this is kind of the same idea. You are adding a few extra ingredients, but they are fresh and you mostly have them on hand. Give these a try and I guarantee you will enjoy them!
Quick Pumpkin Muffins
Makes 24 Muffins
Quick Pumpkin Muffins
Makes 24 Muffins
Muffins
4 cups of Pancake mix
2 Eggs
2/3 cup of Vegetable oil
1 cup of Milk
1 Can Pumpkin
1 cup of Sugar
1 tablespoon Pumpkin Pie spice
Topping:
1 Cup Pancake Mix
1/2 Cup Brown Sugar
2 Tablespoons Butter softened
Directions
1. Preheat oven to 350 degrees.
2. In a bowl combine softened butter, 1 cup pancake mix and brown sugar. Blend with fingers until mixture resembles crumbs. Set aside.
3. In a large bowl, beat eggs and add oil, milk, sugar, pumpkin, vanilla, pumpkin pie spice and salt. Blend with a whisk until completely combined.
4. Add 4 cups pancake mix and stir well with a wooden spoon until totally blended.
5. Spray 24 muffin tins with cooking spray or line with muffin liners.
6. Using a 1/4 scoop, fill the muffin tins 2/3 fulls. If you get to the end and have an empty cup, steal some from the others to even things out. They will turn out perfect if you evenly divide the batter in this way.
7. Sprinkle crumb topping evenly on top of all the muffins. Spreading out topping the edges of each.
8. Bake for 25 minutes or until the muffin springs back in the center when you touch it or when a toothpick when inserted comes out clean.
9. With a small knife, prop the muffins up onto their side in the tins. Allow to cool for 10 minutes and then move to a wire rack.
10. Serve and enjoy!
I hope you try this and I hope you enjoy it. As always, Happy Eating!
Healthy ALMOND FLOUR Banana Muffins (Gluten free, Paleo) With Crumb Topping!
Learn how to make these healthy Almond Flour Banana Muffins that are gluten-free and Paleo topped with a delicious crumb topping. They're moist and easy to make in just 15 minutes.
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How to make almond flour →
Almond flour Banana Bread →
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✧ P.S. Make it dairy-free by substituting the butter with coconut oil or avocado oil. You'll need the same amount of oil in place of butter both for the muffins and crumbs.
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Muffin Master Recipe
Homemade muffins can be eaten as a sweet breakfast treat or an afternoon snack! Enjoy yours with a pat of butter and you can’t go wrong. Use this base to create any flavor of muffin!
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✅Ingredients
• ½ cup salted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ cup milk or buttermilk
✅Instructions
1️⃣ Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
2️⃣ In a large mixing bowl, use a hand mixer to cream together butter and sugar until smooth and creamy, about two minutes.
3️⃣ Beat in eggs until combined, about 20 to 30 seconds. Add in the baking powder, any spices you might be using (for other flavors), salt, and vanilla and mix briefly.
4️⃣ Add in half of flour, mix with hand mixer until just combined, then add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined.
5️⃣ Add in any desired add-ins to the batter (chocolate chips, berries, dried fruit, or nuts) and use a rubber spatula to gently fold them in.
6️⃣ Divide the batter up amongst the 12 muffins. Preheat oven to 425 degrees. Let the batter rest while the oven preheats.
7️⃣ Bake in the preheated oven for 7 minutes. After 7 minutes, do not open the door and reduce the heat in the oven to 350 degrees Fahrenheit. Bake for an additional 13-15 minutes. Watch the muffins closely as cooking times may vary depending on your oven.
8️⃣ Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.
Recipe Notes:
Spices: The most popular spice to add to muffins is ground cinnamon. Use 1/2 to 1 teaspoon total of ground cinnamon, depending on how prominent you want your cinnamon flavor to be. A similar option is to add in pumpkin pie spice.
Extracts: The vanilla extract can be replaced with other flavors of extracts. Popular options include almond extract, lemon extract, and orange extract.
Streusel Topping: Muffins can be made plain or topped with a crumble or streusel topping. To make a traditional streusel, stir together 1/2 cup brown sugar, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon ground cinnamon (optional) in a medium-sized mixing bowl. Use a pastry blender (or two knives) to cut 4 tablespoons cold butter into the flour mixture until it resembles small pebbles or sand. Spoon on top of muffin batter just before baking.
Add-ins should total 1 cup. Feel free to mix and match with the following options:
Mini Chocolate Chips
White Chocolate Chips
Cinnamon Chips
Fresh Blueberries
Dried Cranberries
Raisins
Chopped Walnuts
Chopped Pecans
Other Additions: Poppyseed muffins are popular in different flavors and can be added to the batter at the same time as another other add-ins. Use 3 tablespoons of poppyseed total. For Citrus flavors, use citrus extracts and add in up to 2 tablespoons of orange or lemon zest.
For chocolate muffins, add 1/2 cup cocoa powder in with the sugar.
For Pistachio Muffins: replace 1/4 cup of the sugar with a 3.4 ounce package of Instant Pistachio Pudding
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Gluten-Free Pumpkin Crumb Muffins {Dairy-Free Option}
Gluten-Free Pumpkin Crumb Muffins. Soft and moist gluten-free pumpkin muffins with a brown sugar crumb topping and vanilla maple glaze. The recipe also includes a dairy-free option. You can see the full printable recipe here:
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An Easier Way to Make Yummy Streusel Topping
My streusel topping recipe comes together in under 5 minutes and is the perfect topping for your favorite pies, cakes, and muffins! Made with common ingredients (and no pastry cutter needed!), this buttery crumb topping will be your new favorite!
Recipe:
Ingredients
1 ¼ cup all-purpose flour (156g)
½ cup light brown sugar tightly packed (100g)
⅓ cup sugar (66g)
¼ teaspoon salt
6 Tablespoons unsalted butter, melted and cooled so that it’s warm but not hot to the touch (85g)
Instructions
00:00 Introduction
00:30 In a medium-sized bowl, whisk or stir together flour, sugars, and salt.
00:46 Drizzle butter over the mixture and use a fork to toss and claw the ingredients together. Don’t over-do it or the mixture will become like a paste, simply toss together until mixture is clumpy, no longer dry, and the butter is completely absorbed.
Note
This recipe makes enough to cover 12 muffins or the surface of one 9”x13” cake.
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Vegan Pumpkin Muffins with Streusel Oat Topping
Possibly the best pumpkin spice muffins EVER. If you make them, take a photo and tag me on instagram @itslivb.
RECIPE:
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