UUUUUGGGGGHHHH!!! Why do I still have a little Tupperware of pumpkin in my fridge??? I’m so ready to move on! Except, these Pumpkin Muffins turned out so delicious that I have decided it’s not so awful to have pumpkin lolly gagging in your fridge. Not only are these healthier than your average muffin, but the texture is super tender and ooooohhh that crumb topping! These are the perfect breakfast to make for all of the guests you’ll be entertaining this holiday season.
Just look at all of those delicious nooks and crannys that the creamy butter can hide in. I love warm muffins with butter, and a side of fresh fruit. It’s a perfect breakfast and I’m sure that your guests would think so too.
Most of our Christmas mornings were spent at home growing up, but even if we didn’t really have anyone in town, we were still all about making delicious breakfasts, snacks, meals and treats. My mom loved to make cinnamon milk, hot cocoa, homemade donuts, and other wonderful goodies. We loved that we didn’t have to wake up early for school, (I woke up at 4:15 for Seminary. How did I ever do that?!) and we always made snowflakes when we were really little. We were convinced that hanging snow flakes in the windows would bring the snow. Now I live in a place that snows all the time, and I’m totally over it. Maybe I should start having the girls hang suns in the windows.;)
I love how warm and snuggly the holidays feel, and favorite treats shared with loved ones are essential.
Did you grow up traveling for Christmas or staying home?
- 3 Tablespoons Pumpkin Puree
- 1/4 Cup Butter, melted
- 1/4 Cup Sugar
- 1/4 Cup Light Brown Sugar
- 1/3 Cup Honey
- 2 Large Eggs
- 1 Cup Low Fat Milk
- 1/2 Teaspoon Vanilla
- 2 2/3 Cup All-Purpose Flour
- 1 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Pumpkin Pie Spice
- 1/2 Teaspoon Salt
- *Adapted from Cook's Illustrated
- 1 3/4 Cup Cake Flour (I use [King Arthur-http://www.kingarthurflour.com])
- 1/3 Cup Sugar
- 1/3 Cup Brown Sugar
- 3/4 Teaspoon Cinnamon
- Pinch of Salt
- 1/2 Cup Butter, unsalted
- Heat the oven to 325.
- In a mixing bowl of a kitchenaid, mix together the butter and pumpkin. Add the sugar and cream together for 1 minute. Pour in the honey, vanilla, and milk, and turn the mixer onto low. As it begins to incorporate add one egg at a time, continuing to mix until smooth.
- In a separate bowl combine the flour, baking powder, baking soda, salt and seasoning. Whisk together and slowly add to the wet ingredients with the mixer on low. Turn the mixer up to medium speed for about 20 seconds.
- Cut the butter into small cubes. Add all of the ingredients into a bowl and using a pastry cutter or fork, mix everything together until it is thoroughly incorporated and resembles a crumb mixture.
- Spray a muffin tin or line it with baking cups. Ladle each cup about 3/4 full of the muffin mix. Sprinkle each muffin with an even coating of the mixture.
- Bake at 325, for 18-22 minutes. Remove from the oven and cool for 5minutes before removing from the pan.
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*I am in a partnership with the Utah/Nevada Dairy Council, but the opinions are my own