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I find that when October hits, we are absolutely bombarded with pumpkin EVERYTHING. To be honest, I have never been that interested. I never opt for the pumpkin pie at Thanksgiving; I don’t really care for the infamous Pumpkin Spice Latte from Starbucks…what’s all the fuss?
Last week a colleague brought in some muffins. “Pumpkin Spice”. Obviously. Pfft. Suddenly, the afternoon crash hits. I find myself wandering over to the muffins and escorting one back to my cubicle. I size it up. Smells good enough…
Not 24 hours passed before I baked a dozen for myself; jazzed up with a crumble topping. I’ve had the pumpkin “Kool-Aid”.
These puppies are moist and flavourful; I declared them the best muffin to come out of my oven. Try them and see for yourself.
Makes 12 muffins
1.5 cups of all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon pumpkin pie spice (original recipe called for cinnamon)
1 cup white sugar
7 ounces (or just under a cup) of canned pumpkin
¾ cup vegetable oil
2 large eggs
Oat Crumble Topping
½ cup oats
2 tablespoons flour
¼ cup brown sugar
½ teaspoon pumpkin pie spice
2 tablespoons butter
- Preheat the oven to 400F. Prepare your muffin tin with liners, or grease the tin directly.
- In a medium bowl, whisk together: flour, baking soda, baking powder, sugar, pumpkin pie spice, and salt
- In a large bowl, mix together eggs, pumpkin, and oil.
- Pour the dry ingredients into the wet, and mix until just combined.
- Divide batter among prepared muffin tin. Top with crumble (see below)
- Bake for about 15 minutes, or until a toothpick comes out clean.
Oat Crumble Topping
- Combine all ingredients in a small bowl and ‘crumb together’ with hands until it feels somewhat like wet sand.
- Note: the above picture used ‘quick oats’. I think I would prefer large flake!
Recipe for muffins provided by co-worker – original source to come!