Pumpkin muffins that is…
Okay – it is officially Fall. I turned down the AC, and decided it was time to bake. I found this recipe for pumpkin muffin tops at Liluna.com and decided to give a whirl.
We followed the instructions, or so we thought, and it was runny. Really too wet, like we didn’t add enough flour.
Well we didn’t add enough flour (actually we were missing half of it!).
So we followed the recipe this time, (added the correct amount) and we used a brownie pan to hold everything together.
These were not bite sized but a good snack. I really did enjoy the bite I had. Took a bunch to work as it ended up making about 60 of them. We sent a package to Carmen as well.
- 2 cups sugar
- 1 cup packed brown sugar
- ¾ cup vegetable oil
- 1½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp allspice
- ½ tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- 1 – 15 oz can pumpkin puree
- 2 eggs
- 3½ cups flour
- ½ cup old-fashioned rolled oats
- ⅓ cup all purpose flour, leveled off
- ⅓ cup light brown sugar, packed
- ⅓ cup pecans, finely chopped
- 1-1/4 tsp ground cinnamon
- ⅛ tsp salt
- 4 TB unsalted butter, melted
- In a large mixing bowl. beat together sugar, brown sugar and oil, until blended.
- In a separate bowl, mix baking soda, baking powder, salt, allspice, cinnamon, ginger, and nutmeg. Add to sugar/oil mixture and beat until blended. Add pumpkin puree and eggs. Beat until combined and mix in flour.
- Drop ¼ cup of batter, 2 inches apart, on baking sheets lined with parchment paper (or into greased muffin tops pan if you have one).
- Sprinkle streusel over tops.
- Bake at 375 degrees 12-15 minutes or until done.
- In a medium bowl, combine the oats, flour, brown sugar, pecans, cinnamon, and salt. Drizzle melted butter over the top and stir to combine. Sprinkle over batter.