Ayla's Perfect Pumpkin Muffins

Recipe of the Weeks

October is upon us and that means everything pumpkin! So, break out the flannel, grab your warm apple cider and dig into this delicious recipe for perfect pumpkin muffins! 

Ingredients: 

• Crumb Streusel Topping 

• ¾ cup unbleached, all-purpose flour regular may be used 

• ¼ cup granulated sugar  

• ¼ cup brown sugar, light or dark 

• 1 teaspoon pumpkin pie spice  

• 6 tablespoons butter, partially melted or soft 

• Panera Pumpkin Muffins 

• ½ cup vegetable oil  

• ½ cup granulated sugar  

• ½ cup brown sugar packed, light or dark  

• 1 tablespoon honey 

• 2 large eggs  

• 1 cup pumpkin puree, heaping or mounded 

• 1 ½ cups unbleached, all-purpose flour  

• ½ teaspoon kosher salt 

• 1 teaspoon baking powder 

• 1 ½ teaspoons cinnamon ground 

• 1 teaspoon pumpkin pie spice 

Instructions: 

• Preheat oven to 375° F and line pans with cupcake liners or spray well. 

• In a small bowl, combine all crumb streusel topping ingredients (¾ cup unbleached all-purpose flour, ¼ cup granulated sugar, ¼ cup brown sugar, 1 teaspoon pumpkin pie spice, and 6 tablespoons butter), using a fork to stir until crumbly. Place in the fridge while you prepare the pumpkin muffin mixture.  

• In a large mixing bowl, combine ½ cup vegetable oil, ½ cup granulated sugar, ½ cup brown sugar, 1 tablespoon honey, 2 large eggs, and 1 cup pumpkin puree, and whisk until smooth and creamy. 

• In a smaller bowl, mix dry ingredients, 1 ½ cups unbleached all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon baking soda, 1 teaspoon baking powder, 1 ½ teaspoons cinnamon, and 1 teaspoon pumpkin pie spice, and whisk until combined. 

• Add dry ingredients to wet ingredients, folding with spatula to combine. Do not overmix but make sure no flour streaks remain!  

• Scoop pumpkin muffin mixture using an ice cream scoop into the muffin tin, filling to ⅔ full. Remove the crumb topping from the fridge and break it apart. 

• Using a tablespoon, spoon crumb topping onto top of each muffin evenly. Pressing down slightly into batter. 

• Bake muffins in the oven for 18-22 minutes. 

• Insert a toothpick into the muffins to see if it comes out clean or with just a few moist crumbs. If so, remove them from the oven.  

• Allow pumpkin muffins to rest in the pan for 10 minutes before removal. 

• After 10 minutes, remove the muffins from the pan onto rack to cool completely, then sprinkle with powdered sugar, if desired. Enjoy!