I found this wonderful pumpkin muffin recipe from Cooks Illustrated and changed it just a bit. I am excited to share it with you. I made it Gluten Free and it was amazing! This recipe is different because you cook the canned pumpkin to give the muffins a stronger burst of pumpkin flavor. This will be the perfect breakfast treat for Thanksgiving breakfast. Hope you enjoy it too.
Pumpkin Muffins Topping 1/3 Cup firmly packed brown sugar 1 Tablespoon flour 1 Tablespoon Softened butter 1 teaspoon cinnamon
Muffins 2 Cups flour 1 ½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon salt 1 can (15oz) pumpkin puree 1 ½ teaspoons cinnamon ¼ teaspoon nutmeg 1 cup sugar 1 cup firmly packed brown sugar ½ cup vegetable oil 4 ounces cream cheese, cut into 6 pieces 4 large eggs ¼ cup milk or buttermilk 1 cup chopped walnuts or pecans
To make the topping: In a small bowl, mix all topping ingredients together with a fork until well combined. It will look like wet sand. Set aside.
To make the muffins: Preheat oven to 350 degrees. Grease muffin tins, it will make 18 muffins. In a large bowl whisk together the flour, baking powder, baking soda and salt then set aside.
In a medium saucepan combine the pumpkin, cinnamon, and nutmeg. Cook mixture over medium heat, stirring constantly for 6 to 8 minutes. Remove from heat and stir in sugar, brown sugar, oil and cream cheese. Stir until cream cheese is melted.
Whisk together eggs and milk. Add eggs and milk to the dry ingredients and add the pumpkin mixture and the nuts. Stir to combine. Scoop the batter into the prepared muffins tins.
Sprinkle the topping over the top of each muffin. Bake until toothpick comes out clean, about 20 minutes. Serve warm or at room temperature.
**To make these Gluten Free use 2 cups Gluten Free Flour plus 1 teaspoon xanthium gum in place of the flour in the muffins and 1 Tablespoon Gluten Free Flour in the topping.
HAPPY THANKSGIVING may your day be filled with those you love!