Last weekend I took on a challenge… the challenge of baking an apple pie. You may think that baking an apple pie is easy, and it was but something went wrong. I had never made an apple pie, nor have I made very many pies in my life. For one, my husband doesn’t eat “hot fruit.” So my friend Katie and I (two novice pie makers) got together to tackle the apple pie. She started peeling the apples while I started making the crust. Making an homemade crust was a challenge in itself. It came together beautifully, a little doughy but it looked good. We finished the pie and waited patiently as it baked. I used the Pioneer Woman recipe and the first piece was delish! The next day I took it out of the fridge it was all mushy. Something went wrong. I blame the crust. I think the fat from the crust wasn’t right. So my apple pie was a fail. But I will not let it win. I will try it again! Maybe I will buy my crust next time.
The next day I made Pumpkin Streusel Muffins to make up for my apple pie fail. They came out wonderful! Made me feel better too.
These muffins are filled with cinnamon and brown sugar with just a taste of pumpkin. Be careful when filling the muffins cups they fill up fast! I used a cookie scoop to help measure out the right amount. Fill the cups 1/4 full, just enough to cover the bottom. Add one tablespoon (you don’t have to use a measuring tablespoon, just eyeball it) of the cinnamon & brown sugar mixture, add another scoop of batter and top with the streusel topping. Be generous with the streusel topping.
I’m not a big pumpkin pie fan, but I love these. There isn’t an overwhelming pumpkin taste, but a lot of cinnamon and brown sugar makes it so good! Hope you enjoy.
Pumpkin Streusel Muffins
Adapted from Two Peas
1 3/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 teaspoon cinnamon
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin
1 teaspoon vanilla extract
Cinnamon & Brown Sugar Filling
1/4 tsp cinnamon
1/2 cup brown sugar
1 1/4 cup oats
1 tbsp flour
1/3 cup brown sugar
1 tsp cinnamon
6 tbsp cold butter, cut into chunks
Preheat the oven to 350 degrees. Line two muffin tins with paper liners. Set aside.
In a small bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
In a medium bowl, add sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk together until smooth and combined. Add the flour mixture little at a time. Mix until well combined.
Cinnamon & Brown Sugar filling: in a small bowl, mix the brown sugar and cinnamon together. Set aside.
Streusel Topping: in another small mixing bowl, add the oats, flour, brown sugar, and cinnamon. Mix in the butter with a pastry cutting or your hands until crumbly.
Fill muffin cups 1/4 way full with the pumpkin batter. Add 1 tbsp cinnamon & brown sugar. Fill the muffins cups with the remaining batter. Top with streusel topping.
Bake for 20-22 minutes or until a toothpick comes out clean. Cool before removing muffins from pan.
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