Pumpkin Muffins

Recipe adapted from Mary's Test Kitchen.  [Recipe makes 12 standard-sized muffins].

We may still be a few weeks away from the official start of fall, but according to our calendar, fall starts once September hits.

This means fall decorations can start to be put on display, trips to apple orchards and corn mazes can start to be planned, and most importantly, pumpkin baking can begin!

We did a simple search for new baked goods, and this recipe for pumpkin muffins seemed to be speaking to us.  The original recipe called for a "cream cheese" filling, but we thought that between the muffin and the streusel, there was already enough sweetness, so we held off.

Needless to say, the muffins were perfectly fine without the filling, and satisfied our craving...for today.  Between the pumpkin-spiced aroma filling the house, as well as the perfect texture and taste of these muffins, Mary's pumpkin muffins will be a recipe of ours this fall, for sure.

INGREDIENTS:

Streusel topping:
2 tablespoons organic granulated sugar
2 tablespoons all-purpose flour
2 teaspoons vegan butter, chilled

Muffins:
250 grams (~2 cups minus 2 tablespoons) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1-1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon ground cloves

1/2 cup plant-based milk
2 teaspoons apple cider vinegar
1 (14 ounce) can pumpkin purée
1-3/4 ounces (~1/4 cup) organic granulated sugar
1-3/4 ounces (~1/4 cup) organic brown sugar
1/4 cup vegetable oil
1 teaspoon vanilla
1/8 teaspoon kosher salt

Toppings:
Old-fashioned rolled oats
Raw pumpkin seeds

DIRECTIONS:

Preheat the oven to 425°F.  Also, line a muffin try with parchment or silicone liners.

Begin by making the streusel.  Either using a small food process, or else by hand using a fork and bowl, blend the sugar, flour, and butter together until crumbly.  Store in the freezer until the muffins are ready to be topped.

For the muffin batter, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and ground cloves into a large mixing bowl.

In a small bowl, whisk together the milk, vinegar, pumpkin, sugars, oil, vanilla, and salt.  Add the wet ingredients to the dry, and stir just until combined, using a rubber spatula.  Divide the batter equally in your twelve muffin liners.  Remove the streusel from the freezer and gently re-crumble if needed.  Top each muffin with streusel, oats, and pumpkin seeds.

Transfer to the oven and bake at 425°F for 8 minutes.  Decrease the heat to 350°F and bake for an additional 20 minutes, or until firm to the touch.  Remove from the oven and cool for 5 minutes.  Then transfer to a cooling rack, and let cool completely.