Chrysta 10 min. 15 min.

 

For months, I knew my best friend was coming to Los Angeles from New York.    We’ve been friends for 16 years, and those years have been studded with pumpkin in every way, shape, and form.

The last time she visited, I bought a can of organic pumpkin, and we got so busy that I didn’t bake anything with it like I had intended.

For this visit,  I couldn’t waste the opportunity to use the pumpkin.   As I considered what I would make, visions of  Pumpkin Pancakes, Pumpkin Bars, Pumpkin Pie, Pumpkin Cake danced through my head.  Maybe Pumpkin and Cream Cheese PopTarts or Pumpkin Ice Cream, even.  But I couldn’t decide.

Because she would be traveling on the day she received her sweet, I knew whatever I made needed to be portable and would need to be “ok” without refrigeration. Flipping through the Kiss My Bundt Cookbook, I decided on standard Pumpkin Muffin/Cakes, sans frosting, with a salted streusel topping to offset the sweetness of the cake.

Now, the decision to bake was a difficult one because we are having an Indian Summer here in Los Angeles and the temperature has been hovering around 100 degrees here in Los Angeles.  I decided the best plan of attack was to bake around midnight when it was cool enough to bake.

There is nothing like the warming smell of cinnamon and nutmeg.  It’s incredibly comforting, and reminds me of my Favorite season, which is around the corner.

#MuffinMondays

It just so happened that  I made these cakes on #MuffinMonday, which is an interesting movement put on by Baker Street.  I need to learn more about them:  I’m so interested.  For now, here is their Muffin 101, which was a good read!

 

Recipe:  Pumpkin Muffins with Salted Oatmeal Streusel

For those of you who have my cookbook, this pumpkin recipe will be familiar.  However, the topping is a new creation that is super tasty on this cake. And, in the middle of the batter, just a little brown sugar.

This recipe yields 12 muffins (dressed down cupcakes).


INGREDIENTS:

Cake:

1 1/2 Cup of All Purpose Flour

1/2 C Brown Sugar, packed

1/2 C Granulated White Sugar

1 1/2 tsp Baking Powder

1 1/2 Baking Soda

1/2 tsp ground nutmeg

2 tsp ground cinnamon

1/2 tsp salt

2 large eggs

1/2 Cup of vegetable oil

7.5 ounces of canned pumpkin (1/2 a regular sized can.  Make sure not to use pumpkin pie filling)

 

Filling:

Additional 1/4 Cup of Brown Sugar

pinch of cinnamon

 

Streusel:

1 Cup of Quick Oats

3 tbsp of unsalted butter, softened but not melted

1/3 C brown sugar, packed

1 tbsp flour

1 tsp cinnamon

3/4 tsp sea salt flakes, such as Maldon.  (Alternatively, you can use 1/2 tsp of regular fine table salt)

 

DIRECTIONS:

1.  Preheat oven to 375 degrees.

2.  Crack eggs and beat in a mixing bowl until frothy, about 2 minutes.

3.  Add sugars to the eggs.  Beat on medium speed for 1 minute.

4.  Add pumpkin and oil, beat on medium speed for 2 minutes.

5.  In a mixing bowl, sift together the flour, baking soda, baking powder, salt, and spices.  Slowly add the dry ingredients into the pumpkin mixture.

6.  Stop mixing at the point you no longer see flour.  Make sure to scrape the sides of the bowl.

7.  Fill paper-lined muffin tins 1/2 full with batter.  Place 1/4 tsp of brown sugar in the center of the batter.  Then fill the cupcake liner with more pumpkin batter.

 

       

 

8.  Make Streusel:  In a small bowl, mix butter, oats, flour, sugar, salt, and cinnamon.  Rub the mixture together with your fingers (or a fork) until crumbly.

9.  Place 1-2 tbsp of the salted oatmeal streusel on top of the muffins.

 

   

 

10.  Bake in the oven for 20 minutes, or until a toothpick inserted into the center of the cake comes clean.

11.  Remove the pan from oven and let sit in the pan for 2 minutes.

12.  Remove muffins from muffin tin, and cool on a cooling rack for a few minutes before eating.   Some people like to drizzle with a simple glaze (powdered sugar + milk), but this muffin/cake is perfect with just the streusel.