PUMPKIN WALNUT CRUNCH MUFFINS
I love these muffins for their warm spiciness and light texture. They're perfect for breakfast or a midday snack and they can be finished with a variety of crunchy toppings to suit your taste.
Provided by Dan Langan
Time 1h25m
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Position a rack in the center of the oven and preheat to 425 degrees F. Line every other cup in 2 muffin pans with muffin liners, for a total of 12 cups. (This will allow the tops to spread and the muffins to bake more evenly.)
- Cook the butter in a small saucepan over medium heat until melted and starting to brown, 3 to 4 minutes. Immediately pour the butter into a medium heatproof bowl and set aside.
- Sift the flour, brown sugar, granulated sugar, cinnamon, ginger, cloves, baking powder, baking soda and salt into a large bowl. Set aside.
- Add the oil, pumpkin puree and 2 tablespoons water to the brown butter. Whisk until combined, about 20 seconds. Add the eggs and vanilla and whisk until smooth and lightened, about 30 seconds.
- Stir the liquid ingredients into the dry ingredients with a rubber spatula just until combined. Divide the batter evenly among the 12 liners (about a heaping 1/4 cup for each). Sprinkle the tops with the walnuts and pepitas. Sprinkle again with the raw sugar.
- Place both muffin pans on the center oven rack and turn the oven temperature down to 375 degrees F. Bake, rotating the pans about 3/4 of the way through baking, until a toothpick inserted into the muffins comes out with a just a few moist crumbs clinging to it, 24 to 26 minutes. Let cool in the pans on a wire rack for 10 minutes. Remove the muffins from the pan and let cool completely on the rack.
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Najeebullah Awan
[email protected]These muffins are a delicious and festive treat for the fall season.
Rebecca Bazzano
[email protected]These muffins are a great way to start your day. They're filling and satisfying, but not too heavy.
Bongeka Jikazi
[email protected]I've made these muffins several times now, and I've never been disappointed. They're always delicious.
jayden ramos
[email protected]These muffins are perfect for a fall party or potluck. They're sure to be a hit with everyone.
Peachy Princess
[email protected]I love the crunchy streusel topping on these muffins. It adds a nice contrast to the soft, fluffy muffin.
PRAISE ADEWUMI
[email protected]These muffins are so moist and fluffy. They're like little clouds of pumpkin spice.
Umar Rai
[email protected]I love that these muffins are not too sweet. They're perfect for a healthy breakfast or snack.
Patel Sonu
[email protected]These muffins are a great way to use up leftover pumpkin puree.
Piotr Szymczak
[email protected]I've tried a lot of different pumpkin muffin recipes, but this one is by far the best.
Gilbert Rocha
[email protected]These muffins are really easy to make. Even a beginner baker can handle this recipe.
Desmon
[email protected]I made these muffins with gluten-free flour and they turned out great! They were just as moist and flavorful as the regular version.
Jesse Coleman
[email protected]The walnuts add a nice crunch and a bit of extra protein to these muffins.
Jose Rodriguez
[email protected]I love the warm spices in these muffins. They really make the pumpkin flavor shine through.
Erika Allen
[email protected]These muffins are perfect for a fall breakfast or snack. They're also great for packing in lunches.
Omari Fredrick
[email protected]I've made these muffins several times now, and they're always a hit with my family and friends.
Shani Mehar
[email protected]The streusel topping is the perfect finishing touch, adding a crunchy texture and a burst of flavor.
Amir Khokhar
[email protected]I love that these muffins are moist and flavorful, with just the right amount of sweetness.
Donna Hinken
[email protected]These pumpkin walnut crunch muffins are simply divine! The combination of pumpkin, walnuts, and streusel topping is a match made in heaven.