Don’t overdo it, though! You want it to be light, and too much mixing and rubbing will activate the gluten and make it bready. ![]() Using your fingertips, quickly rub the soft butter into the flour mixture until it resembles breadcrumbs. In a third bowl, combine the flour, sugar, and cinnamon for the muffin topping. Now mix the dry ingredients with the liquid ingredients, stirring just until everything is thoroughly combined. ![]() And yes, sugar technically counts as a wet ingredient. In a second bowl, combine the eggs, sugar, salt, oil, pumpkin puree, and sour cream. Using a large mesh sieve or a sifter, measure all of the dry ingredients and sift them into a bowl. Sift the Dry Ingredients and Combine the Wet Ingredients.Before you start baking, preheat your oven to 350☏, and line a 12-cup muffin tin with cupcake liners (if using). We need 100% pureed pumpkin.Īll right, time to bake some amazing muffins! Let’s get into the step-by-step, shall we? You’ll notice that I use cupcake liners, because they make it so easy! If you’d rather not use them, just grease the tin generously. If you have canned pumpkin pie filling, unfortunately it won’t work in this recipe. That depends! If your can of pumpkin just lists “pumpkin” as an ingredient, then you’re golden (and your muffins will be, too!). Is canned pumpkin the same as pumpkin puree? Oats: The topping is good with or without oats, but I find that they add extra texture and flavor! Use rolled oats.Cinnamon: You could substitute pumpkin pie spice here for a slightly more “holiday” taste.Butter: The butter should be softened before you make the topping.Flour: A little bit of all-purpose flour gives body to this streusel-style topping.Sugar: Use whatever sugar you like for the crumble-light brown, dark brown, granulated, or raw.Cinnamon and Pumpkin Pie Spice: Using additional cinnamon makes these muffins taste bright and festive!.Honey: I like to add just a little bit of honey to enhance the flavors of the pumpkin and spices.Baking Powder and Baking Soda: Using both baking powder and baking soda gives the muffins a lighter texture.Room temperature is best, but chilled is fine, too. Sour Cream: Sour cream reacts with the baking soda to make the muffins extra light.Oil: Avocado oil and vegetable oil are both great options.Pumpkin Puree: I typically use store-bought pumpkin puree, but you can also make your own. ![]() If you prefer, you can substitute raw sugar or granulated sugar here.
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