Pumpkin Week 2012 - Pumpkin Gingerbread Streusel Muffins

Day two of pumpkin week is upon us! I never thought that pumpkin was so versatile, so I am pleasantly surprised.  I mean I’ve been using pumpkin in place of oil for a long time, but rarely let the pumpkin shine for the main flavour.  As I was thinking up ideas for this years recipes, I tried to think of things that I thought would go together and I believe today’s combination is one that will stand the test of time.

Not only does pumpkin and chocolate go together, so does pumpkin and gingerbread!  I mean way better than I could have hoped for :)  I love gingerbread, both in cookie form and in loaf form.  Adding the pumpkin really makes a moist muffin and in my opinion, that’s essential.  There is nothing worse than a dry muffin.

Recipe:

Struesel:

• 1/4 unbleached flour
• 1/4 packed brown sugar
• 1/4 dry oats
• 2 tbsp cold butter

1. Combine flour, sugar and oats. 
2. Cut butter into the dry ingredients until it looks like lumpy oatmeal
3. Set aside.

Muffin:

• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter
• 2 1/2 cups unbleached flour
• 1 cup pumpkin puree
• 1/2 cup milk
• 1/4 cup dark molasses
• 2 eggs
• 1 tbsp pumpkin spice mix
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt

1. Cream butter and sugar together.
2. Add remaining ingredients and combine until well mixed.
3. Using a large ice cream scoop, scoop into prepared muffin pan.
4. Top with streusel.
5. Bake at 350 for 20 minutes or until toothpick comes out clean.
6. Let cool and enjoy!

These would be an excellent addition to any brunch or with a big ol’ cup of tea (that’s how I roll)!

I hope you enjoyed today’s pumpkin recipe and thanks for looking!

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