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.
- 1/4 unbleached flour
- 1/4 packed brown sugar
- 1/4 dry oats
- 2 tbsp cold butter
- Combine flour, sugar and oats.
- Cut butter into the dry ingredients until it looks like lumpy oatmeal
- Set aside.
- 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
- Cream butter and sugar together.
- Add remaining ingredients and combine until well mixed.
- Using a large ice cream scoop, scoop into prepared muffin pan.
- Top with streusel.
- Bake at 350 for 20 minutes or until toothpick comes out clean.
- 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!