Pumpkin Streusel Muffins #Recipe Peg Cochran/Margaret Loudon #Thanksgiving

 

 

This is an especially thankful Thanksgiving--we are grateful for our first grandson due to arrive at the beginning of February!  We are heading to the Chicago area for our daughter's baby shower this weekend so I made a batch of pumpkin streusel muffins she can stash in the freezer and grab for a quick pick-me-up after the baby is born.

I must have filled my muffin tins fuller than the recipe called for because the muffins took longer than 17 minutes to bake.  Be sure to check before you remove them from the oven.  I also used walnuts instead of pecans because my husband bought an industrial-sized bag at Sam's Club and I wanted to put a dent in it!  Feel free to omit the nuts if you or yours has a nut allergy.

According to the recipe, this makes 12 muffins but I had enough batter left over to fill a mini loaf pan. Alternatively, you could bake another batch of muffins.

This recipe comes from BromaBakery.com.

For the pumpkin muffins

 

1 1/2 cups pumpkin puree (not pumpkin pie filling)

1/2 cup granulated sugar

1/2 cup brown sugar

1 3/4 cups flour

1/2 cup vegetable oil

1/4 cup milk

2 eggs, room temperature

2 teaspoons vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

 

For the streusel

 

1/4 cup unsalted butter, melted

1/2 cup all-purpose flour

1/2 cup light brown sugar

1/2 teaspoon salt

1/2 cup pecans, finely chopped

1 teaspoon maple syrup

 

To make the streusel, combine all streusel ingredients in a bowl Stir together until the mixture resembles wet sand

 

 

 

Pre-heat oven to 375 degrees.  Line muffin tin with muffin liners and spray with non-stick spray.

 

Combine sugars, pumpkin, eggs, vanilla extract, vegetable oil and milk in a bowl and mix well.

 

Add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.  Stir to combine.

 

Add flour mixture to wet mixture and mix well.

 

 

Fill muffin cups ¾ full.  Top with streusel.  Bake 15 to 17 minutes until the tip of a knife inserted in the side comes out clean.  Let cool.  

 

 

 

HAPPY THANKSGIVING TO YOU AND YOURS 

AND MAY YOU HAVE MUCH TO BE THANKFUL FOR! 

 

 

OUT NOW!

When murder taints writer-in-residence Penelope Parish’s charming British bookshop, she must follow the clues to catch a killer before tempers boil over.

AMAZON

BARNES & NOBLE

Penelope Parish thought she’d turned the page on her amateur sleuthing days but when the owner of Upper Chumley-on-Stokes’ proposed first high-end gourmet shop is poisoned, the American novelist starts to wonder if she and her quaint British town are in for another rewrite. It turns out that not everyone was a fan of Simeon Foster’s farm-sourced charcuterie and imported pastries—many of the locals were outraged by the potential new competition.
 
With a full menu of suspects on her hands, this just might be Penelope’s toughest case yet. Luckily, her friends at the Open Book are there to help with every twist of the poisoned pen.

AND...

 Family fireworks lead to murder in the new Cranberry Cove Mystery from USA Today bestselling author Peg Cochran!

The Fourth of July always means endless celebrations in Cranberry Cove, and this year Monica and Greg have the added pleasure of spending it with Monica’s college roommate, Kelly Cargill. When they join Kelly and her family to watch the fireworks, it’s all very exciting—until the elderly matriarch of the family dies on the spot. Then evidence comes to light that she was poisoned, and Monica promises to do what she can to catch the culprit.

Just about everyone in Kelly’s family wanted to get their hands on what was sure to be a sizable inheritance. But Monica also discovers that one of them was trying to hide a messy love affair the older woman had discovered, and that the victim’s caretaker may have wanted revenge for enduring years of mistreatment. And just as more secrets surface and the clues begin to fall into place, Monica realizes that as she’s closing in on the killer, the killer is closing in on her . . .

Includes a mouthwatering cookie recipe!

AMAZON

BARNES & NOBLE

 

My article on the Enduring Appeal of Cozy Mysteries  

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Pumpkin Streusel Muffins #Recipe @PegCochran #Thanksgiving

 

We are going to my daughter's for Thanksgiving (technically her in-laws are hosting the dinner.)  She lives outside Chicago about four hours away depending on traffic!  Since I'm not cooking the big Thanksgiving dinner, I decided to make these pumpkin streusel muffins to bring along for breakfast Thanksgiving day.  They are delicious--moist inside with that wonderful streusel top and the sweet drizzle of maple sugar glaze.  I did encounter one problem while making them--I discovered I didn't have any pumpkin pie spice!  Crisis! And what's pumpkin without some spice?  Fortunately I had all the spices necessary to whip up my own--allspice, cinnamon, nutmeg and ginger.  The maple sugar glaze is optional but it really does add that certain je ne sais quoi, that extra something, that takes these over the top. The recipe (mostly from Sally's Baking Addiction) is supposed to make 15 muffins but I filled my muffin tins really full so I made a dozen. 

** The quantities for the maple sugar glaze made more than enough for another dozen muffins so you might want to cut it in half.

Ingredients

1 and 3/4 cups flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1/2 cup canola or vegetable oil

1/2 cup sugar

1/2 cup packed light or dark brown sugar

1 and 1/2 cups pumpkin puree

2 large eggs, at room temperature

1/4 cup milk

 

Crumb Topping

3/4 cup all-purpose flour 

1/4 cup sugar

1/4 cup packed light or dark brown sugar

1 teaspoon pumpkin pie spice

6 Tablespoons unsalted butter, melted

 

Maple Icing (optional)

1 and 1/2 cups confectioners’ sugar

2 Tablespoons pure maple syrup

2 Tablespoons milk

 

 

Make the muffins:

 

Pre-heat oven to 425 degrees.

 

Mix all the dry ingredients except sugar: flour, baking powder, cinnamon, pumpkin pie spice and salt.

In another bowl, mix the oil, sugar, pumpkin puree, brown sugar, pumpkin pie spice, eggs and milk.  Mix thoroughly.

Pour the wet ingredients into the dry and gently mix until combined.

Spoon the batter into your muffin tins or molds.

 

Make Streusel Topping:

Mix flour, sugars and pumpkin pie spice together.  Add melted butter and using a fork, very gently mix and toss until crumbs form. Don't over mix--be very gentle! Spoon on top of muffins.

 

Bake at 425 degrees for five minutes then lower the temperature to 350 degrees. Bake for approximately 16 to 17 minutes more.

 

Make the Icing:

Mix the confectioner's sugar, pumpkin pie spice, maple syrup and milk together until it forms a glaze that you can drizzle.  Drizzle it over the muffins.

Happy Thanksgiving!

 

I don't know if the British bake with pumpkin but I think these muffins would make a perfect addition to the fare at Figgy's teashop inside the Open Book in my Open Book Series. Of course, they don't celebrate Thanksgiving, but they do have Guy Fawkes Night on November 5, which will be featured in A Deadly Dedication, my fourth Open Book due out in August of 2023.

Cranberry Cove #7 is finally here! 

 

Monica's stepmother wakes up next to a dead man!  Did she do it?

 

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