Breads & Muffins · Uncategorized

Turning Over a New Leaf

Some people adore pumpkin. Some of us do not. It is one of Amir’s favorites, but the other half of this Duo has never been that impressed. Until recently. Pumpkin is everywhere right now, which is exciting for many people. Wasn’t it just last year that the canned pumpkin purée shortage wreaked havoc upon the nation’s bakers? It was also last year that we went all out and cooked up an all-pumpkin dinner party. When Trader Joe’s touted the first newsletter announcing the arrival of canned pumpkin this season, we stocked up on a few cans to work with for the months of October and November. We discussed different ways to use the pumpkin and argued about the types of families that serve pumpkin pie and/or sweet potato pie for Thanksgiving. There was no clear winner for the latter. As for the former, how would we use up all this canned pumpkin? And would the uses be enough to change an ambivalent pumpkin eater or a fan? The findings would be a welcome surprise.

The unbelievable did occur–one who used to disbelieve in the power of the pumpkin may have found herself scootching closer to the side of those who love it so. All it took was one bite of this muffin. Or maybe it was a lick of the spoon that so lovingly stirred the batter. Somewhere along the way, a light bulb went off, and it illuminated the path towards pumpkin lovin’. Not just one person had a change of heart. These muffins were friend tested and approved by several people who have never really shared an extreme liking for the fruit either. Trust us. Make these muffins today. Make them tomorrow. Make them next week if you must, but you should make them. One bite into the moist, soft cake and crunchy, crumbly streusel will have you going back for more. And if you just happen to be one of those people who have not boarded the pumpkin train, you may find yourself purchasing a ticket.

Brown Butter Pumpkin Muffins – 1 dozen (Muffin only adapted from Picky Cook)
Streusel
1/2 cup raw cashews
1/2 cup flour
3/4 cup brown sugar
1/4 oats
5 tablespoons unsalted butter, melted

Muffin
1/3 cup unsalted butter
1 1/4 cups sugar
1 1/2 teaspoons pure vanilla
15 ounces pumpkin puree (not pumpkin pie filling)
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
Fresh nutmeg

1. Start with the streusel topping by placing the cashews, flour, brown sugar, and oats in a food processor. Blend until combined, then add the butter and blend again until the mixture becomes crumbly. (If you do not have a food processor, whisk the ingredients together in a bowl, then stir in the butter until the mixture forms crumbs.) Set into the refrigerator to chill.

2. Spray a muffin tin with baking spray and set aside.

3. For the muffin batter, set the butter into a small pan over medium heat and warm until all of the butter has melted, and it begins to crackle and pop, turn brown, and milk solids separate and float to the bottom of the pan, approximately 5-7 minutes. Remove from heat and set aside to cool slightly.

4. In the bowl of an electric mixer, beat the sugar, vanilla, pumpkin puree and eggs until smooth. Pour the slightly cooled brown butter into the egg mixture and mix together. Whisk the flour, baking powder, baking soda, ginger, cinnamon and salt together in a separate bowl. Add to the wet ingredients and mix until just combined.

5. Scoop batter into the prepared muffin tin, filling each cup about 3/4 of the way. Sprinkle about 2-3 tablespoons of the chilled streusel topping over each one, pressing the crumbles lightly into the batter if they fall off. Grate fresh nutmeg over each muffin cup, then bake in a preheated oven at 350 degrees for 25-30 minutes. Rotate the baking sheet halfway through baking. Remove from oven and allow to cool a few minutes before removing from the tin.

Click HERE for the printable recipe.

33 thoughts on “Turning Over a New Leaf

  1. Thanks for the catch Christy! Updated the recipe to indicate the butter’s addition to the wet ingredients. Sorry for any confusion!

  2. These look great, but it appears there may be a step missing. In step 3, he browned butter is set aside, but it isn’t mentioned again in the instructions. Is it safe to assume it gets mixed in with the other wet ingredients in Step 4?

  3. These look really good. I’ve been making a ton of stuff too. .. had some pumpkins the kids had picked at the farms and I didn’t want them to just go to waste. Maybe some of the pumpkin puree stashed in the freezer van go towards these yummy muffins.

  4. Haha love this! So Chrystal, you don’t love bananas or pumpkins?? You’d hate the pumpkin banana oatmeal I made a few weeks back then… or… maybe not if you top it with some streusel… 🙂

    I think that might seal the deal for me too actually! Certainly drew my eye in when I saw that first photo at the top of the post! May just have to make these soon!

  5. So thank you for visiting me blog…and I’m glad it brought me back to these pumpkin muffins! I, for one, ADORE pumpkin, and I’m convincing my husband to do the same. I think muffins are a great way to begin to appreciate the vegetable. These look AMAZING. Thank you for sharing. I hope that you are having a great Wednesday.

  6. As a child I was not a big fan of pumpkin, but now I adore that fabulous veggie. Your muffins look beautiful and so tempting.

    Cheers,

    Rosa

  7. Omgg this looks so decadent and delicious! I’m one of those people who loves pumpkin, but beyond pumpkin ravioli and pumpkin pie – haven’t really branched out in terms of what to do with it 🙂 I’ll definitely be trying this recipe out soon! Btw – it was great to meet you guys at the FoodBuzz Festival! Hope you’re doing well, please do stay in touch!

  8. I am one of those odd people who doesn’t like pumpkin pie, but likes pumpkin everything else — cheesecake, bread, cookies, etc. So I know I will adore these pumpkin muffins. Yum!

  9. Brown butter? Yes, please. I have always loved pumpkin dishes, but I like this version with the cashews and the brown butter, it definitely looks like a winner!

  10. Omg these look awesome! And I can imagine how they could make anyone change their mind about liking pumpking. With a nice cup of coffee, this would be the perfect start to a nice chilly fall morning 🙂

  11. Love, love, love all thinks pumpkin! And guess where I found pumpkin the cheapest?? ALDI – so you have that store there? Only .69 cents a can!

    Those muffins look amazing. Hope you guys are having a great week!

  12. I love pumpkin for about a day and then I’m over it. But, I once made a pumpkin carrot curry soup in the spring time with a can of pumpkin that never got used. BTW, you can come to Nashville and visit me anytime. I have a guest room or two.

  13. Did the price of pumpkin rise? I remember it being 99 cents per can, and now it’s like $2.29 or sth ridiculous like that.

    Hee hee, I’m glad you’re starting to see the wonders and joys of pumpkin though! But you must try kabocha…so much better!

  14. I love a streusel-y pumpkin muffin!
    My husband is one of those pumpkin unlovers. I don’t get it at all.
    He says it makes everything too wet.
    Well, what’s the problem with that?

  15. I am basically a pumpkin addict so I am so glad you have been turned over to the orange side! These pumpkins look glorious. I have a few (re: 20) cans of pumpkin sitting here just begging to be made into these!

  16. We don’t go in for pumpkin much on this side of the Atlantic, so I’ve never been inclined to do much pumpkin baking. Sounds like this would be the recipe to try if I were to change my mind!

  17. It wasn’t until I moved to the US and ate a pumpkin muffin (from Dunkin Donuts – I do live in Boston, after all) that I was converted. So I have to agree that pumpkin muffins are the path to pumpkin enlightenment. They’re just so soft and moist!

  18. Finally, a recipe that uses a whole can of pumpkin! Being one of the nuts who went out and bought a case of pumpkin as soon as it arrived at TJ’s, I can’t wait to try this recipe Gluten-Free and minus the Streusel. GF Streusel doesn’t taste as awesome as regular. Glad you’re a convert C 🙂

  19. Here in Belgium, we aren’t used to use pumpkin in sweet dishes or in muffins etc. It isn’t a coomon use.

    But I must try these tasty & appetizing muffins!! I think it is also too bad that we can’t buy canned pumpkins over here!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s