Pumpkin Crunch Mini Muffins

Submitted by wicked cook 46

"from Robinhood flour"

 

• Ready In: 25mins
• Ingredients: 13
• Yields: 24 mini muffins

ingredients

• 414.03 ml all-purpose flour
• 59.14 ml granulated sugar
• 14.79 ml baking powder
• 2.46 ml salt
• 2.46 ml ground cinnamon
• 1.23 ml ground cloves
• 1.23 ml ground nutmeg
• 118.29 ml dried cranberries (optional)
• 157.80 ml milk
• 118.29 ml canned pumpkin puree (not pie filling)
• 78.78 ml vegetable oil
• 1 egg
• brown sugar

directions

1. PREHEAT oven to 400º F (200º C).
2. Spray 24 mini muffin cups with vegetable spray.
3. COMBINE first 8 ingredients in large mixing bowl.
4. In smaller bowl, combine milk, pumpkin, vegetable oil and egg.
5. ADD liquid ingredients to to dry ingredients, mixing only until moistened. Fill muffin cups. Sprinkle with brown sugar.
6. BAKE at 400º F (200º C) for 15 - 18 minutes, or until golden.

Reviews

[2Bleu]

Mmmm... These muffins are not too sweet and wonderfully moist. The directions were simple and spot on. I was worried that perhaps the 1 Tablespoon of baking powder might be a typo, but since this recipe already had a great review on it, I held true and it worked great! The batter is very airy and I feel that this is what takes the pumpkin to a very delicate texture. We loved the brown sugar topping, it was great! I used Sunmaid fruit bits which has cranberries in and next time I will add some chopped pecans too. I also used regular sized tins and got 12 muffins in 18 minutes. Thanks for sharing this keeper recipe. :)

 

[Lalaloula]

Mmm, these were very yummy muffins! They had a very nice texture (kinda dense, but at the same time fluffy) and the sugar topping gave them a lovely crunch on top. I used fresh hokkaido squash, which I cooked and mashed and its flavour really came through and paired nicely with the spices. I decided to add in 1/3 cup of the optional cranberries, but in the end I wish I wouldnt have, because they seriously compromised the pumpkin flavour for me. That said, though Im not a very big cranberry lover, so someone else might think this is a divine combination... I made the recipe in regular sized muffin tins, which I filled up to the brim, so that I ended up with 10 muffins. THANKS SO MUCH for sharing this yummy recipe with us, wicked! Im sure I will make it again, especially once holiday season is here. The muffins look so pretty that I might pack them in a clear bag, tie a ribbon around it and give that as a gift to someone. Made and reviewed for Everyday is a Holiday Tag Game August 09.

 

[Gaycarducci]

Can these be made ahead and frozen?

 

[El Bee]

I thought the 1 T baking powder was a typo, and made these with 1 t instead. IT IS NOT A TYPO! My muffins have great flavor, but lousy texture. Will make these again--with the full amount of baking powder--so that I can share the result with friends!

 

[jimnyo]

will have to try again. i was underwhelmed, esp. after the previous reviews. however, perhaps it was something i did, so i will maybe give it another shot soon.