I know, I know. Two days in a row. I promise I’ll lay off the pumpkin for at least a week or so now, but today I had a special reason for it…
It’s Secret Recipe Club time again!! If you don’t remember how the Secret Recipe Club works, be sure to revisit my SRC post from last month.
This month, I was assigned the blog Without Adornment, written by “Bean,” who is a chemical engineer by day and baker and housewife extraordinaire by night. Bean can’t eat gluten, dairy, sugar or eggs, so she’s gotta get creative in the kitchen to whip up some delicious dishes.
I considered making her Maple Yam Cupcakes with Maple Cream Cheese Icing— I mean, how good do those sound!? But in the end, of course, pumpkin won me over, and I decided to make her Pumpkin Streusel Muffins.
Now, usually I try to “healthify” recipes a bit. But since Bean’s recipes are generally gluten-, egg-, dairy- and sugar-free, they actually required some UNhealthifying for me! Mostly because I am not a gluten-free baker, nor is anyone in this fattest state in the union (where I currently reside) and therefore I would have no idea where to even begin to look for some of Bean’s ingredients… tapioca starch? Xantham gum?
With a little tweaking, I was able to make these muffins with some good ‘ole fashioned ingredients and they came out great!
Pumpkin Streusel Muffins
(adapted from Without Adornment)
- 3/4 cup butter, melted and slightly cooled
- 1 1/4 cups canned pumpkin puree
- 3/4 cup sour cream
- 4 large eggs
- 1 1/2 tsp vanilla
- 3 cups flour
- 3 tsp baking powder
- 1 1/2 tsp cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp cloves
- 1/2 tsp ground nutmeg
- 3/4 tsp salt
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
for the streusel topping
- 2 tbsp butter, softened
- 1/4 cup sugar
- 2 tbsp flour
- pinch salt
- 1/2 tsp cinnamon
Preheat oven to 400 degrees.
Combine all streusel ingredients in medium bowl and rub the butter in until the mixture is crumbly. Set aside.
In large bowl, whisk together melted butter, pumpkin, sour cream, eggs and vanilla until smooth. In another bowl, mix flour, baking powder, salt, spices and sugars.
Add the wet ingredients to the dry and stir until just combined. Spoon into muffin tins and sprinkle streusel on top.
Bake muffins for 15-17 minutes, until a toothpick inserted in the center comes out clean.
Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool.
“Unhealthifying” – funny! They look delicious. I’m in Bean’s camp in terms of gluten/dairy/etc. So, I’d probably revert back to her version. But, yours sure do look scrumptious!
WOW, those muffins look so good. I had your wonderful blog this month, I couldn’t get enough of the Baked Quinoa and Chicken Parmesan. LOVE IT!!!
These look great! I love the streusel on top! 🙂
these look fantastic! And yay for all the great pumpkin recipes on today’s SRC reveal – great minds think alike. =)
Don’t end the pumpkin! I have had these on the list to make for a few weeks now. You just gave me the extra push.
I’m glad that you liked them and made them more “Normal!” They look delicious and now I want to make them again! 🙂
These muffins are perfect for fall and love the streusel topping! Great SRC pick!
Yum! You can never go wrong with a pumpkin muffin!
I say bring on the pumpkin:-) It is my all time favorite flavor in the fall!! Your muffins turned out awesome looking. I happen to prefer unhealthified recipes too!!!
Love this pumpkiny time of the year — these look great!
these look delicious! I love pumpkin and I’m so glad you chose to make this recipe. It was a tough call with the maple yam cupcakes though… I might have to try those 🙂
I’ve been guilty of “unhealthifying” recipes myself! It’s almost October–bring on the pumpkin recipes! These muffins look yummy!!
you had me a streusel!! I love any muffin with streusel, but pumpkin… double love! Great recipe pick!