Get your pumpkin fix with these hearty Pumpkin Spice Muffins with Pecan Streusel. Pumpkin purée makes these muffins extra tender, but it’s that crunchy pecan streusel that’ll have you coming back for more. Sunnyland Farms‘ Raw Georgia Pecan Halves lend unbeatable farm-fresh flavor to the streusel, and bring a touch of nuttiness to this irresistibly sweet and spicy recipe. This will be your go-to breakfast all season long!
Pumpkin Spice Muffins with Pecan Streusel
- 2 cups (250 grams) all-purpose flour
- 1½ cups (330 grams) firmly packed light brown sugar
- 2 teaspoons (4 grams) pumpkin spice
- 1 teaspoon (5 grams) baking soda
- ¾ teaspoon (2 grams) kosher salt
- 1 cup (244 grams) canned pumpkin
- ½ cup (113 grams) unsalted butter, melted
- 2 large eggs (100 grams)
- ⅓ cup (80 grams) whole milk, room temperature
- Pecan Streusel (recipe follows)
- Preheat oven to 350°F (180°C). Butter and flour a 12-cup muffin pan.
- In a large bowl, whisk together flour, brown sugar, pumpkin spice, baking soda, and salt. In a medium bowl, whisk together pumpkin, melted butter, eggs, and milk. Add pumpkin mixture to flour mixture, and fold until well combined.
- Spoon batter into prepared muffin cups, filling three-fourths full (about 74 grams each). Spoon 2 tablespoons (about 22 grams) Pecan Streusel on top of batter in each muffin cup.
- Bake until a wooden pick inserted in center comes out clean, 18 to 22 minutes. Serve warm.
- ¾ cup (94 grams) all-purpose flour
- ½ cup (57 grams) chopped pecans*
- ¼ cup (55 grams) firmly packed light brown sugar
- 1 teaspoon (2 grams) pumpkin spice
- ¼ cup (57 grams) unsalted butter, melted
- In a medium bowl, stir together flour, pecans, brown sugar, and pumpkin spice. Add melted butter, stirring until large clumps form. Squeeze mixture together with hands to create clumps. Freeze until ready to use.
*We used Sunnyland Farms Raw Georgia Pecan Halves
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There’s nothing more comforting than the aroma of this Apple Oat Bread brimming with fresh apple chunks and a symphony of fall spices wafting through your kitchen. We souped up the familiar yeasted apple bread by adding a hefty dose of apple cider to the dough of our Apple Oat Bread for a crisp, tangy kick and a thick Oat Streusel topping for epic crunch.
Apple Oat Bread
- 3⅔ cups (466 grams) bread flour
- 1 cup (80 grams) old-fashioned oats
- 3 tablespoons (36 grams) granulated sugar
- 1 tablespoon (9 grams) kosher salt
- 1 (0.25-ounce) package (7 grams) instant yeast*
- 1 teaspoon (2 grams) ground cinnamon
- ½ teaspoon (1 gram) ground nutmeg
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 1¼ cups (300 grams) warm apple cider (120°F/49°C to 130°F/54°C)
- 2 tablespoons (28 grams) unsalted butter, melted
- 1 cup (121 grams) chopped Honeycrisp apple (about 1 apple)
- 1 large egg (50 grams)
- 1 tablespoon (15 grams) water
- Oat Streusel (recipe follows)
- Softened butter or apple butter, to serve
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour, oats, sugar, salt, yeast, cinnamon, nutmeg, allspice, and cloves by hand.
- In a small bowl, whisk together warm apple cider and melted butter. Add cider mixture to flour mixture, and beat at medium speed until combined, about 30 seconds. Switch to the dough hook attachment. Beat at low speed until dough is smooth and elastic, about 5 minutes. Add apple, and beat until most of apple pieces are picked up by dough, about 1 minute.
- Turn out dough onto a lightly floured surface, and knead gently to completely incorporate apple, about 5 times. Lightly oil a large bowl. Shape dough into a smooth ball, and place in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
- Spray a 9×5-inch loaf pan with cooking spray.
- Lightly pat dough into a 9-inch circle. Fold top third of dough to center, pressing to seal. Fold bottom third over folded portion, pressing to seal. Fold dough in half lengthwise so long edges meet. Using the heel of your hand, firmly press edges to seal. Place dough, seam side down, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
- Preheat oven to 350°F (180°C).
- In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush top of loaf with egg wash, and sprinkle with Oat Streusel.
- Bake until an instant-read thermometer inserted in center registers 205°F (96°C), 50 to 55 minutes. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Serve with softened butter or apple butter.
*We used Platinum® Yeast from Red Star®.
- ¼ cup (31 grams) all-purpose flour
- 3 tablespoons (15 grams) old-fashioned oats
- 2 tablespoons (24 grams) granulated sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground nutmeg
- 2 tablespoons (28 grams) unsalted butter, melted
- In a small bowl, stir together flour, oats, sugar, cinnamon, salt, and nutmeg. Add melted butter, and stir until mixture is crumbly.
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