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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We’re taking poached pears to a whole new level with these Champagne-Poached Pear Muffins. Studded with Bosc and Anjou pears, these tender muffins feature the luxurious pairing of crisp Champagne and rich Heilala Vanilla. Heilala’s premium vanilla beans heighten the Champagne-based poaching liquid with their complex notes, and the muffin batter itself is infused with Heilala’s vanilla bean paste and vanilla extract for a sweet and smooth flavor. Piled in a basket on the breakfast table or served with afternoon coffee, these Champagne-Poached Pear Muffins are sure to be a new fall favorite.
Before you get to baking, stock up on Heilala Vanilla and get 20% off your order on their website! Simply use the code BAKEFS12 at checkout. Code valid until February 29, 2020.
Champagne-Poached Pear Muffins
- ½ cup (113 grams) unsalted butter, softened
- ⅔ cup (133 grams) granulated sugar
- ⅔ cup (147 grams) firmly packed light brown sugar
- 2 large eggs (100 grams)
- 1 tablespoon (18 grams) vanilla bean paste*
- 2 teaspoons (8 grams) vanilla extract*
- 2 cups (250 grams) plus 1 tablespoon
- (8 grams) all-purpose flour, divided
- 2 teaspoons (10 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ½ cup (120 grams) whole buttermilk
- 1¼ cups (250 grams) (¼-inch) chopped Champagne-Poached Pears (recipe follows)
- ⅔ cup (75 grams) sliced almonds
- Garnish: confectioners’ sugar
- Preheat oven to 375°F (190°C). Butter and flour a 12-cup muffin pan.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla bean paste and vanilla extract.
- In a medium bowl, whisk together 2 cups (250 grams) flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
- Pat chopped Champagne-Poached Pears with paper towels to absorb any excess liquid. In a small bowl, toss together pears and remaining 1 tablespoon (8 grams) flour. Fold pears into batter. Spoon batter into prepared muffin cups. Sprinkle almonds onto batter.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pan for 5 minutes. Garnish with confectioners’ sugar, if desired. Serve warm or at room temperature.
*We used Heilala Vanilla Bean Paste and Extract.
- 2 large Bosc or Anjou pears (484 grams)
- 1 cup (240 grams) water, plus more if needed
- ½ cup (100 grams) granulated sugar
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 1 cinnamon stick
- 1 (1-inch-wide) strip orange zest (4 grams)
- 2 (187-ml split) bottles Champagne
- Peel pears, leaving stems intact. Using a melon baller, core pears from bottom.
- In a medium saucepan, heat 1 cup (240 grams) water and sugar over medium-high heat until sugar is dissolved and mixture starts to boil. Add vanilla bean and reserved seeds, cinnamon stick, and zest. Add Champagne; return to a boil. Add pears; reduce heat to medium-low. If pears are not fully submerged, add more water until liquid covers pears and they start to float. Shape a small sheet of foil into a circle. Place on top of pears to keep them fully submerged in poaching liquid. Simmer until pears are fork-tender, 30 to 35 minutes.
- Transfer pears to a bowl. Pour poaching liquid over pears, and let cool to room temperature. Cover and refrigerate until ready to use, up to 1 week.
You will make more Champagne-Poached Pears than is required for the muffins. The leftovers make a nice topper for ice cream or yogurt
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