The temps have actually cooled off a little here in Canaryland…we’re now into more wintery weather (which for us, means high 60′s-low 70′sF/high teens to low 20′sC, and lots of rain ). With the cooler temps comes my need to fill the house with spicy aromas baking in the oven and simmering on the stove….cinnamon, pumpkin, apples….yes indeed. I’m almost ready to break out the tree and start decorating for the holidays! :O But maybe not just yet. I should probably celebrate this as fall for at least a week or two, right? LOL The kids have been asking for new and different healthy things they can bring to school to snack on, and they love pumpkin pie…so I thought, why not make up some pumpkin muffins? Easily transportable, and mostly nutritious…perfect! Once they were made, the kids gobbled them up so quickly they never even made it to school. hahaha Time to make some more.
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 1/2 cups pumpkin puree
1/2 cup milk
1 teaspoon vanilla
2 cups flour
2 teaspoons baking soda
pinch of salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
pinch of ground cloves
1/4 cup quick oats
1 tablespoon brown sugar
1 tablespoon butter, melted
cinnamon, nutmeg, ginger and cloves to taste
Preheat oven to 375ºF/190ºC.
Lightly grease 8 ramekins with sunflower oil or butter.
Cream butter and sugars until fluffy.
Add pumpkin and egg and beat to combine.
Add milk and vanilla and continue to beat until well mixed.
Mix dry ingredients (up to oats) in a bowl, and add to sugar mixture.
Stir by hand just until combined.
Fill ramekins 3/4 full.
Combine streusel ingredients and top each muffin with mixture.
Bake for 40 minutes or until a toothpick inserted in center comes out clean.
***note These can also be made in regular muffin cups, you should be able to get 12 muffins, and the baking time should be reduced to 25 minutes.