Pumpkin Pie Coffee Cake Muffins
A mash-up of pumpkin muffins (using pumpkin pie mix) and coffee cake (really just the cinnamon and nuts part of coffee cake).
I came up with this recipe when I received feedback from my in house food critic that my coffee cake was "a little dry" particularly after a few days. Easier to make muffins stay fresh and moist, and coffee cake is sort of just a cinnamon and nuts delivery system, so this muffin recipe was "born".
INGREDIENTS
Wet
1 cup pumpkin pie mix*
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
2 large eggs
1/4 cup vegetable oil
1/4 cup buttermilk
Dry
1 ½ cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
For The Filling/Topping
3/4 cup light brown sugar, packed
2/3 cup chopped pecans, walnuts or blanched almonds
1 tablespoon unsalted butter (melted)
1.5 teaspoons cinnamon
.5 teaspoons ginger
PREPARATION
Preheat oven to 400 F. Paper-line or grease 16 muffin tin cups
Toast nuts for filling/topping in a frying pan with butter
Let cool slightly and mix in brown sugar and spices
Set aside
In a large bowl, mix together wet ingredients - pumpkin, sugars, eggs, oil, and buttermilk until well-combined.
In a separate bowl whisk together dry ingredients - flour, cinnamon, ginger, baking soda and salt,
Add wet ingredients to dry and fold together until just combined. Don't over mix.
Divide batter and nut mixture evenly among the muffin cups as follows:
Place 1 tablespoon of batter in each cup, then add 1..5 teaspoons of nut mixture
repeat with remaining batter and nut mixture
Top each muffin with a scant teaspoon of pie mix
Turn oven down to 375F
Bake for 15 -18 minutes rotating the muffins tins halfway through.
Muffins are done when a cake tester inserted (avoiding the teaspoon of pie mix) comes out clean.
Cool in pans for 5-10 minutes, and then remove to wire racks to finish cooling.
*Note: In total you'll need 1 standard 15 ounce can of pie mix for the batter and the scant teaspoon added to each muffin.
Wet
1 cup pumpkin pie mix*
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
2 large eggs
1/4 cup vegetable oil
1/4 cup buttermilk
Dry
1 ½ cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
For The Filling/Topping
3/4 cup light brown sugar, packed
2/3 cup chopped pecans, walnuts or blanched almonds
1 tablespoon unsalted butter (melted)
1.5 teaspoons cinnamon
.5 teaspoons ginger
Preheat oven to 400 F. Paper-line or grease 16 muffin tin cups
Toast nuts for filling/topping in a frying pan with butter
Let cool slightly and mix in brown sugar and spices
Set aside
In a large bowl, mix together wet ingredients - pumpkin, sugars, eggs, oil, and buttermilk until well-combined.
In a separate bowl whisk together dry ingredients - flour, cinnamon, ginger, baking soda and salt,
Add wet ingredients to dry and fold together until just combined. Don't over mix.
Divide batter and nut mixture evenly among the muffin cups as follows:
Place 1 tablespoon of batter in each cup, then add 1..5 teaspoons of nut mixture
repeat with remaining batter and nut mixture
Top each muffin with a scant teaspoon of pie mix
Turn oven down to 375F
Bake for 15 -18 minutes rotating the muffins tins halfway through.
Muffins are done when a cake tester inserted (avoiding the teaspoon of pie mix) comes out clean.
Cool in pans for 5-10 minutes, and then remove to wire racks to finish cooling.
*Note: In total you'll need 1 standard 15 ounce can of pie mix for the batter and the scant teaspoon added to each muffin.
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