Pumpkin Streusel Muffin
The other weekend I hosted a few friends for a boozy brunch – followed by a Hunger Games Marathon. I needed something that was quick and easy, just in case the boozy part started before the brunch part. So I checked out a few of my favorite cookbooks in hopes of a spark, and it worked! While a coffee cake was out of the question, I decided I could easily adapt the recipe to work for over-sized muffin tins – and that they needed a bit of pumpkin. This is loosely based on the “quick coffee cake” recipe from Joy of Cooking, just without the egg and smaller amounts of milk plus pumpkin and vegan – so might be more accurate to say this is inspired by that recipe but whatever!
1 1/2 cup all purpose flour
1/2 cup white sugar
1/2 cup brown sugar
2 tsps baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup pumpkin puree
1/3 cup almond milk
2 tbsp dairy-free butter (I used earth balance, as had a guest who can't do soy)
2 tbsp brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
- Preheat oven to 375
- Mix together the dry ingredients and set aside. In a large bowl stir the almond milk and pumpkin puree until creamy.
- Quickly add the dry ingredients in to the pumpkin mixture and stir until just mixed. Set Aside
- Lightly grease 6 large muffin tins, or use muffin liners. Spook the mixture until cups are 2/3 full.
- In a small bowl use two knives, or a pastry cutter, to cut together the streusel ingedients. Once mixture resembles bread crumbs, sprinkle on top of the muffin dough.
- Bake for 28 minutes, or until a toothpick comes out cleanly.
- Remove to a cooling rack for at least 5 minutes. Then Serve and Enjoy!
There were enjoyed with some fake bacon, turkey bacon, buttermilk pancakes, and lots of champagne based fruity drinks. Most likely will go all out next year when the final movie comes out, and might actually do something “on theme” at that point – but there is something to be said about random carbs and champagne.