Pumpkin Streusel Muffins

We carved up some pumpkins for our annual “Creature Double Feature” party, and you know what that means… fresh pureed pumpkin for use in all sorts of goodies! Not to mention roasted pumpkin seeds. I love how many cool things a simple pumpkin can do. Our Creature Double Feature party was a success again this year. We watched the (terrible, awful) movie Dead Alive, followed by (awesome, fun) movie Near Dark – both the selections from my husband the horror and movie enthusiast. At the party we served deviled eggs made to look like pumpkins, apple cider with different alcohols to spike it with, and a DIY s’mores bar. The decor ideas for the snake wreath and painted Jack-o-lantern planter came straight from Pinterest, of course. I’m sorry I didn’t click through the links so I don’t recall who the idea originators were.

So far with the pumpkin puree left over from just two carved pumpkins I have made these pumpkin cream cheese rolls, pumpkin pancakes, and now the pumpkin streusel muffins below. My husband is carving one more jack-o-lantern just before Halloween proper so hopefully all the kids in the neighborhood know we’ve got plenty of candy to give out, so I’m sure more pumpkin goodies will happen. I don’t think anyone around here is complaining!

Pumpkin Streusel Muffins

15 minutes

Cook Time: 28 minutes

45 minutes

Yield: 12 muffins

Pumpkin Streusel Muffins

Quick and easy pumpkin streusel muffins recipe using pumpkin puree. Great treat for the Halloween, Thanksgiving and Christmas season!

Recipe Ingredients

  • 1/3 cup melted butter
  • 1/2 cup white sugar
  • 2 eggs
  • 1 1/4 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/8 cup flour
  • 1/8 cup quick rolled oats
  • 2 tablespoons brown sugar
  • 2 tablespoons butter, softened
  • 1/4 teaspoon cinnamon

Recipe Directions

  1. 1. Preheat oven to 350 degrees. Line a muffin tin with paper muffin cups.
  2. 2. In a large bowl, combine the melted butter, white sugar, eggs, pumpkin puree and vanilla extract.
  3. 3. In a separate bowl, whisk together cinnamon, ginger, cloves, salt, flour and baking soda.
  4. 4. Add the dry ingredients mixture into the wet ingredients mixture a bit at a time, mixing just until blended.
  5. 5. In a separate bowl, mash together the quick rolled oats, brown sugar, butter and cinnamon with your hands until you get a crumbly streusel mixture.
  6. 6. Scoop about 1/4 cup of muffin batter into each cup, or until the cups are 2/3 full. Sprinkle the streusel topping across the tops.
  7. 7. Bake the pumpkin streusel muffins at 350 degrees for 28 to 30 minutes. Cool completely on a wire rack.

Notes

I like a heavy-handed spice mixture, feel free to scale back if you prefer less spice and more pumpkin. If you have pumpkin pie spice, you could sub a teaspoon and a half of that for my cinnamon/cloves/ginger mixture.

Cake 13: Chocolate Cake, Pumpkin Cream Cheese Filling, Chocolate Glaze

I did something I called “PumpkinPalooza” at my house last night. I spent 5 solid hours baking everything I possibly could using pumpkin guts, since I had so much fresh pumpkin puree left from carving pumpkins. And I still didn’t use it all and ended up feeding pumpkin guts to the dogs. I made another pumpkin cream cheese roll, pumpkin guts bread, this chocolate cake with pumpkin cream cheese filling, and I attempted pumpkin fudge but failed miserably at that one (it never set) – all the recipes using pumpkin guts. Baking with pumpkin guts is super easy and I was glad that none of it went to waste! Below is the recipe for the double-layer chocolate cake with pumpkin cream cheese filling and chocolate glaze. Enjoy!

Chocolate Cake Recipe Ingredients

  • 2 cups  unbleached all-purpose flour
  • 1 teaspoon  baking soda
  • 0.5 teaspoon salt
  • 0.75 cup  unsweetened cocoa powder
  • 1 cup  buttermilk (Don’t have buttermilk on hand? Try this substitute. I used 1 tablespoon white vinegar in 1 cup of milk, set for 5 minutes as a substitute for buttermilk)_
  • 1 cup  warm water
  • 2/3 cup cooking oil
  • 2 cups  sugar
  • 2 eggs

Chocolate Cake Recipe Directions

Preheat the oven to 350 degrees, and grease two 8″ square pans, and line the bottoms with parchment paper. In a large bowl, combine all the chocolate cake ingredients and beat until smooth. Split the batter between the two prepared pans. Bake for about 40 minutes, or until your toothpick inserted in the center comes out clean, and the center bounces back when you gently poke it. Cool in the pans on wire racks for about 15 minutes, then turn out of the pans to cool completely. Use a serrated bread knife or cake leveler to level one of the layers – this will become the bottom layer.

Pumpkin Cream Cheese Filling Recipe Ingredients

  • 1 8 ounce package of cream cheese, softened
  • 1/3 cup  pumpkin puree
  • 0.25 cup  sugar
  • 0.25 teaspoon ground cinnamon

Pumpkin Cream Cheese Filling Recipe Directions

Beat all the pumpkin cream cheese filling ingredients until you have a smooth, creamy filling. Plop the blob of filling onto the leveled bottom cake layer, and gently spread with a spatula. Top with the second cake layer and smush it down a little.

Chocolate Glaze Recipe Ingredients

  • 0.5 cup heavy  whipping cream
  • 4 ounces semisweet baking chocolate, chopped

Chocolate Glaze Recipe Directions

Chop the semisweet baking chocolate and set aside. Bring the heavy whipping cream to a boil over medium to high heat. Remove from heat, add the chopped baking chocolate, and let it stand for about 5 minutes without stirring. After 5 minutes has passed, go ahead and stir the  mixture together until you have a smooth glaze. Let it sit and cool for about 15 to 20 minutes to thicken up. Pour it over the center of the cake and use your spatula to push it toward the edges and just let it drip over the edges. Yum! To garnish mine, I used a few fresh raspberries I had on hand, a little orange zest, and some of the chocolate shavings from the glaze process. Anything that reminds you of fall would do perfectly, though.

Cake Baking Ingredients Also, this is a snapshot of the ingredients it took me to make these pumpkin desserts and baked goods, and mind you, I do this once a week. Please, if you have ever enjoyed one of my cakes or other baked goods, or enjoy reading and trying the recipes on this site, please consider donating a few bucks to help me live this dream! At the very least, consider reposting the www.fiftytwocakes.com website on your Facebook or Twitter, or sending it out to your friends and family. Thank you!

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