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Pumpkin Spice Muffins

Howdy!!

FALL!!! I love the fall… relief from the extreme heat, pretty foliage (not always in Texas, but I can dream), fantastic clothes, and the yummy fall flavors! Everyone has been tweeting and posting on facebook about their new boots, cooler temperatures, but mostly… their first pumpkin spice latte of the season! I am not a huge fan of coffee– if I’m going to indulge, I don’t like to waste it on something I don’t particularly care for, but i LOVE pumpkin, and all of the talk about it made me really want some pumpkin! So instead of having a pumpkin spice latte, I made my own treat– PUMPKIN SPICE MUFFINS!!! They are delicious, and great for breakfast, or even dessert (just add vanilla ice cream)!!! Seriously, they are SO FANTASTIC, I might have eaten 1 (or 3) within minutes of taking them out of the oven! They taste like fall, and they will make your house smell absolutely amazing! Trust me when I say, these things will go fast! My family and I have eaten almost a dozen… and I made them 2 hours ago. So let’s get to making them…

You’ll need…

Pumpkin Spice Ingredients

***I normally use unsalted butter, but all I had at home today was salted, so I used that and didn’t add salt. If you use unsalted butter, add 1 tsp salt!

You’ll need to…

Pre-heat your oven to 400°. Line two 12-cup muffin tins, and set aside. In a small bowl, mix your crumble ingredients together until well mixed, and set aside for later.

In a medium bowl, whisk together your flour, baking powder, baking soda, and spices until evenly distributed, and set aside.

In the bowl of your stand mixer, or a large bowl, beat together your sugar, butter, oil, eggs, pumpkin, and water until will mixed.

Add the flour mixture to the wet ingredients, and mix until well combined.

Add your white chocolate chips and nuts, and mix until evenly distributed.

Fill your muffin tins evenly with the batter; each cup should be full. (If the cups are full, they overflow just a little when they’re baking, which is PERFECTION in a muffin!!!)

Top each muffin with about a half tablespoon of crumble. Bake for 15-18 minutes, until tops are golden brown. Remove from the oven, and let cool in the muffin tin for 10 minutes, then move to a wire rack to cool completely.

OMG. These are so fantastic!!! Whether you’re like me and don’t feel like getting your fall flavors in a coffee cup, or just want a new way to experience pumpkin deliciousness, you MUST TRY THESE!!! They are so yummy, so fantastic, so perfectly fall… I promise you will love them!!! And so will the people around you! They will not last long, but they’re so easy to make, it won’t take long to whip up more! And this recipe makes about 2 dozen, so you’ll have plenty to go around, which is good, because you’ll need them!!!

I hope you enjoyed learning how to make these, and I hope you go channel your fall flavor love and make these immediately!!! I have a long day of work ahead, so I’m off for some sleep, but I’ve never been more excited to wake up for breakfast 🙂

Love,

Katie

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Here’s the full recipe…

Pumpkin Spice Muffins


Ingredients:

Muffins:

3 cups all-purpose flour

2 cups granulated white sugar

¼ cup salted butter, melted

¼ cup vegetable oil

3 eggs

1 ½ cups pumpkin

½ cup water

1 ½ tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp pumpkin spice

½ tsp nutmeg

½ tsp cloves

1 cup chopped walnuts or pecans**

1 cup white chocolate chips

Crumble:

4 tbsp butter, melted

1/3 cup all-purpose flour

3 tbsp granulated white sugar

3 tbsp brown sugar

**I used half a cup of each because I love both!

You’ll need to…

  1. Pre-heat your oven to 400°. Line two 12-cup muffin tins, and set aside. In a small bowl, mix your crumble ingredients together until well mixed, and set aside for later.
  2. In a medium bowl, whisk together your flour, baking powder, baking soda, and spices until evenly distributed, and set aside.
  3. In the bowl of your stand mixer, or a large bowl, beat together your sugar, butter, oil, eggs, pumpkin, and water until will mixed.
  4. Add the flour mixture to the wet ingredients, and mix until well combined.
  5. Add your white chocolate chips and nuts, and mix until evenly distributed.
  6. Fill your muffin tins evenly with the batter; each cup should be full. Top each muffin with about a half tablespoon of crumble.
  7. Bake for 15-18 minutes, until tops are golden brown. Remove from the oven, and let cool in the muffin tin for 10 minutes, then move to a wire rack to cool completely.

Blueberry Streusel Muffins

Howdy y’all!!!

First, I would just like to sincerely apologize for disappearing for about two weeks!!! As most of you know, I’ve been training for a marathon with Team in Training (donate HERE if you want to help me raise $$$ for Leukemia & Lymphoma Society) and I have been so busy with that, and work, that I haven’t had much time to bake. So sad, I know. My poor stand mixer, the lovely Stella, has missed me. Poor thing. 😦 The race is in a 3 weeks (OMG!!!!!) so I will be back in full swing on here soon!

Yesterday, we had our long run for training, and I volunteered to bring breakfast for after the run! I brought the usual breakfast items- bananas, bagels, orange juice, etc., but I wanted to bring something that I made myself too, so, for the first time in a while, I busted out Stella and put her to use! As some of you may know, I have become unhealthily addicted to Pinterest and I found an amazing recipe for Blueberry Muffins on there (this is the link to the original recipe)!  So after reading over the recipe, and changing a few things to my personal liking, Stella and I made some DELICIOUS Blueberry Streusel Muffins! And they were a hit… the recipe was requested by everyone and our tummies were all very happy post-run! And my family was happy too… I had just enough left over for the three of them to have one too! So let’s get started on making these delicious breakfast babies…

You’ll need…

Blueberry Streusel Muffin Ingredients

You’ll need to…

Pre-heat your oven to 425 degrees. Line a 12-cup muffin tin with papers. In a small bowl, mix together your lemon zest and sugar, and set aside for later.

In a small bowl, mix together your sugars, flour and butter until it is crumbly, and set aside for later.

In a small saucepan, combine 1 cup of blueberries, 1 teaspoon of sugar, and your water, and simmer over medium-low heat. Stir constantly, and mash with a potato masher every 2 minutes. Simmer until the berries have broken down and the mixture is thick; about 5-6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

In a medium bowl, mix together flour, baking powder, and salt, and set aside. In the bowl of your stand mixer, or a large bowl, beat together the remaining sugar and eggs until well combined. Slowly mix in butter and oil until well combined, then add your buttermilk and vanilla.

Add in your flour mixture and remaining cup of blueberries, and fold in with a spatula until combined (your batter will be a bit lumpy, but don’t worry—that is how it’s supposed to be!)

Using a cookie scoop, scoop your batter into your muffin tin (fill each cup full to the top.) Add about a teaspoon of the blueberry reduction to each filled muffin cup, and using a skewer or toothpick, gently swirl it into the batter.

Sprinkle streusel over each muffin, then sprinkle your lemon zest sugar on top.

Bake muffins for 16-18 minutes, or until the tops are a nice golden brown. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack to cool completely.

OMG. YUMMERFEST. For real guys… these are absolutely HEAVENLY!!! They are sweet, a little bit tart, and oh so nice!!! These seriously went so fast, I’m sad I didn’t get to eat more… guess I’ll be making more this week!!! 🙂 But seriously, I will be. They are that good. And what a nice treat at the end of a 15 mile run… yes, my tummy was H-A-P-P-Y on Saturday morning!!!

 

Oh, and fun (scary) fact: I learned on Saturday morning, thanks to the women I ran with, that any pre-packaged blueberry muffins/baked goods do NOT use real blueberries, because there is not a large enough blueberry supply in the world. They use blue coloring and blueberry flavor… NOOOOO!!!! Just another reason to make these! Nothing tastes as good as fresh 🙂

 

I hope you all enjoyed learning how to make these DELICIOUS muffins!!! I seriously wish I could mail each of you one (or 5) of these, but sadly I can’t… so I really hope you try these out yourself! I promise you will be happy you made them, and so will anyone you share them with!

I’m off to bed… early run in the morning!

Love,

Katie

…………………………………….

Here’s the full recipe…

Blueberry Streusel Muffins

Ingredients:

Sugar Topping:

1/3 cup sugar

2 tsp lemon zest

Streusel Topping:

3 tbsp white sugar

3 tbsp brown sugar

1/3 cup flour

5 tbsp butter, melted and cooled slightly

Muffins:

2 cups fresh blueberries, washed

1 1/8 cups plus 1 teaspoon granulated sugar

1 tbsp water

2 1/2 cups all-purpose flour

2 1/2 tsp baking powder

1 tsp sea salt, fine

2 large eggs

4 tbsp (½ stick) unsalted butter, melted and cooled slightly

¼ cup vegetable oil

1 cup buttermilk

2 tsp vanilla extract

You’ll need to…

  1. Pre-heat your oven to 425 degrees. Line a 12-cup muffin tin with papers.
  2. In a small bowl, mix together your lemon zest and sugar, and set aside for later.
  3. In a small bowl, mix together your sugars, flour and butter until it is crumbly, and set aside for later.
  4. In a small saucepan, combine 1 cup of blueberries, 1 teaspoon of sugar, and your water, and simmer over medium-low heat. Stir constantly, and mash with a potato masher every 2 minutes. Simmer until the berries have broken down and the mixture is thick; about 5-6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
  5. In a medium bowl, mix together flour, baking powder, and salt.
  6. In the bowl of your stand mixer, or a large bowl, beat together the remaining sugar and eggs until well combined.
  7. Slowly mix in butter and oil until well combined, then add your buttermilk and vanilla.
  8. Add in your flour mixture and remaining cup of blueberries, and fold in with a spatula until combined (your batter will be a bit lumpy, but don’t worry—that is how it’s supposed to be!)
  9. Using a cookie scoop, scoop your batter into your muffin tin (fill each cup full to the top.)
  10. Add about a teaspoon of the blueberry reduction to each filled muffin cup, and using a skewer or toothpick, gently swirl it into the batter. Sprinkle streusel over each muffin, then sprinkle your lemon zest sugar on top.
  11. Bake muffins for 16-18 minutes, or until the tops are a nice golden brown. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack to cool completely.