The quarantine is really starting to sink in, isn’t it? #cabinfever, #quarantinebaking and #quarantine2020 are all trending. I don’t even know what day it is. And March is already over? What? This week has been the longest 6 months of my life!
Right now, the stress of the virus has taken its toll on the world. Baking is my distraction from the mess around us. My mother says I should talk more about my opinions on the COVID-19 or about what exactly is happening, but frankly, I don’t want to. Like I said, baking is my distraction, and when you come to The Cakeasaurus, I want you to feel comforted. Not just by the delicious homemade baked goods, but I want people to find solace in talking about trivial things. Dinosaurs are not trivial, in my opinion, but its something that makes me happy. My point is this: despite the stress and the uncertainty, find something that makes your heart happy. Whether it be cupcakes or dinosaurs or crocheting. Find it, make it yours, and then share it. In the comments, I would love to know what you are all doing to keep yourself busy and to relieve your anxiety. Let’s use this pandemic as a way to understand each other!
Now who wants to talk about pumpkin? While everyone is over there with Spring Fever (albeit quaratine style), I’m over here mourning the end of winter. I still have’t gotten over the fact that autumn is over too… October 2020 is so far away…
So with a single can of pumpkin, I can hold onto the coziness and comfort of autumn flavors, and no one can stop me. But beach-goers, don’t worry. Summer flavors will be coming!
There are a few different reasons why I love this recipe. For one, it’s not overpoweringly pumpkin-y. While not a huge pumpkin fan, I do enjoy pumpkin lattes and these muffins of course. If you are a huge pumpkin weirdo, then you can see the recipe notes below on how to ultra pumpkin-ize these morsels of fluff.
That brings me to the second reason why I love these: they’re. so. fluffy. So light and delicate and soft. The crumb topping does add a bit of crunch but the sponge of the cake is what makes this recipe. How do we achieve maximum softness? The simple answer is the ratio of dry to wet. We want these muffins to retain moisture. Combining eggs and pureed pumpkin, with a relatively small amount of flour is a surefire way to lock in moisture, resulting in the fluffy texture.
And third, the sugary goodness. I’ve found that the dark brown sugar increases the molasses flavor (of course) and retains more moisture from the eggs and pumpkin (also contributing to the softness). The sugar and butter in the crumb topping melts in your mouth, making tastebuds want to dance! Well that was grossly descriptive, but you get the picture.
Tᴏᴘᴘᴇᴅ ᴡɪᴛʜ ᴀ ʙᴜᴛᴛᴇʀʏ ᴄʀᴜᴍʙ ᴀɴᴅ ᴀ ɢʟᴀᴢᴇ ɪғ ʏᴏᴜ’ᴅ ʟɪᴋᴇ, ᴛʜᴇsᴇ ʙᴀʙɪᴇs ᴀʀᴇ ᴘᴇʀғᴇᴄᴛ ғᴏʀ ᴛʜᴏsᴇ ᴍɪssɪɴɢ sᴡᴇᴀᴛᴇʀ ᴡᴇᴀᴛʜᴇʀ!
Yɪᴇʟᴅ: 16 ᴍᴜғғɪɴs
Fᴏʀ ᴛʜᴇ Mᴜғғɪɴs
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp allspice
- 1/4 tsp salt
- 2/3 cup granulated sugar
- 1/3 dark brown sugar
- 1 1/2 tsp vanilla extract
- 3 eggs, room temperature
- 1 cup canned pumpkin
- 1/2 cup chopped walnuts or pecans (optional)
Fᴏʀ ᴛʜᴇ Cʀᴜᴍʙ
- 3/4 cup all-purpose flour
- 1/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 4 tbsp unsalted butter, cold and cubed
- 1/3 pumpkin spice mixture
Fᴏʀ ᴛʜᴇ Gʟᴀᴢᴇ (ᴏᴘᴛɪᴏɴᴀʟ)
- 1 cup powdered sugar, sifted
- 1/4 cup heavy cream, chilled
- Remaining pumpkin spice mixture
- Preheat oven to 350 degrees F. In a small bowl, combine cinnamon, cloves, nutmeg, ginger and allspice. Set aside.
- In a medium bowl, combine flour, baking powder, baking soda, salt and 1/3 of the spice mixture. In a small bowl, combine the crumb ingredients until just combined. Don’t overmix into a paste. You want the crmbs to be loose and sandy. Refrigerate until ready to use.
- In another medium bowl, combine eggs and sugars and whisk until incorporated. Add pumpkin and vanilla and whisk gently.
- Make a well in the center of the dry ingredients. Add half of the wet ingredients to dry, stirring until just combined. Add the rest of the wet ingredients. Batter will be slightly thick.
- Divide evenly in muffin tin. Only fill each well about 2/3 full. Sprinkle about one tablespoon of crumb topping on each and press lightly into the batter to stick.
- Bake 15-20 minutes or until a toothpick inserted comes out clean and crumb topping is crisp. Tranfers to a wire cooling rack to cool for 10 minutes.
- If desired, make the glaze by gently whisking the cream (or milk) into the sifted sugar. Add remaining spice. Let sit to thicken.
- When muffins are completely cool, use the whisk to drizzle the glaze over the crumb tops.
- Glazed muffins can be kept in refrigerator for up to one week. Unglazed muffins can be stored at room temperature.
- Unused glaze can be kept covered in the fridge for up to one week.
- To ultra pumpkin-ize these, up the pumpkin puree to 1 1/4 cup in the batter; You can also add 1 tablespoon of puree to the glaze. Add more cream or milk until it regains a drippy consistency.
- For the molten sugar center, press the bigger butter crumbs directly into the batter, almost completely covered.
Rᴇᴄɪᴘᴇ ᴀᴅᴀᴘᴛᴇᴅ ғʀᴏᴍ Lɪʙʙʏ’s Pᴜᴍᴘᴋɪɴ Rᴏʟʟ