Harvest Pumpkin Muffins with Cinnamon Walnut Streusel and Maple Butter
Â Submitted by Laurie Lufkin
Â½ cup all purpose flour
1 teaspoon cinnamon
Â¼ cup brown sugar
3 tablespoons softened butter
Â½ cup toasted chopped walnuts
For the Muffins:
1 15 oz can pumpkin puree
4 large eggs
1 vegetable oil
1/3 cup water
1 tablespoon vanilla extract
3 1/2 cups all purpose flour
2 1/2 cup granulated sugar
2 tablespoon cinnamon
1 teaspoons ground powdered ginger
1 teaspoon freshly ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoon salt
1 cup sweetened dried cranberries
For the Maple Butter:
Â½ cup (one stick) salted butter, softened
Â¼ cup maple syrup
1/2 teaspoon vanilla extract
In a medium bowl, whisk together flour, cinnamon and brown sugar.
With fingers, mix in butter until mixture is crumbly. Stir in nuts and set aside.
Â Prepare pans with non-stick cooking spray or cupcake liners
Â Preheat oven to 350 degrees.
Â In the bowl of a stand mixer or with electric hand mixer, beat pumpkin, eggs, canola oil, water and vanilla extract until well combined.
Â Sift flour, sugar, cinnamon, ginger, nutmeg, soda and salt to combine.
Â Add dry ingredients to pumpkin mixture and beat until just combined.
Stir in dried cranberries.
Using a medium scoop, fill prepared muffins tins Â¾ full. Top each muffin with 2 tablespoons streusel topping.
Â Bake for 23-28 minutes until toothpick inserted in the middle of the muffin comes out clean.
Â Allow to cool slightly before removing from baking pan.
Â In a small bowl, whip butter and maple syrup with vanilla extract and serve with muffins.