Happy international Food Bloggers Have to Post a Pumpkin Recipe Day!!
Yep, we made it to October! Get ready to be completely overwhelmed by pumpkin recipes. Pancakes, cupcakes, doughnuts, pasta, pizza, it’s going to be everywhere. And that makes me happy.
I actually wasn’t feeling the pumpkin love this year but this weekend I had to replace my vacuum and while we were at Target, I wandered over to the baking aisle and a can of pumpkin fell into my cart. What do you do?
These muffins might be my favorite pumpkin muffin ever. Figuring out that I need to add an extra egg to recipes like this (because of elevation) has seriously changed my life. I think every muffin I’ve made since then has been my omgfavoriteever. But yeah, they are incredibly delicious and let’s be real, anything with brown sugar sprinkled on top is amazing. The brown sugar gets crunchy in places and melts in other places. You can’t go wrong.
I caught my 2 year old licking batter off the counter when I turned my back. Apparently they’re that good.
- 2 cups flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1 cup sugar
- 1 egg
- 2 teaspoons vanilla
- 1 cup milk
- 2/3 cup pumpkin puree
- 1 1/2 cups chopped walnuts divided
- 1/4 cup butter melted
- 1/2 cup brown sugar
Preheat oven to 400F. Grease or line 18 muffin cups or be prepared to bake a second round.
Sift together flour, baking powder, salt, cinnamon and ginger. Set aside.
In the bowl of a mixer fitted with a paddle attachment, beat sugar, egg, vanilla, and milk together until combined. Ad fry ingredients and beat just until moistened. Fold in 1 cup of chopped walnuts and butter.
Fill each muffin cup 3/4 of the way full. Sprinkle some of the remaining 1/2 cup walnuts on top of the muffins; sprinkle brown sugar on top.
Bake 20 - 22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in pan for 5 minutes before turning onto a cooling rack.
(High elevation: add an extra egg.)