Mmmm mmmmm mmmmm. I love muffins. Especially pumpkin muffins!! These muffins are great. Not exactly the healthiest but great nonetheless.
Muffins with a streusel topping really get me excited. They just seem so warm and inviting. These muffins actually have a layer of streusel in the middle plus some caramel sauce. Yeah! You could probably forego the middle streusel because unless you put a substantial amount in the center it more or less gets lost. Then you would have enough to make a streusel mound atop each muffin. Sounds tubular, huh?
These muffins are everything a pumpkin muffin with streusel should be: soft, flavourful, spice-y, and delicious.
Pumpkin Streusel Muffins adapted from Cookbook Aficionado and Wing It Vegan
Streusel Ingredients1/2 cup brown sugar3/4 cup AP flour5 tbsp softened margarine1 tsp cinnamon1/2 cup chopped nuts of your liking
DirectionsIn a medium bowl, add everything except the margarine; stir it about. Add the margarine and work it into coarse crumbles using a fork or your fingers.
Caramel Sauce found here.
Ingredients for Muffin Batter 2 cups AP flour2 1/2 tsp baking powder1/2 tsp baking soda1/2 tsp salty1 tsp pumpkin pie spice1/4 tsp all-spice1 1/2 tsp cinnamon1 cup unsweetened vanilla almond milk like Silk1 tsp apple cider vinegar1 cup pumpkin puree1/2 brown sugar1/4 cup white sugar1/2 cup oil
Directions Preheat oven to 350F. In a large bowl add apple cider vinegar and apple cider vinegar. In the meantime, sift the dry ingredients (not including sugar) into a small bowl. Once the milk has curdled add in the pumpkin, sugars, and oil. Next, fold in the dry ingredients.
Spoon the mixture into a muffin pan but only halfway. Add a layer of crumble plus a drizzling of caramel sauce. Add the rest of the batter and another helping of streusel. Bake for 50 mins or until a toothpick inserted comes out clean. Once they're done remove from the oven and transfer to a cookie rack. Allow the muffins to cool before drizzling on more caramel.
