It’s that time of year again, pumpkin spice everything! I’ll venture out this afternoon for a pumpkin spice latte, but for breakfast I’m having a warm, pumpkin muffin. I’m the type of person who cuts my muffin in pieces, slathers it in butter, and warms it up to gooey perfection. Not with these. These muffins are already so moist and tender I can just grab one and eat it as is. *drools*
For this recipe, I took my regular recipe for pumpkin bread and put it in muffin tins. It’s that easy. I also am including two variations that are so very tasty: Cinnamon struesel and chocolate chip. Believe me, chocolate and pumpkin might sound a little iffy, but it is divine! You can make your batch all of any flavor, but I’m including instructions on how to make all three from one batch, which is what I did. You can also double this batch to use a whole 15 oz can of pumpkin.
For the struesel, mix sugars, cinnamon, and salt in a bowl. Using your fingers, or a fork, work the butter into the sugar mix until it looks like wet sand. This amount should be enough for a generous coating on a full batch of muffins, but if you have leftovers this keeps very well in a sandwich bag in the refrigerator.
Heavily spray either a loaf pan or your muffin tins. You can use liners on your muffins, but you don't have to. Preheat oven to 350 degrees
Whisk together flour, baking soda, salt and spices. Set aside
In a large bowl or your mixer, beat together butter and both sugars until all the sugar is coated. Beat in eggs until fully incorporated. The batter will look smooth and glossy.
Add half of the flour mixture and stir in on low, adding your water while you mix. Add the remaining flour and stir until just combined. The batter will be fairly thick. A couple of lumps are ok.
Scrape your bowl well, making sure to get the very bottom of the bowl. Beat in pumpkin on medium, should only take about 30 seconds, no more or the muffins may be tough.
If you are making all of your muffins or bread chocolate chip, add them now. If not, scoop half of your batter into the pans you are using, then add half the amount of chocolate chips to the remaining batter in the bowl. Stir in and finish filling your pans. Your muffins should be about 2/3 full. Top with struesel if using.
Bake at 350 for 30-35 minutes for muffins, and 55-65 minutes for loaves. Cool bread in pans for 10 minutes, then remove from pans and cool completely on wire racks. Serve right away or store in airtight containers. Lidded containers or a plate with plastic wrap works much better than plastic bags. These muffins are very moist and will stick together in a bag. I found this out the hard way.