Pumpkin Spice Muffins
Ingredients
- Topping:
- 1/3 cup (125 mL) Robin Hood® Original All Purpose Flour
- 1/4 cup (50 mL) natural turbinado sugar
- 1/4 cup (50 mL) Robin Hood® Oats
- 1/4 cup (50 mL) toasted sliced almonds
- 1/2 tsp (2 mL) cinnamon
- 1/4 cup (50 mL) butter, softened
- Muffins:
- 1 3/4 cups (425 mL) Robin Hood® Original All Purpose Flour
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) each; cinnamon, nutmeg, ginger, salt
- 2 eggs
- 1/2 cup (125 mL) brown sugar
- 1/2 cup (125 mL) Vegetable or Canola Oil
- 1/2 cup (125 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) pure pumpkin purée
Directions
Step 1:
Preheat oven to 375°F (190°C). Grease 12 muffin cups or line with paper liners.
Step 2:
Topping: Mix dry ingredients together in a medium bowl. Blend in softened butter until mixture resembles coarse crumbs.
Step 3:
Muffins: Stir together flour, baking powder, cinnamon, nutmeg, ginger and salt in a separate medium bowl.
Step 4:
Whisk eggs, brown sugar blend, oil, evaporated milk and vanilla in a large bowl, Add pumpkin purée and blend. Add dry ingredients and stir until well combined.
Step 5:
Spoon batter into prepared muffin cups and sprinkle with topping. Bake 20 to 25 minutes, or until a toothpick inserted in centre comes out clean. Transfer to a wire rack and cool.
Tip
For a sweeter topping, mix 3 tbsp (45 mL) brown sugar with 1 tsp (5 mL) cinnamon and sprinkle evenly over muffins before baking.