Wednesday, February 22

O.M.Y. {oh.my.yum} Featuring Jo from Holding Onto The Little Things


Hey friends, Jo from Holding onto the Little Things is here today sharing a delicious pumpkin recipe.  I know it isn't fall anymore, but this recipe is too good to keep to myself!  Enjoy and make sure to pop on over to visit her blog and say hey!

I am so excited to have finally found time to post my most favorite fall pumpkin recipe.  Maybe one of my favorite breakfast/dessert items..  We use fresh pumpkin and I believe that is what makes this recipe so delicious.. Well that, and maybe all the brown sugar.  I accidentally added too much cinnamon to my streusel, so in the final picture, the tops are darker than they should be.
The following makes a little more than 2 dozen..
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ingredients:
1 cup of softened butter (2 sticks)
2 2/3 cups of packed brown sugar
2 eggs
2 cups of pumpkin (a little extra is better)
1/2 cup of evaporated milk
3 tsp. of baking soda
1 tsp. of salt
4 tsp. of cinnamon (a little extra is better)
1 tsp. of powdered ginger
1/2 tsp. of ground cloves
3 1/3 cup of flour
streusel topping:
10 TB. of flour
12 1/2 TB sugar
10 tsp. cinnamon
1/2 cup of butter

You can adjust the spices to your liking.  I use extra cinnamon, because it is my favorite.  Adding a few drops of vanilla is also yummy as well!

You will need to preheat the oven to 375 degrees. You cream the butter and brown sugar.. add egg.. add pumpkin and evaporated milk.. add baking soda and spices.. then slowly add the flour.. Mix after each addition.  Do not over stir.

Pour into regular sized greased muffin pan. Fill the cups leaving a little less than 1 cm empty.  Cover with as much topping as you like.  I add at least a tablespoon to the top of each muffin before throwing in the oven. Cook a dozen at 20 minutes.  Makes 28; 30 if you don't eat the batter.. wink wink.

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