Cobbler Crust Pumpkin Muffins
Muffin tops were a bit of a staple of my childhood diet. The best part of the muffin was the crispy, crumble topped, extra goodness lid to the less exciting bottom. Of course, I still ate both parts but I always saved the top for last. I was always good at delayed gratification. Nowadays, I’m the muffin maker and I can make every muffin top resplendent. The cinnamon sugar sprinkled on top of these spiced, moist muffins forms a crust that is a delight to crunch through and elevates the entire muffin. Don’t be shy with that sprinkling!
Ingredients:
1 can pumpkin puree (1 3/4 cups)
1/2 cup butter, melted
3 eggs
1 2/3 cup coconut sugar
2 teaspoons vanilla
3/4 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ginger
pinch of ground cloves
2 1/4 cups flour
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
Cinnamon sugar topping:
2 tablespoons sugar
2 teaspoons cinnamon
Directions:
Preheat the oven to 350 and put the muffin liners in your muffin pan. You should get about 18 muffins out of this recipe.
Mix the puree, butter, eggs, sugar, vanilla, salt, cinnamon, nutmeg, ginger, and cloves together in a large bowl and whisk until shiny and smooth.
Sift the flour, baking powder, and baking soda into the wet mixture bowl and stir just until combined.
Scoop the batter into the muffin liners (about 1/3 cup mixture should fill the muffin cup a little over halfway) and top generously with the cinnamon sugar mixture.
Bake for about 20-25 minutes until the center of the muffins spring back when you press a finger gently on it. Let them cool slightly before serving. Enjoy!
