Tis’ the season for all things pumpkin. Although I could’ve sworn we’ve done this recipe before, after painstaking research through the DFK archives I couldn’t find it anywhere. This is good news for all of us, because it means today we’re making pumpkin muffins. I don’t think I need much more of an intro here. Muffins are awesome. Pumpkin stuff is awesome. Let’s go.
I’m using a silicone muffin mold lined with parchment cups for this muffin. Ordinarily I use just the muffin mold (I don’t like aluminum molds and the cheap pleated cupcake liners), but I saw these paper cups in the grocery store and thought I’d give them a try. There’s definitely a benefit to using some sort of liner as it keeps the muffins from drying out around the edge.
Although there are plenty of ways to cast your muffin batter into your mold, a disposable piping bag is easily the cleanest, most efficient, and most accurate method. If you don’t have piping bags or don’t want to use them, I’d suggest an ice cream scoop. Worst case scenario, simply pour the batter in from the mixing bowl or use a spoon, but it’s a messy, inconsistent way to get the job done.
I’m topping these muffins with streusel, which is a personal favorite touch to any muffin. The baked streusel adds crunchy texture, and while the muffins are in the oven, the streusel helps insulate the batter and actually traps some of the escaping steam from the batter. That trapped steam helps the muffin to rise, and keeps the baked product moist. Win/win/win!
175g butter unsalted
70g brown sugar dark
280g cake flour
Cut the butter into ½” cubes and reserve in the refrigerator until ready to use. The butter doesn’t have to be exactly 1/2″ in size, but all of the dice should be uniform with one another.
Combine all of the ingredients and mix in a stand mixer with a paddle attachment until loosely bound. The mixture should bind like wet sand when squeezed in your hand.
Keep the streusel raw in the refrigerator or freezer until ready to use.
pumpkin muffin batter
425g pumpkin puree 1 15oz can
100g whole egg about 2 eggs
284g vegetable oil
250g apple juice
20g vanilla extract
392g all-purpose flour
10g baking soda
4g baking powder
Combine the pumpkin puree, sugar, whole eggs, vegetable oil, apple juice, and vanilla extract. Separately, combine and sift the all-purpose flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
Add the dry ingredients to the wet in 2-3 additions, mixing until just combined.
Pipe the batter into muffin tins and top with spiced streusel.
Bake the muffins at 350F/176C for 35-45min. or until a knife comes out clean in a test. (Bake time is for a non-convection oven. With a professional convection oven the muffins should bake in between 20-25min.), rotating them halfway through baking.
These muffins are deceptively delicious considering how easy they are to make!
Cheers – Chef Scott