recipe Martha Stewart pumpkin muffin

recipe Martha Stewart pumpkin muffin

recipe Martha Stewart pumpkin muffin

Basic Ingredients for recipe Martha Stewart pumpkin muffin

  • 1/4 cup unsalted butter melted
  • Half cup granulated Sugar
  • 1/4 cup light brown sugar
  • Two large eggs, lightly beaten at room temperature.
  • One cup canned pumpkin puree,
  • Two Tablespoons milk
  • 1 1/2 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • Half teaspoon salt
  • Two teaspoons pumpkin spice
  • One teaspoon ground cinnamon

Topping:-

  • 1 1/4 cup all-purpose flour 156g
  • 1/2 cup light brown sugar 100g
  • tightly packed 1/3 cup sugar 66g
  • 1/4 teaspoon ground cinnamon
  • Six Tablespoons salted Butter melted. Cool to room temperature 85g Glaze 1/2 cup powdered sugar 65g
  • 2 to 3 teaspoons milk

How do you make recipe Martha Stewart pumpkin muffin

  • Pre-heat oven to 375F (190C). After this, Line a 12-count muffin pan with paper liners or lightly grease flour. Set aside.
  • Mix melted, cooled butter with granulated and brown sugars in a large bowl. Stir well. Stir in eggs. Mix in pumpkin puree, milk, vanilla extract, and stir.
  • After this, Combine flour, baking powder, and baking soda in a separate bowl. Stir until combined.
  • Combine your dry ingredients with your wet, and stir gently until combined. Be careful not to overmix. While you make your streusel, set aside.

Streusel topping

  • Mix flour, sugars, and cinnamon together to make your streusel.
  • Add the butter to the mixture. Now Stir with a fork until the butter is incorporated. Do not overwork the streusel, or it will become a paste. You want it nice and clumpy.
  • Divide muffin batter evenly into prepared muffin pans, filling each 3/4 of the way. Use your hands to evenly distribute streusel on muffin batter. Place the topping over the batter, and press the topping down gently.
  • Bake at 375F (190C), for 17-19 minutes, or until a toothpick inserted into the center comes out clean. Or, until there are a few moist crumbs. Let muffins cool completely before serving. Glaze Make the glaze by whisking 1/2 cup (65g), powdered sugar with 2-3 teaspoons of milk. Serve drizzled over lightly cooled pumpkin muffins.

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