Wonderful bakery style crowd-pleasing confections that you can make at home!
Happy Saturday my friends!
I'm soooo ready for some fall weather. I'm craving cozy blankets and fluffy sweaters but the weather here in Southern California just doesn't want to cooperate. UGH! In fact, we are actually having warm, hot, windy & dry weather which means FIRE SEASON. And yes, you may have heard that we are having some fires right now.
Thursday was a pretty bad day because the Tick fire up in Canyon Country broke out and then another one in the Sepulveda Basin started only minutes later. The wind had blown all the smoke from Canyon Country down towards us and it smelled like a chimney outside and ashes were flying all around. Luckily neither of these fires was in close proximity to our house but we seem to go into FIRE crisis mode anytime a fire occurs.
So today I'm feeling sorry for myself that I can't enjoy some nice cool fall weather and I decided to make a nice hot breakfast treat that at least reminds of fall. It will certainly turn cool soon but in the meantime...I can dream!
Are you craving pumpkin yet? I know you love pumpkin as much as I do, but I have a hard time picking a winner between pumpkin and apples. So I won't! I'll just enjoy both! Cake and eat it too and all that.
Today it's all about these Blueberry Pumpkin Muffins with an Almond Oat Streusel. That's a mouthful but man are these babies good! Tender savory pumpkin flavored muffins bursting with bright blueberries and topped with the most decadent almond oat streusel. I think I've died and gone to heaven. And, if you are thinking about leaving off that streusel, don't! It really makes the muffin and takes it from good to dang that's a really GOOD muffin!
As usual I make a small batch of muffins so I don't have a dozen tempting treats staring at me. That means I usually make 6 muffins but with the addition of the pumpkin this batch came out to about 8 muffins. The addition of blueberries brighten up the savory pumpkin flavors and I think you will enjoy the twist. You don't see this combination to often, but give it a try and you will be so glad you did!
No fancy paper liners needed here! These muffins look beautiful with their rustic, straight-from-the-oven form. So enjoy the fall weather (I'm dreaming of it now while I eat a muffin!) and I hope everyone is safe from the fires and any climate change weather related extremes.
Enjoy!
Items used to make this dish:
Blueberry Pumpkin Muffins with an Almond Oat Streusel
yield: 8 muffins
Muffins:
1 cup pumpkin puree
1/4 cup canola oil
1 large egg
1/2 tsp pure vanilla extract
1 cup all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp pumpkin pie spice
1/3 fresh blueberries
Almond Oat Streusel
2 Tbsp. brown sugar
1 Tbsp. rolled oats
1 Tbsp. slivered almonds
2 tsp. flour
1/4 tsp. cinnamon
pinch of salt
1 1/2 Tbsp. melted butter
Preheat oven to 400 degrees. Spray a 6 tin muffin pan with cooking spray and set aside.
In a small bowl stir together the almond oat streusel ingredients and set aside.
In a small bowl whisk together pumpkin puree, oil, egg, and vanilla. Set aside.
In a large mixing bowl add flour, sugar, baking powder, salt, and pumpkin pie spice. Stir to combine. Add wet ingredients and mix until the flour is just blended. Don't over mix. Fold in the fresh blueberries.
Scoop batter into 6 muffin tin wells. If you have additional batter use another muffin tin or a fancy cakelette pan. Evenly distribute the streusel over the tops. Bake for 18-20 minutes until golden brown and a toothpick comes out clean. Remove from the oven an cool on a wire rack. Serve with butter if desired.
I'm soooo ready for some fall weather. I'm craving cozy blankets and fluffy sweaters but the weather here in Southern California just doesn't want to cooperate. UGH! In fact, we are actually having warm, hot, windy & dry weather which means FIRE SEASON. And yes, you may have heard that we are having some fires right now.
Thursday was a pretty bad day because the Tick fire up in Canyon Country broke out and then another one in the Sepulveda Basin started only minutes later. The wind had blown all the smoke from Canyon Country down towards us and it smelled like a chimney outside and ashes were flying all around. Luckily neither of these fires was in close proximity to our house but we seem to go into FIRE crisis mode anytime a fire occurs.
So today I'm feeling sorry for myself that I can't enjoy some nice cool fall weather and I decided to make a nice hot breakfast treat that at least reminds of fall. It will certainly turn cool soon but in the meantime...I can dream!
BLUEBERRY PUMPKIN MUFFINS WITH AN ALMOND OAT STREUSEL
Are you craving pumpkin yet? I know you love pumpkin as much as I do, but I have a hard time picking a winner between pumpkin and apples. So I won't! I'll just enjoy both! Cake and eat it too and all that.
Today it's all about these Blueberry Pumpkin Muffins with an Almond Oat Streusel. That's a mouthful but man are these babies good! Tender savory pumpkin flavored muffins bursting with bright blueberries and topped with the most decadent almond oat streusel. I think I've died and gone to heaven. And, if you are thinking about leaving off that streusel, don't! It really makes the muffin and takes it from good to dang that's a really GOOD muffin!
As usual I make a small batch of muffins so I don't have a dozen tempting treats staring at me. That means I usually make 6 muffins but with the addition of the pumpkin this batch came out to about 8 muffins. The addition of blueberries brighten up the savory pumpkin flavors and I think you will enjoy the twist. You don't see this combination to often, but give it a try and you will be so glad you did!
No fancy paper liners needed here! These muffins look beautiful with their rustic, straight-from-the-oven form. So enjoy the fall weather (I'm dreaming of it now while I eat a muffin!) and I hope everyone is safe from the fires and any climate change weather related extremes.
Enjoy!
Items used to make this dish:
Blueberry Pumpkin Muffins with an Almond Oat Streusel
yield: 8 muffins
Muffins:
1 cup pumpkin puree
1/4 cup canola oil
1 large egg
1/2 tsp pure vanilla extract
1 cup all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp pumpkin pie spice
1/3 fresh blueberries
Almond Oat Streusel
2 Tbsp. brown sugar
1 Tbsp. rolled oats
1 Tbsp. slivered almonds
2 tsp. flour
1/4 tsp. cinnamon
pinch of salt
1 1/2 Tbsp. melted butter
Preheat oven to 400 degrees. Spray a 6 tin muffin pan with cooking spray and set aside.
In a small bowl stir together the almond oat streusel ingredients and set aside.
In a small bowl whisk together pumpkin puree, oil, egg, and vanilla. Set aside.
In a large mixing bowl add flour, sugar, baking powder, salt, and pumpkin pie spice. Stir to combine. Add wet ingredients and mix until the flour is just blended. Don't over mix. Fold in the fresh blueberries.
Scoop batter into 6 muffin tin wells. If you have additional batter use another muffin tin or a fancy cakelette pan. Evenly distribute the streusel over the tops. Bake for 18-20 minutes until golden brown and a toothpick comes out clean. Remove from the oven an cool on a wire rack. Serve with butter if desired.
No comments:
Post a Comment