PUMPKIN WALNUT CRUNCH MUFFINS
I love these muffins for their warm spiciness and light texture. They're perfect for breakfast or a midday snack and they can be finished with a variety of crunchy toppings to suit your taste.
Provided by Dan Langan
Time 1h25m
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Position a rack in the center of the oven and preheat to 425 degrees F. Line every other cup in 2 muffin pans with muffin liners, for a total of 12 cups. (This will allow the tops to spread and the muffins to bake more evenly.)
- Cook the butter in a small saucepan over medium heat until melted and starting to brown, 3 to 4 minutes. Immediately pour the butter into a medium heatproof bowl and set aside.
- Sift the flour, brown sugar, granulated sugar, cinnamon, ginger, cloves, baking powder, baking soda and salt into a large bowl. Set aside.
- Add the oil, pumpkin puree and 2 tablespoons water to the brown butter. Whisk until combined, about 20 seconds. Add the eggs and vanilla and whisk until smooth and lightened, about 30 seconds.
- Stir the liquid ingredients into the dry ingredients with a rubber spatula just until combined. Divide the batter evenly among the 12 liners (about a heaping 1/4 cup for each). Sprinkle the tops with the walnuts and pepitas. Sprinkle again with the raw sugar.
- Place both muffin pans on the center oven rack and turn the oven temperature down to 375 degrees F. Bake, rotating the pans about 3/4 of the way through baking, until a toothpick inserted into the muffins comes out with a just a few moist crumbs clinging to it, 24 to 26 minutes. Let cool in the pans on a wire rack for 10 minutes. Remove the muffins from the pan and let cool completely on the rack.
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