Tuesday, September 9, 2014

Biscoff Pumpkin Muffins

Recipe modified from Lil' Luna

What you need:

1 1/2 cup all purpose flour (sifted)
1 cup sugar
1/4 cup brown sugar
1 cup pumpkin puree (not pie filling)
2 eggs (room temperature)
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1/4 cup water
3/4 tsp salt
1 tsp baking soda
1/4 tsp baking powder
2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp vanilla extract

1/4 cup all purpose flour
1/4 cup sugar
1/4 cup brown sugar
1/4 cup Biscoff cookies (finely crushed) or oatmeal (I was out of cookies so used this)
2 TBsp Biscoff Creamy spread
3 TBsp unsalted butter (cold)
1/2 tsp ground cinnamon

4 oz original cream cheese (softened)
2-3 Tbsp Apple butter

How to make them:

Preheat oven to 350˚F.
Line one standard size muffin pan with liners, set aside.
In a bowl of an electric mixer on low speed, combine the sugar, brown sugar, puree, vegetable oil, applesauce, water, and vanilla extract.
Add the eggs, one at a time, mixing until just combined.
In a medium size mixing bowl, sift together the flour, salt, baking soda, baking powder, pumpkin pie spice, and ground cinnamon.
With the mixing speed on low, gradually add in the dry ingredients, scraping down the sides as needed, mix until no flour pockets remain, set aside.
For the streusel, in a small mixing bowl combine the sugar, brown sugar, flour, crushed cookies or oatmeal (like I used), and ground cinnamon.
Using a pastry blender, cut in cold butter and Biscoff spread.
Continue working the mixture with the pastry blender until it resembles chunks about the size of a pea.
Scoop in enough batter to fill 1/3 of each muffin well.
Then scoop a bit of the cream cheese filling on top of the muffin batter.
Next top the cream cheese with another scoop of muffin batter.
Sprinkle some of the streusel topping on the muffin batter.
Gently pat the streusel into the batter to help it bake into the muffin.
Place in the oven and bake for 18-22 minutes or until the tops spring back and the streusel is golden brown.
Remove from the oven and allow to cool in the pan for 2 minutes, then transfer them to a wire rack to cool completely.

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