A few of you have asked for the recipe for these awesome pumpkin muffins. I hope your family enjoys them as much as mine.
This recipe was developed by my mamma, Carolyn Waters Maynard. She was an awesome and dynamic lady who was taken to heaven much too soon. Parkinson’s disease robbed us of this wonderful woman. Mom was a chef and worked in many restaurants and on guest ranches out west. She was known for her cooking, both in the family and around the country. She had newspaper articles written about her and her campfire cooking. We all miss her very much.
I didn’t inherit the gene for being creative in the kitchen but my eldest daughter did. She trained at The Culinary Academy of America in Austin, Texas. (We are very proud of her.) My sisters defiantly excel in this area. I learned to cook only because I like to eat. I am a foodie. I love good food and will not eat poorly prepared food. Can we say a little OCD in this way? When you see a recipe on this blog it will most likely come from someone else. I may have tweaked it a little but probably didn’t create it.
Pumpkin Crumble Muffins
1 cup sugar
1 cup brown sugar
1/2 cup vegetable oil
1 1/2 cups canned pumpkin
1/2 cup water
3 cups all-purpose unbleached flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
1½ cups raisins (optional)
1 cup chopped pecans (optional)
1 cup oatmeal (If using old fashioned oats pulse in food processer once or twice)
1/3 cup sugar
1/3 cup brown sugar
1 stick (½ cup) butter
Step 1. Make crumble. If using old fashioned oats pulse them in the food processer once or twice. You want them course but not whole. Put all crumble ingredients in food processer and pulse until mixture looks like course sand. You may have to add a little more oatmeal if mixture is too clumped together. You will be sprinkling this on top of the muffin batter in Step 4.
Step 2. In a large mixing bowl, beat sugars, oil, eggs, pumpkin, and water. Make sure the ingredients are well mixed.
Step 3. In a medium mixing bowl combine flour, baking powder, soda, cinnamon, and salt. Using a whisk make sure dry ingredients are well combined because you can’t once you add this to the wet ingredients. Add to the pumpkin mixture; stir only until mixed. Don’t overwork the batter as this will make the muffins tough.
Step 4. Mix raisins with 1 tablespoon flour so they won’t sink into the batter as badly. Fold in the raisins and nuts. Spoon the batter into muffin tins sprayed with cooking spray, filling them 2/3 full. Sprinkle crumble over top and bake at 400 degrees F for 15 minutes.
Step 5. Let cool and enjoy.