Pumpkin Muffins With Walnut Brittle Topping
I don't know about you, but this time of the year, I can't get enough of pumpkin. Pumpkin pie, pumpkin pancakes, pumpkin cookies, you get the picture? I even had pumpkin fudge that I just bought this past weekend at a craft show at a local church. It was delicious too. I already made my nona's Zuccata (Italian Pumpkin Pie), which I posted previously.
So it was only fitting that I should make pumpkin muffins. They are all over in stores and donut shops, but I wanted to make my own. I came up with this recipe so I can have them in my house. I freeze some and keep some out for breakfast or to go with coffee in the afternoon or in the evening.
I love toppings and I love peanut brittle, but didn't think the peanut taste would go with the pumpkin so I made it with walnuts. Another taste that I can't get enough of this time of the year. Just seeing all of the nuts in the boxes at the stores makes me want them. The doctor also said that nuts are a good snack for our low-carb diet. Not that muffins are, but at least the walnuts are. I hope you enjoy them.
These muffins are flexible. You can add mini chocolate chips (I absolutely love the combination of chocolate with pumpkin), dried cranberries, raisins, or whatever you might like to go with pumpkin.
Pumpkin: Not Just for Thanksgiving
Even though we associate pumpkin with Thanksgiving because pumpkin pie is so traditional (and I do love pumpkin pie for Thanksgiving), but pumpkin is for anytime of the year you wish to eat it.
Pumpkins are harvested in the fall, but you can buy pumpkin puree in cans all year round in the stores. So, don't deprive yourself of the flavor of pumpkin, if you love it, any other time of the year. It's a healthy fruit and low in fat, so try it anytime.
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup white sugar
- 1/4 cup light brown sugar, packed
- 1 egg, slighly beaten
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 cup milk
- 1/4 cup butter, melted
- 1 cup pumpkin puree, canned
- 3/4 cup walnuts, chopped (for topping)
- 2 tablespoons sugar, (for topping)
- Start with the walnut brittle: Heat a small pan on medium heat and add the walnuts and the sugar, stirring to coat the nuts with the sugar. Let it cook long enough for the sugar to melt and the nuts to get some color, stirring once in a while. When done remove from heat and let it stand in the pan till ready to use. It will get hard and you can them apart like peanut brittle, only not such large chunks.
- Preheat oven to 375 degrees. Grease muffin pans with butter or non-stick spray.
- Mix the flour, baking powder, salt, sugar, nutmeg and cinnamon in a large bowl.
- Add the egg, milk, butter and pumpkin, stirring only enough to dampen the flour; the batter should not be smooth.
- Spoon into the muffin pans, filling each cup about 2/3 full. Sprinkle the walnut brittle on top of the unbaked muffins, covering as much of the top as you can. If you want more topping you can add to the amount of walnuts and sugar in the pan.
- Bake for about 20 to 25 minutes or until a toothpick in the center of one of the muffins comes out clean. Let them until they are cool enough to take out of the pans. Enjoy!