The Fall harvest is upon us,Ai?? and with Thanksgiving in our recent pastAi??andAi??Christmas parties onAi??theirAi??way… pumpkin muffins seemed most fitting. The are a festive addition to a brunch during this time of year… or can be enjoyed as a evening dessert with a hot cup of spiced apple cider or your favorite hottie-tottie.Ai?? Yummm!

This recipe is a old-time favorite of mine.Ai?? Gayles Bakery in my home-town of Capitola,Ai?? CA serves up the very best pastries and muffins of its kind.Ai?? Here is my attempt to achieve their perfection.

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Pumpkin-Nut Muffins

3 large eggs

2 1/4 cups sugar

3/4 cup (6 ozs) butter, melted and cooled

1 2/3 cups canned organic pumpkin puree (you can make your own puree, Ai??if you have time)

3 1/3 cups all-purpose flous

1 Tbsp baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1/2 tsp. ground allspice

3/4 coarsely chopped walnuts

1/3 raisins


Streusel Topping

1/4 cup all-purpose flour

2 Tbsps. Ai??sugar

2 Tbsps. firmly packed brown sugar

1/8 ground cinnamon

3 Tbsps. (1/2) very cold butter, cut into 1/2 pieces



Preheat oven to 400. Butter one Ai??large or two small muffin pans.

In a large bowl, mix the eggs, sugar, butter andAi??pumpkinAi??puree with a wooden spoon until smooth. In a small bowl, combine the flour, baking soda, salt and spices; tossing to mix well. Ai??Mix the dry ingredients together and add to the wet mixture (I keep the walnuts and raisinsAi??separateAi??until the very last step). Mixing just until incorporated and a few dry spots remain; do not over mix.

NOTE: To ensure your raisins are plump and juicy, Ai??I soak them in warm water for ~10 min prior to adding them to the mixture

Streusel Muffin Topping: combine all dry ingredients in a bowl ofAi??a food processor fitted with the metal blade. Pulse to mix. Add the butter and pulse several times, or until it is crumbly. Be careful not to over mix or you will end up with dough instead of a batter. Ai??Set aside.

Scoop or spoon the batter into the prepared muffin pan(s), filling 18 of the cups 3/4 full. Sprinkle 1 Tbsp. of the streusel mixture over each muffin. Place the muffin pans(s) Ai??on the center rack in the oven and bake for approximately 15-20 min (checkAi??frequentlyAi??to avoid over-cooking). The toppingAi??shouldAi??be golden brown and the muffins should spring back when gently presses. Ai??Let muffins cool in the pan or on a wire rack.