Читать книгу The Cookbook for Kids - Lisa Atwood - Страница 34

did you know?

The largest pumpkin ever recorded weighed in at 1,725 lb (782 kg) at a pumpkin festival in Ohio.

breakfast 33

firstmake the topping

In a small bowl, stir together the brown sugar, flour, nutmeg, and cinnamon. Add in the nuts and mix well. Add the butter and, using your fingertips, rub it into the nut mixture until blended. Set aside.

then mix the ingredients

Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners. In a bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Set aside. In a large bowl, combine the pumpkin, granulated sugar, oil, eggs, and vanilla and stir until well mixed. Stir in the flour mixture just until blended.

finally bake the muffins

Divide the batter evenly between the muffin cups. Sprinkle the topping evenly over the tops. Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool in the pan on a wire rack for 5 minutes. Tilt the pan to release the muffin, set them upright on the rack, and let cool completely. Serve at room temperature.

Makes 12 muffins

what you need

for the streusel topping

Golden brown sugar

3 tablespoons firmly packed

All-purpose flour 2 tablespoonsGround nutmeg and ground cinnamon 1⁄4 teaspoon eachWalnuts 1⁄4 cup (1 oz/30 g) chopped

Butter 1 tablespoon, at room temperature

for the muffins

All-purpose flour 11⁄2 cups (712 oz/235 g)

⁄

Baking soda 1 teaspoonBaking powder 1⁄2 teaspoonSalt 12 teaspoon

⁄

Ground cinnamon, cloves, and nutmeg 1⁄2 teaspoon eachCanned pumpkin purée 1 cup (8 oz/250 g)

Granulated sugar 11⁄2 cups (12 oz/375 g)

Canola oil 12 cup (4 fl oz/125 ml)

⁄

Large eggs 2, at room temperature, lightly beatenVanilla extract 12 teaspoon

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pumpkin muffins