Truth time: this past weekend I went on a bit of a pumpkin spree on Pinterest. And I got seriously overwhelmed. Also, I got hungry. So I decided the only logical thing to do was to bake. I went a little crazy and combined a couple of recipes I had spotted on my internet-hunting and ideas floating around in my head. There were a lot of really amazing-looking pumpkin recipes; definitely going to have to try my hand at these Melt-in-your-Mouth Frosted Pumpkin Cookies via Parent Pretty and these Pumpkin Spice Cupcakes with Marshmallow Buttercream Frosting via Averie Cooks, next. I knew I wanted to add a marshmallow element — I mean, who doesn’t love the toasted marshmallows on top of their candied sweet potatoes during Thanksgiving? We were out of fluff (I’m looking at you, hubby!) and I wasn’t in the mood to go all marshmallows-from-scratch, so I decided I was just going to sneak a large marshmallow in the center of each cupcake-muffin-hybrid.
By the way, still not sure if these bad boys are cupcakes or muffins, but they sure are delicious. And of course, not putting a topping on any cupcake or muffin in this house is just a sin, so easy-as-could-be streusel topping it was!
Yields about 12 – 14 large Muffins
- 1 cup sugar
- 1/2 cup peanut oil
- 2 eggs
- 1 can pumpkin (15 oz.)
- 1 1/2 cup sifted all purpose flour (I used 1/2 whole wheat flour and 1/2 all-purpose flour)
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cloves
- 1/2 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 cup brown sugar (dark brown or light brown)
- 1/3 cup all-purpose flour
- 1/4 cup butter (softened)
- Preheat oven to 325 degrees.
- Grease and flour (or spray with baking spray) a loaf pan or muffin tins (I used cupcake liners).
- Beat sugar with oil until blended. Add eggs, one at a time, beating well. Continue beating until light and fluffy. Then mix in pumpkin on low speed.
- In a separate bowl, mix together all of the dry ingredients for the cake.
- Add dry ingredients into the wet mixture on low speed and mix well.
- Pour about half of the dough into the prepared pan or muffin cups. Stick a marshmallow in each cup (if you’re using the marshmallows), and then pour the remaining batter over each.
- In a separate bowl, prepare the streusel topping by mixing all of the streusel ingredients until you have created a crumb texture; you can use a pastry cutter or a mixer to do this. Spread the topping over the wet cake or muffins.
- Bake for about 60 minutes or until toothpick comes out clean. Allow to cool for 10 minutes; remove from pan and finish cooling on a rack or plate.
Note: The marshmallows sort of burst through the streusel topping (and toast themselves in the oven) so you could easily skip one or the other; i.e., the muffins would be amazing with just the marshmallow or just the streusel topping. I’ll probably choose just one next time I bake these up (which I’m guessing will be very soon).
The muffins were a big hit! Hubby was obsessed with the streusel topping (It came out buttery and crunchy and extra sweet); and honestly I could have skipped the streusel – but I don’t like incredibly sweet desserts (I know, I know, I’m a weirdo.) The cake itself is incredibly moist, and tastes like Fall. Together, the ingredients kind of sing. You could also just as easily bake the cake as a pumpkin bread all on it’s own — it really is that moist and good. Eat these warm; you can thank me later.