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Ingredients: 1 cup all purpose flour 3/4 cup wheat flour* 1 teaspoon baking soda 1 teaspoon baking powder* 1/2 teaspoon salt 1/2 tablespoon cinnamon 1 1/2 teaspoons nutmeg 2 teaspoons ginger* 1 cup white sugar 1/2 cup brown sugar* 1/2 cup canola oil 1/3 cup water 1 1/4 cups canned pumpkin 2 eggs 1 teaspoon vanilla extract Brown Sugar Cinnamon Filling: 1 cup brown sugar 1/2 teaspoon cinnamon Streusel Topping: 1 1/4 cup oats 1 tablespoon flour 1/3 cup brown sugar 1 teaspoon cinnamon Dash of nutmeg Dash of ginger* 6 tablespoons cold butter, cut into chunks In a medium bowl, whisk together flour, baking soda, baking powder*, salt, cinnamon, ginger* and nutmeg. Set aside. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined. Slowly stir in the flour mixture. Mix until ingredients are combined. For the brown sugar cinnamon filling: in a small bowl, mix the brown sugar and cinnamon together. Set aside. For the streusel topping: in a small bowl mix together the oats, flour, brown sugar, cinnamon, ginger* and nutmeg. Mix in the butter with your hands until the mixture is crumbly. ** I used my pastry knife and it was SO much easier. You could use a fork too. Fill muffin cups half way full with the pumpkin batter. Sprinkle the brown sugar cinnamon filling over each half filled muffin cup. **There's a lot of filling so don't be stingy! Fill the muffins cups with the remaining batter. Top each muffin with streusel topping. Bake for 20-23 minutes or until a toothpick comes out clean. Remove pans from oven and cool on a wire rack. Remove muffins from tins and enjoy. **Be careful not to over bake, pumpkin does not taste good rock hard. Tips, Tricks and Trades: Store these in an air tight container so the pumpkin doesn't dry out, or place in a ziplock bag in the fridge. If you don't have ginger, nutmeg, and cinnamon on hand use pumpkin pie spice. It should be readily available within the next month or so at all grocery stores. Important if you have kids: These muffins are crazy time consuming so I prepped the night before. I ended up having 4 different containers but it made the work at 5am so much faster. I placed all dry ingredients in one container, all the wet to include oil and pumpkin in the second, and finally I split the topping and filling into their respective containers. That being said it still took a good 1/2 hour to mix, divide, fill and top in the am. SO leave plenty of time to make, bake and cool. My kiddos ate the crap out of these before school, even asking for 3rds! As always feel free to comment and let me know how you enjoyed them!
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Sastojci: Za graham koru: 1/3 šalice zobenih pahuljica 6 graham krekera 2 žlice sjeckanih oraha 1 bjelanjak maslac u spreju za podmazivanje Punjenje: 6 šalica svježih, oguljenih jabuka (Granny Smith, po mogućnosti) 1 žlica limunovog soka 1/2 šalice šećera 1/4 šalice smeđeg šećera 3 žlice brašna 1/4 žličice soli 1/2 žličice cimeta 1/2 žličice ribanog muškatnog oraščića Za gornju koru: 3/4 šalice brašna 1/4 šalice šećera 1/4 šalice smeđeg šećera 1/4 šalice jabuka umiksanih u pire Priprema: Kora: Zagrijte pećnicu na 180°C. U sjeckalici za hranu izmiksajte zobene pahuljice, graham krekere i orahe, dok ne dobijete fino zrnatu smjesu. Dodajte bjelanjak te miksajte dok se smjesa ne ujednači. Smjesa bi trebala biti ljepljiva, ne mrvljiva. Pošpricajte maslacem kalup za pitu (promjer 23 cm). Pretresite smjesu za koru u kalup te je izjednačite i zagladite prstima. Koru također lagano pošpricajte maslacem u spreju. Pecite koru u pećnici oko 10 minuta, potom je izvadite iz pećnice i pustite da se ohladi. Punjenje: U zdjeli dobro pomiješajte narezane jabuke, limunov sok, šećer, brašno, sol, cimet i muškatni oraščić. Smjesu potom istresite na prethodno ispečenu koru za pitu. Gornja kora: U drugoj zdjeli umiješajte sve sastojke za gornju koru te potom posipajte tu smjesu preko jabuka u kalupu. Pecite na 180°C još oko pola sata do 40 minuta, dok gornja kora ne porumeni, a punjenje ne počne i samo krčkati. Ako nemate sjeckalicu za hranu, kupite fino usitnjene zobene pahuljice, a krekere i orahe možete smrviti tako da ih stavite u vrećicu za zamrzavanje te preko nje nekoliko puta prijeđete valjkom za tijesto.